Yangzhou fried rice from Jiangsu Province is the most famous variety of fried rice in China. Known for the fine knifework in cutting the ingredients, it has been the model for “special fried rice” dishes found on Chinese restaurant menus in the West. Destination Flavour China 






Skill level

Average: 3.5 (26 votes)

The ingredients added can vary greatly but the key is the careful preparation of ingredients. You can use rice cooked in chicken stock if you want an even more flavourful result.


  • 3 dried shiitake mushrooms, soaked in 500 ml (2 cups) hot water for 20 minutes
  • 125 ml (½ cup) canola oil
  • 4 spring onions, cut into ½ cm-thick slices, white and green parts separated
  • 1 small carrot, cut into ½ cm-thick slices
  • 2 tbsp finely chopped fresh bamboo shoots
  • 40 g (¼ cup) green peas
  • 50 g (¼ cup) finely chopped cooked chicken thigh
  • 2 tbsp finely chopped cooked chicken gizzard
  • ¼ cup small raw prawns, peeled
  • 3 eggs, lightly beaten
  • 925 g (5 cups) day-old cooked Jasmine rice, preferably cooked in chicken stock
  • 1 tsp salt
  • 2 tbsp deep-fried dried scallop, to serve (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time: 20 mins.

Serves 6-8 as part of a shared meal. 

1. Remove the stems of the soaked mushrooms and cut the caps into ½ cm pieces.

2. Heat a wok over high heat and add about half the oil. Fry the white part of the spring onion for about 30 seconds, then add the carrot, bamboo shoot and peas and fry for another minute.

3. Add the chicken thigh, gizzards and prawns and toss until the vegetables are softened and the prawns are just barely cooked. Remove from the wok and set aside.

4. Return the wok to the heat and add the remaining oil. Add the egg and stir vigorously to break it apart. When the egg is nearly set, add the rice and toss well to coat with the pieces of egg. Separate the clumps of rice by pressing them against the side of the wok with the back of your spatula. You can add a little more oil if necessary.

5. Add the reserved fried ingredients and the spring onion greens and toss to combine. Season well with salt, then transfer to a serving plate.

6. Scatter with deep-fried dried scallop threads and serve immediately.

Photography by Adam Liaw.

Destination Flavour China with Adam Liaw airs 7.30pm, Wednesday on SBS and then on SBS On Demand. Visit the program page for recipes, videos and more.