作法
- 用沾濕指尖把冷飯撥散——每粒必須分開。攪拌時若仍有結塊，飯會變蒸而非炒。
- 炒鍋以最大火加熱至微微冒煙。加1大匙油倒入蛋液。輕炒十秒——蛋花應剛凝固。盛出。
- 再加1大匙油。下蝦仁炒30秒至捲曲，再下火腿與叉燒炒30秒。與蛋一起盛出。
- 加最後1大匙油，下飯。把飯壓在鍋面靜置十秒再翻面。重複兩分鐘——目標是鍋氣，那難捉摸的煙燻焦香。
- 把蛋、蝦仁、火腿與叉燒回鍋。加入青豆、蔥白與薑末。用力翻炒。以醬油、鹽與白胡椒調味。
- 最後30秒翻拌——每粒應微微閃油、粒粒分明。離火後加蔥綠與麻油。盛盤。立即享用。
Common questions
Can 揚州炒飯 be made ahead?
揚州炒飯 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
Is 揚州炒飯 spicy?
揚州炒飯 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 揚州炒飯 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 揚州炒飯 to make at home?
揚州炒飯 sits at intermediate difficulty — total time about 23 minutes. The ingredients are not unusual but the timing requires attention.
Can 揚州炒飯 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
揚州是江蘇運河城市，以廚藝聞名——此菜據傳七世紀為隋煬帝下江南時所創。揚州廚師訂下標準：每粒可見且分開、無油膩斑、叉燒與蝦平均分布使每湯匙比例一致。色彩——黃飯配紅叉燒、粉蝦、綠青豆與蔥——是視覺招牌。
