How to make Yangzhou Fried Rice

Why cooks start here

Yangzhou Fried Rice is cooked the way Yangzhou cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

Yangzhou Fried Rice, named after its city of origin in Jiangsu Province, is a beloved staple often enjoyed during family meals or casual gatherings. This home-cooked version reflects the traditional approach with its generous use of fat and salt, a nod to the way Yangzhou cooks have perfected the dish over generations. It's a dish meant to be shared, embodying the communal spirit of Chinese dining. Each bite is a delightful mix of textures and flavors — the tender shrimp and char siu mingle with the softness of peas and the subtle crunch of scallions, all enveloped by the fragrant embrace of day-old rice. The eggs add a silky richness, binding the ingredients together in harmony. Seasoned just right, this fried rice offers a comforting and satisfying experience.