Among the many delicious dishes in Chinese cuisine, Yangzhou Fried Rice (Cơm Chiên Dương Châu) stands out as a popular and beloved meal both in China and globally. With its vibrant mix of ingredients, tantalizing flavors, and rich history, this dish has become a symbol of Chinese culinary prowess. Often enjoyed in Chinese restaurants worldwide, it is a versatile dish that can be made with various ingredients, yet it remains faithful to the traditional elements that make it so special.

In this article, we will explore the origins of Yangzhou Fried Rice, the essential ingredients that define the dish, the culinary techniques involved, and tips on how to make this iconic dish at home. Whether you’re a fan of Chinese food or a curious cook looking to expand your culinary skills, this dish will surely satisfy your appetite and elevate your cooking repertoire.

What is Yangzhou Fried Rice?

Yangzhou Fried Rice, also known as Cơm Chiên Dương Châu in Vietnamese, is a flavorful fried rice dish that originated from Yangzhou, a city in Jiangsu Province, China. The dish is renowned for its delicious balance of textures and flavors, combining stir-fried rice with a medley of meats, seafood, vegetables, and seasonings. While fried rice dishes are popular throughout China and other Asian countries, Yangzhou Fried Rice holds a special place in Chinese cuisine due to its unique blend of ingredients and its association with the city of Yangzhou.

Yangzhou Fried Rice typically features long-grain white rice that has been pre-cooked and then stir-fried with ingredients such as shrimp, chicken, pork, ham, eggs, peas, and sometimes even mushrooms. The key to making this dish perfect lies in the balance of flavors: salty, savory, and slightly sweet, complemented by the crispy texture of the rice and the freshness of the vegetables.

Origins and History of Yangzhou Fried Rice

The origins of Yangzhou Fried Rice can be traced back to the city of Yangzhou, which was historically a cultural and culinary hub during the Tang Dynasty (618-907 AD). Yangzhou was known for its rich history, fertile land, and access to both freshwater and saltwater fish, making it an ideal location for the development of refined, flavorful cuisine. During this period, Yangzhou became known for its lavish banquets, and its culinary traditions gained popularity in many parts of China.

One of the most notable elements of Yangzhou cuisine is its emphasis on balancing flavors, textures, and colors, which is clearly seen in Yangzhou Fried Rice. The dish’s varied ingredients, including meat, seafood, and vegetables, reflect the city’s ability to combine different culinary influences and create complex, harmonious flavors. Over time, Yangzhou Fried Rice became a symbol of Chinese hospitality, often served at banquets, weddings, and other celebratory occasions.

In the 19th century, Yangzhou Fried Rice began to spread beyond China, eventually making its way to other countries such as Vietnam, where it became popular as Cơm Chiên Dương Châu. The dish has since been adapted to suit different local tastes and ingredients, but the core concept remains the same: a delicious fried rice dish that showcases the best of Chinese culinary artistry.

Key Ingredients in Yangzhou Fried Rice

What makes Yangzhou Fried Rice so special is the wide variety of ingredients that come together to create a harmonious dish. From savory meats and seafood to sweet vegetables and aromatic seasonings, each ingredient contributes to the overall flavor profile of the dish. Here’s a breakdown of the key ingredients that define this iconic dish:

1. Rice (Gạo)

The most important ingredient in any fried rice dish is, of course, the rice. For Yangzhou Fried Rice, long-grain white rice is the preferred choice. The rice should be cooked and then allowed to cool for a few hours or overnight. This helps to firm up the grains and reduce moisture, preventing the rice from becoming mushy when fried. Using day-old rice is common for fried rice recipes because it has a firmer texture and allows the rice to absorb the flavors of the other ingredients.

2. Meats and Seafood

Yangzhou Fried Rice is a combination of both meats and seafood, with the most common choices being chicken, pork, and shrimp. The inclusion of both chicken and pork adds depth and richness to the dish, while shrimp contributes a delicate sweetness and texture. The proteins are usually diced into small pieces to ensure that they cook quickly and evenly, integrating well with the rice.

3. Eggs (Trứng)

Eggs play a crucial role in Yangzhou Fried Rice, contributing both flavor and texture. The eggs are usually scrambled and mixed into the rice during the stir-frying process, creating a soft and creamy texture that contrasts with the other ingredients. In traditional recipes, the eggs are cooked separately before being added to the rice, ensuring they remain fluffy and light.

4. Vegetables

Yangzhou Fried Rice is known for its vibrant colors, which are achieved through the addition of vegetables such as peas, carrots, and green onions. The peas add a pop of sweetness, while the carrots provide a crunchy texture and a bright orange color. Green onions contribute a fresh, slightly pungent flavor, and they are often used both in the cooking process and as a garnish to finish the dish.

Other vegetables that may be used in Yangzhou Fried Rice include mushrooms, bell peppers, and baby corn, depending on availability and personal preferences.

5. Seasonings

To achieve the signature flavor of Yangzhou Fried Rice, several seasonings are used to season the rice and enhance its umami taste. Some of the most common seasonings include:

• Soy sauce: Adds a savory, salty depth to the dish.
• Oyster sauce: Provides a rich, slightly sweet umami flavor.
• Salt and pepper: Used to taste, enhancing the overall seasoning.
• Sesame oil: A few drops of sesame oil at the end of cooking adds a fragrant aroma to the fried rice.
• Sugar: A small pinch of sugar can help balance the flavors and bring out the natural sweetness of the ingredients.

6. Garnishes

To finish off the dish, Yangzhou Fried Rice is often garnished with additional green onions, cilantro, and sometimes fried shallots or crispy garlic. These garnishes not only add flavor but also enhance the visual appeal of the dish with their vibrant colors.

How to Make Yangzhou Fried Rice

Now that we’ve explored the key ingredients in Yangzhou Fried Rice, let’s walk through the steps of making this dish at home. Follow this simple, step-by-step guide to recreate the authentic flavors of this Chinese classic.

Ingredients:

• 3 cups cooked and cooled long-grain white rice (preferably day-old)
• 100g shrimp, peeled and deveined, diced
• 100g chicken breast, diced
• 50g pork, diced
• 2 eggs, beaten
• ½ cup frozen peas
• 1 small carrot, peeled and diced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil (for stir-frying)
• Salt and pepper to taste
• 2 green onions, chopped (for garnish)
• 1 tablespoon cilantro, chopped (for garnish)

Instructions:

1. Prepare the Ingredients:

• If you haven’t already, cook the rice and let it cool. This step is essential for achieving the best texture in fried rice.
• Dice the chicken, pork, and shrimp into small, bite-sized pieces. Set them aside in separate bowls.
• Beat the eggs in a bowl and set them aside.
• Peel and dice the carrot into small cubes, and prepare the peas and green onions.

2. Cook the Eggs:

• In a large wok or frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add the beaten eggs and scramble them until fully cooked. Remove the eggs from the pan and set them aside.

3. Stir-Fry the Meats and Seafood:

• In the same pan, add a bit more oil if necessary. Add the diced chicken, pork, and shrimp to the pan. Stir-fry for 3-4 minutes, or until the meats and seafood are cooked through. Remove the cooked meat mixture and set it aside with the scrambled eggs.

4. Stir-Fry the Vegetables:

• Add the diced carrots and peas to the pan and stir-fry for about 2 minutes until the vegetables are tender but still crisp. Add the cooked rice to the pan, breaking up any clumps, and stir-fry for an additional 2-3 minutes.

5. Combine the Ingredients:

• Add the cooked eggs, meats, and seafood back into the pan with the rice. Pour in the soy sauce, oyster sauce, and sesame oil. Stir everything together, ensuring that the rice is evenly coated with the seasonings. Season with salt and pepper to taste.

6. Garnish and Serve:

• Once everything is well-combined and heated through, remove the pan from the heat. Garnish the fried rice with chopped green onions and cilantro before serving.

Tips for Perfect Yangzhou Fried Rice

• Use Day-Old Rice: Fresh rice tends to be too moist for fried rice. Using day-old rice ensures that the grains are drier and firmer, making it easier to stir-fry without becoming mushy.
• High Heat: To achieve a nice crispy texture, make sure your pan or wok is hot before adding the rice. High heat allows for quick cooking and gives the rice a slightly smoky flavor.
• Don’t Overcrowd the Pan: If you’re making a large batch, it’s best to fry the rice in batches to avoid overcrowding the pan. Overcrowding can lead to uneven cooking and steaming, rather than frying.
• Customize the Ingredients: Feel free to adjust the proteins and vegetables according to your preferences or what you have on hand. For example, you could use beef, tofu, or even duck in place of the chicken or pork.

Conclusion

Yangzhou Fried Rice (Cơm Chiên Dương Châu) is a versatile and flavorful dish that holds a special place in Chinese cuisine. Its origins in Yangzhou, coupled with the rich variety of ingredients and seasonings, make it a meal that delights both the eyes and the taste buds. Whether served as a standalone dish or as part of a larger banquet, Yangzhou Fried Rice is a classic that

continues to be cherished worldwide.

By following the steps outlined in this article, you can easily recreate this delicious dish at home. With its delicate balance of flavors, textures, and colors, Yangzhou Fried Rice is sure to become a favorite in your culinary repertoire.