🍳 Authentic Yangzhou Shrimp Fried Rice |

🔥 Core Standards:

Rice Condition: Overnight refrigerated rice (moisture ≤60%)
Egg Coating: Over 90% of each grain coated with egg
Heat Control: High heat quick stir-fry (not exceeding 5 minutes total)

🛒 Classic Recipe (Serves 2)

▫️ Main Ingredients

300g long-grain rice (overnight refrigerated)
100g river shrimp (best fresh shelled)
3 free-range chicken eggs (yolks and whites separated)

▫️ Auxiliary Ingredients

20g green peas (blanched)
30g diced ham (Jinhua ham preferred)
10g chopped scallion

▫️ Seasoning

3g salt
1g white pepper powder
15g pork lard (irreplaceable!)

👨‍🍳 Intangible Cultural Heritage Technique

1️⃣ Rice Pre-treatment

Loosen overnight rice and mix with 5g vegetable oil
Pour in 1 whole egg + 2 egg yolks, soak for 15 minutes to form "gold wrapped silver" base

2️⃣ Shrimp Preparation

Devein shrimp and remove mucous with salt
Marinate with cooking wine, starch, and egg white, refrigerate 10 minutes

3️⃣ Staged Stir-frying

Heat: Render pork lard to 180℃ (smoke point reached)
Scramble egg whites quickly until fluffy, scoop out
Fry rice: Add golden rice and press with back of spatula while stir-frying
Flavor union: Add ham, peas, shrimp; sprinkle salt and toss
Finish: Off heat, sprinkle scallions, drizzle 5g sesame oil for shine

💎 Master's Secrets

▪️ Rice blend: Thai fragrant rice + Northeast rice at 3:7 ratio
▪️ Anti-stick trick: Dip spatula in ice water before frying
▪️ Heat mantra: "Hot pan, cool oil, high heat, quick stir"
▪️ Authentic pairing: Serve with Zhenjiang vinegar + tender ginger shreds

🚨 Common Mistakes

✖️ Rice clumps (oil not mixed in advance)
✖️ Shrimp tough (over 30 seconds stir-fry)
✖️ Egg and rice separate (egg mixture not soaked sufficiently)

✨ "One spoonful delivers egg aroma first, then bursts of shrimp freshness, finally ended with the savory ham—this is the triple harmony of Yangzhou fried rice!"

🍽️ Best served immediately on preheated plates to maintain perfect texture and temperature.