Yang Zhou fried rice is a classic Chinese dish featuring fluffy rice stir-fried with a colorful mix of shrimp, ham, barbecue pork, and vegetables. It’s a complete meal in one wok, balanced in flavor and texture, and a great way to use leftover rice. This recipe delivers that signature restaurant-style taste with simple, accessible ingredients.
Ingredients
- 4 cups (720 g) cooked jasmine or long-grain rice, preferably day-old and cold
- 2 large eggs, beaten
- 1/2 cup (75 g) cooked small shrimp, peeled and deveined
- 1/2 cup (75 g) cooked ham, diced
- 1/2 cup (75 g) Chinese BBQ pork (char siu), diced (substitute with extra ham or roasted pork)
- 1/2 cup (75 g) frozen peas and carrots, thawed
- 2 green onions, sliced (white and green parts separated)
- 2 tablespoons (30 ml) vegetable oil, divided
- 1 tablespoon (15 ml) soy sauce (use low-sodium if preferred)
- 1 teaspoon (5 ml) sesame oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper (optional)
Instructions
- If using fresh rice, cook and spread it on a tray to cool and dry for at least 30 minutes. Day-old rice works best.
- Heat 1 tablespoon (15 ml) of vegetable oil in a wok or large skillet over medium-high heat. Add the beaten eggs and scramble until just set, about 1 minute. Remove the eggs to a plate.
- Add the remaining 1 tablespoon (15 ml) of oil to the wok. Add the white parts of the green onions and stir-fry for 15 seconds until fragrant.
- Add the shrimp, ham, and BBQ pork. Stir-fry for 1-2 minutes until heated through and slightly caramelized.
- Add the rice, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes, tossing constantly, until the rice is hot and evenly coated.
- Add the peas and carrots, and cook for another 1-2 minutes until they are warmed through.
- Return the scrambled eggs to the wok. Add soy sauce, sesame oil, salt, and white pepper. Toss everything together for 1-2 minutes until well combined and the rice is sizzling.
- Turn off the heat, sprinkle with the green parts of the green onions, and serve hot.
Tips
- Use cold, day-old rice: Freshly cooked rice is too moist and sticky. Spread fresh rice on a baking sheet and refrigerate uncovered for 30 minutes to dry it out if you don’t have day-old rice.
- High heat is key: Cook over high heat to get that smoky wok flavor. Don’t overcrowd the pan; work in batches if needed.
- Customize the protein: Feel free to substitute with chicken, beef, or extra vegetables. Just ensure they are cooked and diced small.
- Don’t over-soy: Soy sauce adds saltiness; start with less and adjust to taste. The dish should be savory but not overpowering.
Serving Suggestions
Serve Yang Zhou fried rice as a main dish with a simple side of steamed greens or a light soup like egg drop soup. It also pairs well as a side to other Chinese dishes like sweet and sour chicken or mapo tofu.
Variations
- Vegetarian: Omit the shrimp and meats, and add extra vegetables like diced bell peppers, mushrooms, or tofu.
- Spicy: Add a teaspoon of chili garlic sauce or sriracha along with the soy sauce for a kick.
- Brown rice: Use cooked brown rice for a nuttier flavor and more fiber; adjust cooking time as it may need a bit more moisture.
- Egg-rich: Add an extra egg for a more substantial egg flavor and texture.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3-4 days. To reheat, stir-fry in a hot wok with a splash of water or oil for 2-3 minutes, or microwave in 30-second intervals until hot. The texture is best when reheated in a pan.
Frequently Asked Questions
Can I use freshly cooked rice? Yes, but it must be cooled and dried first. Spread it on a tray and let it sit for at least 30 minutes, or refrigerate for 15 minutes, to reduce moisture.
What is the best rice for fried rice? Long-grain rice like jasmine or basmati works best because it stays fluffy and separate. Medium-grain can be used but may be stickier.
Can I make this without a wok? Absolutely. A large non-stick skillet or cast-iron pan works well. Just ensure it’s hot enough and you toss frequently.
Is it safe to reheat fried rice? Yes, but only if it was refrigerated within 2 hours and reheated to an internal temperature of 165°F (74°C) to kill any potential bacteria. Never leave it at room temperature for more than 2 hours.
Can I add other vegetables? Yes, feel free to add diced bell peppers, corn, or broccoli. Just stir-fry them before adding the rice to ensure they are tender.
What if I don’t have Chinese BBQ pork? Use extra ham, roasted pork, or even diced bacon (cooked and drained). It will change the flavor slightly but still be delicious.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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