Yangzhou Fried Rice: cook egg ribbons and proteins separately before tossing cold rice in a smoking wok; each grain is hot and separate while prawns remain springy

What changes—and what stays

From a restaurant portion with unmeasured oil and sides often reaches 600–800 kcal to 420 calories

cook egg ribbons and proteins separately before tossing cold rice in a smoking wok; 24 g oil for eight portions; each grain is hot and separate while prawns remain springy. eggs, peas, spring onions, soy sauce, rapeseed oil. each grain is hot and separate while prawns remain springy. cook egg ribbons and proteins separately before tossing cold rice in a smoking wok.

Ingredients for 8

Measure first; timing is part of how this recipe uses less fat.

• 800 gcold jasmine rice
• 500 gprawns
• 350 glean char siu
• 4eggs
• 180 gpeas
• 100 gspring onions
• 45 mlsoy sauce
• 24 grapeseed oil

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Prepare the measured ingredients

cook egg ribbons and proteins separately before tossing cold rice in a smoking wok: cold jasmine rice, prawns, lean char siu. Measure and prepare them so they cook evenly.

Look for: cold jasmine rice, prawns, lean char siu: each grain is hot and separate while prawns remain springy. They should be evenly sized and free of excess surface moisture.

2

Step 2 · follow the visible cue

Build the defining flavour

eggs, peas, spring onions: each grain is hot and separate while prawns remain springy. Combine them in the order that builds flavour without scorching.

Look for: eggs, peas, spring onions: cook egg ribbons and proteins separately before tossing cold rice in a smoking wok. Look for rounded aromas with no burnt specks or separated oil.

3

Step 3 · follow the visible cue

Cook with controlled heat

Yangzhou Fried Rice — cook egg ribbons and proteins separately before tossing cold rice in a smoking wok; soy sauce, rapeseed oil. Add them while controlling heat and moisture.

Look for: each grain is hot and separate while prawns remain springy; soy sauce, rapeseed oil, Yangzhou Fried Rice. The final accents should remain visible and balanced.

4

Step 4 · follow the visible cue

Finish and verify the texture

each grain is hot and separate while prawns remain springy. Rest briefly, make one final texture check, and divide Yangzhou Fried Rice into eight portions.

Look for: Yangzhou Fried Rice: cook egg ribbons and proteins separately before tossing cold rice in a smoking wok; each grain is hot and separate while prawns remain springy. No unwanted water or fat should pool at the edge.

Calories at the same serving size

The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions