Yangzhou Fried Rice
Yangzhou Fried Rice
Ingredients
- 4 cups day-old cooked jasmine rice
- 6 ounces Chinese sausage, sliced into 1/4-inch thick rounds
- 3 large eggs, whisked
- 8 ounces large shrimp, peeled, deveined, and patted dry
- 1/2 cup carrots, finely diced
- 1/2 cup frozen peas, thawed
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon granulated sugar
- 3 green onions, thinly sliced, for garnish
- 3 tablespoons vegetable oil, divided
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the whisked eggs and scramble until just set but still moist. Remove the scrambled eggs from the wok and set aside.
⏱️ 2 min
- 2
Add another 1 tablespoon of vegetable oil to the wok. Add the sliced Chinese sausage and cook, stirring occasionally, until browned and slightly crispy, about 3-4 minutes. Remove the sausage from the wok and set aside with the eggs.
⏱️ 4 min - 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the shrimp and cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp from the wok and set aside.
⏱️ 3 min
- 4
Add the diced carrots to the wok and stir-fry for 2 minutes until slightly tender-crisp. Add the thawed peas and stir-fry for another 1 minute.
⏱️ 3 min
- 5
Add the day-old cooked jasmine rice to the wok. Break up any clumps with your spatula and stir-fry for 3-4 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 4 min
- 6
Return the scrambled eggs, cooked Chinese sausage, and shrimp to the wok. Add the soy sauce, sesame oil, white pepper, and granulated sugar. Stir-fry everything together for 1-2 minutes, ensuring all ingredients are well combined and evenly coated with the seasonings.
⏱️ 2 min
- 7
Taste and adjust seasoning if necessary. Garnish with sliced green onions before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Yangzhou Fried Rice
- 4 cups day-old cooked jasmine rice
- 6 ounces Chinese sausage, sliced into 1/4-inch thick rounds
- 3 large eggs, whisked
- 8 ounces large shrimp, peeled, deveined, and patted dry
- 1/2 cup carrots, finely diced
- 1/2 cup frozen peas, thawed
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon granulated sugar
- 3 green onions, thinly sliced, for garnish
- 3 tablespoons vegetable oil, divided
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the whisked eggs and scramble until just set but still moist. Remove the scrambled eggs from the wok and set aside.
⏱️ 2 min - 2
Add another 1 tablespoon of vegetable oil to the wok. Add the sliced Chinese sausage and cook, stirring occasionally, until browned and slightly crispy, about 3-4 minutes. Remove the sausage from the wok and set aside with the eggs.
⏱️ 4 min - 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the shrimp and cook for 1-2 minutes per side, until pink and opaque. Remove the shrimp from the wok and set aside.
⏱️ 3 min - 4
Add the diced carrots to the wok and stir-fry for 2 minutes until slightly tender-crisp. Add the thawed peas and stir-fry for another 1 minute.
⏱️ 3 min - 5
Add the day-old cooked jasmine rice to the wok. Break up any clumps with your spatula and stir-fry for 3-4 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 4 min - 6
Return the scrambled eggs, cooked Chinese sausage, and shrimp to the wok. Add the soy sauce, sesame oil, white pepper, and granulated sugar. Stir-fry everything together for 1-2 minutes, ensuring all ingredients are well combined and evenly coated with the seasonings.
⏱️ 2 min - 7
Taste and adjust seasoning if necessary. Garnish with sliced green onions before serving immediately.
⏱️ 1 min