Yangzhou Fried Rice is a classic Huaiyang dish. The rice is loose and fluffy, the shrimp are bouncy, the ham is savory, and the colorful vegetables add a nice crunch. Without oyster sauce, the seasoning is kept simple with salt, Shaoxing wine, and a touch of light soy sauce, giving it a clean, pale-yellow finish. The toppings are cooked separately first and combined with the rice at the end. Scallions are added in three stages for a deeper aroma. Stir-fried over high heat for that “wok hei” flavor, it’s savory with the natural sweetness of shrimp—a complete meal in one bowl.
🌴 Ingredients:
· 2 bowls of cooked rice (day-old cold rice, less moisture for fluffier grains)
· 100g shrimp (fresh, deveined)
· 80g ham sausage or BBQ pork (diced)
· 2-3 eggs (beaten)
· Green peas, corn kernels, and diced carrot, as needed (for color and flavor)
🌴 Aromatics:
· 3-4 cloves minced garlic
· A small piece of minced ginger
· 2-3 stalks scallion (chopped, divided into three portions)
🌴 Seasonings:
· 1 tbsp light soy sauce
· 1 tbsp Shaoxing wine (for aroma)
· 1 tbsp cooking wine (for marinating the shrimp)
· 1 tsp cornstarch (for marinating, locks in moisture)
· A little egg white (for marinating, makes it tender)
· A pinch of white pepper powder
· Salt, to taste
· 1 tbsp lard (for stir-frying, adds richness)
· Cooking oil, as needed
🌴 Instructions:
- Marinate the Shrimp
Devein the shrimp, wash, and drain. Add the cooking wine, cornstarch, a little egg white, a pinch of salt, and white pepper. Mix well and marinate for 10 minutes. ⚠️ Note: This keeps the shrimp bouncy and tender. - Prepare the Toppings
Dice the ham sausage or BBQ pork. Blanch the green peas, corn, and carrot for 1 minute, then drain. ⚠️ Note: Blanching the vegetables first ensures they’re cooked through and adds flavor. - Scramble the Eggs
Heat oil in a pan, pour in the beaten eggs, and scramble over medium heat. Set aside. ⚠️ Note: Scramble the eggs separately for a better texture. - Stir-fry the Toppings
Add a little oil to the pan, add the diced ham, green peas, corn, and carrot, and stir-fry over high heat for 1 minute. Add a pinch of salt and Shaoxing wine. Set aside. ⚠️ Note: Cooking and seasoning the toppings separately ensures even flavor. - Stir-fry the Shrimp
Add a little oil to the pan, add the marinated shrimp, and stir-fry over medium heat until they curl and change color. Remove immediately and set aside. ⚠️ Note: Remove the shrimp as soon as they change color to keep them bouncy. - Sauté the Aromatics (First Scallion Addition)
Heat 1 tbsp of lard in the pan. Add the minced garlic, ginger, and the first portion of scallions. Stir-fry over low heat until fragrant. ⚠️ Note: Lard adds richness. The first addition of scallions is to infuse the oil. - Stir-fry the Rice (Second Scallion Addition)
Turn off the heat. Add the cold rice and break up any clumps with a spatula. Then turn to high heat and stir-fry quickly. Add the light soy sauce, a pinch of salt, and white pepper. Stir-fry until combined. Add the second portion of scallions and stir-fry until fragrant. ⚠️ Note: Turning off the heat before adding the rice prevents clumping. Keep the heat high for distinct grains. The second addition of scallions infuses the rice. - Combine and Serve (Third Scallion Addition)
Add the scrambled eggs, cooked shrimp, and stir-fried toppings. Stir-fry over high heat for 30 seconds. Sprinkle with the third portion of scallions and mix well. ⚠️ Note: Add everything back at the very end and serve immediately. The third addition of scallions preserves their fresh aroma. - Serve
Turn off the heat and serve hot. The rice is distinct and pale yellow, the shrimp are bouncy, the ham is savory, the vegetables are crisp, and it’s a colorful, satisfying meal.
💡 More Delicious Recipes:
If you enjoy this colorful and satisfying fried rice, you should also try my [Egg Fried Rice] for a simple, fluffy, and golden classic.
Want to explore more? Check out my full [Rice, Noodles & Dim Sum] category!
💡 Tips:
Use day-old cold rice for the fluffiest grains. Skipping oyster sauce and using only salt, Shaoxing wine, and a touch of light soy sauce gives a cleaner, pale-yellow finish. Cooking and seasoning the toppings separately ensures even flavor. Adding scallions in three stages—aromatics, rice, and finishing—builds a deeper aroma. Lard adds richness to the rice. Marinate the shrimp with egg white and cornstarch for a bouncy texture. Turn off the heat before adding the rice to prevent clumping. Keep the heat high for the best “wok hei” flavor.
❤️ Click the homepage for more delicious recipes!