A Classic Chinese-Style Fried Rice with Tender Chicken, Shrimp and Fluffy Scrambled Eggs
Chinese Yangzhou Fried Rice is a colourful, savoury rice dish that combines tender chicken, juicy shrimp, scrambled eggs and fresh vegetables. Garlic adds a fragrant base, while light soy sauce provides a balanced savoury flavour and sesame oil contributes a delicate aroma.
The chilled rice is stir-fried over high heat to keep the grains separate and give the dish its characteristic light texture. Sweet peas, diced carrots and spring onions add freshness and colour, while the eggs bring a soft, delicate richness. Each ingredient complements the others, creating a satisfying meal that is simple, flavourful and versatile.
Ingredients
750 g basmati rice (4 cups), cooked and chilled
300 g chicken, cut into small pieces
200 g shrimp, peeled and cleaned
3 eggs
1 cup peas
1 carrot, finely diced
3 spring onions, chopped
3 tbsp oil
3 garlic cloves, minced
2 tbsp light soy sauce
1 tsp sesame oil
½ tsp white pepper
Salt, to taste
Method
Cook and Chill the Rice: Cook the rice in advance and allow it to cool completely. Chilled rice is easier to stir-fry and helps the grains remain separate instead of becoming sticky.
Scramble the Eggs: Heat 1 tablespoon of oil in a wok or large frying pan. Beat the eggs, pour them into the pan and gently scramble until just cooked. Remove the eggs and set them aside.
Stir-Fry the Garlic and Protein: Add the remaining oil to the wok. Stir-fry the minced garlic briefly until fragrant, then add the chicken and cook until it is cooked through. Add the shrimp and stir-fry until they turn pink and are fully cooked.
Add the Vegetables: Stir in the diced carrot and peas. Cook for a few minutes, mixing regularly so the vegetables soften slightly while retaining their colour and texture.
Stir-Fry the Chilled Rice: Add the chilled rice to the wok and stir-fry over high heat. Break up any clumps and toss the rice thoroughly with the chicken, shrimp and vegetables.
Season the Rice: Add the light soy sauce, sesame oil, white pepper and salt to taste. Mix well so the seasoning coats the rice evenly without overpowering the other ingredients.
Combine and Finish: Return the scrambled eggs to the wok and add the chopped spring onions. Toss everything together until evenly combined and heated through, then remove from the heat and serve hot.
Serve
Serve Chinese Yangzhou Fried Rice with crispy spring rolls, sweet chilli sauce and stir-fried vegetables. These accompaniments add crunch, freshness and extra flavour, making the dish suitable for a complete lunch or dinner.