Yangzhou Fried Rice
Jiangsu's most famous fried rice: day-old rice, char siu, shrimp, and a two-stage egg technique for perfectly separate, golden grains.
MeatSeafood
⚠ Contains: Gluten, Soy, Shellfish, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 cups cooked rice, day-old and chilled
- 100g char siu or ham, diced
- 100g shrimp, chopped
- 3 eggs, beaten
- 1/4 cup peas, 1/4 cup carrot, finely diced
- 2 scallions, chopped
- 2 tbsp oil
- Salt and white pepper, to taste
- 1 tsp soy sauce (optional, for color)
Steps
- Beat one egg into the cold rice, mixing until every grain is lightly coated; this keeps the grains separate once fried.
- Heat oil in a hot wok, and scramble the remaining eggs until just set; remove and set aside.
- Stir-fry carrot and peas briefly, then add shrimp and char siu, cooking until the shrimp turns pink.
- Add the egg-coated rice, breaking up any clumps, and stir-fry over high heat until every grain is hot and separate.
- Fold in the scrambled egg and scallions.
- Season with salt, white pepper, and a touch of soy sauce if using. Serve immediately.