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
- 2.5 cups cooked rice (day-old, chilled)
- 6 oz pork, diced small (shoulder or ground)
- 2 whole eggs
- ½ cup frozen peas and carrots
- 2 stalks scallions, chopped (white and green parts)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp neutral oil (for cooking)
Instructions
- 1
Beat eggs in a small bowl with a pinch of salt and pepper.
- 2
Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat until shimmering.
- 3
Add pork, breaking into small pieces with a spoon, and cook until no pink remains, about 4–5 minutes.
- 4
Push pork to the side. Pour beaten eggs into the empty space and scramble until just set, about 1 minute.
- 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.
- 6
Toss in peas, carrots, and scallion whites. Stir until vegetables warm, about 1 minute.
- 7
Drizzle soy sauce and sesame oil over everything and toss to coat evenly.
- 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
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
