Yangzhou Fried Rice (Yangzhou Chao Fan)
Local name: 扬州炒饭
In short: Fluffy wok-fried rice with soft egg, juicy shrimp, ham, peas and scallions, lightly seasoned so every grain stays separate and golden. It takes about 27 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 450 kcal
Yangzhou fried rice is the benchmark for fried rice in Chinese kitchens, famous for being light and fluffy rather than greasy or soy-dark. Each grain of cold rice is coated in egg and tossed with shrimp, ham, peas and scallions, seasoned with little more than salt and white pepper. Day-old rice works best, since it is drier and separates easily. Use a wide pan and high heat, and keep everything moving.
Instructions
- Toss the shrimp with the cornstarch and a pinch of the salt. Break the cold rice up with your fingers. Beat 2 of the eggs and stir them through the rice until every grain is lightly coated.
- Beat the remaining egg. Heat 1 tablespoon of the oil in a wok over high heat, scramble the egg for 20 seconds until barely set, then break it into pieces and remove it.
- Add another tablespoon of oil and stir-fry the shrimp for 1 to 2 minutes until pink and curled. Remove to the plate with the egg.
- Add the last tablespoon of oil. Fry the carrot for 1 minute, then add the ham and peas for 30 seconds.
- Add the egg-coated rice, spread it flat and toss and press for 4 to 5 minutes, until the grains are hot, dry and separate, and a few start to pop in the pan.
- Return the shrimp and scrambled egg. Splash the wine around the edge of the wok, add the rest of the salt and the pepper, and toss for 1 minute. Fold in the scallions and sesame oil and serve.
Tips
- Spread freshly cooked rice on a tray and refrigerate it for a few hours if you cannot wait overnight. Warm, wet rice turns mushy in the wok.
- Cooked chicken, roast pork (char siu) or crab meat all make good additions. Keep the total add-ins to about 300 g so the rice stays light.
Questions and answers
Why does fried rice need day-old rice?
Chilled rice has lost surface moisture, so the grains separate and fry instead of clumping and steaming. Freshly cooked rice is soft and sticky.
What makes Yangzhou fried rice different from other fried rice?
It is seasoned lightly with salt and white pepper rather than soy sauce, and it is made with egg-coated grains, shrimp and ham. The result is golden and fluffy rather than brown.
Can I make it without a wok?
Yes. Use the widest, heaviest skillet you have, cook in two batches and keep the heat high so the rice browns instead of steaming.
How long does it take to make Yangzhou Fried Rice (Yangzhou Chao Fan)?
About 27 min in total: 15 min of preparation and 12 min of cooking.
How many calories are in Yangzhou Fried Rice (Yangzhou Chao Fan)?
About 450 kcal per serving, with 21 g of protein, 53 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 450 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 53 g |
| Fat | 17 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
