Yangzhou fried rice

{{Infobox food

| name = Yangzhou fried rice

| image = Chinese fried rice by stu spivack in Cleveland, OH.jpg

| image_size = 230px

| caption =

| alternate_name = {{unbulleted list|Yeung Chow fried rice|Yang Chow fried rice|house fried rice}}

| country = Yangzhou, China

| region =

| creator = Yi Bingshou (Qing dynasty)

| course = Entree

| served =

| main_ingredient = cooked rice; cha shao/char siu pork; cooked shrimp; scallions, chopped; egg yolks; peas; carrots

| variations = Fried rice

| calories =

| other =

}}

{{Infobox Chinese

| t = {{linktext|揚州炒飯}}

| s = {{linktext|扬州炒饭}}

| p = Yángzhōu chǎofàn

| tp = Yángjhou chǎo-fàn

| w = {{tone superscript|Yang2-chou1 ch}}{{wg-apos}}{{tone superscript|ao3-fan4}}

| mi = {{IPAc-cmn|yang|2|.|zh|ou|1|-|ch|ao|3|.|f|an|4}}

| bpmf = ㄧㄤˊ ㄓㄡㄔㄠˇ ㄈㄢˋ

| poj = Iông-chiu chhá-pn̄g

| y = Yèuhngjāu cháaufaahn

| j = joeng4 zau1 caau2 faan6

| l = Yangzhou fried rice

| vie = 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.

Names

Yangzhou fried rice is a calque of the Chinese name written {{nowrap|{{lang|zh|{{linktext|揚州炒飯}}}}}} in traditional characters or {{nowrap|{{lang|zh|{{linktext|扬州炒饭}}}}}} in simplified ones, pronounced Yángzhōu chǎofàn in Mandarin or joeng4 zau1 caau2 faan6 in Cantonese. Although it did not originate there, it is named for Yangzhou, an ancient city at the intersection of the Yangtze River and the Grand Canal in eastern China. "Yangzhou" is the pinyin romanization devised in the 1950s and very gradually introduced across the rest of the world. The dish is also frequently known as Yangchow fried rice from the same name's Postal Map form and as Yeung Chow fried rice from irregular romanization of its Cantonese pronunciation.

The same dish is also known in Australia and New Zealand as "combination fried rice". Less often, it is known in the United States as "house fried rice".

Ingredients

The difference between Yangzhou fried rice and ordinary fried rice is that Yangzhou style invariably includes a combination of proteins. Rather than using a single protein like shrimp or pork or chicken as the dominant ingredient in fried rice, Yangzhou uses a variety. Most commonly used is a combination of pork and shrimp; roasted or boiled chicken and duck are also found. Ordinarily, some of its staple items include:{{cite web|last1=Dunlop|first1=Fuchsia|title=Yangzhou Fried Rice|url=http://www.thedailymeal.com/yangzhou-fried-rice-recipe|date=20 May 2013|website=The Daily Meal|publisher=Tronc|access-date=29 April 2016}}

Rice
Egg
Diced Chinese-style roast pork (char siu)
Shrimp
Chopped scallions, including the green end
Vegetables such as Chinese broccoli (gai lan), carrots, peas, corn, and bamboo shoots

The peas may be a replacement or an addition for the green onions. Some recipes include Shaoxing wine. Some western Chinese restaurants also use soy sauce to flavor the rice, and add meat such as chicken.

History

Yangzhou fried rice was first popularized{{where|date=January 2024}} by the Qing official {{ill|Yi Bingshou|zh|伊秉綬}} {{nowrap|(t {{lang|zh|{{linktext|伊|秉|綬}}}},}} {{nowrap|s {{lang|zh|{{linktext|伊|秉|绶}}}},}} Yī Bǐngshòu; 1754–1815), who had previously been the prefect of YangzhouTracing the Source of Cantonese Cuisine, Wan Li Publishing, Hong Kong, 1988. and is also traditionally credited for yi mein. Still, there have been attempts by people in Yangzhou to patent the dish.{{Cite web |last=中時新聞網 |date=2013-10-13 |title=揚州炒飯訂標準功敗垂成 - 話題觀察 |url=https://www.chinatimes.com/newspapers/20131013000782-260309 |access-date=2024-12-13 |website=中時新聞網 |language=zh-Hant}}

In October 2015, as part of the 2,500th anniversary of the town of Yangzhou, an attempt was made in Yangzhou at beating the previous world record for fried rice set in 2014 by the Turkey culinary federation. The attempt, made by the World Association of Chinese Cuisine resulted in {{convert|4,192|kg}} of Yangzhou fried rice being produced by a team of 300 cooks.{{cite news|last1=Yongqi|first1=Hu|title=Yangzhou record for fried rice is revoked|url=http://www.chinadaily.com.cn/china/2015-10/27/content_22291600.htm|access-date=29 April 2016|publisher=China Daily|date=27 October 2015}} The organizers initially planned to send the end product to five companies for consumption by their staff. However, about {{convert|150|kg}} of it ended up as pig swill, as it had been cooked for four hours and was felt unsuitable for human consumption. As per the organizers' intents, the rest was sent to local canteens.{{cite news|title=Yangzhou stripped of fried rice record after waste scandal|url=http://en.people.cn/n/2015/1026/c90000-8967127.html|access-date=29 April 2016|agency=Xinhua|publisher=People's Daily Online|date=26 October 2015}} However, due to a part of it being sent to feed animals, the world record attempt was disqualified, as a Guinness World Records spokesman said that it had become obvious that the dish was not fit for human consumption.{{cite web|last=Wang |first=Kevin |url=https://edition.cnn.com/2015/10/26/asia/china-fried-rice-guinness-record/ |title=China: Record-breaking rice dish ends up as pig feed |publisher=CNN |date=2015-10-26 |access-date=2018-10-17}}