Golden Fried Rice (黄金炒饭, Huang Jin Chao Fan)

Method6 steps · about 20 min

1. 1

   Step 1: Put the 3 cups ready cooked, chilled white rice (3 cups) in a bowl and separate any clumps. Add all 6 egg yolks and mix until every grain is evenly coated. If you separated whole eggs, keep their whites separately for another dish.

   Uses 3 cups safely refrigerated cooked white rice, medium grain preferred · 6 egg yolks

   
2. 2

   Step 2: Heat ½ tbsp of the peanut oil in a large skillet over medium heat. Add all the cut shrimp and stir-fry about 1–2 minutes, continuing until their flesh is pearly and opaque throughout. Transfer all the cooked shrimp to a bowl and reserve for step 5; leave the actual pan contents for frying rice.

   Cook shrimp · 2 minUses ½ tbsp oil for shrimp · 8 oz (225 g; about 12) shrimp, peeled, deveined and cut into ½-inch pieces

3. 3

   Step 3: Add the remaining 2 tbsp peanut oil to the same skillet from step 2 and swirl to coat. Add all the egg-yolk-coated rice from step 1 and sprinkle with the ¾ tsp salt. Stir-fry about 5–6 minutes until the grains separate and the yolk coating is fully cooked; the refrigerated rice must be hot throughout, reaching 74°C (165°F).

   Cook the yolk-coated rice · 6 minUses Remaining 2 tbsp oil for rice · Actual pan contents after removing shrimp in step 2 · All the yolk-coated cooked rice from step 1 · ¾ tsp salt

4. 4

   Step 4: Add the 3 minced garlic cloves and 1 cup sliced asparagus to all the golden rice from step 3. Stir-fry for about 2 minutes until the asparagus is cooked through. Add all 3 sliced green onions and stir together.

   Cook asparagus with golden rice · 2 minUses All the cooked egg-coated rice from step 3 · 3 garlic cloves, minced · 1 cup sliced asparagus · 3 green onions, sliced

5. 5

   Step 5: Return all the cooked shrimp reserved in step 2 to all the golden rice and vegetables from step 4. Stir together until hot throughout. Carefully taste and add a little additional salt only if needed.

   Uses All the cooked shrimp reserved in step 2 · All the rice and vegetables from step 4 · Additional salt, only as needed to taste (optional)

   
6. 6

   Step 6: Transfer all the finished golden fried rice from step 5 to a bowl or plate and serve promptly as 3–4 main or side portions. Refrigerate leftovers in shallow containers within 2 hours and use within 3–4 days; reheat to 74°C (165°F).

   Uses All the finished fried rice from step 5