Yangzhou Fried Rice Recipe
by Liv

Yangzhou Fried Rice Recipe

Apr 10, 2010 | Chinese Food, Recipes, Taiwanese Food | 7 comments

yangzhou fried rice

My husband’s colleague asked me for the recipe of Yangzhou fried rice a couple weeks before and here is the recipe. Couple days ago I made the Char Siu Pork and one of the special ingredients for this fried rice is Char Siu Pork. You can find the Char Siu Pork’s recipe in my previous blog.

This fried rice can easily found in the menu of a lot of Chinese takeaways in UK and why don’t you try it by yourself at home? It’s easy to cook and you can adjust the flavour by yourself.

I always like to cook by myself because cooking at home is healthier and more hygienic. You can put more vegetable and use less oil to avoid a unhealthy diet. I’m so surprised by my husband’s good appetite for this fried rice as he was never a big fan of iceberg lettuce.

Credit: These photos were taken by Chris at Chris Radley Photography


Yangzhou Fried Rice

Course Main Dish
Prep Time 15 minutes
Total Time 15 minutes
Servings 3 people



  • 2 bowls cold rice
  • 50 g char siu pork cut into small dice
  • 40 g prawn cut into small dice
  • 2 spring onions chop finely
  • 4 medium eggs beaten
  • 50 g iceberg lettuce julienne


  • 1.5 tsp salt
  • 1 tbsp soy sauce
  • 1 pinch white pepper powder


  1. Heat a wok with 2 tablespoons vegetable oil and quickly stir-fry the eggs until medium well done.
  2. Add char siu pork and prawn, stir-fry it with egg and mix it evenly.
  3. Add rice after prawn is cooked and turn the gas power to medium. Make sure the rice is loose and without any chunks.
  4. Add iceberg lettuce, spring onions and seasoning. Keep stir-frying it until iceberg lettuce soft.

Recipe Notes

Adjust the seasonings to suit your taste


By Liv

Illustrator by day, home chef at night. I worked as a professional chef for many years but now I draw for a living. I now cook just for the love of cooking. The recipes on this website are all influenced by things I have eaten in different locations around the world.

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  1. Courtney

    This looks delicious! Thanks for sharing 🙂

    • admin

      Hi Courtney,
      Thank you for the comment!!

  2. Chef Dennis

    my girls love fried rice!! I will have to try this recipe for them…thanks so much for sharing!!

    • admin

      Hello Dannis,
      You’re welcome.
      I hope you and your girls will enjoy my fried rice.

  3. Victor @ Random Cuisine

    I love the taste of Yangzhou fried rice, I usually order it when I go to restaurant. I have to admit that I never made one myself. I will try yours for sure.

    • admin

      Hi Victor,
      Thank you for the comment.
      I hope you will enjoy my version of Yangzhou fried rice!

  4. baobabs

    You have stunning photos. I grew up in a cantonese/peranakan household and my mother used to make fried rice with whatever leftovers and diced charsiu was always starring in our fried rice. Since living in Beijing, I haven’t had any yangzhou fried rice and I still can’t figure out the myth of this dish as it doesn’t exist in Yangzhou… perhaps it was a recipe of the migrants who settled outside of their hometown.

    do you also use rice that has been kept overnight? My grandmother used to insist on 隔夜饭. I personally found that it was of a better texture, harder and firmer.


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