An expert's guide to making fried rice

Epicurious.com

In this video, Chinese cooking authority Chef Shirley Cheng of the renowned Culinary Institute of America shows us how to make Yangzhou Fried Rice.


The recipe's origins lie in the city of Yangzhou in the Jiangsu Province, north of Shanghai, and it's loaded with shrimp, mushrooms, ham, and peas. According to Chef Cheng, every restaurant in Shanghai serves its own version of this famous dish. The key to success with this recipe, as with any stir-fried dish, is to do all your preparation in advance (chopping, slicing, measuring) and have it ready before you start cooking. Then each ingredient is added according to how quickly it cooks: Those things that take the longest go into the wok first.

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Text by Megan O. Steintrager


Megan O. Steintrager is a senior editor at Epicurious.com. She has worked as a writer and editor at Epicurious since the late '90s. Steintrager holds a master's in journalism from New York University with a concentration in Cultural Reporting and Criticism, and has taken numerous cooking classes at New York 's Institute for Culinary Education and the Natural Gourmet Institute for Food and Health. She has worked as a writer and editor for ConsumerReports.org, Restaurant Business magazine, and Spin.com, and has been published in Self, Brides, and Time Out New York, among other print and online publications.


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