Yangchow Fried Rice

Yangchow is a fertile area just north of Shanghai in Eastern China. Rice and vegetables grow in abundance there year round. Different than Cantonese, fried rice from this region is not bathed in soy sauce, but rather delicately flavored with salt and is studded with colorful vegetables and crunchy bits of ground meat.. This version of the traditional Yangchow fried rice replaces minced pork and chopped tomatoes with sweet Chinese sausages and diced red peppers. A truly fabulous way to use leftover rice.

Chinese Yang Chow Fried Rice

Yangchow Fried Rice with Chinese Sweet Sausage

Refrigerated or frozen Chinese sausage called Lap Cheong can be found at most Asian markets or ordered online. They add a sweet layer to fried rice made with yesterday's cold leftover rice. Seasoning the dish mostly with salt rather than just soy sauce allows the soft egg pillows and sausage to shine through. Although not critical, dried mushrooms and preserved mustard greens (suimi yacai) add a subtle layer of depth to this dish.
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Course: Brunch, Lunch, Main Course
Cuisine: Chinese, Eastern China, Shanghai
Prep Time: 15 minutes
Cook Time: 10 minutes
Soaking: 20 minutes
Total Time: 45 minutes
Servings: 4
Author: My Hungry Traveler


  • Wok with spoon
  • 3 small bowls


  • 5 tbsp Vegetable oil
  • 1 large Onion, cut into 8 wedges top-to-bottom
  • 2 tbsp Ginger, peeled and chopped
  • 5 Chinese dried mushrooms, soaked in hot water for 10 minutes, stems removed, caps sliced into slivers
  • 5 baby Carrots, cut into ¼-inch slices (or 1 whole peeled carrot diced)
  • 4 tbsp Suimi yacai (preserved mustard greens) – optional
  • 1 tbsp Soy sauce
  • 1 tsp Sugar
  • 2 Chinese sausages (lap cheong), sliced ¼-inch thin
  • 4-5 cups Cooked rice, cold
  • 4 large Eggs, lightly beaten
  • 1 tsp Sugar
  • ½ cup Frozen sweet petite peas
  • 4 stalk Scallions, thinly sliced
  • ½ tsp Ground white pepper
  • ½ tsp Kosher salt


  • Prepare – Put cold rice in a plastic freezer bag and separate grains with your fingers. Combine sugar and soy sauce in a small bowl. Beat eggs with white pepper. Fill another bowl with onions, scallion whites, peppers, ginger, soaked mushroom slivers, and carrots.
  • Cook – Heat 2 tbsp oil in a wok until smoking. Stir-fry onions, mushrooms, carrots, peas, and ginger for 1 minute. Reduce heat to medium-high and stir-fry sausage for 3 minutes to cook through. Be careful not to overcook and char. Mix in suimi yacai, if using, for 30 seconds and transfer back to bowl.
    Heat 4 tbsp of oil over medium-low heat. When simmering, add eggs and swirl up sides of wok. When eggs are partially set, add rice, and turn heat to high. Stir fry rice, breaking up any clumps, until rice is cooked through. Return vegetables to wok and mix thoroughly. Add soy sauce and sugar around sides of wok and incorporate. Season aggressively with salt and serve.


Calories: 670kcal | Carbohydrates: 56g | Protein: 21g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 229mg | Sodium: 1029mg | Potassium: 431mg | Fiber: 3g | Sugar: 5g | Vitamin A: 738IU | Vitamin C: 14mg | Calcium: 78mg | Iron: 3mg

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