Have you ever tried Yangzhou fried rice? This traditional Chinese recipe is cooked with tradition in mind, from the Peking pork to the delicious prawns. It’s so good you’ll want more.
There is fried rice, and then there’s Yangzhou fried rice. What’s the difference, you might be asking.
Fried rice is excellent, but it lacks more protein, such as prawns/shrimp, pork, chicken, Lup Cheong sausage, or duck.
That’s where Yangzhou fried rice differs from the fried rice we all recognise.
So with a bit of extra effort, you can avoid that pesky trip to your local Chinese restaurant for take-out.
Which rice do I need to make Yangzhou fried rice?
Jasmine and basmati rice are two popular choices for fried rice. But why?
Jasmine and basmati rice are both long grain and are not sticky when compared to short grain.
For this recipe, I have used basmati rice. There is no particular reason why I chose basmati. I just prefer it a little more than jasmine.
What ingredients do I need?
Yes, I know what you’re saying. It’s cheaper and to go to your local Chinese restaurant and buy take-out right.
But when I get home nine times out of ten, the fried rice is terribly dry.
The rice is boiled and refrigerated up to 24 hrs before it hits the wok to be fried.
This saves the chefs a lot of time as Yangzhou fried rice is the most ordered item on the menu.
I know this because I was repeatedly doing this method of precooking rice when I worked at my local Chinese restaurant.
Fresh is the best, trust me!
Ingredients you’ll need:
- Basmati rice
- Peking pork
- Small prawns/shrimp (head, tails removed, deshelled)
- Peas (frozen is fine)
- Spring onion/scallions
- Soy sauce
- Peanut oil
Preparing the rice
I know you guys can boil a pot of rice, but I have a little tip that might make your life a little bit simpler.
In a medium-sized pot, add 2 cups of washed basmati/jasmine rice.
When adding water to the pot, place your hand flat on top of the rice.
When the water reaches the top of the rice, there is enough water in the pot.
Cook the rice over high heat until the water boils, then turn the heat down to medium-low.
You’ll know the rice is ready when the water begins to evaporate lower than the top layer of rice.
Obviously, try the rice first, but this method works for me every time.
Then all you need to do is drain the rice and allow it to cool while you get the rest of the ingredients for Yangzhou fried rice prepared.
In a bowl, whisk two eggs with a pinch of salt. Thinly slice the spring onions/scallions from the bottom, then set them aside.
How to cook Yangzhou fried rice?
The order that the ingredients are added to your work is critical.
By following my method, you will be eating fried rice that tastes authentic.
And more importantly, you can say goodbye to dry rice.
Add two tbsp of peanut oil over high heat in a wok or large fry pan/skillet.
Toss in the prawns/shrimp and add a pinch of salt.
Make sure to continuously toss/move the prawns around the wok to avoid them burning.
Stir fry for two minutes or until the prawns/shrimp have turned a shade of red/orange and bent inwards.
Drain the prawns/shrimp onto a paper towel and set aside.
Stir fry the Peking pork for 2 minutes, then also drain onto a paper towel.
Add a further two tbsp back into the wok or fry pan/skillet and pour the egg.
Let the egg begin to set, then add the peas.
Next, you’ll need to add the rice back in and thoroughly mix/toss the egg through the rice.
To do this, use a spatula and bring the egg from the bottom to the top.
This way, you can begin breaking the egg apart with the back of your spatula.
Continue to stir fry the rice for 4-5 minutes until you notice the rice is smelling fragrant.
Use your spatula to continue mixing bottom to top. Otherwise, you can quickly burn your rice.
Add the Peking pork and prawns/shrimp back into the wok/frypan (skillet) and toss everything together.
You’re almost there!
The final step is to season your Yangzhou fried rice with 1 to 2 tsp of salt and 1 tbsp of soy sauce.
This is to taste, so feel free to add if you think your fried rice needs more.
Lastly, add the spring onion/scallions and stir fry for a further minute to mix evenly.
Serve immediately, so the rice is nice and hot.
And most importantly, enjoy!
Check out some of our favourite Asian recipes!
We just love Chinese food here at JustSoYum.
And I love bringing you guys the recipes I have learned from working in my local Chinese restaurant.
The following are some of my favourites.
Chinese Chicken and Sweet Corn Soup: This is as authentic as it gets. It’s super easy to make and tastes like what you buy from a Chinese restaurant. And it is guaranteed to warm the tummy on a cold wintery day.
Crispy Battered Sweet and Sour Pork: Words can’t even express how much I love this recipe. We used pork belly instead of traditional loin, making the pork super juicy. Then we deep fried the pork in the batter instead of flour. Making it the crispiest sweet and sour pork you’ve ever had.
Asian Style Chicken Cashew Stir Fry: The sauce in this recipe is to die for, and the chicken is so juicy it’s incredible. Top that with delicious roasted cashews, and it makes for an amazing Chinese dinner.
Crispy Honey Sesame Chicken: You can’t have Chinese at home without trying Asia’s most popular recipe, honey chicken. The chicken is super crispy, and the honey sauce is terrific.
Special Yangzhou Fried Rice Made Hong Kong Style
- 2 cups basmati rice (or jasmine rice)
- 100 g peking pork
- 200 g prawns/shrimp
- 1 cup peas (frozen)
- ¾ cup spring onion/scallions
- 2 eggs
- 1 tbsp soy sauce (to taste)
- 1 tsp salt (to taste)
- Bring to boil 2 cups of basmati rice and cook for 10 minutes or until water has evaporated. Drain the rice in a colander, then set aside to cool.
- In a small mixing bowl, crack two eggs, add a pinch of salt and whisk. Slice spring onion/scallions, then set the eggs and spring onion aside.
- Add two tbsp of peanut oil over high heat in a wok or large fry pan/skillet and stir fry the prawns/shrimp. Add a pinch or two of salt and stir fry for 2 minutes or until the prawns have bent inwards. When ready, take out and drain on a paper towel.
- Stir fry the Peking pork for two minutes over high heat, then drain and set aside.
- Add 2 tbsp of oil into the wok or frypan (skillet), pour in the egg and add peas. Stir fry until the egg has started setting.
- Add the rice and thoroughly mix the egg through the rice keeping, the heat on high. To do this, bring the egg from the bottom of the rice and flatten it with a spatula. The egg will begin to flatten and break apart.
- When the rice has lost its stickiness and smells fragrant, add the Peking pork and prawns/shrimp back into the wok and continue to stir fry for 2 minutes.
- Add 1 to 2 tsp of salt and 1 tbsp soy sauce to the side of your wok and continue to toss until fragrant. Taste the rice to check if you're happy with the flavour. Add more soy sauce and salt if needed.
- Lastly, add spring onion/shallots and stir fry for a further minute while mixing, then serve hot.
Alternatively, you can leave a comment below and let us know how you went.