{"id":14161,"date":"2018-10-05T02:12:33","date_gmt":"2018-10-05T01:12:33","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2018\/10\/05\/yeung-chou-fried-rice\/"},"modified":"2024-03-25T08:11:30","modified_gmt":"2024-03-25T08:11:30","slug":"yeung-chou-fried-rice","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2018\/10\/05\/yeung-chou-fried-rice\/","title":{"rendered":"Yangzhou or Yeung Chou Fried Rice"},"content":{"rendered":"\n<p class=\"has-text-align-center\">Habe ich schon erwaehnt, dass meine Tochter mehr Chinesin als Schweizerin ist, zumindest in ihren Essgewohnheiten. Sie liebt Chinesisch und vor allem Yeung Chou Fried Rice! Sobald sie bei uns in Asien ist, gibt es nur noch lokales Essen. Eine ihrer Leibspeisen ist dieser fried Rice aus Yangzhou!<br>\u200b<br>Yangzhou fried rice ist wohl der bekannteste aller gebratenen Reise aus China. Er stammt aus der Stadt Yangzhou im der Jiangsu Provinz. Der Reis wurde vom regionalen Magistrat Yi Bingzhou erfunden, (1754 &#8211; 1815). Man kann ihn auf zwei Arten kochen, ich habe die &#8220;Silber bedecktes Gold&#8221; Variante gewaehlt. Das bedeutet, ich habe das Ruehrei vor dem Reis braten gekocht und am Ende zugegeben. Die &#8220;Gold bedecktes Silber&#8221; Methode ist so, dass das Ei erst am Ende dazu gegeben wird und so nicht mehr wirklich ein Ruehrei ist.<\/p>\n\n\n\n<p class=\"has-text-align-center\">************<\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>Did I mention, my daughter is more Chinese than Swiss in her eating tastes? She really loves Chinese food! As soon as she arrives here in China she will look out for Chinese food. And one of her favorite is Yangzhou fried Rice!<\/em><\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>Yangzhou fried rice is one of the most well known fried rices from China. It is originally from Yangzhou, a province in Jiangsu. This recipe was developed by a magistrate of the town Yangzhou Yi Bingzhou (1754 &#8211; 1815). You can cook this recipe in two different ways. I used the &#8220;silver covered gold&#8221; method. \u200bThat means the egg is being cooked before the rice is fried and added later. The &#8220;gold covered silver&#8221; method is when you add the eggs at the end and fry them with the rice.\u00a0<\/em><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/yen1.jpg\" alt=\"Yeung Chou Fried Rice\" class=\"wp-image-509\"\/><\/figure>\n<\/div>\n\n\n<p class=\"has-text-align-center\">Fuer 4-6 Personen zu verschiedenen Chinesischen Speisen:<br>ca 400 g gekochter und ausgekuehlter Chinesischer Langkornreis oder Jasmin Reis (am Besten am Tage zuvor kochen)<br>2 Fruehlingszwiebeln, gehackt<br>2 Handvoll Chinesische Wurst fuer Fried Reis, oder gekochter Schinken, oder rohe Chorizowurst, in kleine Wuerfel geschnitten<br>2 Handvoll gefrorene Erbsen<br>1 Karotte, klein gewuerfelt<br>3 grosse Eier<br>Salz und Pfeffer<br>3 EL Sesam Oel<br>2-3 EL Soja Sauce<\/p>\n\n\n\n<p class=\"has-text-align-center\">Fuer die &#8220;Silber bedecktes Gold&#8221; Methode 1 EL Sesam Oel im Wok erhitzen und die aufgeschlagenen Eier darin zu Ruehrei kochen. In einem Schuesselchen zur Seite geben.<br>Im selben Wok 1 EL Sesam Oel erhitzen und die Karotten darin kurz durchbraten. Die gewuerfelte Wurst zugeben und schnell mitbraten. Den Reis zugeben und gut vermischen, falls der Reis zusammen klebt, einfach mit der Holzkelle zerschlagen. Die gefrorenen Erbsen und das zerhackte Ruehrei zugeben und gut mischen.<br>1 EL Sesam Oel und die Soja Sauce zugeben, mit Salz und Pfeffer wuerzen und nochmals gut wenden und mischen. In eine Schuessel geben und mit den gehackten Fruehlingszwiebeln bestreuen.<br>Heiss servieren.<\/p>\n\n\n\n<p class=\"has-text-align-center\">************<\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>For 4-6 Persons served with different Chinese dishes:<\/em><br><em>approx. 400 g cooked Chinese Long Grain Rice or Jasmine&nbsp;Rice (you best cook it the day before)<\/em><br><em>2 Spring-Onion, chopped<\/em><br><em>2 Handful Chinese Sausage for fried Rice, or cooked Ham, or raw Chorizo Sausage, diced into small pieces<\/em><br><em>2 Handful frozen Peas<\/em><br><em>1 Carrot, diced<\/em><br><em>3 big Eggs<\/em><br><em>Salt and Pepper<\/em><br><em>3 tbsp Sesame Oil<\/em><br><em>2-3 tbsp Soy Sauce<\/em><\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>For the &#8220;silver covered gold&#8221; method heat 1 tbsp sesame oil in a wok and fry the beaten eggs to scrambled eggs. Put in a small bowl and set aside.\u00a0<\/em><br><em>In the same wok heat another tbsp sesame oil and fry the diced carrots first. Then add the diced sausage. Now add the rice and mix well. If the rice has clumps just hit them with a wooden spoon. Then add the frozen peas and the chopped scrambled eggs.\u00a0Mix well!<\/em><br><em>Add 1 tbsp sesame oil and the soy sauce, season with salt and pepper and mix very well. Put into a bowl and sprinkle with the chopped spring-onions.<\/em><br><em>Serve hot!<\/em><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/yen2.jpg\" alt=\"bereit\" class=\"wp-image-510\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/yen3-1024x682.jpg\" alt=\"ruehrei\" class=\"wp-image-511\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/yen4-1024x682.jpg\" alt=\"braten\" class=\"wp-image-503\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/yen8-1024x682.jpg\" alt=\"Yeung Chou Fried Rice\" class=\"wp-image-506\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/yen10-1024x682.jpg\" alt=\"Yeung Chou Fried Rice\" class=\"wp-image-508\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/yen7-1024x682.jpg\" alt=\"Yeung Chou Fried Rice\" class=\"wp-image-505\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/yen9.jpg\" alt=\"Yeung Chou Fried Rice\" class=\"wp-image-507\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" class=\"wp-image-72\"\/><\/figure>\n<\/div>\n\n\n<p class=\"has-text-align-center\">     <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Habe ich schon erwaehnt, dass meine Tochter mehr Chinesin als Schweizerin ist, zumindest in ihren Essgewohnheiten. Sie liebt Chinesisch und vor allem&#8230;<\/p>\n","protected":false},"author":4,"featured_media":1287,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[41,42,22,44,163,46,110],"tags":[47,48,26,50,165,52,111],"class_list":{"0":"post-14161","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-asia","8":"category-china","9":"category-vegetables","10":"category-main-dishes","11":"category-rice","12":"category-pork","13":"category-sausage","14":"tag-asien","15":"tag-china","16":"tag-gemuse","17":"tag-main-dish","18":"tag-rice","19":"tag-pork","20":"tag-sausage","21":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Yangzhou or Yeung Chou Fried Rice - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2018\/10\/05\/yeung-chou-fried-rice\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Yangzhou or Yeung Chou Fried Rice\" \/>\n<meta property=\"og:description\" content=\"Habe ich schon erwaehnt, dass meine Tochter mehr Chinesin als Schweizerin ist, zumindest in ihren Essgewohnheiten. 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