Yangzhou Fried Rice (扬州炒饭)

Instructions

1. 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

2. 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 秒 · 30-40 seconds

   Visual: 鸡蛋呈柔软蛋花，表面有光泽、内部湿润Eggs are soft curds, still glossy and moist inside

   You know it's right when: 没有流动蛋液；蛋块依然湿润柔软No runny liquid; curds still wet and soft

3. 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 分钟 · 1 minute

   Visual: 虾仁边缘变粉红；叉烧边缘略焦脆Shrimp edges turn pink; char siu edges slightly crisp

   You know it's right when: 虾仁边缘不再透明Shrimp no longer translucent at edges

4. 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 秒 · 30 seconds

   Visual: 胡萝卜变亮橙色；豌豆变鲜绿色Carrot brightens to orange; peas turn vibrant green

   You know it's right when: 胡萝卜边缘变软但仍保持脆度Carrot edges softened but still crisp

5. 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 分钟 · 2 minutes

   Visual: 米饭从哑光白色变成油亮，边缘略金黄Rice goes from matte white to glossy and slightly golden at edges

   You know it's right when: 米粒在锅里'跳舞'分离；没有湿团Grains 'dance' and separate; no wet clumps

6. 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 秒 · 5-10 seconds

   Visual: 酱油滋啦作响，散发焦香；米饭染上浅金色Soy sizzles and steams with a toasty aroma; rice takes a light golden tint

   You know it's right when: 蒸汽是焦香而不是生酱油味Steam smells roasted not raw-soy

7. 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: 葱花微微塌软；米饭油亮，所有配料分布均匀Green scallions just wilted; rice glossy, all ingredients evenly distributed

   You know it's right when: 粒粒分明，每勺都有蛋白和蔬菜Each grain separate, protein and veg in every spoonful