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Yangzhou Style Fried Rice

Holly Ford
No ratings yet
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins


  • 4 cloves of garlic thinly sliced
  • 3.5 oz 100g peeled shrimp, diced
  • 3 oz 85g pork loin, sliced into thin matchsticks
  • 3 oz 100g shiitake mushrooms, stems removed and chopped small
  • 2-3 green onion finely chopped
  • 3 eggs beaten
  • 1 tablespoon rice wine
  • 1 tablespoon oyster sauce or XO sauce
  • 2 cups chilled rice about 3 days old, loosen without any big lump
  • 2-3 tablespoon peanut oil or canola oil
  • salt and pepper to taste


  • Season each pork and shrimp with salt & pepper, set aside.
  • Combine eggs and rice wine, beat well in a mixing bowl. Set aside. Make sure all the ingredients are ready to go.
  • Bring a wok or deep stir-fry skillet to medium flame. Add oil and garlic slices to infuse together. Brown the garlic until golden brown and crisp. Strain the garlic from the oil and reserve for topping. You will smell the garlicky aroma from the oil.
  • Raise the heat to high. Add pork and stir fry until no longer in pink, about 1 minute.
  • Add mushroom and green onion, season with some salt & pepper and stir fry for 30 seconds. Add the shrimp, and stir fry for another 30 seconds. Add more oil if neccesary.
  • Add the beaten eggs, stir for 5 seconds and add the rice while the eggs are still wet.
  • Add the oyster sauce and stir fry the rice mixture breaking lumps, if there is any, until everything is well incorporated. Taste to see if you need more salt & pepper. Adjust seasoning according to your taste.
  • Place the fried rice in a serving bowl and sprinkle with the reserved fried garlic slices. Serve immediately.


Serving: 3g
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