Yangzhou or Egg Fried Rice Recipe – Chinese Special
Yangzhou Fried Rice, also known as Egg Fried Rice, is a classic Chinese dish made with fluffy rice, scrambled eggs, and colorful vegetables stir-fried over high heat. This simple yet flavorful fried rice is a staple in Chinese cuisine and is perfect as a quick meal or a tasty side dish. With its balance of textures, light seasoning, and satisfying simplicity, it delivers authentic Chinese-style fried rice that works well with stir-fries, gravies, or enjoyed completely on its own.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
Yangzhou or Egg Fried Rice Ingredients:
- 2 cups cooked rice (day-old preferred)
- 2 eggs, beaten
- 1 small onion, finely chopped
- ½ cup green peas
- ½ cup carrots, diced
- 2–3 spring onions, chopped
- 1 tbsp soy sauce
- ½ tsp sesame oil (optional)
- 1–2 tbsp oil
- Salt to taste
- White pepper or black pepper to taste
Yangzhou or Egg Fried Rice Instructions:
Heat oil in a wok or pan and scramble the beaten eggs. Remove and set aside.
Add more oil if needed and sauté onions until soft.
Add carrots and peas; stir-fry for 2–3 minutes.
Add cooked rice and toss well on high heat.
Add soy sauce, sesame oil, salt, and pepper.
Return scrambled eggs to the pan and mix evenly.
Add spring onions and stir-fry for 1 more minute.
Serve hot and enjoy your fried rice with gravy, stir-fry, or as is.
Recipe Notes :
Use day-old rice for the best non-sticky texture and perfect separation.
Stir-fry on high heat to get that classic wok aroma and fried rice fragrance.
Finely diced vegetables cook faster and blend better with the rice.
Add a splash of sesame oil for extra depth and traditional fried rice flavor.
Adjust soy sauce lightly to keep the rice from turning too dark.
Add proteins like shrimp, chicken, or tofu for a fuller restaurant-style version.
