# Yangzhou fried rice (from Chinese Cooking Demystified)

Video: [Yangzhou Fried Rice - How to Make Authentic Yangzhou Chaofan (扬州炒饭)](https://www.youtube.com/watch?v=QsHLgZhkKyc) by [Chinese Cooking Demystified](https://www.youtube.com/@ChineseCookingDemystified).
RecipesMD is not affiliated with Chinese Cooking Demystified. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$8.74 per serving, ~$17.48 for ~2 portions (assumed); saves ~$6.26* per serving (42%) vs ordering out (~$15.00*). * Estimate: 8 line(s) we couldn't price were filled with typical costs for their type; the video doesn't state how many it serves, so 2 portions were assumed; restaurant comparison is a typical Ontario rice dish at ~$15, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 2 cups jasmine rice
- 1 part water to 1.2 parts rinsed rice water
- 30 g chinese ham
- a small bowl dried mushrooms
- a small bowl dried scallops
- some peas
- some bamboo shoots
- some green onions
- 70 g shrimp
- 1/4 tsp salt
- 1/2 tsp cornstarch
- 50 g pork loin
- 50 g chicken breast
- 1/2 tsp sugar
- 3 tbsp soaking umami juice
- 1 tsp stock concentrate
- 1 tsp shaoxing wine
- just a sprinkle seaweed crystals
- for cooking lard
- 2 eggs

## Steps

1. [0:29](https://www.youtube.com/watch?v=QsHLgZhkKyc&t=29s) Cook jasmine rice with 1.2 parts rinsed rice to 1 part water ratio, then spread on a plate to let steam dissipate and cool.
2. [1:22](https://www.youtube.com/watch?v=QsHLgZhkKyc&t=82s) Dice Chinese ham into small cubes.
3. [1:31](https://www.youtube.com/watch?v=QsHLgZhkKyc&t=91s) Soak dried mushrooms and dried scallops in hot boiled water for two hours, keeping the soaking liquid.
4. [2:08](https://www.youtube.com/watch?v=QsHLgZhkKyc&t=128s) Slice and finely crumble the soaked scallops.
5. [2:24](https://www.youtube.com/watch?v=QsHLgZhkKyc&t=144s) Dice bamboo shoots into small pieces.
6. [2:34](https://www.youtube.com/watch?v=QsHLgZhkKyc&t=154s) Cut shrimp into smaller pieces and marinate with a quarter teaspoon of salt and half a teaspoon of cornstarch.
7. [2:39](https://www.youtube.com/watch?v=QsHLgZhkKyc&t=159s) Dice chicken breast and pork loin, then marinate with a quarter teaspoon salt, half a teaspoon sugar, and half a teaspoon cornstarch.
8. [3:17](https://www.youtube.com/watch?v=QsHLgZhkKyc&t=197s) Mix the sauce by combining 3 tablespoons of the mushroom-scallop soaking liquid, half a teaspoon salt, 1 teaspoon sugar, 1 teaspoon stock concentrate, 1 teaspoon Shaoxing wine, and a sprinkle of seaweed crystals.
9. [3:32](https://www.youtube.com/watch?v=QsHLgZhkKyc&t=212s) Heat a wok on high heat, turn off the heat, add lard to coat the wok, turn heat to medium-high, and fry shrimp for about a minute until done before removing.
10. [4:18](https://www.youtube.com/watch?v=QsHLgZhkKyc&t=258s) Stir-fry the chicken and pork loin with their marinade for a minute, then add scallops and mushrooms, followed by the ham, and finally peas and bamboo shoots, stir-frying briefly between additions.
11. [4:35](https://www.youtube.com/watch?v=QsHLgZhkKyc&t=275s) Pour the mixed sauce into the wok, bring to a boil over high heat, then remove all ingredients and liquid completely.
12. [4:42](https://www.youtube.com/watch?v=QsHLgZhkKyc&t=282s) Clean the wok, heat it up again with lard on medium-low, add whisked eggs, and fry for 1-2 minutes until curds start to form.
13. [5:22](https://www.youtube.com/watch?v=QsHLgZhkKyc&t=322s) Turn the heat to high, add the cooked rice, and alternate between pressing down to break up clumps and scraping the bottom to prevent sticking.
14. [5:42](https://www.youtube.com/watch?v=QsHLgZhkKyc&t=342s) Add back the pre-cooked ingredients and sauce mixture, continue stir-frying for about a minute until liquid is absorbed into the rice.
15. [5:49](https://www.youtube.com/watch?v=QsHLgZhkKyc&t=349s) Toss in the shrimp and green onion, mix thoroughly, and remove from heat to serve.

## Equipment

- cleaver
- cutting board
- plate
- bowls
- wok
- spatula
- chopsticks

## What the video didn't say

- exact heat levels and burner intensities
- precise cooking times for individual stir-fry stages
- exact quantity of lard used
- exact quantity of peas, bamboo shoots, and green onions

Source page: https://recipesmd.com/v/chinese-cooking-demystified-yangzhou-fried-rice