Yangzhou Fried Rice (扬州炒饭)

Name: Yangzhou Fried Rice (扬州炒饭)
Prep time: 8 min
Cook time: 5 min
Total time: 13 min
Yield: 2 serving
Ingredients: 3 cups cooked rice; 3 tablespoon neutral cooking oil; 2 clove garlic; ⅓ cup carrots; ⅓ cup peas; ¼ cup dried shiitake mushrooms; ¼ cup water; ½ teaspoon salt; ⅓ cup Shrimp; ⅓ cup SPAM; 2 eggs; ¼ teaspoon ground white pepper; 1 stalk scallions

User Reviews

5.0

69 reviews

Excellent

Prep Time
8 mins
Cook Time
8 mins
Total Time
13 mins
Servings
2
Calories
755 kcal
Course
Main Course
Cuisine
Chinese

Yangzhou Fried Rice (扬州炒饭)

Iris Warren

Report

An easy version of Yangzhou fried rice, a classic stir-fry dish combining a wide range of flavors and textures. Make it in under 15 minutes!

Share:

I Made This!

51 people made this

Print

14 people printed this

Save this

41 people saved this

Ingredients

Servings

3 cups cooked rice cooled (see notes 1 & 2)
3 tablespoon neutral cooking oil divided
2 clove garlic minced
⅓ cup carrots diced
⅓ cup peas
¼ cup dried shiitake mushrooms rehydrated and finely chopped (see note 3)
¼ cup water or chicken stock
½ teaspoon salt divided
⅓ cup Shrimp peeled (cooked or raw)
⅓ cup SPAM or ham, char siu, diced (see note 4)
2 eggs lightly beaten
¼ teaspoon ground white pepper
1 stalk scallions finely chopped

Add to Shopping List

Instructions

Use a fork to loosen up the grains of the cooked and cooled rice. Set aside. Cut and chop other ingredients to the preferred size suggested in the list above.
Heat an empty wok over high heat until smoking hot (see note 5 if using cookware with non-stick coating). Pour in 1 tablespoon of oil then add minced garlic.
Once the garlic turns lightly golden (do not burn), put in carrots, peas, and shiitake mushrooms. Stir fry for 30 seconds or so then pour in the water (or stock) along with half of the salt. Leave to steam over high heat until most of the liquid has evaporated.
Stir in SPAM (or other substitutes) and shrimp. Toss and fry for about 30 seconds (or until the shrimp turns pink if they are raw). Transfer everything to a plate and set aside.
Add the remaining 2 tablespoons of oil to the same wok. Swirl to coat a larger area. Pour in the batten eggs once the oil just starts to smoke. Swirl the eggs with a spatula to cook them quickly and break them into small pieces.
Put in the cooked rice. Toss constantly to heat the grains evenly. Loosen any lumps with the spatula.
When the rice is piping hot, return the fried vegetables and proteins back to the wok. Add the remaining salt, white pepper, and chopped scallions. Stir and toss for 20 seconds then dish out. Serve immediately.

Notes

3 cups of cooked rice is roughly made with 1 cup of raw rice.
Ideally, the cooked rice should not be too sticky and has been refrigerated before frying. To achieve the best result, follow the strainer/steamer method introduced in my post on Cooking Rice On the Stove.
If unfamiliar, learn how to rehydrate dried shiitake mushrooms. You may use fresh shiitake (or other mushrooms). In this case, halve the water/stock needed for frying the vegetables.
Traditional recipes call for Chinese dried cured ham. If you’re lucky to find it, remember to fry it with the garlic instead of adding it at the end.
If using non-stick cookware, I suggest you add the oil first then heat it up, instead of heating it empty.

Nutrition Information

Show Details

Serving 1serving Calories 755kcal (38%) Carbohydrates 79g (26%) Protein 27g (54%) Fat 37g (57%) Saturated Fat 7g (35%) Polyunsaturated Fat 15g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 255mg (85%) Sodium 1268mg (53%) Potassium 619mg (18%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 4047IU (81%) Vitamin C 13mg (14%) Calcium 99mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 755 kcal

% Daily Value*

Serving	1serving
Calories	755kcal	38%
Carbohydrates	79g	26%
Protein	27g	54%
Fat	37g	57%
Saturated Fat	7g	35%
Polyunsaturated Fat	15g	88%
Monounsaturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	255mg	85%
Sodium	1268mg	53%
Potassium	619mg	13%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	4047IU	81%
Vitamin C	13mg	14%
Calcium	99mg	10%
Iron	2mg	11%