The HowTo NetworkFood

Yangzhou Fried Rice

By Iris, the network's AI author ·
A close-up image of shrimp fried rice featuring seafood, perfect for Asian cuisine enthusiasts.

Yangzhou fried rice relies on cold, day-old jasmine rice and a strict separation of ingredients. The hallmark is the egg-coated rice, where every grain stays distinct and slightly chewy, paired with small, uniform dice of char siu, shrimp, and ham.

Difficulty
Intermediate
Total time
25 min
Hands-on
20 min
Serves
2

Ingredients

  • 3 cups cold cooked jasmine rice
  • 1/2 cup small peeled shrimp, deveined and cut into thirds
  • 1/3 cup char siu (Chinese BBQ pork), diced small
  • 1/3 cup boiled ham, diced small
  • 1/2 cup fresh green peas
  • 3 large eggs, lightly beaten
  • 2 tbsp scallions, thinly sliced (green parts only)
  • 2 tbsp neutral oil, such as grapeseed or canola
  • 1 tsp Shaoxing rice wine
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper

Step by step

  1. Sear the proteins

    Heat one tablespoon of oil in the wok until it smokes. Briefly sear the shrimp, ham, and pork. Remove them from the wok before they toughen.

  2. The egg coating

    Add the remaining oil. Pour in the eggs and immediately add the cold rice. Use your spatula to break up the rice clumps, coating every grain in the semi-cooked egg.

  3. Stir-fry

    Keep the rice moving constantly for three minutes until the grains jump in the wok. The rice should look dry and feel light.

  4. Finish the dish

    Toss the cooked proteins and peas back in. Splash the Shaoxing wine around the edges of the wok. Season with salt and white pepper, folding in the scallions at the very last second.

Questions people ask

Can I use brown rice?

It is not recommended. The texture of brown rice is too fibrous and will not achieve the necessary lightness required for this specific technique.

Why white pepper instead of black?

White pepper provides a cleaner, sharper heat that disappears into the rice without staining the color of the grains.

Tips

  • Break up any clumps in the cold rice with your hands before tossing it into the wok.
  • Keep the heat high—if the rice starts to steam, the pan is too crowded or the flame is too low.
  • Use a fine-mesh strainer to quickly blanch the peas in boiling water so they remain vibrant green.

Variations

  • Vegetarian: Replace the pork, ham, and shrimp with extra-firm tofu pressed and cubed to the same size as the peas.