Chinese
Yangchow Fried Rice
A classic wok-fried rice dish from Yangzhou, featuring a colorful mix of proteins like shrimp, pork, and eggs, perfect for using leftover rice.
Watch it madeJason Farmer · 13:08
Ingredients
- Cooked Rice (Day old)3 cups
- Char Siu (BBQ Pork)100g
- Shrimp (peeled)100g
- Eggs2
- Green Peas50g
- Scallions2 stalks
Method
- Prepare the ingredients: dice the Char Siu (BBQ pork), shrimp, carrots, and beat the eggs.
- Scramble the eggs in a wok until just set, then remove and set aside.
- Stir-fry the shrimp, pork, and vegetables. Add the cold, day-old cooked rice and break up any clumps.
- Return the eggs to the wok, season with salt and a dash of soy sauce, and toss everything together until well combined.
Common questions
Can I substitute the char siu or shrimp in Yangchow fried rice if I don’t have them?
Yes. Use diced ham, Chinese sausage, chicken, or extra egg for the pork. For shrimp, try small diced chicken, tofu, or skip it and add more vegetables. Keep the pieces small so everything cooks quickly and evenly.
How do I get the best texture with day-old rice?
Use chilled rice that’s been refrigerated at least overnight. Break up clumps before cooking, and if it feels dry, sprinkle on a few drops of water and separate it with your fingers. Fresh rice is too moist and turns mushy.
What are the most common mistakes when making Yangchow fried rice?
Overcrowding the wok, using wet rice, and overcooking the eggs are the biggest problems. Also avoid adding too much soy sauce, which makes the rice dark and soggy. Cook over high heat and keep ingredients prepped before starting.
How long can I store leftover Yangchow fried rice, and how do I reheat it?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a hot skillet with a small splash of water or oil until steaming hot. Microwaving works too, but it may soften the rice.
What should I serve with Yangchow fried rice?
It works well as a main dish or alongside simple Chinese dishes like stir-fried greens, hot and sour soup, or steamed dumplings. Serve it immediately while hot, and finish with sliced scallions for freshness.