If you are not familiar with the name “Yangzhou”, well I am here to tell you that this fried rice recipe is from the city Yangzhou, located in Jiangsu province of China. It is said that the dish was invented by Yi Bingshou, a regional magistrate of Yangzhou, which is why it is called Yang Zhou Fried Rice. Regardless of how the dish was created, I believe Yang Zhou fried rice reflects the true spirit of authentic Chinese rice recipes by turning leftover food scraps into a delicious dish.
Yang Zhou fried rice is one of the most popular fried rice dishes, and after years of ordering it at restaurants, I started making it at home so I could control the ingredients and make it more satisfying for my family. I cook it in about 30 minutes using leftover rice, shrimp, Chinese BBQ pork, eggs, and peas, stir frying everything in stages so each component stays distinct and well seasoned.
This version is slightly different from the restaurant version because I prefer a more substantial fried rice by using more shrimp. It is one of my favorite ways to use leftovers from my fridge to make a great meal instead of wasting them. I hope you give this one a try and enjoy it as much as I do.
Ingredients
Making this Yang Zhou fried rice with everyday ingredients is what I love most, and they are extremely versatile. These are the ingredients I use, and below I also share some substitutions to consider.
- Rice: I always use leftover white rice because the grains stay separate and fry well. Fresh rice holds too much moisture for this dish.
- Proteins: I loaded with shrimp and my homemade Chinese BBQ pork to add sweetness and savory depth.
- Vegetables: I keep the vegetables simple only using peas and green onions to maintain balance.
- Seasonings: Light soy sauce, salt, and white pepper season the rice without masking the ingredients.
- Cooking fat: Peanut oil adds a nice nutty aroma, carries heat and keeps the rice from sticking. You can also use other neutral oil such as vegetable oil or avocado oil.
- Eggs: This ingredient is a must because it adds richness and helps tie everything together.
Substitutions and variations
- Protein: You can easily adjust the proteins based on what you have on hand. I often use diced roast beef, roast chicken, leftover ham, or even leftover stew meat as substitutes for char siu pork.
- Seafood options: If I do not have shrimp, I simply skip it without any issues. A frozen seafood mix also works well when I want a bit more variety.
- Vegetable choices: I usually rely on thawed frozen vegetable mixes to save prep time. In this recipe I use green peas, but corn, carrots, edamame, green beans, or broccoli all work well, and fresh vegetables like Chinese broccoli stems or seeded zucchini are great options too.
- Egg adjustments: When I skip seafood or use less meat, I increase the eggs from 2 to 3. This helps keep the fried rice balanced and satisfying.
How to make
1. Prepare the ingredients: Start by gathering and prepping everything before turning on the heat. I dice the pork, peel and devein the shrimp, beat the eggs, chop the green onions, and make sure the rice is fully loosened.
2. Cook the proteins: Heat the a large skillet or wok over medium high heat with a small amount of oil, then add the pork and shrimp. I let them cook briefly until just done, then transfer them out to prevent overcooking.
3. Fry the rice: I add more oil to the pan and add the leftover rice. I like to let the rice to roast for a while without stirring too much, then breaking up clumps and letting the rice heat through before adding the light soy sauce.
4. Cook the eggs: Push the rice to one side of the pan and add oil to the empty space. Pour in the eggs, let them set briefly, then scramble and mix them into the rice.
5. Add vegetables and seasoning: Add the peas and green onions, then season with salt and white pepper. Stir everything together until well combined.
6. Finish the dish: Return the pork and shrimp to the wok and stir fry for another minute. Once everything is mixed and hot, turn off the heat and serve right away.
Cooking tips
Best pan for Yang Zhou fried rice
I usually recommend using a skillet for home cooking, but Yang Zhou fried rice benefits from a wok because it cooks quickly with minimal seasoning. A wok allows the rice to heat fast and stay separate, which works especially well for simple fried rice dishes like this one. If you are new to Chinese cooking, I suggest using a large nonstick skillet to avoid sticking. Carbon steel or cast iron pans also work, but they require more oil and a bit of patience to prevent the rice from sticking.
Why leftover rice
The key is to use rice that is less sticky so the grains separate well during stir frying. Day old long grain rice works best because it has already lost excess moisture, but freshly cooked rice can be cooled quickly and chilled uncovered to achieve a similar result. I also like to freeze extra rice in ziplock bags, since freezing removes more moisture and makes it ideal for fried rice.
A hot pan and enough oil are key
No matter whether I use a wok or a skillet, high heat and a well heated pan make a big difference in fried rice. Proper heat helps crisp the rice and sear the meat and vegetables, and even a nonstick pan can produce crispy rice if it is hot enough and the rice is left undisturbed long enough. I also make sure to use enough oil, since too little oil can leave the rice dry once toasted.
How to serve
In my house I serve this Yang Zhou fried rice the traditional way, straight from the wok and enjoyed on its own as a complete meal. I usually bring it to the table family style, with no heavy sauces on the side, letting the rice, shrimp, pork, and eggs speak for themselves just as it is commonly served in Chinese households.
You can also customize this dish to suit your own taste and pantry. I often suggest swapping the proteins with roast chicken, ham, or even leftover steak, and adding extra vegetables using any of my Chinese vegetable stir fry recipes to make the meal more filling, especially if you have a big family or you are hosting lunch with friends.
Frequently asked questions
Why does my fried rice turn soggy?
Soggy fried rice usually comes from rice that is too fresh or a pan that is not hot enough. I make sure the rice is cold and the pan is fully heated so the rice fries instead of steaming.
Why do I cook the eggs separately?
I cook the eggs in a cleared spot in the pan so they set on their own instead of immediately blending into the rice. Once the bottom of the eggs has just set, I fold them into the rice. This way, some of the eggs lightly coat the grains for extra richness, while the rest stay soft and distinct.
How do I store leftover Yang Zhou fried rice?
To store leftovers, I let the fried rice cool completely before transferring it to an airtight container. In the fridge, it keeps well for up to three days and reheats best in a hot pan with a small amount of oil. For longer storage, I portion the rice into freezer safe containers or bags and freeze it, then reheat straight from frozen in a skillet until hot throughout. You can always reheat in a microwave too but the shrimp will become tougher.
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Yang Zhou Fried Rice (扬州炒饭)
Ingredients
- 2 1/2 tablespoons peanut oil (or vegetable oil)
- 4 oz char siu pork , diced (or ham, or sausage)
- 6 oz shrimp , peeled and deveined (*Footnote 1)
- 1/2 cup frozen vegetable mix , thawed (I used frozen green peas)
- 4 cups leftover cooked white rice (*Footnote 2)
- 1 tablespoon light soy sauce
- 2 large eggs , beaten
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground white pepper
- 4 green onions , chopped
Instructions
- Heat 1/2 tablespoon of oil in a wok or a nonstick skillet over medium-high heat until hot. Swirl to coat the bottom of the pan with the oil. Add the ham and shrimp. Cook for 30 seconds without disturbing. Stir and cook until the shrimp turn white. Immediately transfer the ham and shrimp to a separate plate.
- Add 1 tablespoon of oil and the rice. Stir and cook for 1 minute to coat the rice with oil. Pour in the soy sauce. Stir and cook until the soy sauce is evenly distributed. And the grains are separated.
- Move the rice to one side of the pan and add oil and the beaten eggs to the other side. Let cook for 30 seconds until the bottom is just set. Stir gently to scramble the eggs, then mix the rice with the eggs. Stir and cook until the eggs are separated into small pieces, 1 to 2 minutes.
- Add the vegetable mix and green onion. Sprinkle salt and white pepper. Stir and cook for another minute.
- Return the cooked shrimp and char siu. Give it a final mix. Turn to low heat, carefully taste the rice and adjust seasoning if necessary. Transfer to serving bowls and serve hot as a side dish, or a light main dish.
Notes
- If you use large shrimp, you can cut each shrimp into 3 to 4 small bite-size pieces. So the shrimp will disperse into the rice evenly and every bite of rice will have a piece of shrimp in it.
- If you’re cooking from raw rice, 1 1/2 cups of raw rice will yield 4 cups of cooked rice.
Nutrition
Did you make this recipe?
I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.
cookcoda
This Yangzhou fried rice recipe is rich in texture, the rice is Q-bouncy and sticky, and the ingredients are fresh and varied, so you can feel the different flavors in every bite.
J-Mom
Another great recipe! Relatively simple and quick but full of flavor! Thank you for the recipe.
marcy youker
can wait to make it, sounds very good. thanks.
Cindy Brooks
I love fried rice and it’s fun to make. I can’t wait to make it using your tips! Thanks!