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China · Yangzhou cuisine

Yangzhou Fried Rice — Chinese Shrimp and Egg Fried Rice

Yangzhou fried rice is a Chinese classic featuring separate, fluffy rice grains tossed with shrimp, char siu pork, egg, peas, carrots and scallions. Its delicate seasoning lets the ingredients shine.

Yangzhou fried rice with shrimp char siu eggs peas and carrots

AI-generated food image; recipe not independently kitchen-tested.

Prep: 15 minCook: 15 minServes: 4

Ingredients

  • 4 cups cooked jasmine rice, chilled overnight
  • 150 g peeled shrimp, deveined
  • 120 g cooked Chinese BBQ pork (char siu), diced
  • 3 large eggs, lightly beaten
  • ½ cup green peas, thawed
  • ½ cup diced carrots
  • 3 scallions, finely sliced
  • 2 tbsp neutral cooking oil, divided
  • 1 tbsp light soy sauce (optional; use sparingly)
  • ½ tsp salt, or to taste
  • ¼ tsp white pepper

How to make Yangzhou fried rice

  1. Break up cold rice gently so grains are separate. Keep rice refrigerated until cooking; use properly chilled leftovers within 3–4 days.
  2. Blanch diced carrots and peas briefly until just tender, then drain thoroughly. Pat shrimp dry.
  3. Heat half the oil in a large wok over medium-high heat. Scramble eggs until just set; transfer to a plate.
  4. Add remaining oil. Stir-fry shrimp until opaque and fully cooked, then add char siu, carrots and peas; toss for 1–2 minutes.
  5. Add chilled rice and stir-fry over high heat for 3–4 minutes, breaking up clumps and heating thoroughly. Return eggs and add salt, white pepper and a small amount of light soy sauce if desired.
  6. Toss in scallions and cook for 30 seconds. Serve immediately while hot.

Cooking tips & safety

Refrigerate cooked rice promptly and never leave it at room temperature for extended periods. Stir-fry in small batches over high heat for fluffy, separate grains. Cook shrimp thoroughly and reheat rice until steaming hot.