Yangzhou Fried Rice, or Yangzhou Chao Fan (扬州炒饭) in Mandarin, is one of the most iconic and beloved dishes in Chinese cuisine. Renowned for its vibrant color, rich flavors, and varied textures, this classic dish has earned its place in the hearts of food lovers worldwide. What makes Yangzhou Fried Rice particularly special is its combination of simple ingredients, masterful cooking techniques, and balance of flavors. The addition of eggs further enhances its richness, giving the dish a silky texture and extra depth. Known for its sophisticated yet comforting nature, Yangzhou Fried Rice is a perfect representation of Chinese culinary excellence.

In this article, we will dive deep into the history of Yangzhou Fried Rice, explore the ingredients and techniques behind this beloved dish, provide a step-by-step guide on how to make it at home, and discuss some variations to suit different tastes. We will also touch on the nutritional value of this delicious fried rice and how it remains a favorite in Chinese cuisine.

1. The History and Origins of Yangzhou Fried Rice

Yangzhou Fried Rice hails from Yangzhou, a city in the Jiangsu province in eastern China. It is believed that the dish originated in the Sui Dynasty (581–618 AD) and became popular during the Tang Dynasty (618–907 AD). However, it wasn’t until the Qing Dynasty (1644–1912 AD) that the dish truly earned its fame. During this period, Yangzhou was a bustling center of trade and culture, and its vibrant culinary scene contributed to the development of many regional Chinese dishes, including this iconic fried rice.

Yangzhou Fried Rice is said to have been created by imperial chefs who sought to prepare a dish that was both delicious and visually appealing. The inclusion of ingredients such as shrimp, ham, and vegetables was a way to showcase the finest ingredients available to the imperial court. Over time, this dish became widely known and eventually transcended the boundaries of the royal court, becoming a popular dish enjoyed by people of all walks of life.

Today, Yangzhou Fried Rice is a common fixture in Chinese restaurants worldwide, and it is celebrated for its ability to balance flavors and textures. Whether served as a side dish or a main course, this fried rice embodies the essence of Chinese culinary tradition.

2. The Essential Ingredients of Yangzhou Fried Rice with Egg

While there are countless variations of fried rice across Chinese cuisine, Yangzhou Fried Rice is distinctive due to the quality and combination of ingredients used. Here are the key components that define the traditional recipe:

1. Rice

The foundation of any fried rice dish is, of course, rice. In the case of Yangzhou Fried Rice, cold, day-old rice is ideal for achieving the perfect texture. Freshly cooked rice is often too moist and soft, which can make the fried rice clump together. Day-old rice has had time to cool and dry out, allowing each grain to be separated when fried, resulting in a fluffy and non-soggy dish. Jasmine rice, with its fragrant aroma, is often used, but other varieties of long-grain rice can also work well.

2. Eggs

Eggs play a crucial role in Yangzhou Fried Rice. They are scrambled and then mixed into the rice, giving the dish a creamy and rich texture. The egg adds a delicate flavor that complements the other ingredients, and the golden yellow color of the scrambled egg makes the rice visually appealing. It is common to see eggs prepared in a separate pan before being folded into the rice to ensure they remain light and fluffy.

3. Vegetables

A key characteristic of Yangzhou Fried Rice is its colorful and varied vegetable mixture. The most commonly used vegetables include:

• Carrots: Finely diced carrots add a sweet flavor and vibrant color to the dish.
• Peas: Green peas are a popular choice for adding texture and color.
• Shallots: These add a mild, aromatic onion flavor.
• Bamboo shoots: Often included for their crunch and freshness.

Some variations may also include corn or green onions, depending on the season or personal preference.

4. Protein

While traditional Yangzhou Fried Rice often includes shrimp and Chinese ham (or char siu), the dish can also feature other proteins such as chicken, pork, or even beef. The proteins are typically cut into small pieces and stir-fried with the rice, adding a savory umami flavor. The combination of shrimp and ham is particularly popular because it provides a delightful contrast in texture and flavor.

5. Seasonings and Sauces

To achieve the signature flavor of Yangzhou Fried Rice, several seasonings and sauces are used, including:

• Soy sauce: A dash of light soy sauce is used to add a touch of saltiness and depth of flavor to the rice.
• Oyster sauce: For an additional layer of umami, oyster sauce is often added to the dish.
• Sesame oil: A small amount of sesame oil gives the rice a nutty fragrance and enhances its flavor profile.
• Salt and pepper: To taste, for seasoning and balancing the flavors.

3. Step-by-Step Guide: How to Make Yangzhou Fried Rice with Egg

Now that we have covered the essential ingredients, it’s time to learn how to prepare Yangzhou Fried Rice with egg at home. Follow this simple recipe to create your own delicious, restaurant-style fried rice:

Ingredients:

• 3 cups cold, day-old rice (preferably jasmine rice)
• 2 tablespoons vegetable oil (or sesame oil for extra flavor)
• 2 large eggs (beaten)
• 1/2 cup shrimp (peeled and deveined)
• 1/2 cup Chinese ham or char siu (diced)
• 1/4 cup carrots (finely diced)
• 1/4 cup peas
• 1/4 cup bamboo shoots (thinly sliced)
• 2 cloves garlic (minced)
• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Green onions (for garnish, optional)

Instructions:

1. Prepare the Rice:
   • If using day-old rice, break up any clumps with your hands or a fork. This will ensure that each grain of rice is separate and cooks evenly.
   • If using freshly cooked rice, spread it out on a tray to cool for about 30 minutes, allowing the excess moisture to evaporate.
2. Cook the Eggs:
   • Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Once hot, add the beaten eggs and scramble them until just set. Remove the eggs from the pan and set aside.
3. Stir-Fry the Shrimp and Ham:
   • In the same wok, add another tablespoon of oil. Add the shrimp and stir-fry for about 2-3 minutes until they turn pink and opaque. Remove and set aside.
   • Add the diced Chinese ham (or char siu) to the wok and stir-fry for another 1-2 minutes, allowing it to release its flavor.
4. Sauté the Vegetables:
   • Add the carrots, peas, and bamboo shoots to the wok and stir-fry for about 2-3 minutes until they are slightly tender but still vibrant in color. Add the minced garlic and stir-fry for another 30 seconds until fragrant.
5. Add the Rice:
   • Add the cold rice to the wok and stir-fry for 4-5 minutes, ensuring that the rice is evenly coated with oil and heated through.
6. Season the Rice:
   • Add the light soy sauce, oyster sauce, and sesame oil to the rice. Stir well to ensure that the sauce is evenly distributed throughout the rice. Season with salt and pepper to taste.
7. Combine the Eggs and Shrimp:
   • Return the scrambled eggs and cooked shrimp to the wok. Stir everything together, making sure that the eggs are well-mixed with the rice.
8. Garnish and Serve:
   • Transfer the Yangzhou Fried Rice to a serving platter and garnish with chopped green onions if desired. Serve hot as a main course or side dish.

4. Variations of Yangzhou Fried Rice with Egg

While the classic version of Yangzhou Fried Rice calls for shrimp, Chinese ham, and a mix of vegetables, there are several variations that you can experiment with:

1. Vegetarian Yangzhou Fried Rice:

• For a vegetarian version, omit the shrimp and ham and increase the amount of vegetables such as mushrooms, tofu, or extra peas. You can also add some chili peppers for a little heat.

2. Chicken Yangzhou Fried Rice:

• Replace the shrimp with diced chicken breast or chicken thighs for a heartier version of the dish. Simply stir-fry the chicken until cooked through before adding the other ingredients.

3. Seafood Yangzhou Fried Rice:

• For a more luxurious take on Yangzhou Fried Rice, you can add scallops, crab meat, or even lobster to the mix. The seafood will add a delicate sweetness that complements the other ingredients.

4. Spicy Yangzhou Fried Rice:

• For those who enjoy a bit of spice, add chili paste or fresh red chilies to the dish. This will bring an extra kick of heat that balances out the savory elements of the dish.

5. Nutritional Benefits of Yangzhou Fried Rice with Egg

Yangzhou Fried Rice with Egg is a balanced meal that offers a variety of nutrients, including:

• Protein: Eggs and shrimp provide a significant amount of high-quality protein, essential for muscle repair and growth.
• Vitamins and Minerals: The dish is rich in vitamins A (from carrots), vitamin K (from peas), and essential minerals like iron, magnesium, and calcium.
• Fiber: The vegetables in the dish contribute fiber, which supports digestive health and helps regulate blood sugar levels.
• Healthy Fats: Sesame oil provides healthy fats, which are beneficial for heart health and brain function.

While fried rice is a calorie-dense dish, it can be a healthy and filling option when eaten in moderation. To make the dish lighter, you can reduce the amount of oil used and increase the proportion of vegetables.

Conclusion

Yangzhou Fried Rice with Egg is a dish that has stood the test of time. Its simple yet flavorful combination of ingredients makes it a favorite among many, whether served as a side dish or as a main course. The versatility of the dish, combined with the rich history and cultural significance, has made it a beloved part of Chinese cuisine. By following this guide, you can now recreate this iconic dish in your own kitchen, bringing the authentic flavors of Yangzhou to your table.