Join us for another digital cookery workshop. This time Mandy Shu will share her tips and tricks for making Classic Fried Rice and how to customise it like a real professional. One of the versions of Fried Rice Mandy will draw on is the origin of Yangzhou Fried Rice which reputation has spread when a farmer hastily made a bowl of egg fried rice for Emperor Qianlong, who was impressed and praised the cooking skills of the Yangzhou people. Mandy herself was born and raised in Southwestern China (Sichuan and Yunnan province), and has travelled across different places in the world before coming to live in Scotland whose nature she regards as her greatest teacher. To learn more about Mandy’s journey of life and her art, please visit her website here.

Shopping list for you to cook along at home:

Classic Fried Rice:

• 2-3 Spring onions – finely chopped
• 2 ½ tbsp oil
• 1 egg each – evenly beaten
• 1 tsp light soy sauce
• 4 cups of cooked rice (tip: for the best result please use cold cooked rice)
• 2 cups bean sprouts
• 2 tbsp soy sauce

Customise it like a pro I - Spicy Style (South Asia: Thai/Vietnam version)
⇒ Includes all ingredients from the classic style + the list below

• 2-4 Hot Chillies
• 1 clove garlic
• Broccoli
• 1 thumb of ginger
• 1 Lime

Customise it like a pro II - Emperor Treatment – Yangzhou Fried Rice
⇒ Includes all ingredients from the classic style + the list below

• Prawns (or chicken or both)
• Chopped ham
• ½ cup carrot – finely chopped
• ½ cup peas – frozen, thawed

Check out Mandy's recipe for a more detailed ingredient list, needed utensils, and the instructions.

Click here at 6pm to join the workshop via Zoom

About Food Chain
Which rich culinary backgrounds do we have resident in our own community? Come along to our monthly group cookalong to learn someone else's recipes of home. Together we'll learn about each other's cultural backgrounds as we cook.