How to Cook Yangzhou Fried Rice

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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 of the Sui Dynasty, (581 - 618) Yang Su, 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.


250g cooked rice (or leftovers), 2 eggs, 50g sausage, 50g corn kernels, 50g peas, 10g dried and shelled shrimp, and 4 dried thin mushrooms

Seasonings: 1 soupspoon salad oil, 4g salt, 10g ginger and 3 chives

Note: The amount of the seasonings listed above can be adjusted according to personal taste.


  • Clean the ingredients.
  • Boil the peas until soft. Remove them to cool water, then drain.
  • Soak the dried and shelled shrimp and dried thin mushrooms in warm water for about 30 minutes. Cut into 1/2cm cubes.
  • Cut the sausage into 1/2cm cubes.
  • Mince the ginger and chives.
  • Crack the eggs into a bowl. Whisk the eggs to mix up the yolk and the egg white completely with a wire whisk or chopsticks.

Cooking Instructions:

  • Add some cooking oil to the rice and mix with the oil evenly. Heat some cooking oil in a wok and turn down the heat. Add the beaten eggs. After the eggs set, break them into small pieces. Mix the egg pieces with the rice.
  • Add some cooking oil to the wok and fry the chives until fragrant. Add the sausage and mushroom and stir-fry briefly. Add some water and cook until dry. Add the peas and corn kernels and stir-fry briefly again. Add the rice and egg pieces and stir-fry evenly. Add some salt and stir-fry until the rice is loose.
  • The Yangzhou fried rice is finished.
Yangzhou Fried Rice
Hi, I'm Ruru Zhou
I updated this article on August 8, 2012
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