It is standard practice to have all the ingredients for fried rice (except the eggs) chopped to approximately the same size, about ½ cm. Authentic Yangzhou fried rice will never have large or irregular sized pieces of the other ingredients in it.The point is to have all ingredients uniform in size.
Rinse the uncooked rice until the water runs clear.Add a little oil to the rice before steaming it, and cook until tender.The two things to take note of here are the rice and the oil. Basmati rice is best for fried rice as the grains are more translucent and separate more easily, avoiding ‘sticky’ rice.
Blanch the mushrooms and bamboo shoots.
Add a little oil to the wok, and stir fry the chopped sea cucumber, chicken, ham, dry scallops for a minute, then add the mushrooms and bamboo shoots together, continuing to fry. Next add a little rice wine, chicken stock and a little salt. Remove from the wok and set aside.
Quickly cook the shrimp in boiling water, remove and set aside.I use only a small amount of shrimp as it can easily overpower both the taste and the presentation of the fried rice.
Clean the wok, add more oil and pour in the beaten eggs. When the eggs are in a semi-solid state, turn off the stove, add the rice and stir to combine. Turn the stove back on to low and toss the other ingredients through the rice, and finally add the cooked peas. Season with salt and stir well.Tossing the par-cooked egg, so it coats the rice grains rather than having big lumps of fried egg, gives the rice its golden color and spreads more flavor through the rice.Timing and speed are important at this step: to coat the rice adequately and avoid forming large clumps of cooked egg. Stir the rice, so it doesn’t stick to the wok, causing hard lumps of rice.
Finally, throw in the shrimp.