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Yangzhou Fried Rice

Yangzhou Fried Rice — a classic chinese dish made simple at home.

50 min4 serveseasy

Yangzhou Fried Rice is a classic vegetarian Chinese recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 50 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 50 minutes without much fuss. The method leans on shallow- or deep-frying, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are star anise, Sichuan pepper and mushroom. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.

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Nutrition · per serving

611

kcal

29g

Protein

17g

Carbs

34g

Fat

main

Ingredients

  • star anise100 ml
  • Sichuan pepper150 g
  • mushroom150 g
  • cashew1 large
  • bell pepper1 medium
  • corn flour100 ml
  • garlic1 medium
  • saltstaple
  • pepperstaple

Method

  1. 1
    Step 1 ~10 min

    Prep all ingredients for yangzhou fried rice and measure them out.

  2. 2
    Step 2 ~10 min

    Heat oil in a pan and sauté aromatics until fragrant.

  3. 3
    Step 3 ~10 min

    Add main ingredients and cook until just done.

  4. 4
    Step 4 ~10 min

    Season with salt, pepper and finish with fresh herbs.

  5. 5
    Step 5 ~10 min

    Plate and serve hot.

Per-step times are approximate and based on the total cook time of 50 minutes.

Pro tips & common mistakes

  • Get the oil properly hot before anything goes in. Cold oil is the single biggest reason fried food turns greasy instead of crisp.
  • Rinse the rice until the water runs almost clear before cooking — it makes the difference between fluffy separate grains and a sticky clump.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Yangzhou Fried Rice take to cook?
From prep to plate, Yangzhou Fried Rice takes about 50 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Yangzhou Fried Rice vegetarian?
Yes — this version of Yangzhou Fried Rice is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
What are the key ingredients in Yangzhou Fried Rice?
The headline ingredients are star anise, Sichuan pepper, mushroom. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Yangzhou Fried Rice?
This dish is best eaten fresh — freezing tends to soften the texture and dull the flavours. Make only as much as you will eat in 1–2 days.
What should I serve with Yangzhou Fried Rice?
Yangzhou Fried Rice pairs naturally with classic chinese sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.