Servings: 2 to 3 as a main dish with rice or 4 as part of a multicourse meal
Yangchow fried rice is one of the classic dishes served at a Chinese banquet, customarily toward the end of the meal. The dish originated in eastern China, in Yangchow, but it is popular throughout China. It is lightly seasoned and deliberately does not have any soy sauce so that the rice grains remain white. Yangchow fried rice is prized for its clean and fresh flavors. The Cantonese make this rice with Chinese Barbecued Pork, in place of the ham.
This recipe is excerpted from Stir-Frying to the Sky’s Edge. Read our review here.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Subscribe today and save up to 50%
SubscribeDo you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Already a subscriber? Log in
Write a Review