🍚 Yangchow fried rice

Name: Yangchow fried rice
Total time: 25 min
Yield: 3
Cuisine: China · Jiangsu, Yangzhou
Ingredients: 600 g cooked long-grain rice, chilled overnight; 150 g peeled shrimp; 150 g char siu (Chinese barbecue pork), diced; 3 eggs, beaten; 80 g green peas; 3 scallions, sliced; 2 tbsp vegetable oil, salt, white pepper

Origin: China · Jiangsu, Yangzhou

525kcal

per serving · 300 g

175kcal

per 100 g

24 gProtein8 g / 100 g

18 gFat6 g / 100 g

66 gCarbs22 g / 100 g

Yangchow fried rice is the best-known Chinese fried rice: day-old rice tossed in a very hot wok with scrambled egg, shrimp, diced char siu barbecue pork and green peas and scallion. Each grain should be separate, lightly coated and fragrant from the wok, with small colourful pieces of meat and seafood throughout. It is served as a main dish or shared alongside other plates at Cantonese and Chinese restaurants worldwide.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: shrimp, char siu

Not veganbecause of: shrimp, char siu, egg

Contains porkbecause of: char siu

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Eggs ⚠ Soy

What it is made of

riceshrimpchar siueggpeasscallion

Recipe

3 servings25 min

Ingredients

600 g cooked long-grain rice, chilled overnight
150 g peeled shrimp
150 g char siu (Chinese barbecue pork), diced
3 eggs, beaten
80 g green peas
3 scallions, sliced
2 tbsp vegetable oil, salt, white pepper

Method

Heat 1 tbsp oil in a wok, scramble the eggs softly and set aside.
Add the remaining oil, stir-fry the shrimp for 2 minutes until pink, then add the char siu and peas.
Add the cold rice, breaking up clumps, and toss over high heat for 4–5 minutes.
Return the egg, season with salt and white pepper, add the scallions and toss once more before serving.

How to make it lighter

Use 1 tbsp oil and a non-stick wok — 1 tbsp oil is about 120 kcal.
Double the shrimp and peas and cut back on the rice for a lighter, higher-protein bowl.
Measure a portion of about 300 g instead of eating from the shared plate.

History

The dish is named after the city of Yangzhou in Jiangsu province, which has a long tradition of fried rice. The version with shrimp and barbecue pork now known worldwide was largely shaped by Cantonese restaurants in southern China and Hong Kong, which spread it abroad.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →