Yangzhou fried rice is also called Yangzhou fried rice with egg. It is a popular Yangzhou specialty with a long history. It's said that it originates from a powerful minister, Yang Su, from the Sui Dynasty (581–618) and his favored dish, Sui Jin Fan (fried rice with egg).
It is dazzling with many colorful ingredients. It is also a good choice to make with leftover rice.
Main ingredients: 250g cooked rice (or leftover rice), 2 eggs, 2 carrots, 4 mushrooms, 50g corn kernels, 1 cucumber, 1 red bell pepper, 50g sausage
Seasonings: 1 soupspoon salad oil, 4g salt
(The amount of the seasonings can be adjusted according to personal taste.)
1. Crack the eggs into a bowl and whisk them until thoroughly mixed using a wire whisk or chopsticks.
2. Cut the sausage into ½ cm cubes. Finely chop the mushrooms, carrots, red bell pepper, and cucumber.
1. Heat some cooking oil in a wok. Add the beaten eggs and fry them on a medium heat. After the eggs have set, break them up into small pieces. Remove the egg mixture from the wok and place it onto a plate.
2. Add some cooking oil to the wok. Add the mushrooms, corn kernels, carrots, cucumber, red bell pepper, and sausage, and stir-fry them briefly.
3. Add the fried egg mixture to the rest of the ingredients in the wok along with the cooked rice, and stir-fry evenly. Add some salt and continue to stir-fry until the ingredients are thoroughly mixed.
4. Serve the Yangzhou fried rice on a dish for sharing or into a bowl for one person.
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