Yangzhou Fried Rice
Recipe Guy
Fil-Am Fusion | Weeknight Dinner | Asian Rice
This Yangzhou-style fried rice keeps its seasonings restrained so shrimp, ham, and egg remain distinct. Peas, carrots, and scallions fill the spaces between separate grains of rice. Cooking the egg and shrimp before the rice gives each a better chance to keep its texture.
About This Recipe
Cold cooked long-grain rice is the starting point, broken into loose grains before the wok heats. The eggs and shrimp cook separately and wait off the heat while ham, scallion whites, and vegetables establish the savory base.
A small measure of light soy sauce seasons the rice without turning it into a dark, sauce-heavy dish. The proteins return near the end, and scallion greens provide the fresh finish. Have everything measured before starting; the short cooking stages leave little time for chopping.
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.
Cooking Notes
- Break up the cold rice before heating the pan, using clean hands or a spoon. Large clumps take longer to heat and tempt you to crush the surrounding grains while stirring.
- Thaw and drain the peas and carrots before they enter the wok. Excess water encourages steaming, especially once the rice fills the pan and leaves less exposed cooking surface.
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.
- Use more of the measured oil and stir-fry the shrimp until the flesh is firm and opaque throughout, checking a large piece's center, then transfer to the clean egg plate. Do not stop at a pink surface with a translucent center.
- 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 the fully cooked eggs and shrimp to the pan and toss gently until everything is hot throughout; the final toss is not the shrimp's primary cooking step.
- 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.
Why remove the scrambled egg before frying the rice?
The egg cooks quickly and would spend too long on the heat if it stayed through every stage. Returning it at the end preserves recognizable soft pieces instead of breaking it into dry crumbs.
How can I tell whether the shrimp in fried rice is cooked?
Look for flesh that is opaque and pearly throughout, not merely a pink surface. Check a larger piece before serving; the final gentle toss should not be assumed to finish a still-translucent center.
Technique and food-safety references: fda.gov.
