Yangzhou Fried Rice
Fluffy day-old rice stir-fried with diced pork, scrambled eggs, and a mix of vegetables, finished with a splash of soy and sesame oil. A weeknight version of the Chinese takeout classic that comes together in one pan.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Beat eggs in a small bowl with a pinch of salt and pepper.
Step 2
Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat until shimmering.
Step 3
Add pork, breaking into small pieces with a spoon, and cook until no pink remains, about 4–5 minutes.
Step 4
Push pork to the side. Pour beaten eggs into the empty space and scramble until just set, about 1 minute.
Step 5
Add remaining 1 tbsp oil, then the chilled rice, breaking up any clumps with a spatula. Stir-fry until rice is heated through and grains separate, 3–4 minutes.
Step 6
Toss in peas, carrots, and scallion whites. Stir until vegetables warm, about 1 minute.
Step 7
Drizzle soy sauce and sesame oil over everything and toss to coat evenly.
Step 8
Top with scallion greens and serve hot from the skillet.
Tools you’ll need
- large skillet or 14-inch wok
- small bowl
- spatula or wooden spoon
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