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Yangzhou Fried Rice

This classic Yangzhou fried rice is a celebrated Chinese dish known for its vibrant colours and delicate balance of flavours. As a high-protein meal, it brings together a variety of textures, from succulent prawns and savoury ham to tender shiitake mushrooms and sweet garden peas. The secret to its success lies in using perfectly cooked, cooled rice, which ensures each grain remains distinct and fluffy rather than sticky when tossed in the hot wok.

Perfect for a quick midweek dinner or as part of a larger weekend feast, this nutritious recipe is both versatile and satisfying. The oyster sauce and white pepper provide an authentic depth of seasoning that complements the fresh spring onions beautifully. If you are looking for a wholesome, one-pan dish that the whole family will enjoy, this homemade version of a takeaway favourite is an excellent choice.

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Ingredients for Yangzhou Fried Rice

  • 190g long-grain white rice, rinsed several times in cold water until water runs clear

  • 3 tablespoons vegetable or peanut oil

  • 8 spring onions (white and green parts), thinly sliced on diagonal (about 150g )

  • 110g fresh prawns, peeled, deveined, and finely diced (about 240ml or 6 large prawns)

  • 3 large eggs, lightly beaten

  • 110g fresh shiitake mushroom, stems discarded and caps finely diced (about 475ml )

  • 110g fresh or frozen peas (about 150g )

  • 110g ham, finely diced (about 240ml )

  • 1 tablespoon oyster sauce

  • 1 cucchiaino di zucchero

  • 1 cucchiaino di sale kosher

  • 1/2 teaspoons ground white pepper

In medium saucepan over high heat, combine rice and 300ml water. Cover and bring to boil, then reduce heat to low and simmer until water is absorbed, about 25 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with large fork or chopsticks, then cool. (Rice can be made ahead and refrigerated, covered, up to 2 days.)

In wok or heavy large sauté pan over moderately high heat, heat oil until hot but not smoking. Add half of spring onions (reserve remainder for garnish). Add prawns and stir-fry until prawns are pink and cooked through, 2 to 3 minutes. Add eggs and rice and stir-fry until eggs are just set, about 1 minute. Add mushrooms, peas, ham, oyster sauce, sugar, salt, and pepper and stir-fry until heated through and fluffy, 4 to 5 minutes. Garnish with remaining spring onions and serve.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.

Storia dell'articolo

Le informazioni su questa pagina sono revisionate da clinici qualificati.

  • 29 Gen 2026 | Pubblicato originariamente

    Autore:

    Redattori di ricette del Regno Unito

    Revisione paritaria di

    Redattori di ricette del Regno Unito
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