Yangzhou fried rice

Yangzhou Fried Rice, also known as Yangchow or Yeung Chow Fried Rice, is a cherished Chinese dish that graces the menus of many Chinese restaurants around the globe. In the UK, it is often referred to as "special fried rice" while in the US, you may encounter it listed as "house fried rice."

This delectable dish typically comprises a medley of cooked rice—preferably day-old rice—diced cha siu (char siu) pork or lap cheong (Chinese sausage), scallions, and an assortment of fresh vegetables, such as kai-lan (Chinese broccoli), carrots, peas, and bamboo shoots. Eggs are a fundamental ingredient, and occasionally, you may find indulgent additions like sea cucumber and crab meat. Some chefs enrich the flavor profile with a splash of Shaoxing wine and soy sauce.

Yangzhou Fried Rice boasts a rich history as a signature dish from the city of Yangzhou in Jiangsu Province, China. The recipe is attributed to Yi Bingshou, a Qing Dynasty official who served as a regional magistrate in Yangzhou. Regarding the eggs in the dish, there are two popular methods of preparation: "silver-covered gold" and "gold-covered silver" each imparting a distinct texture and flavor.

In 2015, Yangzhou even attempted to set a world record by preparing an enormous batch of Yangzhou Fried Rice. Unfortunately, a portion of it was deemed unfit for consumption, leading to the disqualification of the record attempt.

Despite this setback, Yangzhou Fried Rice endures as a favorite for its delightful flavors and versatility, continuing to be a staple in both traditional Chinese cuisine and international dining.