Yangzhou Fried Rice (Chinese Egg and Shrimp Fried Rice)

About This Recipe

Yangzhou fried rice takes its name from the eastern Chinese city of Yangzhou, and it's widely considered the benchmark against which other fried rice dishes are judged, its ingredients chosen for a balance of color, texture and flavor. The rice itself must be cold and a day old, its grains dried out just enough to separate cleanly in the wok rather than clumping into a mushy mass, a detail seasoned cooks never skip. Diced shrimp, char siu (Chinese barbecued pork), egg and peas are stir-fried separately or in quick succession over the highest possible heat, then combined with the rice in a technique that relies on wok hei, the smoky, slightly charred flavor that only comes from a screaming-hot wok.

Ingredients

Serves 4

• 4 cupscooked jasmine rice(day-old, cold)
• 3 tbspvegetable oil(divided)
• 3eggs(beaten)
• 200 gshrimp(peeled and diced)
• 150 gchar siu (Chinese barbecued pork)(diced)
• 1/2 cupfrozen peas
• 3scallions(chopped)
• 2 tbspsoy sauce
• 1 tspsesame oil
• 1/2 tspsalt
• 1/4 tspwhite pepper

Instructions

1. 1

   Scramble the egg

   Heat 1 tablespoon oil in a hot wok, pour in the beaten egg, and scramble quickly until just set; remove and set aside.

2. 2

   Cook the shrimp

   Add another tablespoon of oil and stir-fry the shrimp 1-2 minutes until just pink; remove and set aside.

3. 3

   Break up the rice

   Add the remaining oil to the wok and add the cold rice, breaking up any clumps with a spatula.

   Use day-old, cold rice specifically — freshly cooked warm rice has too much surface moisture and turns mushy instead of separate and fried.

4. 4

   Stir-fry the rice

   Toss the rice over high heat for 3-4 minutes until heated through and slightly crisp in spots.

5. 5

   Combine

   Add char siu and peas, tossing 2 minutes, then return the egg and shrimp to the wok.

6. 6

   Season

   Drizzle in soy sauce and sesame oil, season with salt and white pepper, and toss everything together over high heat for 1-2 more minutes.

7. 7

   Serve

   Stir in scallions and serve immediately while hot.

Variations

• •

  A simpler version without char siu uses just shrimp and egg for a lighter fried rice.

• •

  Diced Chinese sausage (lap cheong) can add extra richness in place of or alongside char siu.

• •

  A vegetarian version skips the meat and shrimp, adding extra vegetables like carrot and corn instead.

Storage

Refrigerate up to 3 days in an airtight container; reheat in a hot wok or skillet rather than a microwave to help restore some of the fried texture.

Frequently Asked Questions