Wok-fried day-old rice with egg, char siu, shrimp and a hit of red chile for a quick weeknight dinner.
This is a chile-spiked take on Yangzhou fried rice (yangzhou chao fan), one of the most widely eaten fried rice styles in Chinese home and restaurant cooking, known for its mix of diced barbecued pork, shrimp, egg and scallion tossed through separate, distinct grains of rice. The key technique is using cold, day-old rice — freshly cooked rice is too wet and clumps in the wok instead of frying into individual grains. Everything is cooked in stages over very high heat: the egg first, set into curds and removed, then the aromatics and proteins, and finally the rice added back with soy sauce and a spoonful of chile crisp for heat. The wok never sits still for long, since fried rice depends on constant tossing to coat every grain without turning it mushy. This version leans spicier than the classic banquet version by finishing with chile oil and fresh red chile, making it a fast, satisfying weeknight dinner rather than a formal dish.
Serves 4
Heat 1 tablespoon oil in a wok over high heat. Pour in beaten egg, let set for 10 seconds, then scramble into loose curds. Remove and set aside.
Add another tablespoon of oil, then shrimp; stir-fry 1-2 minutes until just pink and curled. Remove and set aside with the egg.
Add remaining oil, scallion whites, garlic and chile; stir-fry 30 seconds until fragrant.
Add cold rice, breaking up any clumps with the back of the spatula. Stir-fry over high heat 3-4 minutes, pressing the rice against the wok surface so it picks up a light char in spots.
Return egg and shrimp to the wok along with char siu, peas and carrots. Add soy sauce and chile crisp, tossing constantly for 2 minutes until everything is evenly coated and heated through.
Drizzle with sesame oil, toss in scallion greens, and serve immediately while the rice is still hot and the grains distinct.
Taste before serving — soy sauce brands vary in saltiness, so adjust with a small splash more if needed.
Spread freshly cooked rice on a sheet pan and refrigerate uncovered for at least an hour if you don't have leftover rice — this dries it out enough to fry properly.
Keep the wok or pan ripping hot the entire time; a lukewarm pan makes fried rice steam instead of fry, resulting in a mushy texture.
Cook proteins separately and add them back at the end so the shrimp doesn't overcook while the rice fries.
Make it vegetarian by swapping shrimp and char siu for diced firm tofu and shiitake mushrooms.
Use Chinese sausage (lap cheong) instead of char siu for a sweeter, more traditional variation.
Adjust the heat level by using bird's eye chile for more intensity or omitting the chile crisp for a mild version.
Refrigerate in an airtight container up to 3 days. Reheat in a hot wok or skillet with a splash of water to loosen the grains; microwaving tends to make the rice gummy.
Yangzhou fried rice traces back to Jiangsu province and became a fixture of Cantonese restaurant menus by the mid-20th century, prized for showcasing separate, well-seasoned grains rather than a heavy sauce-coated dish.
You can, but spread it out to cool and dry for at least 20 minutes first, or it will clump and turn gummy in the wok.
A mix of chile oil and a pinch of chile flakes gives a similar heat, though you'll miss the crunchy fried garlic and shallot bits chile crisp adds.
This almost always means the rice was too fresh and moist, or the pan wasn't hot enough — both cause the grains to steam rather than fry.
Per serving (340g / 12.0 oz) · 4 servings total
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