Yang Chow Fried Rice

Yang Chow Fried Rice, also spelled Yangzhou Fried Rice, is one of the most universally beloved Chinese rice dishes. Originating from Yangzhou in Jiangsu province, this dish has become a standard-bearer of Chinese cooking worldwide. It features day-old jasmine rice — the slightly dried-out rice is key to achieving the right texture — stir-fried in a very hot wok with beaten eggs, barbecued pork (char siu), whole shrimp, scallions, green peas, and carrots. The eggs are scrambled directly in the wok with the rice, coating each grain lightly for a silky finish. A combination of light and dark soy sauce is added for seasoning and color. The hallmark of well-made Yang Chow Fried Rice is the individual grains of rice that are separate, not clumped, and carry a light char from the wok. This dish balances protein, vegetables, and carbohydrates in a single satisfying bowl that can be enjoyed as a side dish or a complete meal.