Classic Chinese fried rice studded with shrimp, egg, char siu and peas, tossed hot and fast in a well-seasoned wok.
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.
Serves 4
Heat 1 tablespoon oil in a hot wok, pour in the beaten egg, and scramble quickly until just set; remove and set aside.
Add another tablespoon of oil and stir-fry the shrimp 1-2 minutes until just pink; remove and set aside.
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.
Toss the rice over high heat for 3-4 minutes until heated through and slightly crisp in spots.
Add char siu and peas, tossing 2 minutes, then return the egg and shrimp to the wok.
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.
Stir in scallions and serve immediately while hot.
Use rice that's been refrigerated overnight — the individual grains firm up and separate much better in the wok than fresh, warm rice.
Keep the heat as high as your stove allows throughout cooking; the smoky wok hei flavor depends on genuinely high, fast heat.
Cook each protein component separately and briefly, then combine at the end, rather than throwing everything in raw at once.
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.
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.
Yangzhou fried rice developed in the eastern Chinese city of Yangzhou, historically a wealthy trading hub, and it became one of the most internationally recognized styles of Chinese fried rice thanks to its balanced combination of ingredients and colors.
You can, but spread it out on a tray to cool and dry slightly first, since warm, moist rice will clump and turn gummy in the wok.
Diced ham or cooked bacon can substitute in a pinch, though you'll lose the distinct sweet-savory flavor of true char siu.
The rice was likely too fresh or too moist — always use cold, day-old rice, breaking up clumps thoroughly before adding other ingredients.
Per serving (380g / 13.4 oz) · 4 servings total
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