Jiangsu Recipe

Yangzhou Fried Rice

Jiangsu · Serves 3–4 · 30 minutes

Yangzhou fried rice is a Jiangsu-linked fried rice style with small, distinct ingredients, balanced color, egg, shrimp, ham or char siu, peas, and scallions.

Why this dish works

The dish teaches that fried rice can be precise rather than random. The ingredients should be small, distinct, and evenly distributed through separated rice.

Recipe at a glance

Item Detail
Serves 3–4
Time 30 minutes
Core technique Rice stir-fry
Heat level Mild
Best with Soup or a vegetable dish

Ingredients

  • 4 cups cooked cold rice
  • 2 eggs, beaten
  • 4 oz shrimp, diced or small
  • 3 oz ham, char siu, or Chinese sausage, diced
  • 1/2 cup peas and carrots
  • 2 scallions, sliced
  • 2 tablespoons neutral oil
  • 1 tablespoon light soy sauce, optional
  • Salt and white pepper

Method

  1. Break up cold rice so grains are separate.
  2. Scramble eggs until just set, then remove.
  3. Stir-fry shrimp and ham or char siu briefly.
  4. Add peas and carrots.
  5. Add rice and stir-fry until hot and separated.
  6. Return eggs and season with salt, white pepper, and a little soy sauce if using.
  7. Finish with scallions.

Menu-literacy notes

  • 扬州炒饭 / Yangzhou fried rice: associated with Jiangsu and fine dice.
  • Ingredient size: small, even pieces distinguish the style.
  • Rice texture: separated grains matter.
  • Color and balance: it should not be dominated by soy sauce.

Variations and substitutions

  • Skip shrimp and ham for a vegetable-egg version.
  • Use diced roast pork or leftover char siu.
  • Use only salt, not soy sauce, for a lighter color.
  • Add diced mushrooms for a vegetarian version.

Related guides