Spicy Yangzhou Fried Rice

About This Recipe

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.

Ingredients

Serves 4

• 4 cupscooked jasmine rice(cold, day-old)
• 2 largeeggs(lightly beaten)
• 150 gchar siu or cooked ham(diced)
• 150 gsmall shrimp(peeled and deveined)
• 3 tbspvegetable oil(divided)
• 3scallions(sliced, white and green separated)
• 2 clovesgarlic(minced)
• 1red fresno chile(thinly sliced)
• 2 tbsplight soy sauce
• 1 tbspchile crisp(such as Lao Gan Ma)
• 1 tsptoasted sesame oil
• 0.5 cupfrozen peas and carrots(thawed)

Instructions

1. 1

   Scramble the egg

   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.

2. 2

   Cook the shrimp

   Add another tablespoon of oil, then shrimp; stir-fry 1-2 minutes until just pink and curled. Remove and set aside with the egg.

3. 3

   Fry the aromatics

   Add remaining oil, scallion whites, garlic and chile; stir-fry 30 seconds until fragrant.

4. 4

   Add the rice

   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.

5. 5

   Combine everything

   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.

6. 6

   Finish and serve

   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.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions