Yangzhou Fried Rice
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Yangzhou fried rice (扬州炒饭) is the deluxe, 'special' fried rice you see on Chinese restaurant menus — the one loaded with shrimp, diced char siu (barbecue pork), egg, peas, and carrots, with every grain separate and glistening. It's distinguished from plain egg fried rice by its mix of proteins and the care taken to keep the rice light and fluffy rather than clumpy or greasy. The two non-negotiables are cold day-old rice (fresh rice steams into mush) and high heat moving fast, so the rice toasts and the egg coats each grain. Season simply — soy sauce, a little white pepper, and the savory char siu do most of the work. It comes together in about 15 minutes of fast wok cooking once everything is prepped, and it's a complete one-pan meal or a generous side. Use leftover char siu and rice and it's even quicker.
Why you'll love this yangzhou fried rice
- The loaded 'special' fried rice — shrimp, char siu, egg, and peas in every bite.
- Light, separate, glistening grains, not greasy clumps — the day-old-rice trick.
- A complete one-pan meal in about 15 minutes of cooking.
- A perfect home for leftover char siu and rice.
Ingredients
Base
- 4 cups cold day-old jasmine rice, clumps broken up
- 3 eggs, beaten
- 8 oz small shrimp, peeled, deveined
- 1 cup char siu, diced (or cooked ham)
- ¾ cup frozen peas and carrots
- 3 scallions, sliced, whites and greens separated
Seasoning
- 2 tbsp light soy saucesubstitutes →
- ½ tsp white peppersubstitutes →
- 1 tsp toasted sesame oilsubstitutes →
- ½ tsp salt, to taste
- 3 tbsp neutral oil, divided
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Equipment
- Wok — High, even heat keeps the rice from steaming.(shop →)
Instructions
Prep everything first
Have everything prepped and the rice broken into separate grains — fried rice cooks fast with no time to chop. Beat the eggs; season the shrimp with a pinch of salt and white pepper.
💡 Day-old rice straight from the fridge is essential — fresh, warm rice has too much moisture and turns to mush.
Cook shrimp & egg, set aside
Heat 1 tbsp oil in a wok over high. Stir-fry the shrimp just until pink, about 1 minute, and remove. Add another ½ tbsp oil, pour in the eggs, scramble softly, and remove while still slightly wet.
Fry the rice
Add the remaining 1.5 tbsp oil, then the scallion whites and the peas and carrots; stir-fry 1 minute. Add the cold rice and press it into the wok, then toss and stir-fry 3–4 minutes until hot and starting to toast.
💡 Spread the rice and let it sit a few seconds between tosses — that brief contact with the hot wok is what gives fried rice its character.
Combine & season
Drizzle the soy sauce around the edge of the wok, add the white pepper, then fold in the char siu, shrimp, and egg. Toss until everything is evenly distributed and the rice is glistening.
Finish & serve
Finish with the sesame oil and scallion greens, taste for salt, and serve hot.
Tips & notes
- Day-old rice is the #1 rule. In a pinch, cook fresh rice with a bit less water, spread it on a tray, and chill it uncovered for an hour.
- Keep the heat high and the rice moving — high heat toasts the grains; low heat steams them soggy.
- Soy sauce around the edge of the hot wok caramelizes slightly for more flavor than pouring it on the rice directly.
- No char siu? Diced ham, cooked Chinese sausage (lap cheong), or extra shrimp all work — it becomes 'house' fried rice.
- Don't crowd the wok; cook a double batch in two rounds so the rice fries rather than steams.
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Yangzhou Fried Rice
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Serves
- 4
- Level
- Beginner
Ingredients
- 4 cups cold day-old jasmine rice, clumps broken up
- 3 eggs, beaten
- 8 oz small shrimp, peeled, deveined
- 1 cup char siu, diced (or cooked ham)
- ¾ cup frozen peas and carrots
- 3 scallions, sliced, whites and greens separated
- 2 tbsp light soy sauce
- ½ tsp white pepper
- 1 tsp toasted sesame oil
- ½ tsp salt, to taste
- 3 tbsp neutral oil, divided
Instructions
- Have everything prepped and the rice broken into separate grains — fried rice cooks fast with no time to chop. Beat the eggs; season the shrimp with a pinch of salt and white pepper.
- Heat 1 tbsp oil in a wok over high. Stir-fry the shrimp just until pink, about 1 minute, and remove. Add another ½ tbsp oil, pour in the eggs, scramble softly, and remove while still slightly wet.
- Add the remaining 1.5 tbsp oil, then the scallion whites and the peas and carrots; stir-fry 1 minute. Add the cold rice and press it into the wok, then toss and stir-fry 3–4 minutes until hot and starting to toast.
- Drizzle the soy sauce around the edge of the wok, add the white pepper, then fold in the char siu, shrimp, and egg. Toss until everything is evenly distributed and the rice is glistening.
- Finish with the sesame oil and scallion greens, taste for salt, and serve hot.
Nutrition (est., per serving): 430 cal · 23 g protein · 52 g carbs · 14 g fat
Yangzhou Fried Rice FAQ
What is Yangzhou fried rice?
Yangzhou fried rice (扬州炒饭) is the deluxe, 'special' fried rice loaded with shrimp, diced char siu (barbecue pork), egg, peas, and carrots. Named after the city of Yangzhou, it's distinguished from plain egg fried rice by its mix of proteins and its light, separate, glistening grains. It's the 'house' or 'special' fried rice on most Chinese restaurant menus.
Why is day-old rice better for fried rice?
Freshly cooked rice is moist and soft, so it clumps and turns mushy when stir-fried. Day-old rice that's been chilled has dried out and firmed up, so the grains stay separate and toast nicely in the hot wok. If you only have fresh rice, cook it slightly drier and spread it on a tray in the fridge for an hour to dry out.
What's the difference between Yangzhou and egg fried rice?
Egg fried rice is the simple version — just rice, egg, scallions, and seasoning. Yangzhou fried rice is the loaded version, adding shrimp, char siu, peas, and carrots for a complete, protein-rich meal. Same fried-rice technique; Yangzhou is the 'everything' upgrade, which is why menus often call it special or house fried rice.
Can I make Yangzhou fried rice without char siu?
Yes. Char siu gives the classic sweet-savory pork note, but diced ham, cooked Chinese sausage (lap cheong), or simply extra shrimp all work well. Without the pork it's closer to 'house' fried rice — still loaded and delicious. Leftover roast meats of almost any kind are great here.
How do you keep fried rice from being greasy or mushy?
Use cold day-old rice, keep the heat high, don't overcrowd the wok, and use a moderate amount of oil. Greasiness comes from too much oil or low heat that makes the rice absorb it; mushiness comes from wet rice or steaming. High heat and dry rice, cooked in batches, give light, separate grains.
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