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.
Prep time: 15 minutes (plus 30 minutes cooling if using fresh rice) | Cook time: 10 minutes | Serves: 2–3
🌴 Ingredients:
· Day-old cooked rice, 2 bowls (about 400g / 14 oz; loose and fluffy)
· Eggs, 2 (about 100g; beaten)
· Shrimp, 100g (about 3.5 oz; peeled and deveined)
· BBQ pork (Char Siu), 100g (about 3.5 oz; diced)
· Green peas, 50g (about 1.7 oz; frozen or fresh)
· Carrot, ½ (about 50g; diced)
· Scallion stalks, 2 (about 30g; chopped)
🌴 Aromatics:
· Minced garlic, 2 cloves (about 6g)
· Minced ginger, a little (about 3g)
🌴 Seasonings:
· Light soy sauce, 1 tbsp (about 15ml)
· Oyster sauce, 1 tbsp (about 15g)
· White pepper powder, a pinch (about 0.5g)
· Salt, about 2–3g, to taste
· Cooking oil, about 3 tbsp (45ml), as needed
All spoon measures are level. Light soy sauce is thin and salty—use it as listed for the best flavor.
🌴 Instructions:
- Prepare the Rice
Use day-old rice and break up any clumps with your hands. ⚠️ Tip: 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. If you only have freshly cooked rice, spread it on a tray and let it cool completely in the fridge for 30 minutes before using. - Stir-fry the Eggs and Shrimp
Beat the eggs with a pinch of salt. Heat 1 tbsp oil in a wok, scramble the eggs until just set (about 1 minute), and set aside. Add a little more oil, add the shrimp, and stir-fry over high heat for about 1–2 minutes until they change color. Set aside. ⚠️ Tip: Don’t overcook the shrimp; remove them as soon as they change color and curl up. - Stir-fry the Rice
Add 1 tbsp oil to the wok, and sauté the garlic and ginger until fragrant (about 30 seconds). Add the carrots and peas and stir-fry for 1–2 minutes until tender. Add the rice and stir-fry over medium-high heat for about 3–4 minutes. Press and break up the rice until it’s loose and slightly dry. ⚠️ Tip: Be patient and dry out the moisture for the best texture. I’ve tried low heat, and the rice just got wetter. If using frozen peas and carrots, blanch them in boiling water for 1 minute and drain well to prevent excess moisture. - Combine and Serve
Add the scrambled eggs, shrimp, and BBQ pork back to the wok. Add 1 tbsp light soy sauce, 1 tbsp oyster sauce, a pinch of white pepper, and salt. Stir-fry over high heat for about 1–2 minutes to combine. Finally, sprinkle with scallions, stir a few times, and serve. ⚠️ Tip: Pour the soy sauce around the edge of the hot wok to release its aroma (this is called “wok hei”). The high heat instantly caramelizes the soy sauce, creating a smoky flavor without making the rice soggy. I’ve tried pouring it directly on the rice, and it made the color uneven and some parts too salty.
💡 Tips:
The key to Yangzhou Fried Rice is “loose rice, colorful ingredients.” Use day-old rice for the best texture (or chill fresh rice for 30 minutes). If using frozen veggies, blanch and drain them to prevent extra moisture. Stir-fry the rice until it’s loose and dry. Pour the soy sauce around the edge of the wok for instant caramelization and a smoky “wok hei” flavor. Be quick when combining to keep the ingredients tender.
f you enjoy this Yangzhou Fried Rice, you should also try my previously posted Soy Sauce Egg Fried Rice (Soy Sauce Egg Fried Rice) for another incredibly savory and satisfying meal. Want to explore more? Check out my full Rice, Noodles & Dim Sum (Rice, Noodles & Dim Sum) category!
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