Yang Zhou Fried Rice (扬州炒饭): There are many versions of Chinese Fried Rice, but as a meat lover, Yang Zhou Fried Rice is one of one favourites, with a yummy combination of Chinese sticky roast pork (Char Siew) and Chinese Sausages (Lup Cheong).
This is my second post in the 3-part installation on Chinese Fried Rice. If you are a meat lover, this recipe for Yang Zhou Fried Rice with its Char Siew and Chinese Lup Cheong combination will surely whet your appetite, but if you feel like a more simple comfort food, you can also try my Prawn and Egg Fried Rice (虾仁蛋饭) recipe. Also, if you want to make your own Char Siew from scratch, you can refer to my recipe for yummy sticky and slightly charred Char Siew (Chinese Sticky Roast Pork) here.
Fried rice was always a hot favourite among my siblings, but less popular was the Chinese lettuce that accompanied it. To entice us to eat the lettuce, my mother would smear the lettuce leaves with a generous amount of tomato ketchup, put a few spoonfuls of fried rice on it and wrap it up like a money bag. This innovative presentation of the dish made a world of difference, and we ended up eating at least 10 lettuce leaves together with a bowl of fried rice. If you have fussy eaters who don’t like their veggies, you can try this method and see if it works!
Hope you enjoy this recipe, and please leave me a comment below if you have any questions, suggestions or feedback for me!
Suggested Modifications for Special Diets
- Baby/Toddler-Friendly: Use less oil, and skip the Chinese sausage and spring onions
- Child-Friendly: Skip spring onions if preferred
- Fish-Free: No modifications needed.
- Gluten-Free: No modifications needed.
- Nut-Free: No modifications needed.
There are many versions of Chinese Fried Rice, but as a meat lover, Yang Zhou Fried Rice is one of my favourites, with a yummy combination of Chinese sticky roast pork (Char Siew) and Chinese Sausages (Lup Cheong).
- 3 cups White Rice
- 2 3/4 cups Water
- 2 pieces Chinese sausage 'Lup Cheong'
- 300 gm Small Shrimp
- 300 gm Char Siew
- 3 Eggs
- 1/2 Yellow Onion
- 1 Iceberg Lettuce
- 1 stalk Spring Onion
- 2 tsp Chopped Garlic
- 5 tbsp Oil
- 3/4 - 1 tsp Salt For the rice
- A pinch Salt For the egg
- 1 1/2 tbsp Light Soy Sauce
- 2 tsp Sesame Oil
- 1/2 tsp Sugar
- 2 tbsp Egg white
- 1/2 tsp Sesame oil
- A pinch Salt
Wash the rice. Add 2 3/4 cups of water and cook in the rice cooker one day before. Once cooked, use a chopstick to loosen the rice and refrigerate until the next day.
- Soak the Chinese sausage in hot water for 10 mins . Remove the skin from the sausage and cut into small cubes.
- Remove the shells from the prawn and remove the waste from the back of the prawn. If you are not sure how to do this, you can watch my short video demonstration on how to clean prawns.
- Wash and cut prawns into small pieces. If using very small prawns, there is no need to cut it.
- Place the prawns in a bowl and marinate with the marinade ingredients (sugar, salt, sesame oil and egg white) and set aside.
- Cut the char siew into small cubes.
- Beat the eggs in a bowl and add a pinch of salt.
- Wash the spring onion and cut into small pieces.
- Peel the yellow onion and cut into small cubes.
- Wash the lettuce without cutting it. Spin dry and chill in the fridge for later use.
- Loosen the day-old rice using a chopstick.
- Add 3 TBsp of oil in a wok over medium high heat.
- Add in the chopped garlic and stir fry until fragrant but not brown.
- Pour in the overnight rice and quickly toss it from the bottom of the wok in an upwards motion, mixing the garlic with the rice so that the garlic at the bottom of the wok won't get burnt.
- While stir frying, break up the lumpy rice by applying pressure on the lumps with the back of the spatula. A little water can be sprinkled on the rice to make it easier to loosen the lumps.
- Add salt and mix well. Fry for about 10 mins or until it is aromatic. Remove and transfer back into the rice pot for later use.
- Add 1 Tbsp of oil in the wok and fry half of the egg mixture, breaking it up into strips with the sharp edge of the spatula. Remove and set aside.
- Add 1 TBsp of oil in the wok and add in the Chinese sausage. Fry till it's aromatic and glossy but not burnt.
- Use the ladle to push the sausage to one side of the wok (away from the heat), add in the onion and fry for a minute.
- Add in the prawns, mixing them together with the sausage and onion. Fry until the prawns are 3/4 cooked.
- Pour back the rice and mix well.
- Add the remainder of the egg mixture to the rice, tossing it constantly from bottom up.
- Add in the light soya sauce and sesame oil and mix well.
- Add in the char siew and mix well.
- Lastly add the spring onions and fry for about 20 seconds.
- Transfer the rice on a plate and garnish with lettuce and spring onion.
- Make sure the garlic and sausage are not burnt while cooking
- The rice must be cooked one day before. If the rice is cooked just before frying, it will turn out disastrous. The fried rice will be very lumpy and mushy. It will look like 'fried chai tow kueh' instead of fried rice. When the rice is freshly cooked, it is still moist and soft and it will be impossible to break up the lumps. Good fried rice must be grainy.
- If the rice is hard, more water can be added at any time during the frying.
- When frying the rice, as far as possible, you don't want to break the grains of rice. That's why you should use a tossing action from the bottom of the wok in an upward scooping motion to stir-fry the rice, rather than with the edge of the metal spatula facing downwards.
- To entice children to eat fried rice, frozen green peas and sweet corns can be added to it but they must be boiled in water for a few minutes before being added to the rice.
- Iceberg lettuce can be replaced with Chinese lettuce which is softer and easier to wrap. For iceberg lettuce, you can cut the leaves into a bowl shape to hold the rice and shred the rest .