The Yangzhou Fried Rice My Dad's Made 100,000 Times
Why this recipe
Most yangzhou fried rice recipes online are tested only a handful of times. My dad used to make this dish multiple times a day, every day, for 60+ years and can make this in his sleep.
I know you'll love it as much as our community does! This recipe has over 876.9K views, 16.5K likes on YouTube.
Yangzhou fried rice, also sometimes called Young Chow fried rice, 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.
Yangzhou fried rice ingredients
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 in a traditional Yangzhou fried rice recipe are generally pork, shrimp, vegetables, and eggs, but traditional versions may also include chicken, sea cucumber, bamboo shoots, and scallops.
You can typically use whatever you have on hand, or whatever you like to eat! Fried rice is a great way to use up what's in your fridge. Just note that you'll have to cook raw meats, like fresh/frozen pork, shrimp, chicken, and beef, longer than already-cooked meats, like char siu, BBQ meats, lunch meats, and other leftovers.
For vegetables, be aware of the water content. If you use vegetables that release a lot of water while cooking, like leafy greens, your fried rice may turn wet and soggy. In general, most or all of your ingredients should be about the same size, for ease of cooking and eating, so slice and dice accordingly!
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Ingredients
An expert chef’s tip for restaurant-style fried rice
Rice is, of course, one of the key ingredients in this recipe. We use Thai jasmine rice because that's our day-to-day rice. You can use whatever rice you like to eat! Just cook it with a little less water than usual so that it's slightly dry, and it'll fry up beautifully.
The general wisdom is to use day-old rice instead of fresh rice when it comes to cooking fried rice, but both work! My dad prefers fresh rice because he knows to cook it with less water. You want the rice to be a little dry for optimal frying—if the rice is too wet, you'll get mushiness and clumps.
Overnight rice works too because it's been drying out in the fridge, and it's a great way to use of leftovers if you made too much rice the day before. Don't use old rice that's TOO old, in case of harmful bacteria.
Instructions
Wash and cook rice
Wash the rice (2 cup) 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 cup). That way, the rice will be firmer.
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.
Prepare ingredients
Dice carrots (2 oz) into medium-sized cubes.
Chop scallions 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 (4 oz) lengthwise.
Crack and beat the eggs in a bowl. Add salt and mix.
Cook ingredients
In a medium-sized pot, add water (2 cup) and bring to a boil.
Once boiling, add the carrots (2 oz) and peas (2 oz). Cook for 30 to 40 seconds.
Add the shrimp (4 oz) and let everything cook for 3 minutes.
Strain and set aside.
Stir fry rice and eggs
Heat up the wok to high heat for one minute before adding oil (1 tbsp). The oil is ready when you see that 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 to 15 seconds before adding the cooked rice (2 cup).
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.
Stir fry main ingredients
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 (4 oz). 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.
Taste test and plate
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.
Made with love ❤️
We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.
