Cơm Chiên Dương Châu
Vietnamese Yangzhou-Style Fried Rice
A flavorful and satisfying Vietnamese fried rice, inspired by the classic Yangzhou style. This dish features tender char siu (Chinese BBQ pork), succulent shrimp, fluffy scrambled eggs, and vibrant green peas, all wok-tossed with day-old rice and fragrant scallions. Perfect for a quick weeknight meal or a delicious side dish.
🧂 Ingredients
- 4 cups Day-old cooked rice
- 150 g Char siu (Chinese BBQ pork)
- 150 g Shrimp
- 3 Eggs
- 100 g Frozen green peas
- 4 stalks Scallions (green onions)
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 2-3 tbsp Vegetable oil or other high smoke point oil
- 2 cloves Garlic
- to taste Salt and white pepper
👨🍳 Instructions
- 1
Prepare all your ingredients: In a small bowl, lightly beat the eggs with a pinch of salt and white pepper. Dice the char siu into small, uniform pieces. Ensure shrimp are peeled, deveined, and patted dry. Slice the scallions, separating the white/light green parts from the dark green tops. Mince the garlic (if using). Have the day-old rice, peas, and soy sauce ready near your cooking station.
⏱️ 10 minutes - 2
Cook the eggs: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat until shimmering. Pour in the beaten eggs and swirl to create a thin omelet. Cook for about 30-60 seconds until just set. Gently break the egg into bite-sized pieces using your spatula. Remove the scrambled egg from the wok and set aside.
⏱️ 3 minutes - 3
Stir-fry aromatics and proteins: Add another tablespoon of oil to the hot wok. Add the minced garlic (if using) and the white/light green parts of the scallions. Stir-fry for about 30 seconds until fragrant. Add the diced char siu and shrimp. Stir-fry for 2-3 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp.
⏱️ 3 minutes - 4
Add rice and peas: Push the ingredients to the sides of the wok, creating a well in the center. Add the day-old rice to the center. Break up any clumps with your spatula. Stir-fry the rice for 2-3 minutes, allowing it to heat through and slightly toast. Add the frozen green peas and stir everything together to combine.
⏱️ 4 minutes - 5
Combine and season: Return the scrambled eggs to the wok. Drizzle the soy sauce and sesame oil (if using) over the rice. Stir-fry vigorously for another 2-3 minutes, ensuring all ingredients are well combined and heated through. Taste and adjust seasoning with salt and white pepper if needed.
⏱️ 3 minutes - 6
Finish and serve: Stir in most of the dark green scallion tops, reserving some for garnish. Give it a final toss. Serve immediately, garnished with the remaining scallion greens.
⏱️ 1 minute
💡 Pro Tips
- ✓Day-old rice is essential for achieving a fluffy, non-sticky fried rice. Freshly cooked rice contains too much moisture.
- ✓High heat is key for authentic wok-fried flavor. Ensure your wok or skillet is properly preheated before adding ingredients.
- ✓Mise en place (preparing all ingredients before cooking) is crucial for stir-frying, as the cooking process is very fast.
- ✓Don't overcrowd the wok. If necessary, cook in batches to ensure ingredients stir-fry rather than steam.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Substitute char siu with diced cooked chicken or pork.
- Add other vegetables like diced carrots, corn, bell peppers, or bean sprouts.
- For a spicier kick, add a pinch of chili flakes or a drizzle of sriracha.