Uploaded December 2025 | Updated September 2026, 2 weeks ago
This is one of my favorite fried rice dishes: Yangzhou Fried Rice with a Cantonese twist.
It’s unique because it blends the classic Huaiyang cooking technique (which gives every grain a beautiful golden color) with the bold, flavorful ingredients of Cantonese cuisine, like Char Siu and shrimp.
The result is the best of both worlds: vibrant, aromatic, colorful, and surprisingly easy to make at home. You don’t need a restaurant kitchen to enjoy authentic wok aroma!
Want the full details?
👉 Click the link to my blog post for more info and to download the recipe:
tasteasianfood.com/yangzhou-fried-rice
👉 Link to my video on how to make Char siu: youtu.be/aIRjjdU8Mh8
#YangzhouFriedRice #CantoneseFriedRice #friedricerecipe
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Recipe:
Ingredients (Serves 2):
500g cooked jasmine rice, chilled
4 large eggs, separated into yolks and whites
100 g char siu, diced
100 g shrimp, peeled and diced
¼ cup green beans
¼ cup diced carrots
2 stalks scallions, cut into thin rings
1 tsp salt (adjust to taste)
2 tsp light soy sauce (optional; keep small to maintain light colour)
3 tbsp neutral oil
Instructions:
1. Prepare eggs: Separate yolks and whites. Lightly scramble yolks until just cooked; set aside. Cook the whites separately and break them into small pieces.
2. Cook protein & veggies: Stir-fry shrimp until opaque. Add Char Siu, carrots, and peas; cook 30 sec–1 min. Remove from the wok.
3. Prep rice: Use chilled rice. Break up clumps so grains are separated.
4. Fry rice: Stir-fry rice over medium heat 1 min. Add the yolk mixture and mix to coat the grains evenly.
5. Combine ingredients: Return cooked shrimp, Char Siu, carrots, peas, and scallions to the wok. Stir-fry on high heat until aromatic.
6. Season: Add a pinch of salt and 1–2 tsp light soy sauce.
7. Finish: Return egg whites and remaining scallions. Toss together over high heat for 20 sec. Serve immediately.
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The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
This is one of my favorite fried rice dishes: Yangzhou Fried Rice with a Cantonese twist.
It’s unique because it blends the classic Huaiyang cooking technique (which gives every grain a beautiful golden color) with the bold, flavorful ingredients of Cantonese cuisine, like Char Siu and shrimp.
The result is the best of both worlds: vibrant, aromatic, colorful, and surprisingly easy to make at home. You don’t need a restaurant kitchen to enjoy authentic wok aroma!
Want the full details?
👉 Click the link to my blog post for more info and to download the recipe:
tasteasianfood.com/yangzhou-fried-rice
👉 Link to my video on how to make Char siu: youtu.be/aIRjjdU8Mh8
#YangzhouFriedRice #CantoneseFriedRice #friedricerecipe
-----------------------------------------------------------------------------------
Recipe:
Ingredients (Serves 2):
500g cooked jasmine rice, chilled
4 large eggs, separated into yolks and whites
100 g char siu, diced
100 g shrimp, peeled and diced
¼ cup green beans
¼ cup diced carrots
2 stalks scallions, cut into thin rings
1 tsp salt (adjust to taste)
2 tsp light soy sauce (optional; keep small to maintain light colour)
3 tbsp neutral oil
Instructions:
1. Prepare eggs: Separate yolks and whites. Lightly scramble yolks until just cooked; set aside. Cook the whites separately and break them into small pieces.
2. Cook protein & veggies: Stir-fry shrimp until opaque. Add Char Siu, carrots, and peas; cook 30 sec–1 min. Remove from the wok.
3. Prep rice: Use chilled rice. Break up clumps so grains are separated.
4. Fry rice: Stir-fry rice over medium heat 1 min. Add the yolk mixture and mix to coat the grains evenly.
5. Combine ingredients: Return cooked shrimp, Char Siu, carrots, peas, and scallions to the wok. Stir-fry on high heat until aromatic.
6. Season: Add a pinch of salt and 1–2 tsp light soy sauce.
7. Finish: Return egg whites and remaining scallions. Toss together over high heat for 20 sec. Serve immediately.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
