Yangzhou fried rice, also sometimes called Young chow fried rice, gets its name from the city of Yangzhou in China's Jiangsu province, where it is said that sailors started to put leftover scraps from their lunch into fried rice for dinner.
Others say that the dish actually originated in Guangzhou. Whatever its origins, this dish is beloved worldwide for its colorful and balanced mixture of delicious ingredients.
This recipe is incredibly versatile and is perfect for that moment when you need to use up leftover ingredients.
Yangzhou fried rice ingredients
There is an endless variety of ingredients in Yangzhou Fried Rice, also sometimes called House or Special Fried Rice at your local Chinese restaurant.
The core ingredients in a traditional Yangzhou fried rice recipe are generally pork, shrimp, vegetables, and eggs, but traditional versions may also include chicken, sea cucumber, bamboo shoots, and scallops.
You can typically use whatever you have on hand, or whatever you like to eat! Fried rice is a great way to use up what's in your fridge. Just note that you'll have to cook raw meats, like fresh/frozen pork, shrimp, chicken, and beef, longer than already-cooked meats, like char siu, BBQ meats, lunch meats, and other leftovers.
For vegetables, be aware of the water content. If you use vegetables that release a lot of water while cooking, like leafy greens, your fried rice may turn wet and soggy. In general, most or all of your ingredients should be about the same size, for ease of cooking and eating, so slice and dice accordingly!
Check out a quick story summary of our recipe!