Have you ever noticed children doing homework, playing video games or bickering with their siblings at the corner table of your neighborhood family-owned Chinese takeout restaurant? I grew up as one of those “takeout kids” and worked front-of-house in various roles since I was 12 years old.
Even though there was so much to choose from when it came to mealtimes, one of my favorites was always fried rice, made with grilled chicken thighs and served with a side of peppery hot and sour soup. This comforting combination never failed to satisfy and comfort my teenage soul as I ate at the corner table while burying my nose in a library book.
That’s why I’m excited to share how to make fried rice using my family’s homestyle recipe!
The History of Fried Rice
Yang Su, a general in the Sui dynasty over 1,400 years ago, is most often credited for inventing fried rice in the city of Yangzhou, located in Jiangsu province. The dish was updated and made famous in the Qing dynasty by a regional magistrate named Yi Bingshou (1754–1815), whose recipe added shrimp and char siu (Chinese barbecue pork). Yi’s version of fried rice is the Yangzhou fried
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