Side Dish: China – Jiangsu – 扬州炒饭 ➤ Yangzhou chao fan (Yangzhou Fried Rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 4 cups (800 g) cooked jasmine rice, preferably day-old and chilled
- 3 large eggs, approx. 5.3 oz (150 g) total
- 6 oz (170 g) raw shrimp, peeled, deveined, tails removed, chopped
- 4 oz (115 g) char siu (Chinese barbecued pork), diced
- 1/2 cup (80 g) carrot, small dice
- 1/2 cup (75 g) frozen peas, thawed
- 3 stalks scallions (green onions), approx. 45 g, white and green parts separated, thinly sliced
- 2 tbsp (30 ml) vegetable oil, divided
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) Shaoxing wine (or dry sherry)
- 1 tsp (5 ml) sesame oil
- 1 clove garlic, minced (about 3 g)
- 1/2 tsp (2.5 g) fine salt, adjust to taste
- 1/4 tsp (0.5 g) white pepper, or to taste
- 1 tsp (5 ml) oyster sauce (optional, for extra umami)

Instructions

1. Break up chilled cooked rice with your hands or a fork into separate grains so it is loose and not clumped; keep chilled until ready to use.
2. Beat the eggs lightly with a pinch of salt. Heat a large wok or heavy skillet over medium-high heat with 1 tsp (5 ml) vegetable oil. Add the eggs and scramble quickly until just set but still soft; transfer to a bowl and set aside.
3. Add 1 tbsp (15 ml) oil to the hot wok. Add the chopped shrimp and stir-fry 1–2 minutes until just pink; add the Shaoxing wine, toss once, then remove shrimp and set aside with the eggs.
4. Return the wok to high heat and add the remaining 1 tbsp (15 ml) oil. Add the diced char siu and cook 30–45 seconds to warm and caramelize edges. Add the minced garlic and carrot; stir-fry 1–2 minutes until carrot begins to soften.
5. Add the cold rice to the wok, breaking up any remaining clumps. Stir-fry on high heat, pressing and tossing the rice so it heats through and edges get lightly toasted — about 3–4 minutes.
6. Return the cooked shrimp and scrambled eggs to the wok. Add the thawed peas, white parts of the scallions, light soy sauce, oyster sauce (if using), sesame oil, salt, and white pepper. Toss quickly and evenly to combine, adjusting seasoning to taste.
7. Stir-fry another 1–2 minutes until everything is hot and flavors are blended. Finish by tossing in the green parts of the scallions and give a final quick turn.
8. Transfer to a warmed serving dish and serve immediately alongside the char siu entrée.