Jiangsu Cuisine · tested Chinese home cooking
Yangzhou Fried Rice Recipe
扬州炒饭 Yángzhōu Chǎofàn
The most famous Chinese fried rice – a colorful medley of shrimp, BBQ pork, egg, and vegetables perfectly wok-fried with fluffy rice. Each grain is separate, each ingredient perfectly balanced. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 3 cups cold day-old jasmine rice
- 3.5 oz shrimp, peeled and diced
- 3.5 oz char siu (Chinese BBQ pork), diced
- 2 eggs, beaten
- 1/2 cup frozen peas and carrots
- 3 scallions, finely chopped
- 2 tbsp neutral high-heat oil such as avocado, canola, peanut, or grapeseed oil
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1/2 tsp white pepper
- 1 tsp salt
- 1 tsp sesame oil
Step-by-step instructions
Step 1
Break up cold rice with your hands to separate the grains
Break up cold rice with your hands to separate the grains.
Step 2
Heat 1 tbsp oil in a wok over high heat
Heat 1 tbsp oil in a wok over high heat. Cook shrimp for 1 minute until pink. Add char siu and stir-fry for 30 seconds. Remove.
Step 3
Add remaining oil
Add remaining oil. Pour in eggs and scramble for 15 seconds. Immediately add rice before eggs fully set.
Step 4
Stir-fry vigorously for 2 minutes, breaking up all clumps
Stir-fry vigorously for 2 minutes, breaking up all clumps. The eggs should coat each grain of rice.
Step 5
Add peas, carrots, shaoxing wine, soy sauce, white…
Add peas, carrots, shaoxing wine, soy sauce, white pepper, and salt. Stir-fry for 1 minute.
Step 6
Return shrimp and char siu to the wok
Return shrimp and char siu to the wok. Add scallions and sesame oil. Toss for 30 seconds. Serve hot.
Cook’s notes
- Day-old refrigerated rice is essential – fresh rice produces mushy fried rice
- The technique of adding rice before the eggs fully set is called 'golden rice' and coats each grain
- High heat and constant motion are the keys to great fried rice
- Use premium char siu for the best flavor – leftovers from homemade char siu are perfect
Common questions
Can I make Yangzhou Fried Rice less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.