5.0 from 69 votes
Yangzhou Fried Rice (扬州炒饭)
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!
Prep Time
8 mins
Cook Time
8 mins
Total Time
13 mins
Servings: 2
Calories: 755 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 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 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.
Cup of Yum
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
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
% 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.