Egg Fried Rice Yangzhou Style

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Yangzhou-style fried rice is one of China's most iconic stir-fried rice dishes, prized for its vivid colors, fluffy separated grains, and balance of shrimp, char siu pork, eggs, and crisp-tender vegetables. Cooking it on a screaming-hot wok in small batches is the secret to the signature smoky 'wok hei' aroma. Use cold day-old rice for the best texture, since freshly steamed grains turn gummy when tossed over high heat.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 16 gFat
• 3.5 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 4 gSugar
• 22 gProtein
• 720 mgSodium
• 380 mgPotassium
• 80 mgCalcium
• 3.5 mgIron
• 18 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the rice and eggs

• 4 cups (about 600 g) cold day-old jasmine rice, broken up
• 3 large eggs, lightly beaten with 1/4 teaspoon salt
• 1/4 teaspoon finely ground white pepper

For the proteins

• 150 g raw peeled shrimp, deveined and chopped into 1 cm pieces
• 120 g char siu (Chinese BBQ pork) or cooked ham, diced small
• 1 teaspoon Shaoxing wine
• 1/4 teaspoon salt

For the vegetables and aromatics

• 3 tablespoons neutral oil (peanut or canola), divided
• 2 garlic cloves, finely minced
• 1 teaspoon grated fresh ginger
• 1/2 cup frozen green peas, thawed
• 1/2 small carrot, finely diced (about 1/3 cup)
• 1/2 small red bell pepper, finely diced
• 2 scallions, thinly sliced (whites and greens separated)

For the seasoning

• 1 1/2 tablespoons light soy sauce
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon sugar
• Kosher salt, to taste

Directions

1. Prepare the rice: break up any clumps of cold rice with wet fingers or a fork so each grain is loose; set aside near the stove.
2. Blanch and season the proteins: bring a small pot of water to a boil, add the shrimp and Shaoxing wine, and cook 45 seconds until just pink; drain and toss with the salt. Pat the char siu dry so it browns instead of steams.
3. Heat 1 tablespoon of oil in a 14-inch wok or large skillet over medium-high heat until shimmering. Pour in the beaten eggs, let them set for 10 seconds, then gently scramble into soft curds; transfer to a plate.
4. Add another 1 tablespoon of oil to the wok, then the garlic, ginger, scallion whites, carrot, and bell pepper. Stir-fry 60 to 90 seconds until the vegetables are crisp-tender.
5. Add the remaining 1 tablespoon of oil along with the shrimp and char siu; stir-fry 1 minute until the pork edges caramelize. Add the peas and toss to combine.
6. Add the rice and use a spatula to press, chop, and fold it against the wok for 2 to 3 minutes until every grain is hot and lightly toasted.
7. Season with the soy sauce, sugar, and a pinch of salt, tossing rapidly so the color stays even. Return the eggs to the wok along with the white pepper and gently fold through.
8. Drizzle with the sesame oil, scatter the scallion greens over the top, give one final toss, and serve immediately in shallow bowls.

Cook’s Notes

• Day-old rice is non-negotiable: spread freshly steamed rice on a tray, refrigerate uncovered for at least 4 hours so it dries out and fries up fluffy, never mushy.
• Get the wok genuinely hot before adding ingredients; the rice should sizzle and jump on contact. If your wok is small, cook in two batches to avoid steaming.
• For authentic Yangzhou presentation, dice every topping to roughly the same small size so each spoonful contains a little of everything in colorful balance.
• Substitute diced Chinese sausage (lap cheong) or smoked ham for char siu if you cannot find the BBQ pork; both deliver the signature sweet-savory note.

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