Yangzhou Fried Rice with Pork
Fluffy jasmine rice tossed with tender diced pork, shrimp, eggs, and vegetables in a light soy-vinegar glaze. A classic takeout favorite with crispy edges and fresh aromatics.
- Total time
- 35 min
- Servings
- 4
- Calories
- 485
- Protein
- 26g
Ingredients
- ½ lb pork shoulder, boneless
- 3 cups jasmine rice, cooked and chilled
- ¼ lb shrimp, peeled and deveined
- 2 large eggs
- 4 stalks scallions
- 1 cup peas and diced carrot, frozen
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 3 tbsp neutral oil
Instructions
- 1
Cut pork into 1/4-inch dice. Slice scallions, separating whites from green tops.
- 2
Break eggs into a bowl and whisk lightly. Stir soy sauce and vinegar together.
- 3
Heat 1 tbsp oil in a wok or 14-inch skillet over high heat until it shimmers.
- 4
Add pork and stir-fry until no pink remains and edges brown slightly, ~4 minutes.
- 5
Push pork to the side. Pour eggs into empty space; scramble until just set, ~2 minutes.
- 6
Add shrimp and frozen vegetables; stir-fry until shrimp turn pink, ~3 minutes.
- 7
Add remaining 2 tbsp oil and crumbled rice. Stir-fry, breaking up clumps, 3 minutes.
- 8
Pour soy-vinegar mixture over rice. Add scallion whites and toss until coated, ~1 minute.
- 9
Taste and adjust seasoning with soy or vinegar. Top with scallion greens and serve hot.
Tools you’ll need
- 14-inch wok or large skillet
- sharp chef's knife
- cutting board
- small bowl
- whisk
- wooden spoon or spatula
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