Summary: Yangzhou Fried Rice (扬州炒饭) is a classic Chinese wok-tossed grain dish featuring jasmine rice, eggs, shrimp, Chinese ham, and peas. Prepared using the high-heat stir-frying technique in 25 minutes for 6 servings.
Did you make this recipe? Share the result with the community.
Category: Risotto and Grains, Chinese Cuisine
Success rate: 98% of users successfully made this recipe
Quick overview
- Dish: Yangzhou Fried Rice (扬州炒饭)
- Category: Risotto and Grains, Chinese Cuisine
- Cuisine: Chinese
- Main ingredient: Jasmine rice, 4 cups (day-old, chilled)
- Guide: 12 Most Popular Chinese Dishes: Favorite Recipes of Chinese Cuisine
- Total time: 25 minutes (10 min prep + 15 min cooking)
- Difficulty: Easy
- Servings: 6 servings (Serving weight: 300 g)
- Key technique: Wok stir-frying over high heat
- Preparation types: Stir-frying
- Dietary info & Allergens: Crustaceans, eggs, soy
- Suitable for: Family dinners, quick lunches
- Nutritional values (per 1 serving): 420 kcal, Protein: 18 g, Fat: 14 g, Carbs: 54 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Jasmine green tea, Tsingtao beer, iced plum juice
- In a nutshell: Fluffy yet separated grains of cooked rice tossed briskly in a blazing wok with savory bits of shrimp, pork, and tender egg curds.
- Last updated: May 15, 2024
WAGUU says: “The secret to authentic Yangzhou Fried Rice lies in using cold, day-old rice and ensuring each grain is individually coated with fat before other ingredients are introduced.”
Key facts
| Prep time: | 10 minutes |
| Cooking time: | 15 minutes |
| Temperature: | High wok heat (450 °F) |
| Number of servings: | 6 servings |
In a nutshell
Discover the timeless perfection of authentic Yangzhou Fried Rice (扬州炒饭), featuring distinct grains of fragrant rice paired with succulent shrimp, savory Chinese ham, sweet green peas, and delicate soft eggs.
Ingredients
Base servings: 6 servings • Serving weight: 300 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Jasmine rice | 4 cups | Day-old, chilled |
| Eggs | 3 pcs | Fresh, beaten |
| Shrimp | 8 oz | Peeled, deveined, diced |
| Chinese ham | 4 oz | Jinhua or substitute bacon, finely diced |
| Green peas | ¾ cup | Thawed frozen peas |
| Scallions | 4 pcs | Sliced, green and white parts separated |
| Vegetable oil | 3 tbsp | High smoke point |
| Shaoxing rice wine | 1 tbsp | Authentic aged wine |
| Light soy sauce | 1½ tbsp | Premium grade |
| Salt | 1 tsp | Fine sea salt |
| White pepper | ½ tsp | Ground white pepper |
| Sesame oil | 1 tsp | Toasted sesame oil |
Why you’ll love this recipe
- Authentic Flavors: Recreates the legendary banquet fried rice from Jiangsu province right in your home kitchen.
- Quick Preparation: Cooks in under 15 minutes once all ingredients are chopped and prepped near the stove.
- Perfect Texture: Achieves the ideal balance of separate, chewy rice grains and savory protein morsels.
Success guaranteed: Following the temperature cues and using chilled rice guarantees zero clumping or sogginess.
Recipe overview
Prep: 10 min | Cooking: 15 min | Difficulty: Easy | Servings: 6 | Type: Main Dish | Origin: Chinese
Detailed instructions
Overall progress: 0% completed
Phase 1: Ingredient Preparation – 5 min
Appliances: Cutting board, chef’s knife
1. Dice the Chinese ham into 1/4-inch cubes. Peel and devein the shrimp, then cut them into bite-sized pieces matching the ham. Whisk the 3 eggs in a bowl with a pinch of salt until fully combined. Separate the white and green parts of the scallions after slicing them thinly.
CP: Uniform dice size ensures even cooking across all ingredients.
Before moving to the next step:
Ensure the day-old jasmine rice is removed from the refrigerator and broken apart with your fingers so no large clumps remain.
Phase 2: Scrambling the Eggs – 3 min
Appliances: Carbon steel wok, spatula
2. Place your wok over high heat until it begins to smoke lightly. Add 1 tablespoon of vegetable oil and swirl to coat the surface. Pour in the beaten eggs, let them set for 5 seconds, then rapidly scramble with your spatula into small curds. Remove the eggs from the wok immediately and set them aside on a clean plate.
CP: Eggs should remain tender and light yellow without browning.
Before moving to the next step:
Wipe the wok clean with a paper towel if any egg residue stuck to the metal.
Phase 3: Searing Shrimp and Ham – 3 min
Appliances: Carbon steel wok, spatula
3. Return the wok to high heat and add another tablespoon of vegetable oil. Toss in the diced Chinese ham and diced shrimp. Stir-fry vigorously for 2 minutes until the shrimp turns opaque and pink, and the ham releases its aromatic oils. Splash the Shaoxing rice wine around the edge of the wok. Remove the shrimp and ham and set them aside with the eggs.
CP: Shrimp reaches an internal temperature of 140 °F and turns bright pink.
Before moving to the next step:
Ensure the wok is wiped clean and heated back to smoking point before adding the rice oil.
Phase 4: Stir-Frying the Rice – 4 min
Appliances: Carbon steel wok, spatula
4. Heat the final tablespoon of vegetable oil in the smoking wok. Add the white scallion parts and stir for 10 seconds. Add the 4 cups of chilled, broken-up jasmine rice. Toss and press the rice against the hot sides of the wok with your spatula to break apart any remaining clumps and heat every grain through, about 3 minutes.
CP: Grains dance lightly in the wok and sound slightly dry and crisp against the metal.
Before moving to the next step:
Check that all rice grains are separated and evenly heated before adding vegetables.
Phase 5: Combining Ingredients – 3 min
Appliances: Carbon steel wok, spatula
5. Add the thawed green peas, cooked shrimp, ham, and scrambled eggs back into the wok with the rice. Drizzle the light soy sauce around the perimeter of the wok so it sizzles on contact. Season with salt and ground white pepper. Toss everything continuously for 2 minutes until fully heated and evenly incorporated.
CP: Rice absorbs the seasonings evenly with no pale white pockets remaining.
Before moving to the next step:
Turn off the heat source immediately before adding final aromatics to prevent scorching.
Phase 6: Final Seasoning and Plating – 2 min
Appliances: Wok, serving plates
6. Turn off the heat under the wok. Drizzle the toasted sesame oil over the fried rice and scatter the remaining green scallion slices across the top. Give one final gentle toss, transfer immediately to warm serving bowls, and serve piping hot.
CP: Aromatic sesame scent releases upon contact with the warm rice.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Carbon steel wok | 14 inches | Cast iron skillet | Lower heat retention |
| Wok spatula | Standard metal | Wooden paddle | Less effective breaking rice |
| Chef’s knife | 8 inches | Santoku knife | Blade length difference |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 140.0 kcal | 420.0 kcal | 2520.0 kcal |
| Fat | 4.7 g | 14.0 g | 84.0 g |
| of which saturates | 1.1 g | 3.2 g | 19.2 g |
| Carbohydrates | 18.0 g | 54.0 g | 324.0 g |
| of which sugars | 0.8 g | 2.4 g | 14.4 g |
| Protein | 6.0 g | 18.0 g | 108.0 g |
| Salt | 0.35 g | 1.0 g | 6.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Always use chilled, day-old cooked rice to eliminate excess moisture and prevent mushy fried rice.
- Tip 2: Pre-cook eggs and proteins separately so they retain their distinct textures before tossing back with the rice.
- Tip 3: Keep your wok roaring hot over high heat to achieve genuine wok hei flavor.
- Tip 4: Dice all components uniformly so every spoonful contains a balanced bite of rice, ham, shrimp, and peas.
Scientific background
Starch retrogradation occurs when cooked rice cools in the refrigerator, allowing amylose molecules to recrystallize. This firming of the grain structure prevents individual grains from breaking apart or absorbing excess oil during high-heat stir-frying, resulting in the signature fluffy, separated texture of professional Yangzhou Fried Rice.
Fine Dining – Professional techniques
- Plate composition: Mold the fried rice tightly into a cylindrical ramekin before inverting onto the center of a wide white ceramic plate.
- Texture contrasts: Combine crispy seared ham edges with tender shrimp and soft, pillowy egg curds.
- Temperature contrast: Serve steaming hot immediately from the wok to contrast with ambient garnishes.
- Aromatic garnishes: Finish with finely chiffonaded scallion greens sprinkled precisely across the apex of the molded rice mound.
Sensory radar
- Appearance: A colorful tapestry of golden rice grains, pink shrimp, bright green peas, and red ham cubes.
- Aroma: Smoky wok hei aroma accompanied by toasted sesame and aged Shaoxing wine notes.
- Taste: Savory, umami-rich flavor profile with balanced saltiness and delicate sweetness from peas.
- Texture: Light, separate, non-greasy grains paired with tender morsels of seafood and pork.
Pairing
- BEER: Crisp Chinese lager or Tsingtao beer
- WINE: Dry German Riesling with subtle mineral notes
- NON-ALCOHOLIC: Iced jasmine green tea or chilled plum juice
Various preparation methods
- Vegetarian Yangzhou Style: Replace shrimp and ham with diced firm pressed tofu and shiitake mushrooms.
- Brown Rice Variation: Substitute white jasmine rice with short-grain brown rice for a nutty flavor and higher fiber content.
Allergens and dietary information
Contains: Crustaceans, eggs, soy • Gluten: Contains gluten from soy sauce (tamari substitution available) • Not suitable for: Shellfish allergies, strict vegetarians
Suitable for
Family dinners, quick weeknight meals, festive Asian-themed gatherings, and weekend lunch banquets.
Substitution guide
- Chinese ham: Prosciutto or smoked bacon
- Shrimp: Diced chicken breast or firm tofu
- Jasmine rice: Long-grain white rice
FAQ
Can I use freshly cooked warm rice?
Freshly cooked rice contains too much surface moisture, which causes the grains to steam and clump into mush in the wok. Always use chilled day-old rice.
What is authentic Chinese ham?
Authentic Yangzhou Fried Rice traditionally features Jinhua ham, a dry-cured Chinese ham prized for its deep umami flavor. Substitute with prosciutto or pancetta if unavailable.
Why do I need to cook the eggs separately?
Cooking eggs first and removing them prevents them from overcooking and turning rubbery while the rice and proteins are being stir-fried.
Can I freeze leftover Yangzhou Fried Rice?
Yes, store in airtight containers in the freezer for up to 3 months. Reheat thoroughly in a hot wok with a splash of water.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Cook the recipe in two separate batches using a large commercial wok to maintain proper high heat. • 20+ people: Divide ingredient prep into separate staging bowls and prepare in multiple sequential wok batches.
Sides and serving
- Hot and Sour Soup – Spicy and tangy broth soup (not included in the recipe)
- Garlic Bok Choy – Crisp stir-fried greens with garlic (not included in the recipe)
Serving: Serve piping hot in individual ceramic bowls with traditional chopsticks and a Chinese soup spoon.
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Reheat in a smoking hot wok with 1 tablespoon of water or oil for 3 minutes until steaming.
Author: WAGUU Petr & Team • Published: 30 Oct 2026
More Recipes in This Article
Other recipes you might enjoy
Why WAGUU?
Recipes on WAGUU undergo checks for ingredient accuracy, procedures, and nutritional values.
Process photo gallery
Community photos: Cook, take a picture, and share your results.
You can upload photos in the comments below or send them via email.
Did you record a video of your process for our recipe? Paste a link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo, or X (Twitter) in the comments – we’d love to share it and help give you and your content more visibility.
Common mistakes
- Using freshly cooked warm rice – Causes excess moisture and results in mushy, clumped fried rice instead of separated grains.
- Overcooking the eggs – Leaving eggs in the wok too long makes them rubbery and dry instead of soft and delicate.
- Overcrowding the wok – Adding too much volume at once lowers wok temperature and creates steaming instead of proper searing.
- Skipping the day-old chilling step – Failing to cool and dry out rice in the refrigerator beforehand ruins the final texture.