Best 3 Classical Chinese Fried Rice Yang Zhou Chao Fan Recipes

**Fried rice**, a cornerstone of Chinese cuisine, has a wide variety of regional variations. **Yangzhou fried rice**, originating from the city of Yangzhou, Jiangsu province, is one of the most renowned styles.

**Yangzhou fried rice** distinguishes itself with its use of high-quality ingredients. It typically features steamed rice, cooked shrimp, chicken, eggs, and an assortment of vegetables like diced carrots, peas, and scallions. The rice is expertly fried in oil, then tossed with a harmonious blend of soy sauce, oyster sauce, and a touch of sugar for a balance of flavors.

This delectable dish is often elevated by the addition of specialty ingredients like barbecued pork (char siu), dried shrimp, or conpoy (dried scallop), adding further depth to its taste.

Our recipe collection offers a comprehensive guide to preparing authentic Yangzhou fried rice at home, ensuring you can recreate this culinary gem in your own kitchen. Discover the secrets to perfecting this dish, from selecting the right ingredients and techniques to achieving the perfect balance of flavors. Elevate your culinary skills and impress your family and friends with this iconic Chinese dish.

Check out the recipes below so you can choose the best recipe for yourself!

AUTHENTIC YANGZHOU FRIED RICE (CHAO FAN)

Authentic Yangzhou Fried Rice (Chao Fan) image

Yangzhou fried rice is the most popular fried rice dish from China and is made with simple ingredients. This quick and easy authentic Yangzhou fried rice recipe only takes 15 minutes total and tastes as good as restaurant fried rice!

Provided by Sierra Park

Categories Main Course

Time 15m

Number Of Ingredients 12

Ingredients

5 cups cooked white rice (about 2 cups uncooked; preferably made the day before and refrigerated)
3 tablespoons cooking oil
2 carrots (diced)
1/3 cup peas (frozen or fresh)
10 shrimp (deveined, deshelled, no tail; cut into small pieces)
3 eggs
1/2 cup char siu pork (or Chinese sausage; cut into small pieces)
2 scallions (chopped)
1.5 tablespoons soy sauce
Pepper (to taste)
Salt (to taste)
Wok or large pan

Steps:

Make sure all of your ingredients are prepared ahead of time. Beat the eggs together in a bowl and add salt to taste. Using your hands or a spoon, break up the refrigerated rice so that most of the individual grains are separated
Heat up a wok or large pan over medium-high heat and add 1 tablespoon of oil. Swirl around the pan and heat until just smoking. Add the carrots and peas and cook for 1-2 minutes
Add the shrimp to the wok. Season with a generous amount of salt. Cook for 30 seconds while stirring constantly to ensure the shrimp all get evenly cooked. Remove from heat and pour the peas, carrots, and shrimp into a bowl
Return the wok to the heat and add 1 tablespoon of oil. Swirl around to coat the bottom of the wok and heat again until just smoking. Add the rice and cook for 1-2 minutes. Be sure to be stirring and tossing the rice continuously
Make a hole in the middle of the rice and add the remaining 1 tablespoon of oil. Pour the eggs into the hole and cook for 30 seconds while stirring. Mix the egg and rice together and cook while stirring and tossing for another minute until the egg is mostly cooked
Add the char siu and cook for 1 minute. Add the peas, carrots, and shrimp back to the wok along with the soy sauce and pepper and cook for 2 minutes, stirring and tossing continuously
Turn off the heat and add the chopped scallions. Mix well and serve warm!

Nutrition Facts :

CLASSICAL CHINESE FRIED RICE - YANG ZHOU CHAO FAN

Classical Chinese Fried Rice - Yang Zhou Chao Fan image

Make and share this Classical Chinese Fried Rice - Yang Zhou Chao Fan recipe from Food.com.

Provided by elly9812

Categories Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb rice, cold, cooked, preferably from yesterdays leftover. Cold rice is not so sticky
2 eggs
2 ounces cantonese roast pork (cha xiu)
2 ounces shrimp, shelled and deveined, cooked
1 teaspoon fresh coriander leaves, chopped
7 -8 drops dark soy sauce
1/2 teaspoon light soy sauce
1/4 teaspoon salt
3 tablespoons oil
4 ounces chicken broth

Steps:

Break up the lumps in the cooked rice (the goal is to try to separate cooked rice into individual grains).
Dice roast pork.
Beat eggs.
Heat iron wok till smoking hot.
Swirl a ladle of cold oil in the wok to coat the inside evenly.
Pour off the oil
Add 2 Tbsp oil to wok.
Pour the beaten egg into the hot wok.
Before the eggs are completely set, put in the rice, then the roast pork and the fresh coriander.
Toss and turn the rice very quickly for about ten seconds with spatula.
Add the salt, light and dark soy sauce.
Toss and turn the rice very quickly for about another ten seconds.
When you see some the rice grains jumping up and down in the work (meaning the rice is really hot), add half the broth.
Toss quickly for another ten seconds, and add the other half of the broth.
Add another Tbsp oil and toss for a further 3 seconds.

Nutrition Facts : Calories 2504.8, Fat 110.5, SaturatedFat 20.9, Cholesterol 855.4, Sodium 993.4, Carbohydrate 95.7, Fiber 1.7, Sugar 0.2, Protein 262

YANG CHOW FRIED RICE

Yang Chow Fried Rice image

This fried rice has no soy sauce...a delightful change..Be sure and use rice that has been cooked and thoroughly cooled.

Provided by grandma2969

Categories Asian

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon light sesame oil
1 tablespoon minced fresh ginger
4 garlic cloves, minced
1 small red bell pepper, finely diced
1 small red onion, finely diced
1 cup frozen peas
1 cup diced ham
1/2 lb shrimp, peeled deveined (16-20 count)
3 eggs, beaten and scrambled in large curds
4 cups cooked jasmine rice
2 scallions, white and green parts, thinly sliced
1 teaspoon Chinese five spice powder
1 teaspoon kosher salt
2 -4 teaspoons dried red chilies or 2 -4 teaspoons szechuan peppercorns
1/2 teaspoon cracked black pepper

Steps:

Place a wok or large skillet over medium-high heat and when it is hot, add the oil.
Add the ginger and garlic and cook until lightly carmelized, about 1 minute.
Add the bell pepper, and red onion and cook for 2 minutes.
At this point, I add the frozen peans, ham and shrimp and cook, stirring constantly -- for a couple of minutes.
Then I add the eggs and rice and keep moving ingredients around.I never leave the rice stick to the sides of the pan.
Then you can add the scallions, spices, salt and pepper, continuing to stir until heated completely 4-6 minutes.
Serve immediately.

Tips:

Use day-old rice. Freshly cooked rice is too moist and will result in a mushy fried rice. Day-old rice has had time to dry out and will fry up more evenly.
Rinse the rice before cooking. This will remove the starch from the rice and help prevent it from sticking together.
Use a well-seasoned wok. A well-seasoned wok will help to prevent the rice from sticking and will also impart a nice flavor to the dish.
Heat the wok over high heat. This will help to create a nice sear on the rice and prevent it from sticking.
Add the ingredients to the wok in the correct order. The rice should be added first, followed by the eggs, vegetables, and meat. This will help to ensure that the rice is cooked evenly and that the other ingredients are not overcooked.
Stir the rice constantly. This will help to prevent it from sticking to the wok and will also help to evenly distribute the heat.
Use a light hand when seasoning the rice. Fried rice is a delicate dish, so it is important not to overpower the flavors of the other ingredients.

Conclusion:

Yangzhou fried rice is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover rice and vegetables, and it can be easily customized to suit your own taste. With a little practice, you can make Yangzhou fried rice that is just as good as what you would find in a restaurant.