Yangzhou Fried Rice with Shrimp
扬州炒饭 · jiangsu cuisine · Yangzhou, Jiangsu
Yangzhou fried rice is a Jiangsu classic that combines separate grains of rice with tender egg, shrimp, diced meat, and colorful vegetables.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Key failure points
- If The rice stays in wet clumps.: Use thoroughly chilled rice and fry in two batches if necessary.
Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
17.64 oz — cold
egg鸡蛋
3.0 whole — beaten
Raw shrimp生虾仁
15.0 piece — peeled, deveined, and thawed
5.29 oz — finely diced
1.06 oz
carrot胡萝卜
1.06 oz — finely diced
1.06 oz
1.0 stalk — white and green parts sliced separately
0.15 cup — divided
salt盐
0.42 oz
Techniques you'll use
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 112 min
Dice the carrot and luncheon meat, separate and slice the green onion parts, and beat the eggs until uniform.
✅ Done when: The additions are evenly diced and the egg has no thick streaks.
Watch out: Keep the raw shrimp separate from ready-to-eat ingredients.
- 2
Step 28 min
High heatBoil the peas, carrot, and corn until tender, then lift them out. Cook the shrimp in the same water until opaque and 63°C, then remove it.
✅ Done when: The vegetables are tender and the shrimp is pearly, opaque, and 63°C.
Watch out: Do not overcook the shrimp.
Heat a wok over high heat with part of the oil. Cook the eggs into soft curds and transfer them to a plate, then stir-fry the luncheon meat, vegetables, and shrimp for 1 to 2 minutes and remove them.
✅ Done when: The egg is just set and the additions are hot with light browning.
Watch out: Remove the egg promptly so it stays tender.
Wipe the wok clean, heat 10 ml oil, and fry the green onion whites until fragrant. Reduce to low, add the rice, and press apart every clump while tossing.
✅ Done when: The rice grains are separate and evenly coated with oil.
Watch out: Lower the heat briefly if the onion begins to scorch.
If The rice stays in wet clumps.:
Use thoroughly chilled rice and fry in two batches if necessary.
Add the eggs and break them through the rice. Increase to high heat, return all remaining additions, and toss until the egg reaches 71°C.
✅ Done when: The egg reaches 71°C, the rice is steaming hot, and the ingredients are evenly distributed.
Watch out: Work quickly so the rice remains dry rather than steaming.
Season with salt, toss thoroughly, then add the green onion tops and cook for 1 minute before serving.
✅ Done when: The seasoning is even and the green onion remains bright.
Watch out: Taste before adding the final portion of salt.