Yangzhou Fried Rice with Shrimp, Egg, and Ham

Why You’ll Love This Recipe

• Classic Yangzhou balance: fluffy rice, sweet peas, springy shrimp, savory char siu or ham.
• Clean seasoning: just soy and a whisper of white pepper for wok-kissed depth.
• Weeknight fast: 10 minutes of cooking once everything is prepped.
• Flexible: use char siu if you have it, or smoked ham for a great shortcut.

Grocery List

• Produce: Scallions, peas (frozen), optional fresh flowers for garnish if plating.
• Dairy: Eggs.
• Pantry: Jasmine rice, light soy sauce, white pepper, neutral oil (peanut/canola), toasted sesame oil (optional), Shaoxing wine or dry sherry (optional), kosher salt, sugar (pinch for marinade).

Full Ingredients

Rice Base

• 4 cups cold cooked jasmine rice (600 g), grains separated (from about 1 1/4 cups raw rice)
• 3 large eggs
• 1/4 tsp kosher salt (for the eggs)

Proteins

• 6 oz medium shrimp (31/40), peeled and deveined
• 6 oz char siu pork or smoked ham, 1/4-inch dice

Vegetables & Aromatics

• 1/2 cup peas (80 g), thawed
• 4 scallions, whites and greens separated, thinly sliced

Seasonings & Oil

• 2 tbsp neutral oil (peanut or canola), plus 1/2 tbsp as needed
• 1 tbsp light soy sauce
• 1/4 tsp ground white pepper
• 1/2 tsp toasted sesame oil (optional, to finish)
• Optional shrimp marinade: 1 tsp Shaoxing wine or dry sherry, 1/2 tsp light soy sauce, 1/8 tsp sugar, pinch white pepper

Step-by-Step Instructions

Step 1: Prep the rice and ingredients

Use fully chilled, dry rice for the best texture. Break up clumps with your fingers so the grains are separate. If you only have freshly cooked rice, spread it onto a baking sheet and chill uncovered for 30 minutes in the freezer (or 60 minutes in the refrigerator) until cool and dry to the touch.

Beat the eggs with 1/4 tsp kosher salt. Dice the char siu or ham into neat 1/4-inch cubes. Slice scallions, keeping whites and greens separate. Thaw peas and pat dry.

Step 2: Optional marinade for the shrimp

In a small bowl, toss shrimp with 1 tsp Shaoxing wine (or dry sherry), 1/2 tsp light soy, 1/8 tsp sugar, and a pinch of white pepper. Let stand 10 minutes while you heat the pan. Pat the shrimp dry before cooking to minimize sputter and help browning.

Step 3: Scramble the eggs briefly

Heat a wok or 12-inch skillet over high heat for 2 minutes, until a wisp of smoke appears. Add 1 tbsp oil and swirl. Pour in the beaten eggs and push gently with a spatula to form soft curds, 30–45 seconds. Slide eggs to a plate while still just set; they will finish cooking later.

Step 4: Sear the shrimp

Add 1/2 tbsp oil to the hot pan. Add shrimp in a single layer and stir-fry 60–90 seconds until just opaque and slightly curled. Transfer to the plate with the eggs. Do not overcook.

Step 5: Dry-fry the rice

Add the remaining 1 tbsp oil. Stir-fry the scallion whites for 30 seconds until aromatic. Add the rice; press it against the hot surface to warm and dry the grains, then toss. Repeat for 2–3 minutes until the rice is hot and steamy with a faint toasty aroma.

Step 6: Season for balance

Drizzle 1 tbsp light soy sauce around the sides of the pan (so it sizzles before hitting the rice) and toss to coat evenly. Sprinkle 1/4 tsp white pepper. Taste a grain; it should be savory but light. Adjust salt only if needed (the soy and ham/char siu are salty).

Step 7: Finish and serve

Fold in the char siu or ham and peas; stir-fry 60 seconds. Return eggs and shrimp, breaking the eggs into small, tender pieces. Toss in scallion greens and, if using, 1/2 tsp sesame oil. Stir 10–15 seconds to combine. Serve immediately while the rice is fluffy and the shrimp are juicy.

Pro Tips

• Use day-old rice. If cooking rice the same day, quick-chill it so the grains are dry and separate.
• Get the pan screaming hot. High heat and fast movement create that elusive wok-kissed aroma.
• Drizzle soy around the pan’s hot sides so it caramelizes slightly before coating the rice.
• Keep add-ins small and dry. Pat peas and shrimp dry and dice meats to 1/4-inch so they distribute evenly.
• Cook in batches if doubling. Overcrowding cools the pan and leads to mushy rice.

Variations

• Classic deluxe: Add 1/4 cup finely diced carrot and 1/4 cup small diced cucumber for extra color and crunch (stir-fry carrot with scallion whites; add cucumber at the end).
• All-pork version: Skip shrimp and use 10–12 oz char siu; add an extra egg for richness.
• Vegetarian: Replace shrimp and char siu with diced baked tofu (8 oz) and add 1 tsp vegetarian oyster sauce with the soy.

Storage & Make-Ahead

Cool leftovers quickly on a sheet pan, then refrigerate in an airtight container up to 3 days. Reheat in a hot skillet or wok with 1 tsp oil over medium-high heat for 2–3 minutes, stirring often, or microwave until steaming. For best food safety, chill rice promptly and reheat thoroughly until piping hot. You can also prep all ingredients (dice, thaw, slice) up to 24 hours ahead and keep covered in the fridge.

Nutrition (per serving)

Approx. 470 calories; 31 g protein; 55 g carbohydrates; 17 g fat; 2 g fiber; 840 mg sodium. Values will vary based on char siu vs. ham and exact oil used.