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 my favourites, with a yummy combination of Chinese sticky roast pork (Char Siew) and Chinese Sausages (Lup Cheong).

Course Main Course
Cuisine Chinese
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 6
Author Bee Leng


  • 3 cups White Rice
  • 2 3/4 cups Water
  • 2 pieces Chinese sausage 'Lup Cheong'
  • 300 gm Prawns
  • 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

Marinade for prawns:

  • 1/2 tsp Sugar
  • 2 tbsp Egg white
  • 1/2 tsp Sesame oil
  • A pinch Salt


PREPARATION FOR YANG ZHOU FRIED RICE (20 mins + 30 min to cook rice the day before)

  1. 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.

  2. Soak the Chinese sausage in hot water for 10 mins . Remove the skin from the sausage and cut into small cubes.
  3. 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.
  4. Wash and cut prawns into small pieces. If using very small prawns, there is no need to cut it.
  5. Place the  prawns in a bowl and marinate with the marinade ingredients (sugar, salt, sesame oil and egg white) and set aside.
  6. Cut the char siew into small cubes.
  7. Beat the eggs in a bowl and add a pinch of salt.
  8. Wash the spring onion and cut into small pieces.
  9. Peel the yellow onion  and cut into small cubes.
  10. Wash the lettuce without cutting it. Spin dry and chill in the fridge for later use.
  11. Loosen the day-old rice using a chopstick.


  1. Add 3 TBsp of oil in a wok over medium high heat.
  2. Add in the chopped garlic and stir fry until fragrant but not brown.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add 1 TBsp of oil in the wok and add in the Chinese sausage. Fry till it's aromatic and glossy but not burnt.
  8. 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.
  9. Add in the prawns, mixing them together with the sausage and onion. Fry until the prawns are 3/4 cooked.
  10. Pour back the rice and mix well.
  11. Add the remainder of the egg mixture to the rice, tossing it constantly from bottom up.
  12. Add in the light soya sauce and sesame oil and mix well.
  13. Add in the char siew and mix well.
  14. Lastly add the spring onions and fry for about 20 seconds.
  15. Transfer the rice on a plate and garnish with lettuce and spring onion.

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