Cooking Lucid
Yangzhou Fried Rice
The gold standard of Chinese fried rice — fluffy grains tossed with shrimp, char siu, peas, and scrambled egg. Each grain separate, each bite balanced.
Prep 15 min
Cook 15 min
Total 30 min
Serves 4
Ingredients
Step 1 — Prep ingredients
- 4 cups day-old cooked jasmine rice (cold)
- 3 eggs (beaten)
- ½ lb shrimp (peeled and deveined)
- ½ cup char siu or ham (diced)
- ½ cup frozen peas
- 3 green onions (sliced)
Step 2 — Seasonings
- 3 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp white pepper
- Salt to taste
Instructions
- 1
Scramble the eggs
Heat 1 tbsp oil in a wok over high heat. Pour in beaten eggs and scramble into small curds. Remove and set aside.
- 2
Cook shrimp and rice
Add remaining oil. Stir-fry shrimp until pink, about 2 minutes. Add char siu and peas, toss 1 minute. Add cold rice, breaking up clumps. Stir-fry 3–4 minutes until rice is heated through and lightly toasted.
- 3
Finish and serve
Return eggs to wok. Drizzle soy sauce and sesame oil around the edge of the wok. Toss everything together with white pepper and green onions. Taste and adjust seasoning. Serve immediately.
Nutrition per serving: 420 cal · 22g protein · 52g carbs · 14g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
