Yangzhou Fried Rice｜扬州炒饭
English: Yangzhou Fried Rice is a timeless classic of Chinese cuisine, renowned for its golden, fluffy grains and colorful mix of vegetables, eggs, and luncheon meat. Every bite delivers a perfect balance of aroma, flavor, and texture — simple to make, yet irresistibly satisfying. This recipe is perfect for using leftover rice and brings restaurant-quality taste right to your kitchen.
中文: 扬州炒饭是中餐中的经典之作，以金黄蓬松的米粒、丰富多彩的蔬菜、鸡蛋和午餐肉闻名。每一口都能感受到香气、味道和口感的完美平衡，简单易做，却令人无法抗拒。使用隔夜米饭更佳，让你在家就能享受媲美餐厅的美味。
Ingredients / 配料表
- Rice (preferably leftover) – 米饭（隔夜饭最佳）
- Eggs – 鸡蛋
- Carrot, diced – 胡萝卜切丁
- Cucumber, diced – 黄瓜切丁
- Luncheon meat, diced – 午餐肉切丁
- Green onions, diced – 小葱切丁
- Corn kernels – 玉米粒
- Salt – 盐
- Oil (lard or vegetable oil) – 油（猪油更香，或植物油替代）
Visual Cooking Steps / 可视化烹饪步骤
Step 1
Dice the carrot, cucumber, luncheon meat, and green onions.
胡萝卜、黄瓜、午餐肉、小葱切丁。
胡萝卜、黄瓜、午餐肉、小葱切丁。
Step 2
Beat the eggs with a pinch of salt until well combined.
打散鸡蛋，加适量盐搅拌均匀。
打散鸡蛋，加适量盐搅拌均匀。
Step 3
Heat oil in a wok (lard for richer flavor or vegetable oil as alternative).
起锅烧油（猪油更香，或植物油替代）。
起锅烧油（猪油更香，或植物油替代）。
Step 4
Add the beaten eggs, stir-fry until set, then remove and set aside.
下入蛋液翻炒至熟，捞出备用。
下入蛋液翻炒至熟，捞出备用。
Step 5
Add a little oil again, then add corn and all the diced ingredients.
再次加油，加入玉米粒及所有切好的配料。
再次加油，加入玉米粒及所有切好的配料。
Step 6
Add the rice, eggs, and salt (preferably leftover rice).
下入米饭、鸡蛋，加盐（隔夜饭最佳）。
下入米饭、鸡蛋，加盐（隔夜饭最佳）。
Step 7
Stir-fry on high heat until each grain is separate, then serve.
大火快速翻炒至米粒分明即可出锅。
大火快速翻炒至米粒分明即可出锅。
Tips / 烹饪小技巧
- Use day-old rice for better texture; fresh rice can be too soft and sticky. – 使用隔夜饭，米粒更干爽；新煮的米饭容易粘成团。
- Cook eggs separately and remove from the wok to avoid overcooking. – 鸡蛋先单独炒熟备用，防止过老。
- Use high heat and stir quickly to keep the grains separate. – 用大火快炒，保持米粒分明。
- Add vegetables and meat in small diced pieces for even cooking. – 配料切丁均匀，受热更均匀。
- Lard gives more authentic aroma, but vegetable oil works fine. – 猪油香味更足，植物油也可替代。
