Vegetables & Sides Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Yang Chow Fried Rice
A classic Cantonese fried rice studded with shrimp, barbecued pork, ham, and sweet green peas.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
5 steps- 1
Heat a wok over high heat and swirl 2 tablespoons of vegetable oil around the bottom and sides until shimmering.
- 2
Add the sliced green onions and beaten eggs, stir-frying quickly until the eggs are just set, then add the green peas and shrimp and toss until the shrimp turn pink, about 1-2 minutes.
- 3
Add the cold cooked rice and press it gently against the sides and bottom of the wok to break up and separate the kernels, stir-frying for 2-3 minutes.
- 4
Add the barbecued pork, ham, salt, and both light and dark soy sauces.
- 5
Toss everything together quickly over high heat until evenly combined and heated through, then serve immediately. Serves 4.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving730
Calories
29 g
Protein
115 g
Carbs
15 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Yangzhou fried rice takes its name from the city of Yangzhou in eastern China, and it is the benchmark version of the dish, defined by a colorful mix of small-diced ingredients like shrimp, char siu pork, egg, and peas folded through the rice. Unlike a clear-out-the-fridge fried rice, this one is deliberately composed so each grain carries a little of everything. It became a global restaurant standard precisely because of that balance of color, texture, and protein.
Listahan note
This version insists on cold day-old rice and a screaming-hot pan so the grains stay separate and lightly toasted, and it keeps the dicing small and uniform so every spoonful has the full mix.
Technique cues
- Use cold, day-old rice; freshly cooked rice is too moist and clumps into a sticky mass instead of frying into separate grains.
- Scramble the egg first and set it aside, then add it back at the end, so it stays tender instead of overcooking into the rice.
- Get the wok or pan genuinely hot and keep the rice moving so it toasts and picks up that faint smoky wok flavor rather than steaming.
Kitchen flow
- Parallel prep
- Dice all the proteins and vegetables and beat the eggs before you turn on the heat, since fried rice cooks too fast to chop mid-stir.
- Make-ahead
- Cook the rice a day ahead and chill it; you can also dice the meat and vegetables hours in advance and keep them ready in bowls.
- Leftover move
- Reheat leftovers in a hot pan with a fresh splash of soy and top with a runny fried egg for a fast next-day meal.
- Cleanup rhythm
- Use one bowl per prepped component during the cook, then it is just the wok and a spatula to wash; deglaze the wok with hot water right away.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
cold day-old rice
foundation
Purpose: Chilled cooked rice has dried out enough to fry into distinct, toasty grains rather than clumping.
Handling: Break up any clumps with your hands before it hits the pan.
Adaptation: If you must use fresh rice, spread it on a tray and chill in the freezer for 30 minutes first.
shrimp
protein and color
Purpose: Small shrimp add sweetness and a pink pop that defines the Yangzhou look.
Handling: Peel, devein, and cut into small pieces so they cook fast and distribute evenly.
Adaptation: Diced chicken or extra egg and tofu make a shellfish-free version.
char siu or diced ham
savory meat
Purpose: Sweet-savory roast pork is the signature meat that distinguishes Yangzhou from plain egg fried rice.
Handling: Dice small so it folds evenly through the grains.
Adaptation: Diced cooked ham or Chinese sausage both work; omit for a vegetarian bowl and add mushrooms.
eggs
richness and binding
Purpose: Egg coats some grains and adds soft pockets of richness throughout.
Handling: Beat and scramble separately, then chop and fold back in at the end.
Adaptation: Crumbled firm tofu scrambled with a pinch of turmeric mimics the look and protein for an egg-free version.
peas and carrots
color and sweetness
Purpose: The little green and orange dice give the dish its confetti look and a sweet vegetal note.
Handling: Thaw frozen peas and finely dice the carrot so it cooks through in the quick fry.
Adaptation: Corn, edamame, or finely diced bell pepper add similar color and pop.
soy sauce
seasoning
Purpose: A measured splash seasons and lightly colors the rice without making it wet or muddy.
Handling: Add along the hot edge of the pan so it sizzles and caramelizes rather than just soaking in.
Adaptation: Tamari makes it gluten-free; a little fish sauce deepens the savor.
Technique notes
- Cook in batches if your pan is small; overcrowding drops the heat and steams the rice into a soggy clump.
- Add a few drops of toasted sesame oil only at the very end off the heat, since it burns and turns bitter over high flame.
- Push the rice up the sides of the wok to let the center get extra hot, which is where that prized toasty wok aroma comes from.
Ingredient swaps
- Shellfish-free option
- Drop the shrimp and double the egg and pork, or add diced chicken thigh seared first.
- Gluten-free direction
- Use tamari in place of soy sauce and confirm any char siu or sausage is gluten-free.
- Vegetarian direction
- Skip shrimp and pork, add diced shiitake and extra egg or tofu, and season with a little mushroom seasoning for savor.
Serve alongside
- hot and sour soup
- stir-fried bok choy
- spring rolls
- cucumber salad with sesame
- jasmine tea
- cold lager
- lychee soda
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to three days and reheat in a hot pan rather than the microwave to revive the texture. Because it contains rice and seafood, cool it quickly and refrigerate within two hours. It freezes for up to a month; thaw in the fridge and stir-fry hot to serve.
Equipment
- wok or large skillet
- metal or wooden spatula
- sharp knife for fine dicing
- small prep bowls
Make this household-aware
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