Entree: China – Jiangsu – 扬州炒饭 ➤ Yángzhōu chǎofàn (Stir-fried rice with shrimp, barbecued pork, eggs, and vegetables originating from Yangzhou)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 4 cups cooked jasmine rice, preferably day-old and chilled
- 8 oz peeled and deveined shrimp, medium, tails removed
- 6 oz char siu (Chinese barbecued pork), diced
- 3 large eggs, approx. 1 3/4 oz each (5 1/4 oz total)
- 1/2 cup frozen peas, thawed
- 1/2 cup carrot, finely diced
- 3 scallions, white and green parts separated, sliced (about 1 9/16 oz)
- 2 tbsp (30 ml) light soy sauce
- 1 tsp (5 ml) dark soy sauce (for color, optional)
- 2 tsp (10 ml) sesame oil
- 2 tbsp (30 ml) vegetable oil, plus more if needed
- 1/2 tsp salt, or to taste
- Freshly ground white pepper, a pinch

Show original ingredient measurements

- 4 cups (740 g) cooked jasmine rice, preferably day-old and chilled
- 8 oz (225 g) peeled and deveined shrimp, medium, tails removed
- 6 oz (170 g) char siu (Chinese barbecued pork), diced
- 3 large eggs, approx. 50 g each (150 g total)
- 1/2 cup (75 g) frozen peas, thawed
- 1/2 cup (60 g) carrot, finely diced
- 3 scallions, white and green parts separated, sliced (about 45 g)
- 2 tbsp (30 ml) light soy sauce
- 1 tsp (5 ml) dark soy sauce (for color, optional)
- 2 tsp (10 ml) sesame oil
- 2 tbsp (30 ml) vegetable oil, plus more if needed
- 1/2 tsp (2.5 g) salt, or to taste
- Freshly ground white pepper, a pinch

Instructions

1. Prep ingredients: break up chilled rice with your hands or a fork so there are no large clumps. Beat the eggs lightly with a pinch of salt. Have shrimp, diced char siu, peas, carrots, and scallions ready beside the wok or pan.
2. Heat wok or large skillet over high heat until very hot. Add 1 tbsp (15 ml) vegetable oil and swirl. Add shrimp and stir-fry 1–2 minutes until just pink and opaque. Remove shrimp to a plate.
3. Add another 1 tbsp (15 ml) vegetable oil to the wok. Pour in beaten eggs and scramble quickly, breaking into small curds. When nearly set, push eggs to the side.
4. Add carrots and the white parts of scallions to the wok and stir-fry 30–45 seconds until fragrant. Add rice and stir vigorously to separate grains and combine with eggs and vegetables.
5. Return shrimp to the wok along with diced char siu and peas. Drizzle light soy sauce and dark soy sauce (if using) around the wok, add sesame oil, and toss thoroughly to coat the rice. Stir-fry 2–3 minutes until everything is heated through.
6. Season with salt and a pinch of white pepper, stir in green parts of scallions, taste and adjust seasoning. Serve hot.