Discover the ultimate recipe for Yangzhou Fried Rice, often celebrated as the most iconic variety of fried rice across China and a staple in countless Chinese households and restaurants worldwide. Originating from Jiangsu Province, this dish is a testament to the art of Chinese stir-frying, bringing together a harmonious blend of flavors and textures. Our recipe is crafted to deliver that authentic taste and perfectly light, fluffy rice that’s truly better than any takeout. Featuring a delightful mix of savory pork, tender chicken, succulent shrimp, and a medley of fresh vegetables, this isn’t just any fried rice – it’s a truly special culinary experience you can recreate in your own kitchen.
Why This Authentic Yangzhou Fried Rice Recipe Is a Must-Try
There’s a reason why Yangzhou Fried Rice holds such a revered place in Chinese cuisine and why home cooks and professional chefs alike constantly seek to perfect it. Our rendition encapsulates everything you love about this classic, elevating it from a simple weeknight meal to a truly memorable dish.
- An authentic and **insanely popular Chinese rice dish**: This recipe respects the traditional techniques and ingredient philosophy that make Yangzhou Fried Rice a beloved classic. It’s not just a dish; it’s a culinary journey to the heart of Chinese cooking, offering a taste experience that resonates with millions.
- Perfectly **light and fluffy rice**: The secret to exceptional fried rice lies in its texture. Our method guarantees each grain of rice remains distinct and perfectly cooked, avoiding the common pitfall of clumpy or greasy rice. This results in a delightful mouthfeel that is both satisfying and incredibly palatable.
- **Better than takeout special fried rice**: Forget soggy, overly sauced, or lukewarm fried rice from your local spot. Crafting this dish at home allows for unparalleled freshness, quality control, and the ability to customize to your exact preferences. Experience the vibrant flavors and superior texture that only homemade can offer.
- Hearty and easy to make – **just 20 mins from pantry to table**: Don’t let its gourmet appeal intimidate you. With a little bit of prep, this substantial meal comes together rapidly, making it an ideal choice for busy weeknights or when you crave something delicious without spending hours in the kitchen. It’s a complete meal in one wok, packed with protein and vegetables.
Key Ingredients for the Best Yangzhou Fried Rice
The beauty of Yangzhou Fried Rice lies in its versatility and the delightful medley of ingredients that come together to create a symphony of flavors. While this recipe includes classic components, feel free to adapt based on what you have on hand, embracing the dish’s historical roots as a “leftover” creation.
- **Shiitake mushrooms**: These bring a wonderful earthy, umami depth to the dish, complementing the richness of the meats. Fresh shiitake mushrooms are preferred for their texture and robust flavor.
- **Pork tenderloin**: Lean and tender, finely diced pork tenderloin offers a savory base. It’s a traditional choice that adds significant flavor without overpowering the dish.
- **Peeled shrimp**: Sweet and succulent, shrimp adds a delightful seafood element. Whether fresh or frozen, cooked or uncooked, they integrate beautifully into the fried rice.
- **Cooked ham**: Provides a salty, savory counterpoint and a classic flavor often found in authentic Yangzhou Fried Rice. It’s an excellent way to use up leftover ham.
- **Cooked chicken**: Adds another layer of protein and savory goodness. Leftover rotisserie chicken or boiled chicken breast works perfectly when diced small.
- **Green onion**: Essential for freshness, a hint of pungency, and a vibrant color. The green parts are typically used for garnish and flavor throughout the cooking process.
- **Egg**: Scrambled eggs are a signature component, offering a tender texture and a beautiful golden hue that coats the rice.
- **Cooked rice**: The foundation of the dish. Critically, it must be cold and preferably day-old rice to achieve that coveted light and fluffy texture. Jasmine rice is highly recommended.
- **Cooking oil**: A neutral oil with a high smoke point is essential for stir-frying at high temperatures.
- **Peas**: Adding a pop of color and a touch of sweetness, peas are a standard inclusion, often frozen for convenience.
- **Rice wine**: Chinese Shaoxing rice wine is a crucial ingredient for authentic flavor, adding a unique depth and aroma. Dry sherry can be a substitute if needed.
- **Chicken stock**: Used instead of soy sauce to keep the rice light in color and flavor, allowing the natural tastes of the ingredients to shine through.
- **Salt and ground white pepper**: The primary seasonings, used to enhance and balance the overall flavor profile. White pepper is preferred for its subtle heat and ability to blend seamlessly.
Mastering Yangzhou Fried Rice – A Step-By-Step Guide
Crafting perfect Yangzhou Fried Rice involves a few key techniques that ensure each ingredient is cooked to perfection and integrated harmoniously. Follow these steps for a truly delicious and authentic experience.
- **Prepare All Ingredients**: Begin by precisely dicing your proteins – pork, shrimp, ham, and chicken – into small, uniform pieces. If using fresh shiitake mushrooms, dice those as well after discarding the stems. Thinly slice the green parts of your spring onion. In a separate bowl, lightly beat the egg with a pinch of salt and pepper. Finally, gently break up your cold, cooked rice into individual grains or small clumps to ensure it fries evenly and doesn’t clump together in the wok. This meticulous preparation, known as “mise en place,” is critical for successful stir-frying, as the cooking process is very fast.
- **Cook Proteins and Create Flavorful Stock**: Heat 2 tablespoons of cooking oil in a large wok or a wide, heavy-bottomed skillet over a high flame until shimmering. Add the diced pork and stir-fry vigorously until it turns pale and is just cooked through, about 1-2 minutes. Next, add the ham, chicken, shrimp, mushrooms (if using), and peas. Continue to stir-fry for another 1-2 minutes until everything is hot, slightly browned, and sizzling. The shrimp should turn pink. Pour in the Chinese rice wine, allowing it to sizzle and deglaze the wok, scraping up any browned bits. Immediately follow with the chicken stock and bring the mixture to a quick boil. Season lightly with salt to taste. Once boiling, carefully pour all the ingredients and their rich stock into a bowl and set aside. This step is crucial for developing deep flavors and preventing ingredients from overcooking when combined with the rice.
- **Perfect the Egg and Rice Base**: Quickly rinse and dry your wok thoroughly, then return it to high heat with the remaining cooking oil. Once the oil is hot and shimmering, pour in the beaten egg mixture. Swirl the egg around the base of the wok to create a thin omelet layer. Before the egg is fully set, while it’s still slightly wet, add the sliced green onions and all of the prepared cold rice. Immediately begin stir-frying, using your spatula to break up any remaining clumps of rice and to gently fold the half-cooked egg and green onions throughout the rice. The goal here is to evenly distribute the egg and allow the rice grains to become separate and coated.
- **Combine and Finish**: Continue stir-frying the rice until it is very hot, visibly dry, and smells wonderfully aromatic. You’ll know it’s ready when you hear a slight popping sound from the individual grains around the edges of the wok, indicating they are lightly toasted. At this point, return the reserved cooked proteins and their flavorful stock sauce into the wok with the rice. Mix everything thoroughly, ensuring all components are well combined and heated through. Stir-fry for another 30 seconds to 1 minute, allowing the flavors to meld beautifully. Taste and adjust seasoning with additional salt or ground white pepper if desired. Serve immediately and enjoy your perfectly crafted Yangzhou Fried Rice!
Understanding Yangzhou Fried Rice: History and Essence
Yang zhou chao fan (扬州炒饭) is more than just a dish; it’s a cultural icon in Chinese gastronomy. At its heart, it’s a fried rice dish characterized by a colorful medley of ingredients, most notably featuring egg alongside a harmonious blend of various leftover meats like ham, shrimp, and other proteins. In many Chinese restaurants outside of Asia, particularly in America, this versatile and hearty dish is often simply referred to as “House Fried Rice” or “Special Fried Rice,” precisely because its ingredients can vary from day to day based on what flavorful leftover proteins are available, reflecting its resourceful origins.
The dish’s history is as rich and fascinating as its flavor. Legend attributes the invention of Yangzhou Fried Rice to Yi Bingshou (1754–1815) during the Qing Dynasty. Yi Bingshou, a renowned scholar and calligrapher, served as a regional magistrate in Yangzhou. It was during his tenure in this vibrant culinary hub that he created this exquisite fried rice, which subsequently bore the name of the city, cementing Yangzhou’s place in culinary history. This origin story highlights not only the dish’s antiquity but also its connection to a region celebrated for its refined and flavorful cuisine.
A Traditional Fried Rice Recipe Adapted for the Modern Kitchen
While our recipe aims for an authentic flavor profile, it thoughtfully omits some of the more exotic and harder-to-find luxuries traditionally included in classic Yangzhou Fried Rice, such as sea cucumber and freshwater crabmeat. These ingredients, while historically significant, are often inaccessible to the average home cook. However, rest assured, this adaptation does not compromise on the true essence or deliciousness of the dish.
For those aspiring to create the most ‘purist’ or totally authentic version, you might consider incorporating approximately ¾ oz (25g) of chopped, soaked dried sea cucumber and ¾ oz (25g) of freshwater crabmeat. Additionally, substituting tiny freshwater shrimp for the more commonly available saltwater shrimp would bring it even closer to historical renditions. These additions would introduce subtle textural and flavor nuances, reflecting the opulent culinary traditions of historical Jiangnan cuisine. Nevertheless, our simplified version, focusing on readily available high-quality ingredients, still captures the spirit and incredible taste that makes Yangzhou Fried Rice so beloved.
Homemade Yangzhou Fried Rice – Superior to Any Takeout!
The decision to make Yangzhou Fried Rice at home offers numerous advantages that elevate your dining experience far beyond what any takeout establishment can provide. Foremost among these is the incredible speed and convenience. Imagine a truly satisfying, hearty meal that comes together in just 20 minutes from the moment you start cooking. That’s often quicker than placing an order, waiting for delivery, and receiving your food from popular services like Uber Eats!
The true magic of this dish for home cooks lies in preparation. If you commit to having all your ingredients prepped beforehand – meats diced, vegetables chopped, and especially, cold cooked rice ready – this meal transforms into an almost instant delight. This makes it a perfect candidate for meal prepping. The next time you’re planning your meals for the week, consider cooking an extra batch of rice and dicing some Chinese sausage (or any preferred protein). You’ll then be more than halfway to whipping up a homemade, weeknight fried rice that is fresh, flavorful, and incredibly satisfying, proving that convenience doesn’t have to sacrifice quality or taste.
Expert Tips for Perfect Yangzhou Fried Rice Every Time
Achieving restaurant-quality Yangzhou Fried Rice at home is entirely possible with a few insider tricks. These tips address common pitfalls and guide you toward that desired light, fluffy, and flavor-packed result.
- **Scrambling the Egg Separately for Superior Texture**: While some recipes call for adding egg directly onto the rice, I strongly advocate for scrambling the egg in the wok *before* introducing the rice, or even in a separate pan. This technique ensures a much lighter, fluffier texture for the egg itself, and more importantly, prevents the rice from becoming mushy or wet. When eggs are added directly to rice, especially if your wok or pan isn’t screaming hot, the moisture from the egg can steam the rice, leading to a gluey consistency. The “silver wrapped in gold” (jin guo yin) method, where egg-coated rice grains are desired, is best left to professional chefs with intensely hot woks and precise timing. For home cooks, separate scrambling yields consistently better results, allowing you to incorporate beautiful, tender egg pieces without compromising the rice’s texture.
- **The Indispensable Role of Leftover, Refrigerated Rice**: This is perhaps the most critical tip for achieving truly great fried rice. You absolutely must use *cold, day-old, leftover rice* that has been previously refrigerated. Why? Freshly cooked, steaming-hot rice contains too much moisture. When you try to fry it, it will steam rather than fry, resulting in a sticky, goopy, and unappetizing mess. Refrigeration helps to dry out the rice grains, making them firmer and less prone to clumping. This partial dehydration is a good thing because we later add liquids like chicken stock and Chinese rice wine, which the dried rice grains can absorb without becoming waterlogged. For best results, use Jasmine rice or another medium-grain rice. While short-grain rice (common in sushi or Korean dishes) can be used, it tends to be a bit heavier and stickier, not typically preferred for Yangzhou Fried Rice’s characteristic light texture.
- **Cook Ingredients Separately for Distinct Flavors**: Resist the urge to toss all your ingredients into the wok at once. This seemingly efficient approach is a common mistake that leads to a “mish-mash” flavor profile where nothing truly stands out. Different ingredients have different cooking times: the pork needs to sear, the shrimp cooks quickly, and vegetables require only a brief stir-fry. By cooking them separately and then combining them at the end, you ensure each component is cooked perfectly and retains its unique flavor and texture. This allows you to truly taste the sweetness of the shrimp, the savoriness of the pork, and the freshness of the peas, rather than a single, undifferentiated blend. This method is a hallmark of authentic Chinese stir-frying.
- **Chicken Stock Over Soy Sauce for Lightness**: A signature characteristic of authentic Yangzhou Fried Rice is its light color and nuanced flavor, achieved by flavoring the dish primarily with chicken stock and Chinese rice wine, rather than relying heavily on dark soy sauce. While a touch of soy sauce might be used by some, the primary liquid for seasoning and enhancing flavor comes from the stock. This choice keeps the fried rice visually appealing with its golden hue and ensures the individual flavors of the premium ingredients are not masked by the strong, salty notes of soy sauce. It creates a cleaner, more refined taste.
- **Embrace the Flexibility of Ingredients**: The true spirit of Yangzhou Fried Rice lies in its adaptability – historically, it was a way to use whatever delicious leftovers were available. Don’t feel bound by a strict list; use this recipe as a guide and get creative with your pantry staples.
- **Shrimp**: I often opt for small, already cooked shrimp for convenience. If you have larger shrimp, simply chop them into smaller pieces for easier stir-frying and eating. For *uncooked* shrimp, add them slightly earlier in the protein stir-frying stage to ensure they cook through completely.
- **Mushrooms**: While the recipe mentions Chinese dried mushrooms, fresh Shiitake mushrooms are an excellent, readily available alternative. There’s no need for soaking; just discard the woody stems and chop them into small pieces. Other mushrooms like cremini or button mushrooms can also work in a pinch.
- **Pork**: While pork tenderloin is suggested, dicing leftover roast pork or even char siu (Chinese BBQ pork) is incredibly authentic and flavorful. For an easy shortcut, ground pork can be used instead, though it will change the texture slightly. If pork isn’t an option, feel free to substitute with any other protein, such as diced chicken thighs, beef, or even ground turkey – remember, fried rice is one of the most flexible recipes in the culinary world!
- **Peas**: Frozen peas are almost always my go-to. There’s no need to defrost them; just toss them directly into the wok with the other ingredients. Their vibrant color and sweet flavor are a perfect addition.
- **Chicken**: Leftover cooked chicken, finely diced, is ideal. This could be anything from poached chicken breast to meat pulled from a rotisserie chicken. It’s a fantastic way to repurpose leftovers into a delicious new meal.
- **Cilantro**: For an extra layer of freshness and aromatic complexity, I love adding finely minced cilantro, especially the stems, along with the rice. It provides a bright, herbaceous finish.
Explore More Delicious Rice Recipes
If you’ve enjoyed the journey of mastering Yangzhou Fried Rice, we encourage you to explore other delightful rice-based dishes that celebrate diverse culinary traditions:
- Pineapple Fried Rice: A sweet and savory Thai-inspired delight often served in a pineapple shell.
- Chinese Sausage and Rice Recipe: A comforting, flavorful one-pot meal showcasing the rich taste of Lap Cheong.
- Hainanese Chicken Rice Recipe: A classic Singaporean/Malaysian dish featuring tender poached chicken and aromatic rice cooked in chicken broth.
- Kimchi Fried Rice Recipe: A spicy, tangy, and incredibly satisfying Korean favorite that’s perfect for using up leftover kimchi.
Have you had the pleasure of trying this authentic Yangzhou Fried Rice recipe? We would absolutely love to hear about your experience! Feel free to leave a star rating and share your thoughts in the comments section below. Your feedback helps us grow and inspires others to embark on their own culinary adventures!
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Classic Yangzhou Fried Rice Recipe
Recipe by Jaden Hair
Pin Recipe
Ingredients
- 4 fresh shiitake mushrooms
- 3/4 oz (25g) raw pork tenderloin, finely diced
- 3/4 oz (25g) small peeled shrimp, fresh or frozen, cooked or uncooked
- 3/4 oz (25g) cooked ham
- 3/4 oz (25g) cooked chicken, finely diced
- 1 stalk green onion (green parts only), thinly sliced
- 1 large egg
- 2 1/2 cups (600g) cold, cooked rice (preferably Jasmine or any medium-grain rice)
- 5 tbsp cooking oil (such as canola or vegetable oil)
- 3/4 oz (25g) fresh or frozen peas (or cooked green edamame soybeans)
- 2 tsp Chinese Shaoxing rice wine (or dry sherry)
- 1 cup (200ml) chicken stock
- Salt and ground white pepper (to taste)
Instructions
- **Prepare Your Ingredients**: Dice the pork, shrimp, ham, chicken, and mushrooms (if using) into small, uniform pieces. Thinly slice the green parts of the spring onion. Lightly beat the large egg with a pinch of salt and pepper. Gently break up the cold, cooked rice into individual grains to ensure even frying.
- **Cook Proteins and Create Stock**: Heat 2 tablespoons of cooking oil in a wok over a high flame until shimmering. Add the diced pork and stir-fry briefly until it turns pale. Incorporate the ham, chicken, shrimp, mushrooms, and peas, continuing to stir-fry for 1–2 minutes until heated through and sizzling. Pour in the Chinese rice wine, then add the chicken stock and bring to a quick boil. Season lightly with salt. Transfer all ingredients and the stock into a bowl and set aside.
- **Fry Egg and Rice**: Rinse and thoroughly dry the wok, then return it to high heat with the remaining cooking oil. When the oil is hot, pour in the beaten egg mixture and swirl it around the base of the wok to form a thin omelet. While the egg is still half-cooked, add the green onions and all the prepared rice, stir-frying actively to break up any clumps and to mix the egg evenly into the rice.
- **Combine and Finish**: Continue stir-frying the rice until it is very hot, fragrant, and makes a slight popping sound at the edges of the wok. Reintroduce the reserved cooked ingredients along with their stock sauce into the wok. Mix everything well and continue to stir-fry for another 30 seconds to 1 minute, ensuring all components are heated through and flavors are melded. Taste and season with additional salt or white pepper if desired. Serve immediately.
Nutrition Information
This recipe and accompanying photo are graciously shared from “Land of Fish and Rice: Recipes from Culinary Heart of China” by Fuchsia Dunlop. Copyright © 2016 by Fuchsia Dunlop. Printed with permission of the esteemed publisher, W. W. Norton & Company, Inc.
Fuchsia Dunlop is unequivocally one of the foremost authorities on Chinese cuisine, distinguished as one of the very first modern Western chefs to undergo classical culinary training in China. Her profound knowledge and passion have translated into seminal works that have educated and inspired countless home cooks and professional chefs globally. Two of her highly acclaimed books, Revolutionary Chinese Cookbook: Recipes from Hunan Province and Land of Plenty: A Treasury of Authentic Sichuan Cooking, serve as invaluable resources for those seeking genuinely authentic Chinese recipes, guiding readers through the intricate flavors and techniques of specific regional cuisines.
“Fuchsia Dunlop . . . has done more to explain real Chinese cooking to non-Chinese cooks than anyone.” ―Julia Moskin, New York Times
Fuchsia’s most recent literary masterpiece, Land of Fish and Rice: Recipes from the Culinary Heart of China, delves into the exquisite and often subtle culinary traditions of the region south of the majestic Yangtze River. This area, known as “Jiangnan,” with its modern capital Shanghai, is renowned for a cuisine that stands in delightful contrast to the fiery, oil-laden dishes of Sichuan. Jiangnan’s food is characterized by its lightness, delicate flavors, and a deep reliance on the bountiful harvest from both the sea and the extensive rice paddies that define its landscape.
The culinary traditions highlighted in this book hold a special place in my family’s heart, as this particular region encapsulates the flavors and cooking styles of my Dad’s hometown. It is with immense pleasure and excitement that we share with you this exceptional Yangzhou Fried Rice recipe from Fuchsia Dunlop’s authoritative collection, offering a true taste of Jiangnan’s culinary heritage.