Yangzhou Fried Rice (扬州炒饭) is the gold standard of Chinese fried rice — fluffy, separate grains of rice studded with delicate strips of ham, shrimp, egg, and vegetables, each component perfectly cooked and seasoned. Unlike heavy takeout versions, authentic Yangzhou fried rice is light, elegant, and lets each ingredient shine.
This recipe comes from a chef in Yangzhou who taught me the cardinal rule of fried rice: the rice must be day-old and cold. Freshly cooked rice releases too much steam and turns mushy. Cold rice, on the other hand, fries into perfectly separate, slightly chewy grains.
Why This Yangzhou Fried Rice Recipe Works
- Perfectly separate grains — day-old cold rice and high heat create fluffy, never-clumpy fried rice
- Balanced ingredients — ham, shrimp, egg, and vegetables in ideal proportions
- Restaurant wok hei — high heat and constant tossing give that elusive smoky flavor
- 15 minutes from start to finish — once the rice is prepped, this comes together in minutes
Where to Find Chinese Ingredients
- Day-old jasmine rice — jasmine rice is ideal; cook the day before and refrigerate uncovered
- Chinese ham (or Jinhua ham) — Jinhua ham or good-quality Virginia ham, cut into fine dice
- Small shrimp — small cooked shrimp or raw shrimp diced small
- Frozen peas and carrots — frozen peas and diced carrots for color and sweetness
Step-by-Step Yangzhou Fried Rice
Prep (5 minutes)
- Dice 50g Chinese ham into small cubes. Dice 50g small shrimp. Beat 2 eggs in a bowl.
- Have 1/4 cup frozen peas and 1/4 cup diced carrots ready (thawed).
- Crumble 3 cups cold day-old jasmine rice with your hands to separate the grains.
- Slice 2 scallions thinly. Have 1 tbsp light soy sauce and 1/2 tsp white pepper ready.
Cook (8 minutes)
- Heat wok over high heat until smoking. Add 2 tbsp oil. Swirl to coat.
- Pour in beaten eggs. Stir immediately to create small curds. When just set (about 30 seconds), push to one side.
- Add ham and shrimp to the empty space. Stir-fry 30 seconds until fragrant.
- Add rice all at once. Toss and stir constantly for 2 minutes, breaking up any clumps. Every grain should be separate and glistening.
- Add peas and carrots. Toss 30 seconds until heated through.
- Pour soy sauce around the edge of the wok (not directly on the rice). Toss vigorously for 30 seconds.
- Sprinkle white pepper and scallions. Toss once.
- Serve immediately. The rice should be fluffy, each grain separate, with a light smoky aroma.
Frequently Asked Questions
Can I use freshly cooked rice?
Freshly cooked rice will be too sticky and moist. Spread freshly cooked rice on a tray and refrigerate uncovered for 2-3 hours to dry it out before using.
What is wok hei and why does it matter?
Wok hei (镬气) is the smoky, charred aroma that comes from cooking over extremely high heat in a seasoned wok. It is the defining characteristic of great fried rice. A home stove on maximum heat can approximate it — use a carbon steel wok and do not overcrowd.
What other proteins can I use?
BBQ pork (char siu), cooked chicken, or even leftover roast meats work wonderfully. The key is to cut everything to a similar small dice for even distribution.
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