Yangzhou Fried Rice (扬州炒饭)
User Reviews
5
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Prep Time
8 mins
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Cook Time
5 mins
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Total Time
13 mins
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Servings
2
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Calories
755 kcal
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Course
Main Course
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Cuisine
Chinese
Yangzhou Fried Rice (扬州炒饭)
Description
Yangzhou Fried Rice utilizes pre-cooked and cooled rice to ensure grains remain separate and not sticky during stir-frying. The rice is combined with a mixture of vegetables including carrots, peas, and finely chopped rehydrated shiitake mushrooms, which add earthiness. Garlic is quickly fried to release aroma without burning, followed by steaming the vegetables briefly in water or stock. Cooked shrimp and diced ham or SPAM are then incorporated, imparting both umami and protein.
Separately, eggs are cooked in hot oil to create small curds that gently blend into the rice mixture later. Ground white pepper and salt season the dish while scallions add fresh onion notes at the end. This preparation yields a fried rice with distinct grains, a medley of sweet vegetables, savory meats, and gentle hints of aromatic spice.
This fried rice can be served on its own as a hearty meal or alongside other dishes in a Chinese-inspired menu. It balances protein, vegetables, and carbohydrate in a well-textured stir-fried dish.
For best results, use rice that has been chilled and non-stick cookware or a well-seasoned wok, and avoid overheating empty pans to prevent burning ingredients.
Ingredients
- 3 cups rice cooled (see notes 1 & 2, cooked
- 3 tablespoon neutral cooking oil divided
- 2 clove garlic minced
- ⅓ cup carrot diced
- ⅓ cup pea
- 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 egg lightly beaten
- ¼ teaspoon ground white pepper
- 1 talk scallions finely chopped
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
- Use about 1 cup raw rice to yield 3 cups cooked rice for this recipe.
- Cooled and refrigerated rice is essential to prevent clumping during frying.
- Rehydrate dried shiitake mushrooms before chopping; fresh mushrooms can substitute with less added liquid.
- Traditional Chinese cured ham can replace SPAM or ham for authentic flavor and requires specific timing during stir-fry.
- When using non-stick cookware, heat the oil before adding to prevent sticking or burning.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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