Golden Yolk-Coated Yangzhou Fried Rice with Scallion Oil

Method

1. Soak the shiitake in lukewarm water for 30 minutes, remove the stems and dice to 5 mm. Dice the ham to 5 mm too. Cut the shrimp into 1 cm pieces and toss with the shrimp salt and cornstarch. Separate the eggs. Break up the cold rice by hand, pour the yolks over and rub for 1 to 2 minutes until every grain is evenly yellow.

   Add in this stepDried shiitake mushrooms 2Dry-cured ham (Jinhua ham or prosciutto) 60 gRaw peeled shrimp 100 gSalt (for the shrimp) 1 pinchCornstarch (for the shrimp) 1 tspEggs, separated 2Cold cooked rice (day-old long-grain) 400 g

2. Cut the scallions into 5 cm lengths, keeping a little of the green part thinly sliced for garnish. Put the oil and the 5 cm scallions into a small 16 cm pan and fry gently over medium-low heat for 7 min, until the scallions are brown and dry and the oil smells nutty. Lift out the scallions: this is your scallion oil.

   Add in this stepScallions (for the oil and garnish) 3Cooking oil (for the scallion oil) 3½ tbsp

   medium-low heat

3. Heat 1 tbsp of scallion oil in a 28 cm wok over medium-high heat and stir-fry the shrimp for 1 min 30 sec until pink, then lift them out. In the same wok, add the ham, shiitake, peas, Shaoxing wine and stock and simmer over medium heat for 2 min, until the liquid has almost gone. Set this topping aside with the shrimp.

   Add in this stepGreen peas (frozen is fine) 40 gShaoxing wine 2 tspChicken stock 60 ml

   medium-high heat→medium heat

4. Wipe the wok, add 1 tbsp of scallion oil, pour in the egg whites and stir slowly over medium heat for 45 sec into soft white curds. Set aside.

   medium heat

5. Add the rest of the scallion oil and, over medium-high heat, fry the yolk-coated rice for 5 min, pressing and tossing without stopping. It is ready when the grains are golden, separate and start to jump. Number of batches: 1 (with 2, set the first batch aside and combine in the next step).

   medium-high heat

6. Add the topping, egg whites, salt and white pepper and toss over high heat for 1 min 30 sec with big folding motions to season evenly.

   Add in this stepSalt ½ tspWhite pepper 1 pinch

   high heat

7. Pack the rice firmly into a bowl, turn it out onto a plate and scatter with the sliced scallion greens.