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Chinese

Yangzhou Fried Rice

A classic Jiangsu fried rice with separate grains, egg, prawns, ham and finely diced vegetables.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Yangzhou Fried Rice

30 mintotal

Prep 15 min · Cook 15 min

Serves
2
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is counted in this recipe; use cooked rice that is already cold, dry and separated before the wok is heated.

Method

  1. Pat the prawns dry. Mix them with the Shaoxing wine and a small pinch of the measured salt.

  2. Heat 1 teaspoon neutral oil in a wok over medium-high heat. Add the prawns and stir-fry for 1 to 2 minutes until just opaque. Transfer them to a plate.

    1–2 min

  3. Add 2 teaspoons neutral oil to the wok. Pour in the eggs and stir gently for 30 to 45 seconds until softly scrambled but still moist. Transfer them to the plate with the prawns.

    30 sec–45 sec

  4. Add the remaining neutral oil and the spring onion whites. Stir-fry for 20 seconds, then add the ham, carrot and green peas and cook for 2 minutes.

    20 sec2 min

  5. Add the cooled rice and press apart any clumps. Stir-fry over high heat for 3 to 4 minutes until the grains are hot, dry and separate.

    3–4 min

  6. Return the prawns and eggs to the wok. Add the soy sauce, sesame oil, white pepper and remaining salt. Toss for 1 minute, then fold in the spring onion greens and serve.

    1 min

How to tell it's done

The rice grains should remain separate and lightly glossy, the prawns should be just cooked and the eggs should stay soft.

Getting it right

Tip

Use cold cooked rice and keep the wok hot so the grains fry instead of steaming together.

What to serve it with

Serve hot as a complete meal or alongside a simple Chinese vegetable dish.

Common mistakes

The fried rice clumps and tastes steamed.
Use cold rice with separated grains, break up clumps before seasoning, and keep the wok hot. If cooking rice ahead, cool it quickly and refrigerate it promptly.

Substitutions

  • Prawns — Tiger Prawns may be used after cutting them into small pieces of similar size.

Storing and reheating

Refrigerate fried rice in a shallow covered container for up to 3 days and reheat until steaming hot throughout. Freezing is possible for up to 1 month, though prawns and egg lose some texture.