Summary: Yangzhou Fried Rice – a classic wok-fried rice dish featuring fluffy day-old grains, succulent prawns, savoury cooked ham, sweet garden peas, scrambled eggs, and aromatics, stir-fried over high heat in 25 minutes for 6 portions.
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Category: Main Dishes, Chinese Cuisine
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Quick overview
- Dish: Yangzhou Fried Rice
- Category: Main Dishes, Chinese Cuisine
- Cuisine: Chinese
- Main ingredient: Jasmine rice, 600 g (stale, cooked overnight)
- Guide: 12 most popular Chinese dishes: favourite Chinese cuisine recipes
- Total time: 25 minutes (15 min prep + 10 min cooking)
- Difficulty: Easy
- Portions: 6 portions (Portion weight: 280 g)
- Key technique: High-heat wok tossing
- Preparation types: Stir-frying, steaming, scrambling
- Dietary info & Allergens: Contains crustaceans, eggs, gluten (soy sauce), and sesame
- Suitable for: Quick family dinners, weeknight meals, Asian cuisine lovers
- Nutritional values (per 1 portion): 420 kcal, Protein: 18.5 g, Fat: 14.2 g, Carbohydrates: 54.0 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Jasmine tea, Tsingtao beer, crisp light white wine
- In short: The ultimate Cantonese-style fried rice loaded with prawns, ham, eggs, and garden peas, wok-seared to perfection.
- Last updated: 2025-02-15
WAGUU says: “The secret to authentic Yangzhou Fried Rice is using chilled, day-old rice so that every single grain separates and toasts crisply in the blazing wok.”
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 10 minutes |
| Temperature: | High heat (wok cooking) |
| Number of portions: | 6 portions |
In a nutshell
Experience the vibrant textures and harmonious flavours of authentic Yangzhou Fried Rice, featuring tender prawns, smoky ham, sweet peas, and fragrant scallions tossed in a blazing hot wok.
Ingredients
Base portions: 6 portions • Portion weight: 280 g
| Ingredient | Amount | Quality |
|---|---|---|
| Cooked Jasmine rice (day-old, chilled) | 600 g | Stale, grains separated |
| Peeled prawns (shrimp) | 200 g | Fresh or thawed, deveined |
| Cooked ham (finely diced) | 120 g | High quality, lean |
| Green peas (fresh or thawed) | 100 g | Sweet garden peas |
| Eggs | 3 pcs | Free-range |
| Spring onions (scallions) | 40 g | Fresh, sliced into rounds |
| Garlic | 10 g | Minced (approx. 2 cloves) |
| Ginger | 10 g | Freshly grated |
| Vegetable oil | 45 ml | High smoke point (canola or peanut) |
| Light soy sauce | 20 ml | Authentic Chinese brewing |
| Shaoxing rice wine | 15 ml | Traditional cooking wine |
| Sesame oil | 5 ml | Toasted aromatic |
| Salt | 6 g | Fine sea salt (~1% ratio) |
| White pepper | 2 g | Ground white pepper |
Why you will love this recipe
- Authentic taste: Recreates the legendary flavour profile of Yangzhou culinary tradition with prawns, ham, and delicate egg ribbons.
- Lightning fast: Cooks in just 10 minutes over high heat once prep work is complete.
- Texture perfection: Uses chilled day-old rice for individual grains that stay fluffy and non-sticky.
Success guaranteed: Follow the high-heat wok tossing technique and prep all ingredients before turning on the burner for restaurant-quality results every time.
Recipe overview
Prep: 15 min | Cooking: 10 min | Difficulty: Easy | Portions: 6 | Type: Main course | Origin: Chinese
Detailed instructions
Overall progress: 0% complete
Phase 1: Rice preparation and ingredient mise en place – 5 min
Appliances: Refrigerator, knife, cutting board
1. Take 600 g of pre-cooked Jasmine rice out of the refrigerator. Using clean hands or a spatula, gently break apart any clumps so that every grain is loose and separated. Dice 120 g of cooked ham into uniform small cubes (approx. 5 mm). Measure out 100 g of green peas, peel 200 g of prawns, and mince 10 g of garlic and 10 g of ginger.
VKB: Visual check: Rice grains must be completely separate without wet clumps; mise en place bowls arranged next to the stove.
Before moving to the next step:
Ensure the rice is thoroughly chilled; warm or freshly cooked rice will release excess steam and turn the fried rice mushy in the wok.
Phase 2: Egg scrambling and prawn searing – 3 min
Appliances: Stove, wok, spatula
2. Place a wok over medium-high heat and add 15 ml of vegetable oil. Crack 3 eggs into a small bowl, beat lightly with a pinch of salt, and pour into the hot wok. Stir rapidly for 45 seconds until soft curds form, then immediately transfer the eggs to a clean plate. Return the wok to high heat, add another 15 ml of oil, and sear 200 g of prawns for 90 seconds per side until pink and opaque. Remove the prawns and set aside with the eggs.
VKB: Visual check: Eggs should be softly set and slightly glossy; prawns must be fully opaque and curled into C-shapes.
Before moving to the next step:
Do not overcook the eggs or prawns in this initial stage, as they will be returned to the wok for a final toss later.
Phase 3: Aromatics and ham sauté – 2 min
Appliances: Stove, wok, spatula
3. Heat the remaining 15 ml of vegetable oil in the wok over high heat. Add the minced 10 g of garlic and 10 g of ginger, stirring constantly for 20 seconds until fragrant. Add the 120 g of diced ham and 100 g of green peas to the wok. Stir-fry vigorously for 90 seconds until the ham edges are lightly browned and the peas turn bright green and tender.
VKB: Sensory check: Aromatic garlic and ginger aroma filling the kitchen; peas vibrant emerald green.
Before moving to the next step:
Keep the heat high so the ingredients sear rather than stew in released juices.
Phase 4: Rice incorporation and high-heat tossing – 3 min
Appliances: Stove, wok, wok spatula
4. Add the prepared 600 g of chilled Jasmine rice directly into the wok with the ham and peas. Break any remaining clumps using the edge of the spatula while tossing continuously over high heat for 2 minutes until the rice grains dance and become piping hot. Drizzle 15 ml of Shaoxing rice wine around the inner perimeter of the wok to create steam and toast the grains.
VKB: Visual check: Rice grains individual, lightly toasted, and absorbing the aromatic oils.
Before moving to the next step:
Ensure rice temperature is uniform throughout before adding seasonings.
Phase 5: Seasoning and protein return – 2 min
Appliances: Stove, wok, spatula
5. Sprinkle 6 g of salt and 2 g of ground white pepper evenly over the rice mixture. Pour 20 ml of light soy sauce around the edges of the wok so it caramelises instantly. Return the cooked prawns and scrambled eggs to the wok, tossing everything vigorously for 60 seconds until all components are thoroughly combined and heated through.
VKB: Visual check: Even colour distribution across the rice with distinct pink prawns, green peas, red ham, and yellow egg pieces.
Before moving to the next step:
Taste a small spoonful of rice to check seasoning balance before final garnishing.
Phase 6: Final finishing and serving – 1 min
Appliances: Stove, wok, serving bowls
6. Turn off the heat. Drizzle 5 ml of toasted sesame oil over the fried rice and fold in 40 g of freshly sliced spring onions. Toss one final time to release the aromatic oils, then immediately transfer the Yangzhou Fried Rice into warm serving bowls. Serve hot.
VKB: Sensory check: Fragrant toasted sesame and scallion aroma, steaming hot rice with glistening grains.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Carbon steel wok | 32 cm diameter | Large wide skillet | Overcrowding leading to steaming rice |
| Wok spatula | Standard metal turner | Wooden spatula | Scratching non-stick surfaces |
| Chef’s knife | 20 cm blade | Santoku knife | Uneven dicing of ham |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 150.0 kcal | 420.0 kcal | 2520.0 kcal |
| Fat | 5.1 g | 14.2 g | 85.2 g |
| of which saturates | 1.1 g | 3.1 g | 18.6 g |
| Carbohydrates | 19.3 g | 54.0 g | 324.0 g |
| of which sugars | 1.2 g | 3.4 g | 20.4 g |
| Protein | 6.6 g | 18.5 g | 111.0 g |
| Salt | 0.7 g | 2.0 g | 12.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Always spread freshly cooked rice onto a baking sheet and refrigerate uncovered for at least 4 hours (preferably overnight) to dehydrate the surface starch.
- Tip 2: Ensure your carbon steel wok is smoking hot before adding oil to achieve a natural non-stick surface and authentic wok hei (breath of the wok).
- Tip 3: Cook the eggs separately first so they retain their fluffy curd texture rather than dissolving into the rice.
- Tip 4: Add soy sauce down the inside rim of the wok rather than directly onto the rice for optimal caramelisation and smoky flavour.
Scientific background
Stir-frying relies on rapid heat transfer through conduction and convection. Chilling cooked rice retrogrades the starch molecules, decreasing surface moisture and preventing gelatinisation during high-heat tossing. When dry grains hit the sizzling wok oil, Maillard reactions occur between amino acids and reducing sugars on the surface of the rice, ham, and prawns, creating complex savory flavor compounds while keeping the interior moist.
Fine Dining – Professional techniques
- Plate composition: Mold the fried rice tightly in a cylindrical ring cutter in the center of a warm shallow bowl, topped with whole seared prawns.
- Textural contrasts: Contrast the fluffy, discrete rice grains with the crisp snap of garden peas and the tender chew of prawns.
- Temperature contrast: Serve piping hot immediately from the wok to preserve volatile aromatic compounds.
- Aromatic garnishes: Garnish with micro-chervil or finely julienned scallion threads dressed in ice water for curl and crunch.
Sensory radar
- Appearance: A colorful mosaic of golden rice, vibrant green peas, pink prawns, red ham flecks, and yellow egg ribbons.
- Aroma: Smokey wok hei, toasted sesame oil, savory soy sauce, and fresh scallions.
- Taste: Savory umami-rich profile balanced by subtle sweetness from peas and prawns with a delicate salty finish.
- Texture: Light, separate, non-sticky grains with tender protein chunks and crisp vegetable bite.
Pairing
- BEER: Chilled Chinese Tsingtao lager or Japanese rice beer.
- WINE: Off-dry Riesling or crisp Pinot Grigio with vibrant acidity.
- NON-ALCOHOLIC: Warm toasted Jasmine green tea or iced lemongrass infusion.
Various preparation variants
- Vegetarian Yangzhou: Substitute smoked tofu and diced mushrooms for the ham and prawns.
- Spicy Sichuan Twist: Add crispy chili oil and Sichuan peppercorns during the final tossing stage.
Allergens and dietary information
Contains: Crustaceans, eggs, gluten, soybeans, sesame • Gluten: Contains gluten from soy sauce (can be made gluten-free with tamari) • Not suitable for: Shellfish allergy, vegan diets
Suitable for
Quick family dinners, weeknight meals, Asian cuisine lovers, weekend entertaining
Substitution catalog
- Jasmine rice: Basmati rice or short-grain white rice cooked with slightly less water
- Cooked ham: Chinese barbecued pork (Char Siu) or diced Chinese sausage (Lap Cheong)
- Prawns: Diced chicken breast or firm tofu cubes
FAQ
Can I use freshly cooked warm rice?
No, fresh warm rice contains too much moisture and will clump together, resulting in mushy fried rice instead of separate, fluffy grains.
Why is my fried rice sticking to the wok?
The wok was likely not hot enough or lacked sufficient seasoning. Ensure your carbon steel wok is heated until smoking before adding oil.
Can I freeze leftover Yangzhou Fried Rice?
Yes, let it cool completely, store in airtight freezer bags for up to 3 months, and reheat thoroughly in a hot wok with a splash of water.
What makes this recipe distinctly Yangzhou style?
Traditional Yangzhou Fried Rice combines prawns, ham, eggs, and green peas with perfectly separated rice grains in a balanced savory profile.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Cook in two separate batches using two woks to maintain high heat and prevent overcrowding • 20+ people: Prepare ingredients in advance and use a commercial restaurant range or large flat-top griddle.
Sides and Serving
- Hot and Sour Soup – classic tangy appetizer soup (not included in the recipe)
- Garlic Smashed Cucumbers – refreshing crisp cucumber salad with chili and vinegar (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 or skillet with 1 tablespoon of water over medium-high heat for 4–5 minutes, stirring frequently until piping hot.
Author: WAGUU Petr & Team • Published: 30 Oct 2026
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Common mistakes
- Using freshly cooked warm rice – leads to sticky, waterlogged rice that clumps together instead of frying properly.
- Overcooking the eggs – dry, rubbery egg curds ruin the delicate texture of the dish.
- Overcrowding the wok – prevents proper heat circulation and causes ingredients to steam rather than sear.
- Adding soy sauce directly onto the rice – creates dark, soggy patches instead of even distribution and caramelisation.