1. 大米用清水淘洗3-5次至水清。

Wash rice 3-5 times.

2. 米中加清水浸泡30分钟，然后倒入1：1.3的水量煮饭。

Soak rice in water for 30 mins, then add water to cook. (Water to Rice Ratio 1:1.3)

3. 米中滴入几滴稻米油。（煮饭时加入几滴金龙鱼稻米油，米饭油润有光泽，颗粒感增强，粒粒分明不粘连）

Add some oil before cooking rice.

4. 煮好的米饭盛出冷凉备用。

Cool down the rice after it's cooked.

5. 准备配菜：香菇、火腿、熟鸡脯肉切碎末，笋子、海参切小丁。

Cut mushroom, hams, chicken breasts, bamboo shoots, and sea cucumbers into dices

6. 切好的配菜放盘中备用。

Put the dices aside for later use.

7. 虾仁中调入盐，蛋清抓匀，然后加入少许干淀粉抓匀。

Add salt and egg white into shrimp, then add small amount of starch and mix.

8. 蒸好的瑶柱剥去老边，用手搓丝备用。

Steam scallops and shred them by hand.

9. 锅中水烧开，倒入切配好的笋丁，青豆、香菇、海参焯水后备用。

Blanch the diced bamboo shots, mushrooms, sea cucumbers, and peas for later use.

10. 取2个全蛋，3个蛋黄，加少许盐，划散成蛋液备用。

Take 2 whole eggs and 3 egg yolks, add pinch of salt and mix them.

11. 锅烧热，倒入多一些食用油，油锅烧至7成热，下入虾仁划散，沥油后捞出。

Heat the wok and add oil. After it reaches about 350-400 degress, add diced shrimps and stir fried quickly. Then take them out and Drain the oil

12. 鸡蛋划散后倒入油锅中，边倒蛋液边用勺子搅拌。

Add large amount of oil in the wok. Pour Egg mixture slowly to the wok, making a string.

13. 勺子一定要不停地搅拌，直至蛋丝炸至金黄。

Stir the egg in the oil constantly, until egg strings are fried and turn golden.

14. 炸好的蛋丝滤油，用勺子轻轻按压，压出多余的油，使蛋丝蓬松干爽。

Take eggs out and drain the excess oil.

15. 锅中留底油，倒入蛋丝、笋丁、青豆、香菇、海参，大火翻炒均匀。

Add little oil to the wok, then add Egg, bamboo shots, peas, mushrooms, sea cucumbers for Stir Fry

16. 调入盐，倒入冷却好的米饭，边打散边翻炒。

Add salt and cooled rice. Mix them together and stir fry.

17. 加入虾仁，葱花再翻炒片刻。

Add shrimps and diced scallion, keep Stir frying.

18. 炒至米饭颗粒分明即可出锅

Stir fry until the rice are separate.

19. 香气扑鼻，一盘正宗的扬州炒饭完成。

An authentic Yangzhou Fried Rice is done!

20. 颗粒分明，粒粒松散，鲜美可口~

Rice are separate and fluffy.