Yangzhou fried rice Recipe
Yangzhou fried rice
Jiangsu Cuisine or Su Cuisine - also called Huaiyang Cuisine
Total time: less than 15 minutes

Prep time: 5 minutes
Cooking Time: 10 minutes

Difficulty: Easy
Chef's Note

Yangzhou fried rice is the classic dish in the city of Yangzhou. Day-old rice is the necessary because the freshly cooked rice is too sticky. Leftover rice is perfect. Eggs are scrambled before mixed with the fried rice. The other variations include cooked diced cured sausage, shrimp, ham, green beans, carrots, peas, corn, bamboo shoots, green onion, etc. 

According to the legend, Yangzhou fried rice was brought into Yangzhou by general Yang Su of the Sui Dynasty (581 - 618), who liked eating 'suijin rice' (egg fried rice) on many occasions when he was visited Yangzhou.

Not just eaten at home, it is also served as a must-have food dish before dessert in Chinese feasts.

For 2 servings

- 2 eggs
- 150g pork, ham or Lap cheong dry chinese sausage
- 125 ml / 1/2 cup carrot
- 20g shelled shrimp
- 125 ml / 1/2 cup small peas
- 125 ml / 1/2 cup corn
- 2 bowls of cooked rice (500 ml / 2 cups or more)
- 2 green onions, chopped
- 1 Tsp. salt
- 60 ml / 1/4 cup peanut or vegetable oil

- View chef's note


  1. Peel and clean the carrot. Dice into 1cm cubes. Dice the pork.
  2. Clean the green onions and chop them into small pieces.
  3. Crack the eggs in a bowl and whisk. Pour the eggs into a pan with a dash of vegetable oil and stir-fry for 10 seconds until the eggs is done. Transfer the fried eggs to a bowl and cut them into rough chunks using your chopsticks.
  4. Oil a wok and stir-fry the green onion, carrots, corn, green peas and shrimps for 1 minute. Add some salt and stir-fry for 10 seconds. Add the diced pork and stir-fry for another minute.
  5. Add the cooked rice and stir-fry for 2 minutes.
  6. Add the eggs at the last minute and stir-fry over a low flame for another 10 seconds just to warm them. Mix well and serve immediately.
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