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Yangzhou Fried Rice

Yangzhou Fried Rice

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings as a main dish 1x


  • 1/4 lb cooked ham, diced and cubed
  • 3 strips of bacon, sliced into bits ((optional; use more ham if not using))
  • 2 spring onions, sliced, (green parts only)
  • 3 eggs
  • 1/4 lb small shrimp, peeled, fresh or frozen
  • 6 oz. frozen peas, (about half a bag)
  • 2 tsp. Shaoxing wine, (or white cooking wine)
  • 3 T. water or chicken stock
  • 3 cups of cooked white rice – (day old rice is recommended)
  • salt and pepper
  • oil for stir-frying


  1. In a small bowl, beat the egg and add 1/8 tsp each of salt and pepper.
  2. Heat 2 T. oil in a wok over high heat. Add raw shrimp and stir-fry until the shrimp starts to turn pink. Next, add the ham, bacon, if using, and peas, and stir-fry for 1 minute. Pour in the the wine and water or chicken stock. Bring to a boil, and then season with salt to taste. Remove and set aside in a small bowl.
  3. Rinse and dry the wok with a paper towel. Add 2 T. oil to the wok. Pour the egg mixture and stir-fry for 1 minute until the egg is halfway done. Incorporate the rice. Using a wooden spoon, mix the rice and eggs, while breaking up any large clumps. Stir-fry for 2 minutes or until the egg is done. Season with more salt and pepper.
  4. Add the cooked shrimp mixture back in and mix well for another minute. Lastly, mix in the spring onions. Serve as a main dish or with other side dishes.


Proportions and types of meat can change depending on your own preferences.

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