CantoneseEasy 25 min serves 2

Yangzhou Fried Rice (扬州炒饭)

Name: Yangzhou Fried Rice (扬州炒饭)
Total time: 25 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: day-old cold cooked jasmine rice; raw shrimp, peeled & deveined, chopped coarse; char siu (Chinese BBQ pork), diced 1 cm; eggs, beaten; frozen peas; carrot, finely diced; scallions, chopped white & green separated; light soy sauce; toasted sesame oil; neutral oil (vegetable or canola); white pepper; salt

扬州炒饭 · yáng zhōu chǎo fàn

家庭快手版 · Home version: Restaurant versions load the wok with colorful bits — shrimp, char siu, ham, peas, egg ribbons. Home version trims to what's practical; same elegance, less work.

Yangzhou fried rice is the gold standard of Chinese banquet fried rice. Every Chinese restaurant worldwide has a version; this is the home-cooked truth: generous protein, bright color from pea and carrot, and that signature grain-by-grain gloss.

Ingredients

day-old cold cooked jasmine rice隔夜粳米或香米local300 g (about 2 cups)
raw shrimp, peeled & deveined, chopped coarse鲜虾仁，去壳去肠线，粗切asian100 g (about 3/4 cup)
char siu (Chinese BBQ pork), diced 1 cm叉烧肉，切成 1 厘米丁asian80 g (about 2/3 cup)
eggs, beaten鸡蛋，打散local2 large
frozen peas冷冻青豆local60 g (1/2 cup)
carrot, finely diced胡萝卜，切细丁local50 g (1/3 cup)
scallions, chopped white & green separated小葱，白绿分开切local3 stalks
light soy sauce生抽asian1½ tbsp
toasted sesame oil香油asian1 tsp
neutral oil (vegetable or canola)食用油（玉米/葵花籽油）local2 tbsp
white pepper白胡椒粉asian1/4 tsp
salt盐local1/4 tsp

day-old cold cooked jasmine rice: Cold rice = separate grains. Spread fresh rice on a tray and fridge 1 hour if needed.

frozen peas: Thaw under warm water before using.

Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Prep everything first: dice char siu, chop shrimp coarse, dice carrot small, separate scallion whites from greens, beat eggs with salt, thaw peas under warm water. Mise en place is everything for fried rice.
备料：米、肉、蛋、菜分别备好
2Heat 1 tbsp oil over medium-high. Pour in beaten eggs, let them set 10 seconds at the bottom, then gently push with spatula so uncooked egg flows to the pan surface. Cook until just set in soft curds, about 30 seconds. Remove to a plate.
滑炒鸡蛋
Look for Medium-high 30-40 seconds
Visual: Eggs are soft curds, still glossy and moist inside
You know it's right when: No runny liquid; curds still wet and soft
3Add remaining 1 tbsp oil. Toss in shrimp and char siu. Stir-fry 1 minute until shrimp turn opaque on the outside.
炒虾仁与叉烧
Look for High heat 1 minute
Visual: Shrimp edges turn pink; char siu edges slightly crisp
You know it's right when: Shrimp no longer translucent at edges
4Push protein to one side. Add carrot and peas to the empty side; stir-fry 30 seconds. Then fold everything together.
下蔬菜爆香
Look for High heat 30 seconds
Visual: Carrot brightens to orange; peas turn vibrant green
You know it's right when: Carrot edges softened but still crisp
5Add the cold rice. Break up any clumps with spatula. Press rice against the wok side for 10 seconds to toast, then toss. Repeat until every grain is separate and glossy — about 2 minutes.
下米饭翻炒
Look for High heat 2 minutes
Visual: Rice goes from matte white to glossy and slightly golden at edges
You know it's right when: Grains 'dance' and separate; no wet clumps
6Return the scrambled eggs. Add soy sauce along the hot wok side (let it sizzle 5 seconds), then fold everything through. Add white scallion parts, toss 15 seconds.
烹酱油，回蛋
Look for High heat 5-10 seconds
Visual: Soy sizzles and steams with a toasty aroma; rice takes a light golden tint
You know it's right when: Steam smells roasted not raw-soy
7Remove from heat. Stir in sesame oil and green scallion parts. Taste and adjust salt or white pepper if needed. Serve immediately.
撒葱花，淋香油出锅
Look for
Visual: Green scallions just wilted; rice glossy, all ingredients evenly distributed
You know it's right when: Each grain separate, protein and veg in every spoonful

Tips

· Cold jasmine rice is ideal — short-grain is stickier and harder to keep separate.
· Char siu can be swapped for any pre-cooked pork or ham; the sweetness balances the salt.
· For the restaurant look: fry the eggs separately, pull them into ribbons, and fold in at the end.