Yangzhou Fried Rice

Yangzhou fried rice is the most famous fried rice in China, named for the city where it was born and perfected by Cantonese cooks who made it their own. It is a dish of balance — every grain of rice separate and glossy, studded with char siu, shrimp, egg, and a few vegetables, never heavy or greasy. It is the fried rice that every other fried rice is measured against, the first thing beginners learn and masters still fuss over.

Every grain separate, every flavor in place

The hallmark is the rice: dry, day-old grains tossed at high heat until each one is coated but never clumped. Char siu brings sweetness, shrimp brings a clean bite, and the scrambled egg should form soft ribbons throughout. Cook it fast, keep it moving, and resist the urge to add extra soy — restraint is the whole trick, and soy is a finishing touch here, not a sauce.

Craving more? Explore all Cantonese Kitchen recipes.

Get the rice right every time with our How to Cook Perfect Rice Every Time.

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