Yangchow Fried Rice
At Lilly’s Dim Sum Restaurant in Little Rock, AR, owners Kathy Webb and Nancy Tesmer feature a range of Asian dishes with a contemporary twist, like this Yangchow Fried Rice, made-to-order using U.S.-grown rice and the freshest local ingredients available.
Yield: 1 ServingsServing Size: 1
Standard View | Foodservice View
| Ingredient | Quantity | Instruction |
|---|---|---|
| vegetable oil | 1 tbsp. | 1. Heat large skillet over high heat; add oil and chopped vegetables, broccoli, green onions, garlic and Sri Racha. Stir fry 1-2 minutes. |
| napa cabbage, chopped | 1/3 c. | |
| carrots, shredded | 1/3 c. | |
| broccoli pieces | 1/3 c. | |
| green onions, chopped | 1 tbsp. | |
| garlic | 1 tbsp. | |
| Sri Racha, (Thai hot red pepper sauce) | 3 rings or (1) tbsp. | |
| cooked U.S. Jasmine or long grain rice, chilled | 1 c. | 2. Add rice, butter, egg, peas and edamame. Stir fry 2-3 minutes, until rice appears light golden. |
| butter | 1 tbsp. | |
| egg, beat | 1 lg. | |
| peas | 2 tbsp. | |
| edamame | 2 tbsp. | |
| light soy sauce | 2 tsp. | 3. Add soy sauce and Hoisin sauce. Vigorously stir-fry until sauces are absorbed and rice appears “fried” or golden brown. |
| hoisin sauce | 2 tsp. | |
| fresh bean sprouts | 4. Garnish with fresh bean sprouts and cilantro. | |
| fresh cilantro sprigs | ||
