Yangzhou Fried Rice
Refined fried rice studded with egg, shrimp and ham. ยท China
Refined fried rice studded with egg, shrimp and ham.
About Yangzhou Fried Rice
Cold rice is stir-fried with egg, shrimp, char siu and peas so each grain stays separate and lightly seasoned. It is the elegant standard against which other fried rice is measured.
๐๏ธ History & Culture
Yangzhou Fried Rice is named after the city of Yangzhou in Jiangsu province, a historic heartland of Huaiyang cuisine. Its precise origins are debated, but it is widely associated with the Qing dynasty, when it evolved as a refined dish that combined local Jiangsu cooking techniques with ingredients from other regions, notably Cantonese char siu (roast pork). This cross-regional blend made it an early example of Chinese culinary fusion, and it later became a global staple in Chinese restaurants.
Across China and the diaspora, Yangzhou Fried Rice serves as the benchmark for fried rice technique, with chefs judged on their ability to keep each grain separate, glossy, and lightly seasoned. While the classic version calls for shrimp, egg, char siu, and peas, regional variations may swap in ham, crabmeat, or local vegetables, yet the core principles of high heat and precise timing remain unchanged. Its cultural significance lies in its demonstration of balance and restraintโa simple dish that encapsulates the elegance of Huaiyang cuisine and the broader Chinese ideal of achieving perfection through harmony of ingredients.
๐ณ How to make Yangzhou Fried Rice
AI-assisted, not kitchen-testedYangzhou Fried Rice (ๆฌๅท็้ฅญ)
A classic Chinese fried rice from Yangzhou, prized for its distinct, separate grains and restrained seasoning. Day-old rice is wok-tossed with egg, shrimp, char siu and peas.
- Prep
- 20 min
- Cook
- 8 min
- Total
- 28 min
- Serves
- 4
- Difficulty
- Medium
Recipe ingredients
- 500 g (1 lb 2 oz) cooked jasmine rice, day-old, thoroughly chilled; fresh rice clumps
- 150 g (5 oz) raw shrimp, peeled and deveined, roughly chopped
- 120 g (4 oz) char siu pork, Chinese barbecued pork, diced 5 mm
- 100 g (3ยฝ oz) frozen peas, thawed
- 3 large eggs, lightly beaten
- 3 stalks scallions, white and green parts separated, thinly sliced
- 15 g (ยฝ oz) ginger, finely minced
- 30 ml (2 Tbsp) soy sauce, light Chinese soy
- 5 ml (1 tsp) dark soy sauce, optional, for color
- 3 g (ยฝ tsp) white pepper, ground
- 5 g (1 tsp) salt, to taste, or null
- 45 ml (3 Tbsp) neutral oil, peanut or canola, divided
- 2 ml (ยฝ tsp) sesame oil, optional, finished at the end
Steps
- 1 Pat the shrimp dry with paper towels. Pat the chilled rice well, breaking up any clumps with wet fingers so the grains are loose.
- 2 Heat 15 ml (1 Tbsp) of the neutral oil in a seasoned carbon-steel wok over high heat until just smoking. Add the shrimp and stir-fry 45โ60 seconds, until they curl and turn pink but are not yet fully cooked. Transfer to a plate.
- 3 Add 15 ml (1 Tbsp) oil to the wok, swirl, then pour in the beaten eggs. Let them set for 10 seconds, then gently scramble into soft curds. Tip the eggs out onto the plate with the shrimp.
- 4 Add the remaining 15 ml (1 Tbsp) oil to the wok. Add the ginger and the white parts of the scallions and stir-fry 15 seconds until fragrant.
- 5 Add the diced char siu and stir-fry 30 seconds to warm through and lightly caramelize the edges.
- 6 Add the rice and stir-fry, tossing and pressing against the wok, for 2โ3 minutes, until the grains are hot and separated and any soft clumps have broken up.
- 7 Return the shrimp and any juices, the eggs, and the peas to the wok. Toss to combine and heat through, about 1 minute.
- 8 Season with the light soy sauce, dark soy (if using), white pepper and salt. Toss briskly for 30 seconds so the seasoning coats every grain evenly.
- 9 Remove from the heat, scatter over the green scallions and drizzle with the sesame oil. Toss once more and serve immediately.
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Yangzhou Fried Rice โ frequently asked questions
What is Yangzhou Fried Rice?
Cold rice is stir-fried with egg, shrimp, char siu and peas so each grain stays separate and lightly seasoned. It is the elegant standard against which other fried rice is measured.
What is Yangzhou Fried Rice made of?
Yangzhou Fried Rice is made with rice, egg, shrimp, char siu and peas.
Where does Yangzhou Fried Rice come from?
Yangzhou Fried Rice comes from China, and is especially associated with Jiangsu. Yangzhou Fried Rice is named after the city of Yangzhou in Jiangsu province, a historic heartland of Huaiyang cuisine.
Where can I eat Yangzhou Fried Rice?
A Cantonese restaurant, as a refined finish to the meal.
How do you make Yangzhou Fried Rice?
Making Yangzhou Fried Rice at home takes about 20 minutes of prep and 8 minutes of cooking. The recipe on this page serves 4 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
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