Yangzhou fried rice (扬州炒饭, yang zhou chao fan) is considered the gold standard of Chinese fried rice — a preparation of day-old jasmine rice stir-fried with egg, small prawns, diced char siu, ham, green peas, scallion, and a variety of finely diced vegetables, each component added in precise sequence to achieve the perfect texture of each ingredient while the rice develops the wok hei. It is defined by its restraint and precision rather than heavy seasoning — the rice should taste clean, fresh, and vibrant, with each component distinct.
The rice: Day-old refrigerated cooked rice is essential — fresh rice is too moist and steams rather than fries in the wok. The refrigeration dries the surface of each grain and retrogrades some of the starch, making each grain firmer and less sticky. Alternatively, spread freshly cooked rice on a tray and refrigerate uncovered for 2-4 hours. The egg technique: Beat 2 eggs with a pinch of salt. Two methods: (1) Scramble the egg in the wok first, remove, add the rice, and return the egg for the final toss — produces distinct egg pieces. (2) Pour beaten egg over the rice in the wok and toss rapidly until the egg coats each grain — produces a more even distribution of egg. The Yangzhou style uses Method 1 for large egg pieces. The sequence: Heat the wok to maximum. Oil. Scramble and remove the egg. Add the rice. Break up any clumps. Toss rapidly. Season with light soy (very small amount). Add the pre-cooked protein (diced char siu, small prawns). Add vegetables (peas, diced vegetables). Return the egg. Add scallion. Toss. Season with white pepper.
Fuchsia Dunlop, Land of Fish and Rice (2016); Eileen Yin-Fei Lo, Mastering the Art of Chinese Cooking (2009)