Chinese Fried Rice Vs. Thai Fried Rice

Chinese Fried Rice (Yangzhou Style)

Sauce:

1. In a small bowl whisk together the soy sauce, shaoxing wine, sesame oil and pepper. Set aside. 

‍Fried Rice:

1. To a large wok over high heat, add 2 Tbsp vegetable oil and swirl to coat the pan.  
2. Once the oil is hot, add the carrots, onion, half of the garlic and salt to taste. Stir fry until the veggies start to soften, about 2 min. 

2. Add the shrimp and stir fry until cooked through, about 3 minutes. Stir in the char siu pork, if using, and cook for 1 minute or until just warmed through. 
3. Finally, add the cold rice, and stir fry 2-3 minutes or until  heated through and lightly crisp.  
4. Push the rice to one side of the wok and add in the remaining 2 tablespoons of vegetable oil to the open side. Allow to heat up. 
5. In a small bowl, whisk the eggs together until homogenous. Pour into the hot pan, season with salt and scramble the eggs, stirring often, until cooked through, about 1- 2 minutes. Break the egg up into smaller pieces with your spoon before tossing together with the fried rice. 
6. Stir in the peas, green onions, and the sauce until everything is evenly combined. 
7. Remove from heat and stir in the remaining half of garlic. 
8. Add to serving bowls and garnish with green onions. 

Thai Fried Rice

Fried Rice Sauce:

1. In a small bowl, mix together all the ingredients until combined. Set aside. 

Spice Mix:

1. In a small bowl, mix together all the ingredients until combined. Set aside.

Prik Nam Pla Sauce (For Serving):

1. In a small bowl, mix together all the ingredients until combined. Set aside.

Fried Rice:

1. Preheat the oven to 350℉ (175℃). 
2. Cut the pineapple in half, straight down through the center, including the stem and leaves. Scoop out the flesh to make a bowl for your fried rice. Cut 1 cup (213g) of the pineapple into ½” (12mm) dice and set aside for later. Store the rest of the pineapple for another use. 
3. Add the cashews to a sheet pan and toast in the oven until golden brown all over, about 7-10 minutes, stirring halfway through toasting. 
4. To a large wok set over medium high heat add 2 Tbsp oil, swirling to coat the pan. 
5. Once the oil is hot, add the shallots, garlic and salt to taste. Stir fry for 1 minute or until the veggies soften. 
6. Add in the shrimp, and stir fry for 2-3 minutes or until the shrimp is pink and cooked through. Remove from the wok to a bowl and set aside. 
7. Add another 2 Tbsp of oil to the wok over medium high heat. 
8. Whisk together the eggs in a small bowl until homogenous. 
9. Once the oil is hot, add the eggs, season lightly with salt, and scramble, stirring often, until almost cooked through. Break the egg up with your spoon and then stir in the cold rice until evenly combined. Stir fry for 1 more minute to finish cooking the egg and warm and lightly crisp the rice. 
10. Add the fried rice sauce and spice mix, stirring to evenly coat the rice. 
11. Stir in the diced pineapple, raisins, and cooked shrimp and cook for 1 minute to warm through. 
12. Cut off the heat, add the green onions, tomatoes, and cashews and toss together until combined. 
13. Fill a pineapple half with the fried rice and garnish with green onion, cilantro and/or Thai basil. Serve immediately with the prik nam pla sauce.