Yangzhou Fried Rice
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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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 240ml )
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 240ml )
110g ham, finely diced (about 240ml )
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoons ground white pepper
How to make Yangzhou Fried Rice
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.
Descargo de responsabilidad
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
16 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido

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