Yang Zhou Fried Rice

Yang Zhou Fried Rice

Course: Entree, Side Dish
Cuisine: Chinese
Servings: 2 generous serving
Author: Marvellina
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  • 4 Tbsp of cooking oil (divided)
  • 2 eggs (beaten)
  • 2 cloves garlic (minced)
  • 2 shiitake mushrooms (soaked in warm water until plump up and cut into small pieces)
  • 6-8 large prawns (cut into small pieces)
  • 8 oz of crab meat lumps
  • 1/2 cup frozen peas (thawed)
  • 1 carrot (peeled and cut into small cubes)
  • 1/2 cup small pieces of char siu (Chinese barbecued pork) - if you don't have this available, feel free to substitute with chicken or other meats of your choice
  • 1 Tbsp shaoxing wine
  • 4 cups of overnight cooked Jasmine rice or
  • 1 Tbsp sesame oil
  • Salt and white pepper to taste
  • 2 green onions (finely chopped)


  • If you have a wok, please get it out ;) if you don't, use whatever you have, a skillet or pan suitable to do stir-frying. Preheat the wok over high heat, then add in about 2 Tbsp oil, when the oil is hot, pour in the egg and let it cook for about 20 seconds, then you can break it up and stir until cook. Dish the egg out onto a plate and set aside
  • In the same wok, add in another 2 Tbsp of oil and let it heat up. Then add in the garlic and cook for about 10 seconds, then add in the carrots, mushrooms and peas and stir-fry them until they are soft, about 2 minutes or so then splash in the shaoxing wine. Add in the shrimp and cook for about 30 seconds or so and then add the char siu, crab meat and give it a few stir. Add in the rice, soy sauce, sesame oil, salt and pepper. Stir everything to mix. Have a taste and adjust seasoning by adding more salt if needed. Turn off the heat and add in the green onions. Stir again to mix everything. Serve immediately


If you don't have leftover rice, cook the rice few hours before you plan to serve this. We need the rice to be cold to prevent clumping when you stir-fry them
I usually cook the rice with 1:1 rice to water ratio if I know I were to make fried rice and when the rice is cooked, I spread them out in a sheet pan to let them cool and to prevent clumping