Yangzhou fried rice
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| Course | Entree |
| Place of origin | Yangzhou, China |
| Created by | Yi Bingshou (Qing dynasty) |
| Main ingredients | cooked rice; cha shao/char siu pork; cooked shrimp; scallions, chopped; egg yolks; peas; carrots |
| Variations | Fried rice |
| Yangzhou fried rice | |||||||||||||||||||||||||
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| Chinese name | |||||||||||||||||||||||||
| Traditional Chinese | 揚州炒飯 | ||||||||||||||||||||||||
| Simplified Chinese | 扬州炒饭 | ||||||||||||||||||||||||
| Literal meaning | Yangzhou fried rice | ||||||||||||||||||||||||
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| Vietnamese name | |||||||||||||||||||||||||
| Vietnamese | cơm chiên Dương Châu | ||||||||||||||||||||||||
Yangzhou fried rice, also known by several other spellings and names, is a popular Chinese wok-fried rice dish. There are many varieties but it most properly describes egg fried rice with mixed vegetables and two forms of protein, typically pork and shrimp with scallions.