Yangzhou fried rice (Yang zhou chao fan) from Every Grain of Rice: Simple Chinese Home Cooking (page 258) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute salami for ham, and soy beans for peas.

  • stephen_kna028 on January 25, 2026

    The process of stir frying the ingredients, then adding stock and then separately cooking egg then rice then adding back the stock works very well.

  • Rachaelsb on October 30, 2022

    I thought this was perfect, delicious comfort food. I added more protein than recipe as well as some Bok choy. I was so happy with texture and flavor. My husband thought a bit bland as many others have mentioned, so he added sone soy and was a happy guy.

  • metacritic on January 25, 2022

    Satisfying and simple. I used some leftover char siu pork, extra shrimp, a little pancetta, and omitted the chicken. It was good -- my son declared it the best fried rice ever -- even if to my mind other recipes have more wow factor. I wonder if a little more salt or some soy sauce would have lifted the dish to greater heights, though I'm not sure that's the goal of this recipe.

  • jhallen on January 23, 2021

    Good but a bit bland.

  • emma_clare on October 31, 2020

    Really love this recipe. Have made it many times, varying the ingredients according to what I've got. It always goes down well, especially with the kids. I like a really good helping of chilli oil served on top.

  • Ro_ on March 02, 2020

    I took the author at her word when she said not to worry if you didn't have the exact ingredients! I made this with chicken, ham, cut up french beans and button mushrooms (omitting the prawns, pork and peas). I think it would have benefited from a more diverse mix of flavours, as it was a tiny bit bland though was pepped up a lot from a good dose of soy sauce. The texture, with the stock, was very nice though.

  • Zosia on July 26, 2019

    Interesting method and great flavour. I substituted cooked chicken for all of the proteins and used leftover brown rice.

  • Frogcake on April 30, 2019

    Great fried rice! I omitted the meat completely because I served it with Chinese marinated chicken breasts. We thought the flavour was perfect otherwise! Will make this again soon!

  • Delys77 on April 24, 2019

    We loved fried rice but for some reason I have never made this one. My usual method doesn't involve the broth step but I quite liked the results. I did season fairly well, but I would say I was tempted to add just a a dash of soy. That said, the overall flavour profile was very nice. I used Chinese sausage for both the ham and the pork, and increased the chicken a touch. I also skipped the bamboo as I'm not a big fan, but did add one very finely minced carrots for a bit of texture. Overall very tasty!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.