扬州炒饭，是中式炒饭里最经典的“豪华版”。米饭粒粒分明，配上虾仁、叉烧、鸡蛋、青豆和胡萝卜，色彩缤纷，口感丰富。一口下去，鲜香四溢，超级满足。
Yangzhou Fried Rice is the most classic “deluxe” version of Chinese fried rice. The rice is loose and fluffy, mixed with shrimp, BBQ pork, eggs, green peas, and carrots. It’s colorful, flavorful, and incredibly satisfying.
🌴食材 | Ingredients：
隔夜米饭，2碗（粒粒分明）。/ Day-old cooked rice, 2 bowls (loose and fluffy).
鸡蛋，2个（打散）。/ Eggs, 2 (beaten).
虾仁，100g（去壳去虾线）。/ Shrimp, 100g (peeled and deveined).
叉烧肉，100g（切丁）。/ BBQ pork, 100g (diced).
青豆，50g（冷冻或新鲜）。/ Green peas, 50g (frozen or fresh).
胡萝卜，半根（切丁）。/ Carrot, 1/2 (diced).
葱花，2根（切碎）。/ Scallions, 2 stalks (chopped).
🌴配料 | Aromatics：
蒜末，2瓣（切碎）。/ Minced garlic, 2 cloves.
姜末，少许。/ Minced ginger, a little.
🌴调味 | Seasonings：
生抽，1勺（约10ml）。/ Light soy sauce, 1 tbsp (about 10ml).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
白胡椒粉，少许。/ A pinch of white pepper powder.
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，准备米饭 | Prepare the Rice
用隔夜米饭，提前用手把米饭抓散，确保没有结块。⚠️ 用新煮的米饭水分太大，炒出来会黏糊糊的。我试过用刚煮好的饭，结果炒成了一锅粥。
Use day-old rice and break up any clumps with your hands. ⚠️ Freshly cooked rice has too much moisture and will make the fried rice mushy. I’ve tried it, and it turned into a sticky mess.
2，炒鸡蛋和虾仁 | Stir-fry the Eggs and Shrimp
鸡蛋打散，加少许盐。锅里倒油，油热后倒入蛋液，炒到凝固后盛出备用。锅里再倒少许油，放入虾仁，大火快速翻炒到变色，盛出备用。⚠️ 虾仁别炒太久，变色就行，后面还要回锅。
Beat the eggs with a pinch of salt. Heat oil in a pan, scramble the eggs until set, and set aside. Add a little more oil, add the shrimp, and stir-fry over high heat until they change color. Set aside. ⚠️ Don’t overcook the shrimp; remove them as soon as they change color.
3，炒饭 | Stir-fry the Rice
锅里再倒一点油，放入蒜末和姜末爆香。加入米饭，中大火翻炒，用锅铲把米饭压散，炒到米饭粒粒分明、微微发干。加入胡萝卜丁和青豆，翻炒1分钟。⚠️ 炒饭要有耐心，把水分炒干才香。我试过火太小，结果米饭越炒越湿。
Add a little more oil to the pan, sauté the garlic and ginger until fragrant. Add the rice and stir-fry over medium-high heat. Press and break up the rice until it’s loose and slightly dry. Add the carrots and peas, and stir-fry for 1 minute. ⚠️ Be patient and dry out the moisture for the best texture. I’ve tried low heat, and the rice just got wetter.
4，合炒出锅 | Combine and Serve
倒入炒好的鸡蛋、虾仁和叉烧丁，加入1勺生抽、1勺蚝油、少许白胡椒粉和盐，大火快速翻炒均匀。最后撒上葱花，翻炒几下，出锅。⚠️ 生抽从锅边淋入，遇热更能激发出酱香味。我试过直接倒在米饭上，结果颜色不均匀，还有的地方太咸。
Add the scrambled eggs, shrimp, and BBQ pork. Add the light soy sauce, oyster sauce, white pepper, and salt. Stir-fry over high heat to combine. Finally, sprinkle with scallions, stir a few times, and serve. ⚠️ Pour the soy sauce around the edge of the pan to release its aroma. I’ve tried pouring it directly on the rice, and it made the color uneven and some parts too salty.
宝宝们，扬州炒饭的精髓在于“米饭粒粒分明，配料五彩缤纷”。一定要用隔夜米饭，水分少才炒得散。先炒鸡蛋和虾仁盛出，再炒米饭。米饭要炒到粒粒分明、微微发干。最后合炒要快，保持配料的鲜嫩。
Tips: The key to Yangzhou Fried Rice is “loose rice, colorful ingredients.” Use day-old rice for the best texture. Scramble the eggs and shrimp first, then set aside. Stir-fry the rice until it’s loose and dry. Be quick when combining to keep the ingredients tender.
这道【扬州炒饭 | Yangzhou Fried Rice】是中式炒饭里最经典的豪华版。如果你喜欢这种炒饭，还可以试试我之前写的【蛋炒饭 | Egg Fried Rice】。想看更多面点和小吃，可以逛逛我的【主食/小吃 | Rice, Noodles & Dim Sum】分类。
If you enjoy this hearty fried rice, you should also try my Egg Fried Rice. For more dim sum and snacks, check out my Rice, Noodles & Dim Sum category.
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