Yangzhou Fried Rice

Today is the beginning of the Chinese new lunar year; the Year of the Rat. Chinese New Year lasts 15 days and eating is a big part of celebrating the new year. More food is consumed during this time than any other time of the year. Each region in China has its own specialties such as in Southern China the favorite dishes tend to be of rice varieties (sweet glutinous rice pudding or rice wrapped in reed leaves) whereas in the Northern parts of China steamed wheat bread and meat dumplings are preferred. Click here to find out more on the top 10 symbolic Chinese foods for this auspicious time. Legend has it that the Chinese zodiac came into being after all the animals were asked to report to the emperor on Chinese New Year day. Only the first twelve to reach the palace were to be rewarded with a year named after them. The rat was the first to win and therefore is held in high regard.

Happy Chinese New Year!

Serves 4
recipe from The Food of China

150g (1 cup) fresh or frozen peas
1 tablespoon oil
3 spring onions, chopped
1 tablespoon finely chopped ginger
2 eggs, lightly beaten
2 cups of cooked rice
1 1/2 tablespoons chicken stock
1 tablespoon Shaoxing rice wine
2 teaspoons light soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon ground black pepper

Heat a wok over high heat, add the oil and heat until hot. Stir fry the spring onion and ginger for 1 minute. Reduce heat, add egg and lightly scramble. Add the peas and toss lightly to heat through then add rice before the egg is set. Increase the heat and stir to separate the rice grains and break the egg into small bits.

Combine the stock, rice wine, soy sauce, sesame oil and pepper in a small bowl and toss lightly into the rice.

The Culinary Chase’s Note: Rice wine plays a major role in Chinese cuisine. If you can’t find rice wine try using a pale dry sherry as this will be the closest in flavor to the Shaoxing rice wine (sometimes spelled Shao-hsing or Shaohsing). Add 125g cooked shrimp or bbq pork to the rice for a heartier dish.