mainChinese

Yangzhou Fried Rice

Name: Yangzhou Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 600 g Cooked rice (cold, from the day before); 4 pieces Eggs; 150 g Prawns; 100 g Cooked ham (finely diced); 100 g Peas; 1 piece Carrot (finely diced); 3 pieces Spring onion; 1 tbsp Shaoxing wine; 1 tbsp Light soy sauce; 3 tbsp Neutral oil; To taste Salt and white pepper

Yangzhou Fried Rice is a classic Chinese main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Cooked rice (cold, from the day before), Eggs, Prawns, Cooked ham (finely diced), Peas, Carrot (finely diced), Spring onion, Shaoxing wine, Light soy sauce, Neutral oil and Salt and white pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. True to traditional Chinese cooking, the dish focuses on defined by high-heat wok cooking, savory soy reductions, and aromatic ginger and scallions.

In authentic Chinese tradition, Yangzhou Fried Rice is best presented with steamed jasmine rice and hot tea.

If you enjoy authentic Chinese cooking, be sure to also explore our recipe for Gong Bao Chicken.

Difficulty: easyPrep: 15 minCook: 10 minServes 4

Rate this recipe

Be the first to rate

0 likes

Ingredients

Cooked rice (cold, from the day before)600 g
Eggs4 pieces
Prawns150 g
Cooked ham (finely diced)100 g
Peas100 g
Carrot (finely diced)1 piece
Spring onion3 pieces
Shaoxing wine1 tbsp
Light soy sauce1 tbsp
Neutral oil3 tbsp
Salt and white pepperTo taste

Step-by-Step Instructions

5 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🥄 Mix

Separate two yolks and rub them through the cold rice with your hands until every grain is coated. Beat the remaining eggs separately.

Step 2

Heat the wok with a spoon of oil until it smokes, pour in the beaten eggs, let them set and break them into pieces. Set them aside.

Step 3🍳 Fry

Fry the prawns for ninety seconds, add the ham, carrot and peas and cook a minute more. Add them to the eggs.

Step 4🍳 Fry

Add the rest of the oil, tip in the rice and fry three minutes at full heat, tossing constantly. The grains should be jumping in the wok, not sitting in it.

Step 5

Return everything to the wok, pour the wine down the side and add the soy, season and toss for thirty seconds more. Scatter over the spring onion.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Yangzhou Fried Rice reflects the timeless heritage of traditional Chinese home cooking, defined by high-heat wok cooking, savory soy reductions, and aromatic ginger and scallions. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.

Dietary Substitutions

You can freely swap cooked rice (cold, from the day before) with firm pressed tofu, seitan, or thinly sliced mushrooms for a wholesome, plant-based stir-fry with equal bite and flavor absorption.

Chef Technique Tips

Ensure all ingredients are sliced to uniform thickness and patted dry before they hit the pan. Searing in a scorching hot skillet or wok creates authentic smoky caramelization ('wok hei') rather than steaming the ingredients.

Recipe Feedback & Reviews

Have you tried making this recipe? Share your experience, modifications, or tips with fellow cooks!

Please log in to leave feedback on this recipe.

Community Feedback (0)

No feedback yet. Be the first to share how this recipe turned out!