Hwang Jin-sun's Yangzhou Fried Rice
A fluffy Yangzhou-style fried rice with rich Chinese umami from Santan solid sauce and each grain coated in egg.
Ingredients needed 1 servings
Recipe
Cooking tips
- Stir-frying the egg and cold rice together from the start prevents the rice from clumping and gives it a fluffy, coated texture.
- Santan sauce is strong in saltiness and umami, so don't add too much at once; adjust while tasting.
- Garlic scapes should be added last and stir-fried briefly to maintain their characteristic crisp texture and sweet flavor.
Recommended for
- Those who want a fluffy and savory fried rice in the style of a Chinese restaurant.
- Those who want to make delicious use of leftover vegetables and sausage in the fridge.
- Those looking for a simple yet sophisticated one-bowl meal.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Yeo Kyung-ok's Soybean Sprout Stir-Fried Rice
- Solo Cooking God's Pan-Fried Pork with Bean Sprouts Fried Rice
- Seungwoo Dad's Smoked Duck and Bean Sprout Stir-fry
- Aha Bujang's Stir-fried Pork Belly with Mung Bean Sprouts
- This Man's Cook's Thick Pork Belly with Soybean Sprouts Stir-Fry
- Sung Si-kyung's Chadol Sukju Bokkeum
- Lee Yeon-bok's Daeppae Sukju Bokkeum Chongjwa-bing
- Solo Cooking God's Daepae Samgyeopsal Sukju Bokkeum Udong
- Jung Ho-young's Pork Belly and Soybean Sprouts Stir-Fry
- Seungwoo Dad's Crispy Chicken Thigh and Bean Sprout Stir-fry
