Yang Chow Fried Rice Classic

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Yangzhou fried rice is the gold standard of Chinese fried rice, named after the Yangzhou region where cooks stir-fry cold jasmine rice with shrimp, Chinese barbecue pork, and crisp vegetables. The dish shines because every component is prepped in small, even pieces so the wok can toss them quickly over fierce heat. Made with leftover rice, it comes together in under 15 minutes once everything is ready to go.

Nutrition Facts

Per serving (estimated)

• 495 kcalCalories
• 16 gFat
• 3.5 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 4 gSugar
• 26 gProtein
• 880 mgSodium
• 380 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 14 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the rice and stir-fry

• 4 cups cold cooked jasmine rice (preferably day-old, clumps broken up)
• 3 large eggs, lightly beaten with 1 pinch white pepper
• 2 tablespoons peanut or canola oil
• 2 cloves garlic, finely minced
• 1/3 cup finely diced carrots
• 2/3 cup frozen peas, thawed
• 1 small scallion, finely sliced (whites and greens separated)

For the proteins and seasoning

• 8 oz raw shrimp, peeled, deveined, and diced into 1/2-inch pieces
• 6 oz Chinese barbecue pork (char siu) or smoked ham, diced into 1/4-inch cubes
• 1 tablespoon Shaoxing wine
• 2 tablespoons light soy sauce
• 1 teaspoon dark soy sauce
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon kosher salt, or to taste

Directions

1. Toss the diced shrimp with the Shaoxing wine and a small pinch of salt; set aside for 5 minutes while you prep the rest. Make sure the cold rice is broken into individual grains with your fingers so it hits the wok loose, not clumpy.
2. Heat 1 tablespoon of the oil in a 14-inch wok or large carbon-steel skillet over high heat until just smoking. Pour in the beaten eggs and let them sit for 10 seconds, then scramble quickly into soft curds; transfer to a plate.
3. Add the remaining 1 tablespoon oil to the wok, then add the shrimp and stir-fry just until they curl and turn pink, about 45 seconds. Toss in the diced char siu and stir-fry 30 seconds more to render a little flavor, then return the eggs and the shrimp-pork mixture to the plate.
4. Add the garlic, carrots, and scallion whites to the wok and stir-fry for 1 minute until fragrant and just tender. Add the cold rice and toss vigorously, pressing and folding to coat every grain in the wok's residue, about 2 to 3 minutes.
5. Drizzle the light and dark soy sauces around the rim of the wok, then toss again so the rice takes on an even bronze color. Return the reserved egg, shrimp, and char siu to the wok along with the peas.
6. Toss everything together for another minute to heat through. Season with the white pepper, salt, and a final drizzle of sesame oil; give the rice one last toss off the heat.
7. Spoon onto a warm platter, scatter the scallion greens over the top, and serve immediately while each grain is still distinct and slightly chewy.

Cook’s Notes

• Day-old rice is non-negotiable: freshly cooked rice holds too much surface moisture and turns mushy in the wok. Spread warm rice on a sheet pan and chill uncovered for at least 4 hours.
• Get every ingredient prepped before turning on the heat; Yangzhou fried rice cooks in one short, hot blast and there is no time to dice mid-stir-fry.
• Dice the proteins small and uniform (under 1/2 inch) so a single spoonful gives you a balanced bite of shrimp, char siu, egg, and rice.
• If your char siu is on the sweet side, ease back on the dark soy so the rice does not turn muddy; the bronze color should come from the sauces plus the rendered pork.
• For true Cantonese-Yangzhou style, finish the rice with a generous pinch of white pepper rather than black; it has a more floral heat that suits the dish.

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