Yangzhou Fried Rice

Yangzhou Fried Rice is a classic Chinese stir-fried rice dish originating from the city of Yangzhou in Jiangsu province. It is celebrated for its colorful medley of ingredients, typically including diced char siu (BBQ pork), shrimp, scrambled egg, peas, carrots, and scallions, all tossed with day-old rice and savory seasonings. The dish is renowned for its balanced texture and the skillful 'wok hei' (breath of the wok) that imparts a distinctive smoky aroma.

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🍽️ Nutrition at a glance

As a complete one-dish meal, Yangzhou Fried Rice is rich in carbohydrates from the rice, with moderate protein from the eggs, pork, and shrimp, and a notable amount of fat from the cooking oil and fatty meats. A standard restaurant serving (about 2 cups) generally provides a calorie ballpark of 500-700 kcal, along with key nutrients like B vitamins, iron, and selenium from the varied ingredients.

Nutrition breakdown

Calories	350 kcal
Protein	12 g
Carbs	45 g
Fat	14 g
Fiber	2 g
Sugar	3 g
Sodium	850 mg
Potassium	250 mg
Iron	2.5 mg
Vitamin A	120 mcg RAE
Vitamin C	8 mg
Calcium	45 mg
Phosphorus	150 mg
Niacin (B3)	3.5 mg
Selenium	18 mcg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Yangzhou Fried Rice is considered a benchmark for a chef's skill in Chinese cuisine, as it requires precise heat control and rapid stir-frying to achieve the perfect texture without making the rice greasy. Nutritionally, its use of pre-cooked, cooled rice is not just traditional but also functional, as it results in a lower glycemic index compared to freshly cooked rice, potentially leading to a slower release of energy.