Main Course

Yangzhou Fried Rice

Name: Yangzhou Fried Rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 3.5 cup day-old cooked rice cold; 250 g shrimp peeled, deveined, tails off; 150 g char siu (Chinese barbecue pork) diced; 3 pcs egg beaten; 0.5 cup carrot diced; 0.5 cup frozen pea thawed; 0.25 cup green onion chopped, white and green parts separated; 2 clove garlic minced; 1 tsp ginger grated; 2 tbsp soy sauce; 1 tsp sesame oil; 0.25 tsp white pepper; 3 tbsp vegetable oil

This classic Yangzhou fried rice recipe features tender shrimp, savory char siu, and fluffy scrambled eggs mixed with day-old rice. A light soy sauce seasoning ties all the vibrant ingredients together for a satisfying meal. It's a perfect way to use up leftover rice and various proteins.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 484 kcal

Allergen information: may contain crustaceans, eggs, fish, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

3.5 cupday-old cooked rice, cold
250 gshrimp, peeled, deveined, tails off
150 gchar siu (Chinese barbecue pork), diced
3 pcsegg, beaten
0.5 cupcarrot, diced
0.5 cupfrozen pea, thawed
0.25 cupgreen onion, chopped, white and green parts separated
2 clovegarlic, minced
1 tspginger, grated
2 tbspsoy sauce
1 tspsesame oil
0.25 tspwhite pepper
3 tbspvegetable oil

Equipment

wok · spatula · skillet

The method

Step by step

1
Heat half of the vegetable oil in a large wok or skillet over medium-high heat until shimmering.
About 1 min
2
Pour in the beaten eggs and scramble until just set but still moist, then remove from the wok and set aside.
About 2 min
Cook’s note: Do not overcook the eggs; they will continue to cook slightly when added back later.
3
Add the remaining vegetable oil to the wok. Once hot, add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the wok and set aside.
About 3 min
4
Add the char siu, carrot, garlic, and ginger to the wok. Stir-fry for 2-3 minutes until fragrant and the carrot starts to soften.
About 3 min
5
Add the cold day-old cooked rice to the wok. Break up any clumps with your spatula and stir-fry for 3-4 minutes until the rice is heated through and slightly toasted.
About 4 min
Cook’s note: Using day-old cold rice is crucial for good fried rice texture, as it helps prevent sogginess.
6
Return the cooked shrimp and scrambled eggs to the wok. Add the thawed frozen peas and the white parts of the green onion.
About 1 min
7
Pour in the soy sauce and sesame oil, then sprinkle with white pepper. Stir-fry everything together for another 1-2 minutes to combine and heat thoroughly.
About 2 min
8
Garnish with the green parts of the green onion before serving immediately.

Per serving

Nutrition

Calories: 483.6kcal
Protein: 26.3g
Carbs: 56.4g
Fat: 16.8g
Fibre: 2.9g
Sugar: 2.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover fried rice in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or a pan over medium heat until warmed through, adding a splash of water if dry.