fried rice with well-separated grains, egg, pork, and shrimp.
Yangzhou fried rice traditionally includes char siu and shrimp; both are essential. Chicken powder (not broth) is a restaurant secret; MSG works too if you prefer.
Rice should be slightly toasted, with some grains darker than others. True wok hei is difficult on home stoves; get the wok as hot as possible.
Ingredients
Scale
Measurement units
- 4 cup Day-old cooked jasmine rice, cold and fully separated
- 3 whole Eggs
- 5 tbsp Vegetable oil
- ½ lb Medium shrimp, peeled, deveined, and patted dry
- 1 cup Char siu (Chinese BBQ pork), diced small
- 2 clove Garlic cloves, minced
- 5 whole Scallions, whites and greens separated
- ½ cup Peas, fresh or thawed frozen
- 1 ½ tbsp Light soy sauce
- 1 tbsp Shaoxing wine
- ½ tsp Chicken powder
- ½ tsp White pepper
- ½ tsp Salt
- 1 tsp Toasted sesame oil
Ingredients
Scale
Measurement units
- 4 cup Day-old cooked jasmine rice, cold and fully separated
- 3 whole Eggs
- 5 tbsp Vegetable oil
- ½ lb Medium shrimp, peeled, deveined, and patted dry
- 1 cup Char siu (Chinese BBQ pork), diced small
- 2 clove Garlic cloves, minced
- 5 whole Scallions, whites and greens separated
- ½ cup Peas, fresh or thawed frozen
- 1 ½ tbsp Light soy sauce
- 1 tbsp Shaoxing wine
- ½ tsp Chicken powder
- ½ tsp White pepper
- ½ tsp Salt
- 1 tsp Toasted sesame oil
Instructions
Prep all components
Break up rice completely, ensuring every grain is separate. Beat eggs with a pinch of salt. Pat shrimp very dry with a clean kitchen towel. Dice char siu into small cubes. Have all ingredients in small bowls within reach of the stove.
Equipment
- small bowls
Ingredients
- day-old rice (4 cup)
- eggs (3 whole)
- shrimp (½ lb)
- char siu (1 cup)
Cook the shrimp
Heat wok over highest heat until smoking. Add 1 tablespoon oil. Add shrimp in a single layer. Sear 30 seconds per side until pink and lightly golden. Transfer immediately to a plate; they will finish cooking from residual heat.
Equipment
- wok
Ingredients
- vegetable oil (1 tbsp)
Cook the char siu
Add 1 tablespoon oil to wok. Add char siu and stir-fry 1 minute until edges are slightly crispy. Transfer to plate with shrimp.
Equipment
- wok
Ingredients
- vegetable oil (1 tbsp)
Fry the rice with egg coating
Add 2 tablespoons oil to wok over highest heat. When smoking, add rice and spread flat. Immediately pour beaten eggs over rice. Toss vigorously to coat every grain with egg before it sets. Continue tossing, pressing rice against hot wok, for 3 to 4 minutes until grains are golden and some are slightly charred.
Equipment
- wok
- wok spatula
Ingredients
- vegetable oil (2 tbsp)
Season the rice
Push rice to one side. Add remaining 1 tablespoon oil. Add garlic and scallion whites, stir 15 seconds. Mix with rice. Drizzle soy sauce and Shaoxing wine around edge of wok, letting them sizzle against metal before tossing with rice. Add chicken powder, salt, and white pepper. Toss to distribute evenly.
Equipment
- wok
Ingredients
- vegetable oil (1 tbsp)
- garlic, minced (2 cloves)
- scallion whites (2 stalks)
- light soy sauce (1 ½ tbsp)
- Shaoxing wine (1 tbsp)
- chicken powder (½ tsp)
- salt (½ tsp)
- white pepper (½ tsp)
Combine and finish
Return shrimp and char siu to wok. Add peas and scallion greens. Toss 30 seconds until peas are warmed through. Drizzle with sesame oil, toss once, and transfer to serving plate. Serve immediately.
Equipment
- wok
Ingredients
- peas (½ cup)
- scallion greens (3 stalks)
- toasted sesame oil (1 tsp)
Before you cook
Cook notes
- • Yangzhou fried rice traditionally includes char siu and shrimp; both are essential.
- • Chicken powder (not broth) is a restaurant secret; MSG works too if you prefer.
- • Rice should be slightly toasted, with some grains darker than others.
- • True wok hei is difficult on home stoves; get the wok as hot as possible.
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