Yangzhou Fried Rice (Yeung Chow) – Quick, Easy & Better Than Takeout

A Fried Rice Revelation

If you’ve ever ordered fried rice for a weeknight dinner, you’ll know the thrill of the first bite, but also the disappointment of soggy, oily grains and muted flavours. That is exactly why discovering Fuchsia Dunlop’s Yangzhou Fried Rice from Every Grain of Rice felt like a revelation. This isn’t a restaurant-style cookbook; it celebrates the daily rhythm of home cooking in China, showing how vegetables can taste luscious with minimal effort and how a little meat can go a very long way. Heston Blumenthal put it perfectly when he said, “Fuchsia has a rare ability to convey an encyclopaedic knowledge of Chinese cuisine in a compelling and totally delicious way.”

After years of trying fried rice recipes that never quite hit the mark, I can confidently say that this is the one I return to time and again. Fuchsia first created this recipe for a Chinese New Year magazine feature, and a friend later told her that it had been such a hit with her children that she made it almost every week. I’ve adapted it slightly along the way, and I probably make it once every fortnight, at least. It really is that good.

The Heart of Yangzhou Cuisine

Yangzhou, in eastern Jiangsu Province, is one of the ancient centres of Chinese gastronomy and the heartland of Huaiyang cuisine, yet few of its dishes are known in the West. Yangzhou fried rice, or Yeung Chow fried rice as you’ll see it on most menus, is one of the rare exceptions, appearing on almost every Cantonese restaurant menu overseas.

The traditional version is a fragrant mix of rice with diced meats, seafood, and vegetables, sometimes including luxurious ingredients like crab meat, fresh bamboo shoots, or even sea cucumber. It often has a gentle infusion of chicken stock, adding depth to an otherwise simple dish. This homemade version, however, is far better than takeout and still comes together quickly, with each grain perfectly separated, colourful, and bursting with flavour. It's easy too, needing only a few fundamental cooking skills.

The Secret to Perfect Fried Rice

One important note about the rice: texture is everything. You want it chewy and firm, not soft or clumped together. The secret is to use day-old rice, or at least rice cooked and chilled for several hours. Fluff it after cooking and leave it overnight in the fridge. Chilling allows the grains to lose moisture and gain the perfect dry, chewy bite that makes fried rice so satisfying.

This also plays perfectly into budget-friendly food. Cook once, eat twice. If you’re already making rice for a curry or stir fry, simply double the quantity. The next day you can whip up this speedy fried rice in less time than it takes for a takeaway to arrive — and at a fraction of the price.

Flexibility and Flavour

One of the best things about this recipe is its flexibility. You don’t need every traditional ingredient to make it sing. Sea cucumber is hard to come by in the UK, but a selection of leftovers – roast chicken, shrimp, bacon lardons or roast pork, roast peppers and other veggies – works perfectly. I always add more eggs than Fuchsia suggests, using at least one per person to give the dish extra richness. The magic lies in combining different colours, textures, and flavours, whether you’re following the recipe exactly or adapting to what you have on hand.

Yangzhou fried rice works beautifully as a main meal, a course as part of a special Chinese feast, or even as a side dish, and it is never complete without a drizzle of Sriracha.

Ingredients that Make it Shine - Small Tweaks, Big Rewards

Every fried rice recipe is a little different, and that’s the beauty of it. In Yangzhou, delicate shrimp and savoury BBQ pork often feature, sometimes with luxury additions like crab or sea cucumber. Here in the UK and Ireland, I lean on whatever is in my fridge — roast chicken from Sunday dinner, crispy bacon lardons, or a handful of fresh prawns. Bamboo shoots aren’t always easy to find, but a few diced peppers or spring onions bring the same crunch and colour.

Over the years, I’ve discovered small ways to tweak the recipe to make it my own. Sometimes I swap chicken for tofu or shrimp, or add peas and corn for sweetness and colour. Occasionally, I enhance the flavour with a dash of sesame oil or a splash of oyster sauce. You can cook the eggs directly into the rice or fry them separately for extra texture. Leftover fried rice can be frozen or stored in the fridge, then reheated in a pan to revive the grains. Spiciness can be adjusted with Sriracha, chilli oil, or fresh chilli depending on your taste and mood.

The magic lies not in strict authenticity, but in balance. A little protein, some fresh vegetables, a handful of rice, and suddenly leftovers transform into a meal that feels indulgent. Cheap, cheerful, and utterly delicious. The beauty of this dish is that it’s forgiving and endlessly adaptable, turning even the simplest ingredients into a vibrant, fragrant meal.

Why Homemade Wins Every Time

The takeaway version is satisfying, of course, but once you make Yangzhou fried rice at home it’s hard to go back. A homemade wokful is lighter, fresher, and far less greasy than the restaurant counterpart. You control the salt, the oil, the balance of protein to vegetables. You can pack it with colour, flavour, and sneak in an extra egg or two for richness. And the best part? It costs pennies compared to ordering out. A handful of rice, a couple of eggs, and whatever’s lurking in the fridge can be transformed into something truly special — proof that delicious food doesn’t have to break the bank. For a touch of indulgence, I like to crown my Yangzhou fried rice with a perfectly fried egg, much like the classic Nasi Goreng.

A Delicious Way to Reduce Waste

This recipe is a brilliant way to use up leftovers, and be budget savvy, while creating something truly delicious. Whether you’re cooking for yourself, for family, or for friends, this Yangzhou Fried Rice brings the essence of home-cooked Chinese food to your kitchen and proves that the very best fried rice isn’t ordered—it’s made.

Recipe Variations and Tips

Yangzhou fried rice is wonderfully forgiving, allowing you to adapt it based on what’s in your fridge or pantry. Proteins can be swapped or combined—chicken, shrimp, tofu, or leftover roast meats all work beautifully, each bringing its own texture and depth. Vegetables offer endless possibilities; peas and carrots add sweetness and colour, bell peppers give crunch, spring onions provide a fresh lift, and mushrooms or bamboo shoots add earthiness. Eggs can be whisked into the rice for a uniform richness, or fried separately for pockets of soft, golden curds.

Flavour boosters like sesame oil, oyster sauce, or a little chicken stock elevate the dish effortlessly. Leftovers of almost anything—from roasted vegetables to small bits of cooked meat—can transform this fried rice into a vibrant meal, while a touch of Sriracha, fresh chilli, or chilli oil adds heat if desired. Cooking on high heat and stirring gently ensures each grain fries evenly, absorbing the aromas and flavours of the other ingredients. With these tweaks, Yangzhou fried rice becomes both comforting and spectacular, suitable for weeknight dinners or a special gathering.

Serving Suggestions and Pairings

Yangzhou fried rice is wonderfully versatile. It can hold centre stage as a main meal or complement a multi-course Chinese feast. On a celebratory table, I like pairing it with simple stir-fried greens, a fragrant soup, or a few dim sum dishes, letting the rice’s bright colours and textures shine. Even on a weeknight, it pairs beautifully with quick sides like pickled vegetables, crisp cucumber salad, or a light broth. A drizzle of Sriracha or a touch of chilli oil on the side allows everyone to adjust the heat to taste. Sprinkling toasted sesame seeds or finely chopped spring onions adds aroma, colour, and a little crunch, making the dish feel instantly more elevated. Leftovers, extra vegetables, or proteins can be transformed into a fresh, flavour-packed meal, proving that this fried rice is both practical and spectacular.

Frequently Asked Questions About Yangzhou Fried Rice

Why is homemade better than takeaway?

Homemade Yangzhou fried rice is fresher, less oily, and completely customisable. You decide how much protein, how many vegetables, how rich with egg you want it to be. And unlike takeaway, it won’t leave you with a greasy aftertaste — just a clean, satisfying bowl of comfort food.

Can I use freshly cooked rice? 

While it’s tempting to cook rice and stir-fry it immediately, freshly cooked rice is usually too soft and sticky for the perfect texture. Chilling it overnight allows it to dry out slightly, resulting in fluffy, separate grains that fry beautifully.

Can I make this vegetarian or vegan? 

Absolutely. Swap meats and seafood for tofu, mushrooms, or hearty vegetables, and replace chicken stock with vegetable stock or soy sauce. Even without eggs, the dish is still colourful, fragrant, and satisfying.

What meats work best in Yangzhou fried rice?

Traditionally, BBQ pork and shrimp are used, sometimes with luxury ingredients like crab. At home, you can happily use leftover roast chicken, ham, bacon, prawns, or even a mix of whatever you have on hand. That’s part of the charm — it’s a recipe that bends to fit your fridge.

Is this recipe budget friendly?

Absolutely. At its core, Yangzhou fried rice is a leftovers dish — designed to stretch a small amount of meat or seafood across a hearty, satisfying meal. With rice and eggs as the backbone, it’s one of the cheapest ways to feed a family while still feeling indulgent.

Can I freeze leftover fried rice? 

Yes, once cooled completely, transfer to an airtight container and freeze for up to two months. Reheat in a pan to revive the grains’ texture, rather than using a microwave.

How can I adjust the spiciness? 

The dish is delicious on its own, but adding Sriracha, chilli oil, or fresh chopped chillies gives it a gentle kick. Serve on the side for milder preferences.

Can I prep this ahead of time? 

Yes, rice can be cooked and chilled in advance, vegetables and proteins chopped ahead, and eggs whisked and ready. Assemble and stir-fry quickly for a fresh, vibrant meal in under 20 minutes. 

How long does it keep?

It’s best eaten fresh, but leftovers will keep in the fridge for a day. Reheat thoroughly in a hot wok or pan before serving.

Yangzhou Fried Rice (Yeung Chow Fried Rice)

Prep: 15 mins | Cook: 10 mins | Servings: 4

A colourful, fragrant mixture of rice, diced meats, seafood and vegetables. This homemade version is lighter, fresher, and budget-friendly — the perfect way to use up leftovers while still eating like royalty.

Ingredients:
500g cooked jasmine rice, chilled overnight
150g cooked prawns
100g roast pork or chicken, diced
50g cooked ham or bacon lardons
1 small red pepper, diced
2–3 spring onions, finely sliced
3–4 large eggs, lightly beaten
2 tbsp vegetable oil
1 tbsp light soy sauce
1 tbsp Shaoxing wine (optional)
50ml chicken stock
Salt and white pepper, to taste

Instructions:
Heat a wok until very hot and add the oil. Pour in the beaten eggs, stir gently until just set, then remove and set aside.
Add the diced meats and prawns to the wok and stir-fry for a minute until fragrant. Toss in the vegetables and stir through.
Add the chilled rice, breaking up any clumps with a spatula. Keep tossing until everything is well combined and heated through.
Stir in the soy sauce, Shaoxing wine (if using), and chicken stock. Season with salt and white pepper.
Return the scrambled eggs to the wok, sprinkle over the spring onions, and give everything a final toss before serving hot.

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