It was so fun watching the meats and rice come together. I always loved this dish at my local Chinese-style fried rice places. Now, it’s one of my go-to meals. Whether you’re in the US or China, this dish is a favorite. It’s also common at Vietnamese restaurants, where it’s called cơm chiên dương châu. The mix of meats adds great taste. Cooking in a wok gives it that nice crispy texture.
The key to Yangzhou fried rice is balance. You need the right mix of tender meats and soft rice. When I first used a wok, I was amazed by how crispy the rice got. The heat and quick stirring make a big difference. This is a great dish for busy days. It’s fast and tastes amazing. You can use any meats you like, too. It’s a fun dish to make at home!
What is Yangzhou Fried Rice?
Yangzhou fried rice is a Chinese-style fried rice. It comes from Yangzhou in Jiangsu Province, eastern China. You might also hear it called house special fried rice. It is made with chicken, shrimp, char siu (Chinese BBQ pork), sausage, eggs, carrots, peas, corn, and green onions.
The dish doesn’t use a lot of sauce or spices. This keeps the rice as the star. In Vietnam, it is called cơm chiên dương châu. This dish shows the close food and culture ties between China and Vietnam. The dish is simple. It turns leftover food scraps into something satisfying and delicious.
I’ve made this dish many times. I like how easy it is. The key is balance. The vegetables like peas and carrots should not overpower the proteins like char siu and shrimp. I cook it all in a wok to keep it even. A little soy sauce adds flavor, but don’t overdo it. You can experiment with chicken instead of shrimp or add some corn. The beauty of this dish is in its simplicity. It’s tasty and easy!
Ingredients for Yang Zhou fried rice
When I make Yang Zhou fried rice, I use a few key ingredients. These ingredients are essential for getting the best flavor. Here’s what you’ll need:
- Char siu pork or Chinese BBQ pork – This gives the dish that sweet and savory taste. You can also use lap cheong (Chinese sausage) or chicken if you prefer something lighter.
- Shrimp – I love adding small shrimp because it’s easy to eat and blends well with the rice. You can use frozen shrimp to save time.
- Jasmine rice – This type of rice is stickier and has a wonderful fragrance, making it perfect for fried rice. It holds together well and doesn’t get too dry.
- Frozen veggies – I often use frozen peas, corn, and carrots when I’m in a rush. They cook fast and are great when fresh veggies aren’t available.
- Fresh green onions – These add a fresh, crispy texture. I always add them last to keep their flavor intact. A little trick I learned from my mom is to wait until the heat is off before adding them.
- Eggs – Scrambled eggs are essential in fried rice. I break them into small pieces so they mix well with the rice and other ingredients.
- Bamboo shoots – If you like a little extra crunch, bamboo shoots are a great addition.
- Rotisserie chicken – If you have leftovers, this is perfect for a quick meal. Just shred it and toss it in with the other ingredients.
- Soy sauce – A dash of soy sauce adds a nice depth of flavor. I don’t use too much, just enough to bring everything together.
Once you have all the ingredients ready, you’ll be on your way to making a quick, tasty bowl of Yang Zhou fried rice!
How to assemble your own Yang Zhou fried rice
When I make Yang Zhou fried rice, I love how flexible the ingredients can be. If I don’t have char siu pork, I swap it with diced roast beef, roast chicken, or even leftover ham. You can also use stew meat instead. Once, I didn’t have shrimp, so I used a seafood mix. It worked out great and added a fun twist.
I usually go for thawed frozen vegetable mix to save time. For this, I used green peas, but corn, carrots, edamame, and green beans work well too. If you like, add some broccoli for crunch.
I also like to use fresh vegetables. Chinese broccoli stems and zucchini (just remove the seeds) are both great options. If you want to skip some meat, add two or three eggs instead. This makes the fried rice feel more balanced but still tasty. I’ve also used rotisserie chicken when I didn’t want to cook. It’s always a quick and easy option!
Tips for Making Fried Rice
- Start with day-old rice from the refrigerator. This rice is dry, so it won’t turn mushy when you cook it.
- If you don’t have day-old rice, just make fresh rice and let it cool down. You want it to be a little drier than normal. This helps keep the rice from sticking together.
- Use a traditional wok if you have one. The wok is perfect for making fried rice because it heats up fast. It also gives your rice a special wok hei flavor.
- If you don’t have a wok, other cookware works too, but the wok gives the best results.
- Make sure the wok is super hot before you start cooking. You’ll know it’s ready when the oil starts to smoke.
- Add the rice and stir quickly so each grain gets coated with oil. This keeps the rice from clumping together and helps it cook evenly.
- Separate the rice into individual grains before cooking. This makes cooking easier and gives you better results.
- Cook your ingredients in groups. First, cook the proteins, then the vegetables. This way, everything keeps its own flavor, texture, and color.
- Finally, combine everything together and add only a little seasoning. You want the natural flavors to shine through.
Follow these tips, and you will have the perfect Yangzhou Fried Rice!
How to make Yang Zhou fried rice
Step 1: Prepare the Ingredients
Before you start cooking, prepare your ingredients. If you have day-old rice, use that. It’s drier and won’t get mushy. I always refrigerate my rice overnight. If you don’t have day-old rice, fresh rice will work too.
Just make sure it’s a little drier. Chop your BBQ pork, chicken, or ham into bite-sized pieces. This helps them cook evenly. Don’t forget to beat the eggs and add a pinch of salt. Mince your garlic and onions. These add great flavor!
Step 2: Cooking the Proteins
Heat 1 tablespoon of oil in your wok or pan over medium-high heat. Add your shrimp and cook for 1-2 minutes until it turns pink. This is the best way to keep the shrimp tender. Once the shrimp is done, take it out. In the same pan, stir-fry your BBQ pork, chicken, or ham for 1-2 minutes to reheat. Then, remove them from the pan.
Step 3: Cooking the Eggs
Add another tablespoon of oil to the pan. Pour in the beaten eggs and scramble them gently. Once cooked, take the eggs out and set them aside.
Step 4: Stir-Frying the Vegetables and Rice
Stir-fry the onions and garlic for about 30 seconds until they smell fragrant. Add the peas and carrots to the pan. Then, toss in the rice. Break up any clumps. Stir-fry everything for 3-4 minutes until the rice heats through.
Step 5: Combining Everything
Return the shrimp, pork, and eggs to the pan. Add soy sauce, oyster sauce, white pepper, sugar, and salt. Toss everything together. Finally, drizzle some sesame oil over the rice for extra flavor and garnish with green onions.
Now, you have a delicious Yangzhou Fried Rice ready to enjoy. I love making it as a main dish or side dish—either way, it’s always satisfying.
Serving Suggestions
- Serve hot with a side of soy sauce or chili paste.
- Pair with a fresh cucumber salad for balance.
- Enjoy with a cup of hot jasmine tea for an authentic experience.
An expert chef’s tip for restaurant-style fried rice
The secret to good fried rice is the rice. I use Thai jasmine rice because it’s my go-to rice. But you can use any type of rice you like. Just cook it with a little less water than usual. This helps the rice stay slightly dry and avoids it getting mushy. Day-old rice works best, but fresh rice is fine too.
My dad likes to use fresh rice because he knows the perfect amount of water to use. He prefers it since he can control the texture. Overnight rice is also a good choice. It has dried out in the fridge and works great for frying. But don’t use old rice that’s too old because it may have harmful bacteria. Always use rice that’s fresh enough to avoid any issues. These tips will help you make perfect fried rice without any clumps or messiness.
What side dishes do you recommend?
Whenever I make a braised Vietnamese dish, I try to use the same protein for the soup side dish:
- Vietnamese Winter Melon Soup (Canh Bí Sườn)
- Vietnamese Macaroni Soup (Súp Nui)
- Vietnamese-style yogurt (Sữa chua)
- How to make Bánh Mì Nachos
- Salmon Sushi Bake
- Century Egg Congee with Pork (Cháo Trứng Bách Thảo)
- Bamboo Shoots Soup with Chicken
- Spinach Soup with Chicken
Alternatively, you can use any vegetable soup and replace the protein with chicken.
Yangzhou Fried Rice (Cơm Chiên Dương Châu)
Description
If you're craving something savory, colorful, and easy to whip up, Yangzhou Fried Rice is your answer. Known in Vietnamese as Cơm Chiên Dương Châu, this dish is a perfect harmony of fragrant jasmine rice, sweet char siu pork, shrimp, scrambled eggs, and crisp veggies—all tossed in a sizzling hot wok. I still remember the first time I made it during a rainy weekend; the scent alone brought my whole family to the kitchen.
What makes this fried rice stand out? It’s the careful balance—umami from soy sauce, a hint of sweetness from char siu, and the vibrant mix of peas, carrots, and green onions. Every bite is layered and satisfying.
This dish is incredibly versatile and beginner-friendly. Whether you’re meal-prepping for the week, cooking a quick lunch, or planning a Vietnamese-themed dinner, this recipe fits the bill. Want a vegetarian or gluten-free option? You’ve got choices. I’ve even tried it with tofu and brown rice—it’s just as delicious.
So if you’ve ever wondered how to make authentic Yangzhou Fried Rice with simple ingredients and no fancy tools, you’re in the right place. Trust me, once you learn this method, it’ll become a staple in your kitchen too.
Ingredients
Nutrition Facts
- Amount Per Serving
- Calories 412kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2.4g12%
- Cholesterol 59mg20%
- Sodium 706mg30%
- Potassium 176mg6%
- Total Carbohydrate 59g20%
- Dietary Fiber 3.5g15%
- Sugars 2.4g
- Protein 14g29%
- Vitamin A 2435 IU
- Vitamin C 16.2 mg
- Calcium 35 mg
- Iron 2.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use day-old rice: Freshly cooked rice turns mushy. For fluffy and separate grains like in restaurant-style Cơm Chiên Dương Châu, use cold rice that’s at least a day old.
- Prep everything first: This dish cooks fast. Have your shrimp, char siu, eggs, peas, and carrots ready before you heat the wok. It keeps the texture crisp and timing just right.
- High heat = better flavor: A hot wok brings out that slightly smoky “wok hei” flavor, which gives Yangzhou Fried Rice its authentic taste. Don’t overcrowd the pan.
- No char siu? No problem: Substitute with diced ham, rotisserie chicken, or tofu for a protein-packed alternative. It still captures that classic savory-sweet bite.
- Customize easily: Make it low-sodium, gluten-free, or even vegetarian. I’ve done it all depending on what I had in my fridge—it’s super forgiving and still delicious.
Serving tip: Pair with soy sauce or chili oil on the side. It’s great for lunchboxes, meal prep, or even as a quick weeknight dinner.
