Yangzhou fried rice is one of those Chinese dishes that easily wins over international travelers. Its appeal is undeniable, and it’s likely named after the city of Yangzhou, where it originated.
The origins of Yangzhou fried rice are still debated
The origins of Yangzhou fried rice are still a bit of a mystery. What began as a simple, homemade meal in China -usually made from leftover rice and whatever was on hand – has become a widely loved dish. Yet, where exactly it started is still up for debate. Some believe it was first created by Yangzhou chefs working in Hong Kong, while others trace its roots all the way back to the Sui Dynasty, where an emperor is said to have shared his favorite egg fried rice during a visit to Yangzhou.
Another theory suggests that the dish actually came from the common people. Some historians think it might have even been eaten as far back as the Spring and Autumn period, with boatmen along the Yangzhou canal regularly enjoying it. At that time, resources were scarce, so families would often fry leftover rice with eggs and green onions to make their food last longer. This modest creation eventually evolved into what we now call “egg fried rice.”
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By the time of the Ming Dynasty, chefs in Yangzhou had started adding extra seasonings to enhance the dish’s flavor, evolving it into what we now know as Yangzhou fried rice.
It wasn’t until 1754, during the Qing Dynasty, that chef Yi Bingshou took the dish to the next level, making it even more flavorful and appealing by incorporating a wider variety of ingredients. From that point on, Yangzhou fried rice became popular throughout China and other parts of Asia.
A Nutritious and Easy-to-Make Dish
Yangzhou fried rice is often chosen as an appetizer for parties and meals. With easily accessible ingredients, quick preparation, and delicious flavors, it’s beloved by many. Common ingredients used in this fried rice dish include meat, various types of sausage, char siu, Chinese sausage, chicken eggs, shrimp, green peas, carrots, garlic, green onions, a range of seasonings, and of course, white rice, which is the essential main ingredient.
Making Yangzhou fried rice is not difficult at all. The first and very important step before cooking is to prepare the ingredients. Carrots should be peeled, washed, and diced. Additionally, the eggs will coat the rice grains evenly, giving them a beautiful golden color when fried, rather than having the rice and eggs separate, as is common in other methods. Next, blanch the green peas and carrots in boiling water for about a minute. This softens them so they cook quickly when you stir-fry. Also, give the Chinese sausage a quick boil before dicing it.
Now, crack 2 eggs into a bowl, add a spoonful of seasoning, and whisk until well mixed. Heat a pan to fry the eggs until they’re cooked, then slice them into thin strips. In the same pan you used for the eggs, add a little cooking oil; once the oil is hot, toss in some minced garlic and onion, sautéing until they become fragrant. Next, add the diced Chinese sausage and stir-fry until it’s slightly browned. After that, mix in the other ingredients well. Once the vegetables are tender, add the cold rice and sliced eggs, stirring everything together. Adjust the seasoning to your taste, and keep stirring to ensure everything is well combined.
Tip: When frying the rice, keep the heat a bit high and stir continuously until the rice gets a little crispy; this enhances both the flavor and aroma. Once the rice has crisped up, add the previously prepared ingredients. Don’t forget to add salt and soy sauce according to your preference. Stir for another 3–5 minutes before turning off the heat; this will bring out a lovely aroma in your fried rice. Finally, once your Yangzhou fried rice is ready, serve it on a plate, garnish with chopped green onions and cilantro, and enjoy! You can also serve it with a side of soy sauce mixed with chili or a thick chili sauce for extra flavor.
To get that authentic Yangzhou fried rice, there are a few things to keep in mind. First, make sure your rice is cooked and cooled, ideally slightly dry, so it fries up fluffy and flavorful. Leftover rice from the day before works great for this! Use long-grain rice for a firmer texture – sticky rice isn’t ideal for frying. For shrimp, go for larger ones for more meatiness. If you don’t have roast pork, you can easily substitute it with Chinese sausage, sausages, or ham. Adding corn will give the final dish a sweet, crunchy texture.
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A distinctive feature of Yangzhou fried rice is its use of a variety of colorful ingredients. Therefore, even before considering the flavor, the dish’s appearance is incredibly appealing. The colors of the ingredients used not only enhance the flavor and presentation but also reflect a clear relationship between the yin and yang elements in traditional Chinese philosophy.
Chinese culture places great importance on these philosophical concepts, so the preparation of each dish often incorporates ideas of balance between yin and yang. As a result, Yangzhou fried rice not only delights the palate but also helps balance the body’s energies. More specifically, Yangzhou fried rice is both delicious and beneficial to health.
With its combination of rice, vegetables, shrimp, eggs, and Chinese sausage, a serving of Yangzhou fried rice provides sufficient nutrition for a meal, offering proteins, fats, and vitamins without the need for additional dishes. Thus, Yangzhou fried rice is not only a tasty and nutritious dish but also incredibly convenient to enjoy. A scoop of Yangzhou fried rice, with its attractive colors from the vegetables, offers a delightful blend of flavors from the seasonings, the rich taste of the vegetables, and the creamy goodness of the eggs, leaving a lasting impression.
Yangzhou fried rice has become a traditional Chinese dish that has transcended its borders, becoming a symbol of various regions within China. Today, Yangzhou fried rice is a globally recognized fried rice dish, so popular that you can find it in almost every Chinese restaurant. It’s one of the most beloved fried rice dishes worldwide—delicious, affordable, and easy for anyone to make.
