YANGZHOU FRIED RICE

The concept of foraging has really taken off recently in top restaurants around the world，with chefs collecting local ingredients to create menus that are in harmony with their surroundings.Situated in the centre of London，if I was to join this trend，we would be serving pigeon shit and cigarette ends as an amuse bouche！

Fried rice，however，is rooted in the same ethos as foraging.Whether from Yangzhou，Fujian or Yunnan，the chef uses ingredients that are characteristic of his locality when assembling the dish.This staple is，therefore，all about reflecting its unique environment.

Serves 2

INGREDIENTS

3 tablespoons vegetable oil

1 egg，lightly beaten

50g Char Siu Roasted Pork，diced

50g Chinese fish cake，diced

20g frozen peas，defrosted

400g cooked long-grain rice，chilled（200g uncooked）

4 tablespoons chopped spring onion greens

1 tablespoon sesame oil

salt and white pepper

1.Heat the vegetable oil in a hot wok and lightly scramble the egg until it is 70 per cent cooked.

2.Throw in the pork，fish cake，peas and rice and mix well until everything is hot.Make sure that you keep an eye on the heat in order to prevent the mixture from catching on the bottom and turning your rice black.

3.Just before serving，season with salt and pepper，then add the spring onion greens and sesame

CHEF’S TIP

You can buy fish cake from any Chinese supermarket.

hancheng

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