Yangzhou Fried Rice

Wash the rice three times, using fresh water each time. Cook it with slightly less water (1.5 cups) so the grains are firmer and better for stir frying. Use a rice cooker or your preferred method.

Dice the carrots into medium cubes. Chop the scallions into medium pieces, keeping the white and green parts separate. Dice the char siu into medium cubes. Slice the shrimp in half lengthwise. Crack the eggs into a bowl, add salt, and beat well.

Bring water to a boil in a medium pot. Add the carrots and peas and cook for 30 to 40 seconds. Add the shrimp and cook for about 3 minutes total. Strain everything and set aside.

Heat the wok on high for one minute before adding oil. Pour the salted beaten eggs into the rippling oil and cook for 10 to 15 seconds, then add the rice. Break up the eggs and rice as you stir fry, cooking until you hear the crackling sound of 'wok hei'.

After 2.5 to 3 minutes, lower the heat and add the salt and soy sauce. Push the rice to the sides of the wok and cook the char siu in the center for 1.5 minutes, then mix it in. Add the vegetables and shrimp, turn the heat back to high, and add oil for a glistening finish. Stir in the scallions and remove from the heat.

Taste and adjust the seasoning as needed, then serve in a large bowl for everyone to portion out individually.