Yangzhou Fried Rice
Yangzhou fried rice takes its name from the city of Yangzhou in Jiangsu province, the heart of Huaiyang cuisine — one of China's four great culinary traditions, prized for refinement and balance rather than heat. Unlike a catch-all fried rice, the authentic version is a deliberate composition: cold day-old rice fried grain by grain, folded with soft egg, sweet char siu, shrimp and a confetti of vegetables, seasoned lightly so each element still tastes of itself. The dish is built on technique, not long ingredient lists. High heat and constant motion give the rice its prized wok hei — the smoky "breath of the wok" — while day-old rice keeps the grains dry and separate. A classic refinement coats each grain in beaten egg for the "golden grains" look; the everyday home method here — scrambling the egg separately and folding it back in — is simpler and just as good.
Day-old rice
Cold, dry grains fry instead of steaming
Wok hei
High heat gives a smoky char
Huaiyang classic
Refined and balanced, not fiery
25-minute dinner
Fast and endlessly adaptable
Ingredients 4 servings
- 600 g cooked jasmine rice, cold — ideally cooked the day before and chilled uncovered so the grains dry and separate; fresh rice steams and clumps
- 3 large eggs, beaten with a pinch of salt
- 150 g char siu (Chinese BBQ pork), cut into 1 cm dice — or substitute cooked ham or lap cheong (Chinese sausage)
- 120 g small raw shrimp, peeled, deveined and patted dry — or cooked baby shrimp
- 80 g frozen peas
- 80 g carrot, cut into 5 mm dice
- 4 spring onions: white parts finely sliced for cooking, green tops for finishing (keep separate)
- 2 garlic cloves, finely minced
- 3 tbsp neutral oil (rapeseed or peanut), divided
- 1.5 tbsp light soy sauce
- 1 tsp Shaoxing wine (or dry sherry)
- 0.5 tsp white pepper
- 0.5 tsp salt, to taste
- 1 tsp toasted sesame oil, for the last drizzle
How to make it
- 1PREP EVERYTHING FIRST: fried rice cooks in minutes over high heat, so measure every ingredient and keep it within reach before the wok goes on — there is no time to chop once you start.
- 2BREAK UP THE RICE: with wet hands, rub the cold rice between your fingers to separate any clumps into individual grains; cold, dry, day-old rice is the single most important factor — it fries and toasts instead of turning to mush.
- 3COOK THE EGGS: heat 1 tbsp oil in a wok over high heat until shimmering; pour in the beaten eggs, let them puff 5 seconds, then scramble into soft, just-set curds, 30-40 seconds; tip onto a plate while still slightly wet.
- 4SEAR THE PROTEINS: add 1 tbsp oil and the shrimp; stir-fry 60-90 seconds until pink and just opaque, add the char siu and toss 30 seconds to warm; move to the egg plate.
- 5AROMATICS AND VEG: add the last 1 tbsp oil with the white spring-onion and garlic; stir-fry 20 seconds until fragrant, then add carrot and peas and toss 90 seconds until tender-crisp.
- 6FRY THE RICE: crank the heat to maximum, add the rice, and press-toss it against the hot wok, spreading and flipping for 2-3 minutes until the grains are hot, separate and lightly toasted — you want to hear them crackle.
- 7SEASON: drizzle the soy sauce and Shaoxing wine around the edge of the wok (not on the rice) so they sizzle and caramelise, then toss to coat; season with white pepper and salt.
- 8BRING IT TOGETHER: return the eggs, shrimp and char siu, add the green spring-onion tops, and toss 30-60 seconds until evenly mixed and piping hot.
- 9FINISH: off the heat, drizzle the toasted sesame oil, one last toss, and serve immediately — fried rice waits for no one.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
