Yangzhou Shrimp Egg Fried Rice
A Chinese classic that brings together shrimp, eggs, and perfectly separated grains of rice. Lightly seasoned and full of flavor, it makes a simple yet satisfying meal for any day of the week.
Servings: 4
Ingredients:
For the Fried Rice
- 3 cups cooked jasmine rice, refrigerated until chilled
- 1 lb. shrimp, peeled and deveined
- 3 eggs
- ½ cup carrots, finely diced
- ½ cup green peas
- 3 scallions, white parts only, thinly sliced
- 3 garlic cloves, minced
- 3 tbsp avocado oil
For the Seasoning
- 1 tbsp regular soy sauce
- Salt and freshly ground black pepper, to taste
- ¼ tsp white pepper
Method:
Start CookingPrepare the rice
- Cook the jasmine rice according to package instructions. Once cooled, refrigerate for at least 1 hour or up to overnight, until thoroughly chilled. Gently break up any clumps before stir-frying.
Prepare the shrimp and eggs
- Pat the shrimp dry with paper towels. Season lightly with salt and freshly ground black pepper.
- Beat the eggs in a small bowl with a pinch of salt and black pepper.
Cook the shrimp
- Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 4–6 minutes total, turning halfway through, until pink, opaque, and fully cooked. Cook in batches if necessary. Transfer to a plate, leaving any excess liquid behind.
Scramble the eggs
- Heat 1 tablespoon avocado oil in the same skillet over medium heat. Add the beaten eggs and gently scramble for 2–3 minutes, stirring occasionally, until fully set but still tender. Transfer to a plate.
Stir-fry the vegetables
- Heat the remaining 1 tablespoon avocado oil in the wok over medium-high heat. Add the carrots and stir-fry for 3–4 minutes, until beginning to soften. Add the peas and cook for another 2–3 minutes, until heated through and tender. Add the minced garlic and white parts of the scallions last, stirring for 30–45 seconds, until fragrant.
Stir-fry the rice
- Add the chilled jasmine rice to the wok. Stir-fry for 3–5 minutes, tossing frequently and breaking apart any remaining clumps, until heated through and the grains are well separated.
Season the rice
- Drizzle the soy sauce over the rice and sprinkle with white pepper. Toss until evenly combined. Taste and adjust with salt and freshly ground black pepper as needed.
Combine everything
- Return the cooked shrimp and scrambled eggs to the wok. Gently toss for 1–2 minutes, until everything is evenly combined and heated through.
Serve
- Transfer the Yangzhou Shrimp Egg Fried Rice to serving bowls or plates and serve immediately. Bon appétit!
Notes:
From the kitchen
- Use chilled rice. Refrigerate cooked jasmine rice for at least 1 hour, preferably overnight, before stir-frying. The rice should be thoroughly chilled and the grains gently loosened.
- Dry the shrimp. Pat the shrimp with paper towels before cooking to reduce excess moisture and encourage light browning.
- Avoid overcrowding the skillet. Cook the shrimp in batches if necessary so they sauté rather than steam.
- Keep the eggs tender. Scramble the eggs separately and remove them from the heat as soon as they’re set. They’ll warm through again when added to the rice.
- Cook the vegetables in stages. Give the carrots time to soften, then add the peas. Stir in the garlic and scallion whites near the end to prevent burning.
- Use a hot wok. Stir-fry the rice over medium-high heat, tossing frequently to help separate the grains.
- Season gradually. Soy sauce adds both saltiness and moisture, so start with the suggested amount and adjust only after tasting.
- Change the protein. Substitute diced chicken for the shrimp, or combine different proteins for a heartier variation.
- Add more vegetables. Finely diced corn, mushrooms, or extra peas and carrots can add color and texture.
- Adjust the garlic. Use a little more or less depending on how pronounced you prefer the garlic flavor.
- Make it spicy. Add a small amount of chili oil or serve chili garlic sauce on the side without changing the mild flavor of the original dish.
- Try another rice. Long-grain white rice also works well, provided it’s fully cooked and chilled before stir-frying.
- Keep it vegetarian. Omit the shrimp and add extra vegetables or tofu, using a vegetarian alternative to any nonvegetarian seasonings.
- Serve Yangzhou Shrimp Egg Fried Rice hot, straight from the wok, as a complete meal or alongside other Chinese-inspired dishes.
- For a little freshness and contrast, pair it with garlic stir-fried bok choy, sautéed greens, or a simple cucumber salad. Chili oil or chili garlic sauce can be offered separately for anyone who enjoys extra heat.
- The combination of shrimp, eggs, rice, and vegetables makes this a satisfying dish without requiring an elaborate side.
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Nutrition:
Calories: 421 kcal | Carbohydrates: 40 g | Protein: 32 g | Fat: 15 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 9 g | Trans Fat: 0.02 g | Cholesterol: 305 mg | Sodium: 448 mg | Potassium: 525 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 3080 IU | Vitamin C: 11 mg | Calcium: 125 mg | Iron: 2 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Yangzhou Shrimp Egg Fried Rice: A Chinese Classic
WHY WE LOVE IT
Yangzhou fried rice is a simple, satisfying meal with shrimp, eggs, rice, and vegetables. The garlic, scallions, soy sauce, and white pepper add flavor without making the dish too heavy or complicated. It’s easy to prepare, uses everyday ingredients, and works well for lunch or dinner.
A LITTLE STORY
Yangzhou fried rice is a classic Chinese dish known for its colorful combination of rice, eggs, vegetables, and finely prepared proteins. Named after Yangzhou, a city in China’s Jiangsu province, the dish has become popular in Chinese restaurants around the world.Traditional versions vary, often including pork or other proteins alongside shrimp and eggs.
Our version focuses on shrimp, eggs, carrots, peas, and scallions, keeping the flavors light and savory.
DID YOU KNOW?
One of the secrets to good fried rice is the texture of the rice itself. Chilled, previously cooked rice is easier to separate during stir-frying, helping create distinct grains rather than a sticky mixture.
A hot wok and a light hand with the seasonings also help preserve the individual flavors and textures of the ingredients.
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