Chinese · Free recipe
Yangzhou Fried Rice
The gold standard of fried rice, studded with shrimp, char siu pork, egg, and peas, each grain separate and fragrant with a light savory seasoning. It is a full meal in a single wok.
Step 1
Break up the cold rice with your hands or a fork so there are no clumps. Cold day-old rice is drier and fries into separate grains instead of turning mushy.
Step 2
Set a 14-inch wok or large skillet over high heat for 1 to 2 minutes until very hot. Add 1 tablespoon of the oil and swirl.
Step 3
Add the shrimp and stir-fry for about 90 seconds until pink and just cooked through, then scoop them out onto a plate.
Step 4
Add 1 more tablespoon oil, pour in the beaten eggs, and let them set for 10 seconds, then scramble into soft curds for about 1 minute. Scoop out to the plate with the shrimp.
Step 5
Add the last 1 tablespoon oil to the wok. Add the scallion whites and stir for 20 seconds until fragrant.
Step 6
Add the cold rice and press and toss it against the hot wok for 3 to 4 minutes until the grains are hot, dry, and starting to bounce around the pan.
Step 7
Drizzle the soy sauce evenly around the edges of the wok and toss the rice for 1 minute until each grain is lightly and evenly colored.
Step 8
Add the char siu, peas and carrots, cooked shrimp, and scrambled egg. Toss for 2 minutes to heat everything through and distribute it evenly.
Step 9
Season with the salt, white pepper, and sesame oil and toss once more.
Step 10
Add the scallion greens and give a final quick toss.
Step 11
Turn off the heat and serve immediately in bowls.
Tips from the test kitchen
- Never use warm fresh rice - it steams and clumps. Chill it overnight or spread it on a tray in the freezer for 30 minutes.
- Keep the heat high and the rice moving so it fries rather than steams.
