Yangzhou Fried Rice

Name: Yangzhou Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: China
Ingredients: 4 cups day-old cooked rice; 3 eggs, beaten; 1/2 cup diced Chinese barbecue pork (char siu); 1/2 cup small shrimp, peeled; 1/4 cup peas; 1/4 cup diced carrot; 3 scallions, sliced; 2 tbsp light soy sauce; 1 tsp sesame oil; 3 tbsp vegetable oil; Salt and white pepper, to taste

4 servings15 min prep15 min cookEasy China

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The Story Behind It

The Tale of Yangzhou Fried Rice

Story updated September 17, 2026

Yangzhou fried rice takes its name from the Jiangsu city long famous for its refined Huaiyang cuisine. Some trace its egg-and-rice combination back over a thousand years to a Sui-dynasty official's favorite dish, though this is more legend than record; the modern version, studded with shrimp, ham, and vegetables, became one of China's most exported fried rice styles.

Ingredients

Scale:· 4 servings

4 cups day-old cooked rice
3 eggs, beaten
1/2 cup diced Chinese barbecue pork (char siu)
1/2 cup small shrimp, peeled
1/4 cup peas
1/4 cup diced carrot
3 scallions, sliced
2 tbsp light soy sauce
1 tsp sesame oil
3 tbsp vegetable oil
Salt and white pepper, to taste

Instructions

1Heat oil in a wok and scramble the eggs until just set, then remove and set aside.
2Add a little more oil and stir-fry the shrimp until pink, then remove.
3Stir-fry the carrot and peas briefly until just tender.
4Add the day-old rice, breaking up clumps, and stir-fry over high heat until heated through and slightly crisp in spots.
5Return the eggs, shrimp, and char siu to the wok along with soy sauce, tossing to combine evenly.
6Season with salt and white pepper and finish with sesame oil and scallions.
7Toss once more and serve hot.

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