Yangzhou Fried Rice
Recipe Guy
Recipe draft | Fil-Am Fusion | Weeknight Dinner | Asian Rice
A colorful shrimp, ham, egg, pea, carrot, and scallion fried rice with clean separate grains and balanced savory seasoning.
Why make it: This version turns the uploaded inspiration into an original, testable home recipe with clear shopping notes and a practical cooking process.
About This Recipe
A colorful shrimp, ham, egg, pea, carrot, and scallion fried rice with clean separate grains and balanced savory seasoning.
Why You Will Love It
- Practical for U.S. kitchens: the shopping list uses ingredients that are realistic to find in Filipino, Asian, and mainstream grocery stores.
- Built for testing: the process separates prep, cooking, finishing, and serving so you can adjust it after a trial batch.
- Flexible but focused: variation posts keep one core method and show exactly where the flavors change.
- Review-ready: the draft uses the same recipe card, quick facts, table of contents, tips, and FAQ structure as the rest of the site.
Ingredient Notes
Rice
Cold day-old rice gives the best separate grains. Fresh rice can work if spread on a tray and cooled until dry.
Heat
Use a wide skillet or wok and cook in batches if the pan is crowded.
Seasoning
Taste at the end. Soy sauce, fish sauce, oyster sauce, kimchi, and ham all bring different salt levels.
Yangzhou Fried Rice Recipe
A colorful shrimp, ham, egg, pea, carrot, and scallion fried rice with clean separate grains and balanced savory seasoning.
Shopping List
- cooked rice
- shrimp
- ham
- eggs
- peas and carrots
- green onions
- soy sauce
- white pepper
- neutral oil
Ingredients
Rice and Protein
- 3 cups cold cooked long-grain rice
- 6 ounces shrimp, peeled, deveined, and chopped if large
- 1/2 cup diced ham
- 2 large eggs, beaten
Vegetables
- 1/2 cup frozen peas and carrots, thawed
- 3 green onions, chopped, whites and greens separated
Seasoning
- 1 tablespoon light soy sauce
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon white pepper
- 2 tablespoons neutral oil
Instructions
- Break up cold rice with your hands so no large clumps remain.
- Heat a little oil in a wok and scramble the eggs until softly set; transfer to a plate.
- Add more oil, then stir-fry shrimp until just pink; transfer with the eggs.
- Add ham, scallion whites, peas, and carrots and cook until fragrant.
- Add rice and stir-fry until grains are hot and separate.
- Season with soy sauce, salt, and white pepper.
- Return eggs and shrimp to the pan and toss gently.
- Finish with scallion greens and serve hot.
Nutrition Estimate
Approximate values per serving based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Yangzhou Fried Rice
- Use cold rice: Warm soft rice clumps and steams instead of frying.
- Prep before heating: Fried rice moves fast, so have sauces, eggs, vegetables, and garnishes ready.
- Cook in layers: Brown protein and aromatics first, then add rice and sauce.
- Finish hot: The last minute over higher heat gives the grains better texture.
How To Serve And Store
Serve as a main dish or side with dumplings, grilled meats, or simple vegetables. Refrigerate up to 3 days.
Common Questions
Can I use fresh rice?
Yes. Spread it on a tray, cool it quickly, and let surface moisture dry before frying.
What pan works best?
A carbon-steel wok is ideal, but a large nonstick or stainless skillet works.
Can I make it ahead?
Yes, but fried rice tastes best fresh. Reheat in a skillet with a small splash of oil.
Can I use brown rice?
Yes. Cold cooked brown rice works well and stays separate.
Testing note: Use this draft as the starting formula, then record sweetness, salt, texture, and timing adjustments after the first cook.
Recipe developed as an original Filipino-American Cooking draft for testing and review.
