Yang Zhou Fried Rice Recipe

Cook rice at least several hours (preferably day) ahead and chill until dry. Break up any clumps with a fork so each grain is separate.

Thaw peas and carrots if frozen; drain any excess moisture. Dice char siu/ham and chicken into small, even cubes. Slice scallions, separating whites from greens. Pat shrimp dry and cut into bite-size pieces if large; season lightly with a pinch of salt.

Scramble eggs

Heat a large wok or heavy skillet over medium-high heat. Add 1 teaspoon neutral oil and 1/2 tablespoon butter. When hot, add beaten eggs (beat 3 eggs with a pinch of salt beforehand). Stir gently until just set but still soft. Transfer eggs to a plate and set aside.

Sear shrimp

Add 1 tablespoon neutral oil to the hot wok. When shimmering, add shrimp in a single layer and cook 1–2 minutes per side until just cooked through and slightly pink. Remove shrimp and transfer to the plate with eggs.

Warm meats

Add another 1/2 tablespoon oil if needed, add diced char siu/ham and cooked chicken. Stir-fry quickly 1–2 minutes to warm and lightly brown the edges. Transfer to the plate with eggs and shrimp. Wipe out any burnt bits from the wok with a paper towel if necessary, leaving some fond.

Increase heat to high. Add remaining 1 tablespoon oil and remaining 1/2 tablespoon butter to the wok. When very hot, add the rice in handfuls, spreading it out so it contacts the wok surface. Let rice sit undisturbed for 10–20 seconds to develop slight crust, then stir and toss to separate grains. Continue for 2–3 minutes until rice is hot and slightly toasted.

Add the drained peas and carrots and the white parts of the scallions. Stir-fry 1–2 minutes until vegetables are heated through.

Return the cooked shrimp, char siu/ham, chicken, and scrambled eggs to the wok, distributing evenly through the rice.

Mix sauce: combine light soy sauce, oyster sauce, chicken stock, sesame oil in a small bowl. Pour sauce evenly over the rice while continuously stirring and tossing to coat. Season with ground white pepper and the remaining 1 teaspoon salt (adjust to taste). Continue to stir-fry on high for 1–2 minutes until liquid has mostly evaporated and rice grains are glossy but not wet.

Taste and adjust seasoning: add a touch more soy if it needs salt or a pinch more white pepper. If rice seems dry, splash up to 1 tablespoon chicken stock and toss quickly.

Turn off heat. Fold in sliced green scallion tops. Transfer Yangzhou fried rice to a warmed serving dish.

Garnish with cilantro and toasted sesame seeds if using. Serve immediately.