Yangzhou Fried Rice
扬州炒饭
The king of fried rice — fluffy grains studded with shrimp, ham, egg, peas, and carrots, each coated in flavor. Restaurant-quality at home.
📋 Ingredients
What Is Yangzhou Fried Rice?
💡 Ingredient Notes: Yangzhou Fried Rice (扬州炒饭) is the most famous fried rice in Chinese cuisine, named after the city of Yangzhou in Jiangsu province. Unlike takeout fried rice, the authentic version uses day-old rice stir-fried over very high heat with shrimp, ham (or Chinese sausage), eggs, peas, and carrots — each grain should be separate, glossy, and individually coated in flavor. The key technique is 'golden silver' (金包银): the rice should look golden from the egg but each grain stays distinct, never mushy. This is the gold standard by which all Chinese fried rice is judged.
Ingredients You'll Need
The Base
- 4 cups cooked jasmine rice, refrigerated overnight (essential!)
- 3 large eggs, beaten
- 2 tbsp cooking oil (more as needed)
Protein & Mix-ins
- 150g (⅓ lb) shrimp, peeled and deveined
- 100g (¼ lb) Chinese sausage (腊肠) or ham, diced
- ½ cup frozen peas and carrots, thawed
- 3 scallions, chopped (white and green separated)
Seasoning
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
- ½ tsp sugar
- ½ tsp white pepper
- 1 tsp sesame oil
- Salt to taste
📝 Instructions
Prep everything (mise en place)
Fried rice cooks in 5 minutes — you can't stop to chop. Dice all ingredients, beat the eggs, and have them within arm's reach of the stove. Break up the cold rice with wet fingers so there are no clumps.
Scramble the eggs
Heat 1 tablespoon oil in a wok over high heat until smoking. Pour in the beaten eggs and immediately stir — they should cook in 20-30 seconds into soft curds. Remove and set aside.
Sear the proteins
Add another tablespoon oil to the wok. Add the shrimp and stir-fry until just pink (1 minute), then add the Chinese sausage/ham and fry for 30 seconds. Remove and set aside with the eggs.
Fry the rice
Add 1 more tablespoon oil. Add the scallion whites and fry 10 seconds. Add the rice — spread it out and let it sit for 30 seconds to get a little char, then stir-fry vigorously for 2-3 minutes. The rice should sizzle loudly and each grain should separate.
Combine and season
Return the eggs, shrimp, and sausage to the wok. Add the peas and carrots. Pour the soy sauce around the edge of the wok (not directly on rice) — this gives a smoky flavor. Add oyster sauce, sugar, white pepper. Stir-fry everything together for 1 minute.
Finish and serve
Taste and add salt if needed. Add sesame oil and scallion greens, toss once, and serve immediately. Each grain should be separate and glossy.
💡 Pro Tips
- 💡💡 Use cold, day-old rice. Fresh rice is too wet and will turn mushy. Refrigerate cooked rice uncovered overnight — it dries out and gives the perfect chewy texture.
- 💡💡 The wok must be SMOKING HOT. That's how you get 'wok hei' (锅气) — the smoky, charred flavor that separates restaurant fried rice from home versions.
- 💡💡 Add soy sauce around the edge of the wok, not on the rice. It sears on the hot metal and creates a smoky flavor. Directly on rice makes it soggy and brown.
- 💡💡 Don't overcrowd. If doubling the recipe, cook in two batches. Overcrowding lowers the temperature and steams the rice instead of frying it.
📊 Nutrition Facts
❓ Frequently Asked Questions
Can I use fresh rice? Not recommended. Fresh rice has too much moisture and will clump. If you're in a rush, spread freshly cooked rice on a tray and refrigerate for 1-2 hours, or rinse with cold water and drain thoroughly.
What's wok hei (breath of the wok)? It's the smoky, charred aroma that comes from stir-frying over extremely high heat in a carbon steel wok. It's what makes restaurant fried rice taste special. To approximate at home, get your wok as hot as safely possible.
Can I make this vegetarian? Yes — substitute the shrimp and sausage with extra-firm tofu, mushrooms, and edamame. Use vegetarian oyster sauce (mushroom-based).
Why is my fried rice mushy? Three culprits: (1) fresh rice instead of cold day-old, (2) too low heat, (3) too much soy sauce/liquid. Use cold rice, max heat, and minimal liquid.
