Name: Yangzhou Fried Rice Recipe {Authentic Easy Yummy}
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 lb of cooked rice, about 2 bowls or 454 g; 0.5 lb of cooked salted pork, preferably homemade, see notes; 3 large eggs; 1 cup frozen peas, organic; 1 cup frozen yellow corn kernels, organic; 3 tbsp avocado oil; 1 tsp Himalayan pink salt; 2 stems of celery; 0.5 large red bell pepper, see notes; 4-6 stems of green onions

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Yangzhou Fried Rice is a traditional Huai Yang style food. It features an eye-catching display of splendid colors. Golden {rice and scrambled eggs}, Yellow {corn kernels}, Green {celery, peas and green onions}, and Red {bell pepper} or Orange {carrots}. All stir-fried together with smoky-pink salted pork small pieces into this satisfying, naturally delicious, and healthy one-pan meal.

It worth mentioning that, unlike the Cantonese version of fried rice, Yangzhou style does not use soy sauce at all. It boasts to showcase the original beautiful color of food, a reflection of genuine Huai Yang Cusine’s spirit.

Of course, you can always omit the salted pork part and make a yummy vegetarian style rice meal.

Fried Rice {Yangzhou Style, Easy Tasty Healthy}

Fried Rice Ingredients Required:

Left over rice (cooked) is perfect to make this delicious fried rice. Let’s be honest, freshly made rice tastes so much better than the rice stored in the fridge over-night. So what to do with the leftover rice? Now you have the answer.

You will also need avocado oil, eggs, green onions, celery, red bell pepper {or carrots}, frozen peas and corn kernels.

Homemade salted pork is an excellent choice for the additional flavor, color, and protein. Chinese-style sausage is a popular choice too.

How to make Yangzhou Style Fried Rice easy, yummy and healthy from scratch?

The First is to blanch corn kernels and peas

Fill a 3 Qt. saucepan with about 80% water and bring it to a boil. Add the frozen corn kernels and peas into the boiling water, stir to separate and mix well with the boiling water, cover the lid and bring it to a boil again.

Turn off the heat, remove the corn and peas from the saucepan using a spider skimmer and set them aside.

The Second is to prep ingredients

Wash and rinse red bell pepper, green onions and celery well. Trim the end of the red bell pepper, remove the seeds, and then cut into small cubes. For celery, cut along the length into thinner stripes first and then across into small cubes.

Chop green onions into small pieces and cut cooked salted pork into small cubes.

The Third is to mix cooked rice with egg liquid

This is the secret behind the golden looking rice, an iconic look of Yangzhou Style Fried Rice. It also helps to separate rice grains.

I use 3 eggs total for 2 bowls of cooked rice. Use 2 eggs for this purpose, and 1 egg for soft scrambled egg to be added into the Stir Fried Rice.

The Fourth is to make a soft scrambled egg

Turn the heat to medium-high and heat a hard-anodized fry pan for 2 minutes. Add some oil from the total 3 TBSP required for this recipe and then add the egg liquid. Fold and mix using a slotted turner. Turn off the heat and remove the soft scrambled egg from the pan. Set it aside.

The last is to stir-fry everything together into a Yummy and Healthy One-Pan Meal

Add the remaining oil into the frypan, and then the rice and mix and fold for about 1 minute. After that, add everything into the pan, including the salt, and continue to mix and fold for about 5 minutes.

All done! Enjoy a super delicious and healthy One-Pan Meal!

Yangzhou Fried Rice Recipe {Authentic Easy Yummy}

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Ingredients

1 lb of cooked rice, about 2 bowls or 454 g
0.5 lb of cooked salted pork, preferably homemade, see notes
3 large eggs
1 cup frozen peas, organic
1 cup frozen yellow corn kernels, organic
3 tbsp avocado oil
1 tsp Himalayan pink salt
2 stems of celery
0.5 large red bell pepper, see notes
4-6 stems of green onions

Instructions

Gather all ingredients. Place 3 tbsp avocado oil and 1 tsp Himalayan pink salt in a small dish respectively.
Fill a 3 Qt. saucepan with about 80% water, turn the heat to medium-high and bring it to a boil, about 7 minutes.
Add the frozen corn kernels and peas into the boiling water, stir to separate, and mix well with the boiling water. Cover the lid and bring it to a boil again, about 2 minutes.
Turn off the heat, remove the peas and corns from the saucepan using a spider skimmer, and set them aside.
Wash and rinse red bell pepper, green onions, and celery well. Trim the end of red bell pepper, remove the inner seeds, and then cut into small cubes. For celery, cut along the length first into thinner stripes and then across into small cubes. Chop green onions into small pieces and cut cooked salted pork into small cubes.
Place the cooked rice into a mixing bowl, press to remove any big lumps using a bamboo spatula. Crack 2 eggs and beat well using a mini whisk in a bowl. Add the egg liquid into the mixing bowl. flip and mix well using a pair of bamboo utensils.
Turn the heat to medium-high and heat a hard-anodized fry pan for 2 minutes. Crack the remaining 1 egg into the same bowl we used for egg liquid before. Add a pinch of salt into the egg, whisk well to blend.
Add some oil from the total 3 tbsp we set aside in step #1 and then add the egg liquid. Fold and mix using a slotted turner untiluntil egg liquid barely solidifies. Immediately turn off the heat and remove the soft scrambled egg from the pan. Set it aside.
Add the remaining oil into the frypan, and then the rice and mix and fold for about 1 minute. After that, add everything else into the pan, including the salt, and continue to mix and fold for about 5 minutes.
All done! Enjoy a super delicious and healthy One-Pan Meal!

Notes

Read her on how to make homemade yummy & tasty salted pork easy and healthy.
If you do not have salted pork, you can use Chinese-style sausage instead.
If you wish, feel free to swap out red bell pepper with carrots. When you do, remember to blanch small carrot cube pieces together with frozen peas and corns during the blanching process.