🍽️ How to Make Yangzhou Fried Rice (Yangzhou Chaofan)

🧆 Ingredients

• 200g cooked rice (preferably day-old)
• 50g shrimp (peeled)
• 30g ham (diced)
• 1 egg (beaten)
• 30g peas
• 30g carrots (diced)
• 2 green onions (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• Salt to taste

🍳 Steps

1. Prepare the Ingredients: Dice the ham and carrots into small, even cubes for uniform cooking. Rinse the shrimp under cold water, pat dry, and remove any veins. If using frozen peas, rinse them under warm water to defrost. Wash and finely chop the green onions. Crack the egg into a bowl and beat until the yolk and white are fully combined. For best results, use day-old rice that has been refrigerated overnight; this helps keep the grains separate during frying.

2. Cook the Egg: Heat half of the vegetable oil in a large nonstick skillet or wok over medium-high heat. Pour in the beaten egg and let it set for a few seconds, then gently scramble until just cooked through but still tender. Remove the egg from the pan and set aside. Avoid overcooking to keep the egg soft.

3. Stir-fry the Ingredients: Add the remaining oil to the pan. Increase the heat to high. Add the shrimp and stir-fry for about 1 minute until they turn pink and opaque. Add the diced ham, carrots, and peas. Stir-fry for another 1–2 minutes until the carrots are slightly tender but still crisp, and the ham is fragrant. Do not overcook the vegetables to preserve their color and texture.

4. Add the Rice: Add the cold, day-old rice to the pan. Use a spatula to break up any clumps and stir-fry vigorously so each grain is coated with oil and heated through. Continue stir-frying until the rice is hot and the grains are separated. Return the scrambled egg to the pan, breaking it into small pieces as you mix.

5. Season and Finish: Drizzle the soy sauce evenly over the rice and sprinkle with salt to taste. Add the chopped green onions. Toss everything together thoroughly, ensuring the seasoning is well distributed. Stir-fry for another 1–2 minutes over high heat to bring out the aroma. Taste and adjust seasoning if needed. Serve hot, garnished with extra green onions if desired.

Key Points:

• Use high heat throughout the stir-frying process for the best aroma and texture.
• All ingredients should be prepped and ready before you start cooking, as the process moves quickly.
• Do not overcrowd the pan; if making a large batch, cook in portions to avoid steaming the rice.
• The rice should be dry and loose; avoid using freshly cooked, wet rice.
• Watch the shrimp closely and remove from heat as soon as they are opaque to prevent overcooking.

💡 Tips

• Use day-old rice for best texture.
• Dice ingredients evenly for uniform cooking.
• Stir-fry over high heat for aroma.
• Add more vegetables for color and nutrition.