Yangzhou Fried Rice (揚州炒飯)

Learn how to make this classic fried rice dish at home!

Prep Time
30 min
Total Time
40 min
Yields
5 servings

A Recipe by Daddy Lau

My dad's been cooking Chinese food for over 50 years - as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.

Hopefully, by learning this recipe, you'll get to experience some of the delicious joy we felt growing up eating his food!

- Randy

The Story of Yangzhou Fried Rice

There is an endless variety of ingredients in Yangzhou Fried Rice; Also sometimes called House or Special Fried Rice at your local Chinese restaurant.

The core ingredients are generally pork, shrimp, vegetables, and eggs, but traditional versions may also include chicken, sea cucumber, bamboo shoots, and scallops.

The dish gets its name from the city of Yangzhou in China's Jiangsu province, where it is said that sailors started to put leftover scraps from their lunch into fried rice for dinner.

Others say that the dish actually originated in Guangzhou. Whatever its origins, this dish is beloved worldwide for its colorful and balanced mixture of delicious ingredients.

This recipe is incredibly versatile and is perfect for that moment when you need to use up leftover ingredients.

Ingredients

Weight: US
oz
g
Volume: US
cup
mL
Servings
5
    Main Ingredients
  • 2 cups Thai rice
  • 1.5 cups water
  • 2 oz carrot
  • 2 oz peas
  • 5 oz char siu (

    You can use ham or spam if you can't get char siu.

    )
  • 4 oz shrimp
  • 2 egg
  • 2 scallions
  • Flavors
  • 0.50 tsp salt
  • 2 tbsp light soy sauce
  • 2 tbsp oil
  • Cooking Ingredients
  • 2 cups water
  • 1 tbsp oil
  • 0.50 tsp salt

Wash the rice (2 cups) three times. Make sure to pour out the starchy water and use fresh water each time.

Since the rice will be stir-fried, cook the rice with slightly less water (1.5 cups). That way, the rice will be harder.

Cook the rice in the rice cooker or with alternative methods.

If you want to cook with American rice, note that it's harder and therefore requires more water. The end result should be a firm grain that's been cooked through but not soggy or too wet for stir-frying.

Dice carrots (2 oz) into medium-sized cubes.

Chop scallions (2) into medium-sized pieces. Make sure to separate the white parts from the green parts.

Dice char siu (5 oz) into medium-sized cubes.

Halve the shrimps lengthwise.

Crack and beat the eggs in a bowl. Add salt and mix.

In a medium-sized pot, add water (2 cups) and bring to a boil.

Once boiling, add the carrots (2 oz) and peas (2 oz). Cook for 30-40 seconds.

Add the shrimps and let everything cook for 3 minutes.

Strain and set aside.

Heat up the wok to high heat for one minute before adding oil (2 tbsp). The oil is ready when you see it is rippling.

Right before frying, add salt (0.50 tsp) and mix them into the eggs. Pour the eggs into the wok and cook for only 10-15 seconds before adding the cooked rice (2 cups).

Take your time while cooking the rice with the eggs. Make sure to break up the eggs and the rice. When you hear that crackling, you know you have wok hei.

If you notice that your rice is sticking together, that means that your wok is not hot enough or you cooked the rice with too much water. Another possibility is that the rice you are using is too soft. If that is the case, cook the rice the day before and leave it in the refrigerator overnight.

After 2.5 to 3 minutes of frying the rice and eggs on high heat, turn down the heat and add salt (0.50 tsp) and light soy sauce (2 tbsp).

Move the rice to the sides of the wok, leaving the center empty to add the char siu to cook. Once the char siu (5 oz) has started to cook, mix it into the rice and cook for 1.5 minutes.

Add the vegetables and shrimps. Turn the heat to high, mix everything together, and add oil (1 tbsp) to make the rice glisten.

Add the scallions, mix, and take off the heat.

Taste to adjust the flavors and plate once it's to your taste! This is usually served in a large serving bowl or plate and everyone can take the amount they want.

Summary

Yangzhou Fried Rice (揚州炒飯)
Learn how to make this classic fried rice dish at home!
  • Prep Time: 30 min
  • Total Time: 40 min
  • Yield: 5 servings
    Main Ingredients
  • 2 cups Thai rice
  • 1.5 cups water
  • 2 oz carrot
  • 2 oz peas
  • 5 oz char siu (

    You can use ham or spam if you can't get char siu.

    )
  • 4 oz shrimp
  • 2 egg
  • 2 scallions
  • Flavors
  • 0.50 tsp salt
  • 2 tbsp light soy sauce
  • 2 tbsp oil
  • Cooking Ingredients
  • 2 cups water
  • 1 tbsp oil
  • 0.50 tsp salt
Step 1 - Wash and cook rice↑ Jump to details

Wash the rice (2 cups) three times.

Cook the rice with water (1.5 cups).

Cook the rice in the rice cooker or with alternative methods.

Step 2 - Prepare ingredients↑ Jump to details

Dice carrots (2 oz) into medium-sized cubes.

Chop scallions (2) into medium-sized pieces. Make sure to separate the white parts from the green parts.

Dice char siu (5 oz) into medium-sized cubes.

Halve the shrimps lengthwise.

Crack and beat the eggs in a bowl. Add salt and mix.

Step 3 - Boil ingredients↑ Jump to details

In a medium-sized pot, add water (2 cups) and bring to a boil.

Once boiling, add the carrots (2 oz) and peas (2 oz). Cook for 30-40 seconds.

Add the shrimps and let everything cook for 3 minutes.

Strain and set aside.

Step 4 - Stir fry rice and eggs↑ Jump to details

Heat up the wok to high heat for one minute before adding oil (2 tbsp). The oil is ready when you see it is rippling.

Right before frying, add salt (0.50 tsp) and mix them into the eggs. Pour the eggs into the wok and cook for only 10-15 seconds before adding the cooked rice.

Step 5 - Stir fry main ingredients↑ Jump to details

After 2.5 to 3 minutes of frying the rice and eggs on high heat, turn down the heat and add salt (0.50 tsp) and light soy sauce (2 tbsp).

Move the rice to the sides of the wok, leaving the center empty to add the char siu to cook. Once the char siu (5 oz) has started to cook, mix it into the rice and cook for 1.5 minutes.

Add the vegetables and shrimps. Turn the heat to high, mix everything together, and add oil (2 tbsp) to make the rice glisten.

Add the scallions, mix, and take off the heat.

Step 6 - Taste test & plate↑ Jump to details

Taste to adjust the flavors and plate once it's to your taste! This is usually served in a large serving bowl or plate and everyone can take the amount they want.

Step 7 - Take pictures
Whip out your camera (1). Begin taking photos (1,000,000). Pick your favorites!
Step 8 - Share and tag us on Instagram @madewithlau #madewithlau!
Did you have fun making this recipe? We'd love to see & hear about it. (Especially my dad. He would be THRILLED!)

Enjoy!

We have many, many happy memories of enjoying this dish growing up.

Now, hopefully, you can create your own memories with this dish with your loved ones.

Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family.

Cheers, and thanks for cooking with us!

Feel free to comment below if you have any questions about the recipe.