When it comes to Chinese fried rice, Yangzhou Fried Rice (Yángzhōu Chǎofàn, 扬州炒饭) is often considered the gold standard. Known for its vibrant colors, balanced flavors, and delicate texture, this dish originated in Yangzhou, Jiangsu Province, and has become a favorite both in Chinese restaurants worldwide and home kitchens.

Yangzhou Fried Rice is distinguished by its mix of protein, vegetables, and perfectly seasoned rice, creating a harmonious bite with every spoonful. It’s both a comfort dish and a showcase of culinary technique.

📝 Ingredients (Serves 2–3)

Rice:

2 cups cooked long-grain rice (preferably cold leftover rice for best texture)


Proteins:

50g cooked shrimp, peeled and deveined

50g ham, diced

2 eggs, lightly beaten


Vegetables & Aromatics:

½ cup carrots, diced small

½ cup green peas

2 spring onions, chopped

2 cloves garlic, minced


Seasonings:

2–3 tbsp vegetable oil

1–2 tbsp light soy sauce

½ tsp salt (adjust to taste)

½ tsp white pepper

1 tsp sesame oil

🔥 Step-by-Step Cooking Instructions

Step 1: Prepare the Ingredients

Use cold, separated rice to avoid clumping.

Dice shrimp, ham, and carrots uniformly.

Beat the eggs lightly with a pinch of salt.

Step 2: Cook the Eggs

Heat 1 tbsp oil in a wok over medium-high heat.

Pour in the eggs and scramble until just set. Remove and set aside.

Step 3: Stir-Fry Vegetables & Proteins

Add another tbsp of oil to the wok.

Sauté garlic until fragrant.

Add carrots, peas, ham, and shrimp. Stir-fry for 2–3 minutes until vegetables are tender-crisp and shrimp turns pink.

Step 4: Fry the Rice

Add rice to the wok, breaking up clumps with a spatula.

Stir-fry for 3–4 minutes until rice is evenly heated and coated with oil.

Step 5: Combine & Season

Add scrambled eggs back into the rice mixture.

Season with soy sauce, salt, white pepper, and sesame oil.

Toss everything thoroughly to combine, ensuring even color and flavor.

Sprinkle spring onions over the top and give one final toss.

🌿 Tips & Variations

Cold Rice: Using chilled rice prevents mushiness and gives each grain a distinct texture.

Protein Choices: Substitute ham and shrimp with chicken, pork, or tofu for variation.

Vegetables: Keep them small and uniform for even cooking and a visually appealing dish.

Wok Hei: Cook on high heat for that slightly smoky “wok aroma” typical of restaurant-style Yangzhou fried rice.

🍚 Serving & Experience

Yangzhou Fried Rice is a classic example of balance in Chinese cooking: soft eggs, juicy shrimp, tender vegetables, and chewy rice—all coated in a light, savory seasoning.

Whether served as a main course, a side dish, or a celebratory meal, this fried rice embodies color, flavor, and texture, making it a favorite across generations and continents.