Summary: Yangzhou-style fried rice made with rice cooked the day before and chilled. The eggs are scrambled first, then the ham and prawns, then the vegetables, and finally the rice, fried in portions so it never clumps. It is seasoned with soy and oyster sauce only at the end. The result is separate, glossy grains rather than a sticky mass. Total time 40 minutes, plus overnight chilling, base 6 servings.
Cooked this recipe? Share the result with the community.
Category: Risotto and Grains · Chinese Cuisine
Success rate: not rated yet % of users managed this recipe
Quick overview
- Dish: Yangzhou fried rice – fried rice with egg, prawns, ham and peas
- Category: Risotto and Grains, Chinese Cuisine
- Cuisine: Chinese
- Main ingredient: Jasmine rice, 400 g raw (67 g per portion)
- Guide: 12 most famous Chinese dishes: traditional recipes from Chinese cuisine
- Total time: 40 minutes (25 minutes preparation + 15 minutes cooking), plus chilling the rice overnight
- Difficulty: Easy
- Servings: 6 (Portion weight: 279 g)
- Key technique: Frying chilled rice in portions in a very hot wok
- Method types: Stir-frying, steaming rice, pan-frying
- Dietary info & allergens: egg, soy, crustaceans, sesame
- Great for: A quick lunch, using up leftover rice, a family supper, a dish children like
- Nutrition (per portion): 513 kcal, Protein: 23.6 g, Fat: 18.6 g, Carbohydrates: 62.7 g
- Storage: 2 days in the fridge, 1 month in the freezer
- Pairing: Jasmine tea, light lager, homemade limeade
- In short: Rice from the fridge, a very hot wok and the right order – three things that decide whether the rice is fluffy or turns into a paste.
WAGUU says: “Fried rice is not made with fresh rice. Fresh rice is damp and turns to porridge in the pan; chilled grains keep their shape and take on the fried flavour.”
Key facts
| Preparation time: | 25 minutes plus chilling the rice overnight |
| Cooking time: | 15 minutes |
| Temperature: | Wok at 200–220 °C, rice heated to 75 °C |
| Servings: | 6 (portion weight 279 g) |
At a glance
Fried rice depends on dry grains and a very hot wok. Cooked rice holds water inside the starch granules; on chilling, that water migrates into the grains and the starch firms up, which is why cold rice does not turn to paste in the pan. The wok must be hot enough that the surface water on the grains evaporates instantly; a merely warm wok steams them instead. Every component is fried separately because each releases a different amount of water – eggs set at once, meat gives up juices, vegetables release more. Combining them only at the end gives a mixture in which every texture survives.
Ingredients
Base servings: 6 • Portion weight: 279 g
| Ingredient | Quantity | Quality |
|---|---|---|
| jasmine rice | 400 g | raw, cooked the day before and chilled |
| eggs | 3 pc | fresh, medium, beaten |
| peeled prawns | 250 g | raw, deveined, cut into pieces |
| cooked Chinese ham | 150 g | cut into small dice, smoked if you prefer |
| green peas | 150 g | frozen, defrosted before use |
| carrot | 100 g | fresh, cut into small dice |
| spring onions | 100 g | fresh, cut on the diagonal |
| onion | 80 g | yellow, chopped finely |
| garlic | 15 g | fresh, chopped finely |
| soy sauce | 40 ml | light, naturally fermented |
| oyster sauce | 30 g | thick, dark |
| peanut oil | 60 ml | for stir-frying, high smoke point |
| sesame oil | 15 ml | toasted, to finish |
| chicken stock | 100 ml | unsalted, homemade or from a cube |
| fine sea salt | 3 g | depending on the saltiness of the stock |
Why you will love this recipe
- Ready in a quarter of an hour: With rice from the day before, the whole dish is made in one pan in fifteen minutes.
- Flavour from the wok: The rice is fried in portions over fierce heat, so the grains pick up a toasted flavour and stay separate.
- Exact quantities for 6 servings: 67 g of raw rice per portion, 42 g of prawns and 25 g of ham.
- Beginners can manage it: Six phases, five checkpoints and one wok. What separates a good result from an average one is chilled rice and a properly hot pan.
Why it works: Cooked rice holds water bound inside the starch granules. During chilling that water moves into the grains and the starch chains rearrange into a firmer structure, a change food science calls retrogradation. Such grains keep their shape and do not dissolve in the pan. In a hot wok the surface water evaporates immediately, the surface passes 140 °C and Maillard reactions between amino acids and reducing sugars give the rice its toasted flavour. The eggs are scrambled first because they set at 70 °C and need only seconds; added with the meat they would coat it and break up. Meat, prawns and vegetables are fried separately because of the water they release, and the soy and oyster sauces go in last so that the rice does not darken too early or turn damp.
Recipe overview
Prep: 25 min | Cook: 15 min | Difficulty: Easy | Servings: 6 | Type: Main course | Origin: Chinese
Detailed method
Overall progress: 0 % complete
Phase 1: Preparing the ingredients – 20 min
Equipment: board, knife, bowls
1. Take the chilled rice out of the fridge and spread it on a tray so any remaining moisture can escape. Pat the prawns dry and cut them into pieces, dice the ham, cut the carrot into dice half a centimetre across, chop the onion and garlic finely and cut the spring onions on the diagonal. Beat the eggs with a fork in a bowl. Arrange everything in bowls in the order it will go into the wok.
Checkpoint: The rice grains separate when you run your hand through them and leave no wet patches on the tray. All the ingredients are cut and arranged in bowls.
Before you move on:
Do not cook fresh rice for this dish. Hot rice still holds unbound water, dissolves in the pan and turns into a paste. Cook it the day before and chill it overnight.
Phase 2: Eggs – 3 min
Equipment: wok, spatula
2. Set the wok over the highest heat and warm it empty for two to three minutes, until a faint wisp of smoke appears. Pour in a third of the peanut oil, tip in the beaten eggs and leave them for ten seconds to set. Break them up with the spatula into pieces and lift them into a bowl.
Checkpoint: The eggs are set, lightly golden at the edges and still soft, not dry and crumbly. No liquid egg is left in the wok.
Before you move on:
Take the eggs out of the wok rather than leaving them in it. They would carry on cooking during the next stages and end up as dry crumbs lost among the rice.
Phase 3: Ham and prawns – 4 min
Equipment: wok, spatula
3. Pour in another third of the peanut oil, add the ham and fry it for a minute, until it begins to shine at the edges. Add the prawns and fry for one minute, until they turn pink and curl. Lift both out to join the eggs, then leave the wok on the heat for half a minute so the water from the prawns evaporates.
Checkpoint: The prawns are pink and curled, the ham slightly drawn at the edges. No liquid is left in the base of the wok, only a thin film of oil.
Before you move on:
Fry the prawns for a minute and no longer. Their proteins contract with more heat, squeeze out water and leave them rubbery.
Phase 4: Vegetables – 4 min
Equipment: wok, spatula
4. Pour in the last third of the oil, add the onion, garlic and carrot and fry for two minutes. Add the defrosted peas and fry for another minute, until they turn a deep green. Do not let the vegetables soften completely; they will be heated once more with the rice.
Checkpoint: The carrot holds its shape and still has a bite, the peas are deep green. No water has collected in the base of the wok, only oil.
Before you move on:
Never add frozen peas straight from the freezer. The ice cools the wok and the vegetables release water in steam instead of frying. Defrost and dry them first.
Phase 5: Frying the rice – 4 min
Equipment: wok, spatula, meat thermometer
5. Push the vegetables to the edge of the wok, tip half the rice into the middle and leave it for half a minute without stirring. Then mix it with the vegetables, add the second half and fry for two minutes, until the grains are hot. Pour in the soy sauce and oyster sauce mixed with the chicken stock and stir until the rice takes on an even colour. Season with fine sea salt to taste.
Checkpoint: The grains separate instead of clumping and the colour is an even pale brown. The thermometer in the middle of the rice reads 75 °C and no liquid is left in the base of the wok.
Before you move on:
Do not tip all the rice in at once. A full wok drops in temperature and the rice begins to steam in its own moisture, which is exactly how it turns sticky.
Phase 6: Finishing and serving – 2 min
Equipment: wok, serving dish
6. Return the eggs, ham and prawns to the wok, fold in the spring onions and mix with two strokes of the spatula. Take the wok off the heat, sprinkle over the sesame oil and tip the rice into a warmed dish. Serve at once; chilli oil or pickled vegetables go well alongside and are not part of the recipe.
Checkpoint: The rice is fluffy, evenly coloured and glossy from the sesame oil. The eggs and prawns are spread evenly through it and the spring onion is bright green.
Equipment needed
| Item | Ideal size | Alternative | Risk |
|---|---|---|---|
| wok | 30 cm, thick base | a deep cast-iron pan | a thin pan loses heat, so the rice steams and sticks |
| spatula | metal, long handle | two wooden spoons | short utensils mean burns from spitting oil |
| rice steamer or pan | 3 litre capacity | a pan with a lid and a sieve | too much water makes the rice soggy, and it stays soggy in the pan |
| meat thermometer | probe type, reads to 250 °C | check the colour and dryness of the rice | without measuring, the heat of the dish is judged only by the steam |
| tray for chilling the rice | 30 × 20 cm | a wide bowl | rice kept in a closed container stays damp and turns sticky in the pan |
Shopping list
Nutrition profile
Values per portion (as served). Calculated from average nutritional values of the ingredients. Portion weight 279 g. The water used to cook the rice is not counted in the weight.
| Nutrient | Per 100 g | Per portion | For 6 servings |
|---|---|---|---|
| Energy | 184 kcal | 513 kcal | 3077 kcal |
| Fat | 6.7 g | 18.6 g | 111.9 g |
| of which saturates | 5.2 g | 5.2 g | 5.2 g |
| Carbohydrates | 22.5 g | 62.7 g | 375.9 g |
| of which sugars | 3.8 g | 3.8 g | 3.8 g |
| Protein | 8.5 g | 23.6 g | 141.6 g |
| Salt | 2.1 g | 2.1 g | 2.1 g |
| of which sodium | 0.44 g | 1.24 g | 7.43 g |
Reference intake of an average adult (8400 kJ / 2000 kcal). Salt comes from the ham, the soy and oyster sauces and the stock; with an unsalted homemade stock, reduce the added salt to 1 g.
WAGUU Pro level
- Pro standard: A tested recipe with exact quantities and visual checkpoints.
- Tip 1: Cook the rice in one part rice to one and a quarter parts water and spread it on a tray afterwards. It cools faster and the grains stay separate.
- Tip 2: Heat the wok empty until a faint wisp of smoke appears. A drop of water must evaporate instantly.
- Tip 3: Fry every component on its own and keep it in a bowl. Water from one ingredient would otherwise cool the whole pan.
- Tip 4: Pour the soy sauce down the side of the wok rather than into the middle. On the hot wall it heats at once and the aroma opens before it reaches the rice.
The science behind it
Rice is mostly starch, and starch changes with water and heat. Above 60 °C the granules swell and absorb water, which is why cooked rice is soft and moist. During chilling, some of that water moves into the grains and the starch chains rearrange into a more ordered structure – a change known as retrogradation, and the reason cold rice keeps its shape instead of dissolving in the pan. Frying on a wok at 200–220 °C evaporates the remaining surface water and takes the surface past 140 °C, where Maillard reactions between amino acids and reducing sugars give the rice its toasted flavour and light golden colour. Eggs set at 70 °C and are therefore fried first and separately. Prawns and vegetables are more than seventy per cent water; fried together with the rice they would drop the temperature below 150 °C and the mixture would steam. Oyster sauce contributes free amino acids, mainly glutamate, which deepen the savoury impression, while the soy sauce brings both salt and sugars that caramelise slightly on the hot grains.
Fine dining – professional techniques
- Plating: Press the rice into a small bowl and turn it out onto the plate so it holds its shape. Set three prawns on top and scatter spring onion over.
- Texture contrast: Blend part of the peas with stock into a smooth cream and spoon it under the rice. The cream adds a second texture beneath the fluffy grains.
- Temperature contrast: Serve cold pickled cucumber alongside. Chill and acidity cut the oil from the wok.
- Aromatic finish: Grate lime zest over the plate and scatter dry-toasted sesame seeds.
Sensory radar
- Appearance: Separate pale brown grains with yellow egg, pink prawns, green peas and orange carrot.
- Aroma: Toasted rice and egg with soy sauce and an oyster note underneath, plus a trace of sesame.
- Taste: Salty soy, sweet ham and prawns, finishing with fresh spring onion.
- Texture: Grains firm and separate, eggs soft, prawns juicy, vegetables crunchy.
Pairing
- Jasmine tea: Floral and light, it cleanses the palate and complements the prawns.
- Light lager: Hop bitterness cuts the oil from the wok. Serve at 6–8 °C.
- Homemade limeade: Acidity refreshes after a savoury dish and suits children and drivers.
- Dry white wine: Pinot gris with higher acidity suits both the prawns and the eggs.
Variations
- Chicken version: Replace the prawns and ham with 350 g of chicken thigh cut into small dice. It needs a minute longer in the pan.
- Without egg: Leave the eggs out and add 150 g of smoked tofu in dice. The dish becomes lighter and suits a vegan table.
- Spicier version: Add a spoon of chilli oil and a spoon of chopped pickled chilli. The heat rises, but the rice stays fluffy.
Allergens and dietary information
Contains: egg (eggs); soy (soy sauce, oyster sauce); crustaceans (peeled prawns); sesame (sesame oil) • Gluten: only if the soy or oyster sauce contains wheat; check the labels • Not suitable for: anyone with an egg, crustacean, soy or sesame allergy
Great for
A quick lunch, using up leftover rice, a family supper, a dish children like, a lunchbox the next day.
Substitution guide
- Jasmine rice: basmati or long grain. The grains stay separate, the aroma is less floral.
- Cooked Chinese ham: good quality cooked ham or smoked tofu. Replace the saltiness of the ham with a spoon of soy sauce.
- Peeled prawns: frozen prawns, defrosted and drained, or pieces of chicken.
- Green peas: frozen sweetcorn or sliced green beans. Sweeter in flavour.
- Oyster sauce: dark soy sauce with a spoon of honey. Less marine, sweeter.
- Chicken stock: vegetable stock with a spoon of soy sauce. The dish loses some depth.
FAQ
Why must the rice be chilled?
Chilled rice has water bound inside the grains and a firmer starch structure. Fresh warm rice is wet on the surface, dissolves in the pan and turns sticky.
How long does cooked rice keep in the fridge?
One to two days in a closed container. Spread it on a tray before frying so that surface moisture can escape; damp rice turns sticky in the pan.
Can the soy sauce go in earlier?
It is better not to. The sauce carries water, which would dampen the rice and prevent the toasted flavour from forming. Add it at the end, when the rice is dry and hot.
How much oil is needed?
60 ml for the whole batch, added in three stages. Oil carries heat and stops the rice catching; less oil means the grains stick to the wok and burn.
Can the dish be prepared in advance?
Cut everything up to four hours ahead and keep it in the fridge. Do the frying at the last moment; reheated fried rice loses its fluffiness.
Is the recipe gluten free?
Usually, but it depends on the soy and oyster sauces. Use tamari and an oyster sauce made without wheat starch. Rice, eggs, prawns, ham and vegetables contain no gluten.
WAGUU Petr advises: cooking for 6 or more?
6–8 people: Fry in two batches and keep the first warm in the oven at 80 °C under foil. It will pick up a little moisture, so refresh it briefly in a dry wok before serving. • 10+ people: Use two woks side by side and split the ingredients in half. Cook the rice the day before in two batches and keep it in shallow dishes so it chills evenly.
Sides and serving
Storage and reheating
Fridge: 2 days • Freezer: 1 month • Reheating: Warm in a dry pan or wok for two to three minutes, or in the oven at 160 °C under foil for eight minutes. The microwave softens the grains and costs the dish its fluffiness.
Author: WAGUU Petr & Team • Published: 8 Oct 2026 • Updated: 10 Oct 2026
More recipes from this article
Guide: 12 most famous Chinese dishes: traditional recipes from Chinese cuisine
Peking duck – celebratory roast duck with crisp skin, thin pancakes and a sweet sauce
Kung Pao chicken – spicy Sichuan chicken with peanuts, chilli and a sweet-savoury sauce
Mapo tofu – tofu in a spicy Sichuan sauce with minced meat and Sichuan pepper
Sweet and sour pork – fried pork pieces in the classic sweet and sour sauce
Char siu – Cantonese roast pork with a glossy caramelised crust
Dim sum – small Cantonese dishes, especially steamed dumplings and parcels
Xiaolongbao – delicate Shanghai dumplings filled with pork and hot soup
Chow mein – stir-fried wheat noodles with vegetables, meat or seafood
Hot pot – a shared meal cooked in bubbling broth at the table
Dan dan noodles – Sichuan noodles with a spicy sauce and chilli oil
Wonton soup – clear broth with filled wonton dumplings and spring onion
Other recipes you might like
Why WAGUU?
Recipes on WAGUU are checked for accurate quantities, method and nutrition. In this recipe the amounts match across the ingredient table, the cooking phases, the shopping list and the print view – 400 g of raw rice serves six at 67 g each, 250 g of prawns gives 42 g per portion and 150 g of peas 25 g per portion.
Photo gallery from the process
Community photos: Cook it, photograph it and share the result.
Upload your photos in the comments below or send them by email.
Filmed a video following our recipe? Post a link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo or X (Twitter) in the comments – we will gladly publish it and help get your work seen.
Most common mistakes
- Fresh warm rice – it dissolves in the pan and turns sticky. Cook the rice a day ahead and chill it in the fridge.
- A cool wok – the rice steams and releases water. Heat the wok empty until a faint wisp of smoke appears.
- Everything at once – the temperature drops and the ingredients steam. Fry eggs, meat and vegetables separately and combine at the end.
- Sauce at the start – the rice damps down and never picks up a toasted flavour. Add the soy and oyster sauce in the final stage.