Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Noble House Yangzhou Fried Rice Recipe
    Lost? Site Map

    Noble House Yangzhou Fried Rice

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Member #610488's Note:

    This wonderful recipe is from my local Chinese restaurant. The recipe was invented by the Qing dynasty's Yi Bingshou (1754–1815) and the dish was named Yeung Chow (Yangzhou) fried rice since Yi was once the regional magistrate of Yangzhou.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 1/2 cup dried shrimp (optional)

    Spicy Ketchup Sauce

    Fried Rice

    • 2 tablespoons peanut oil
    • 3 eggs, lightly beaten
    • 1 tablespoon ginger, peeled and grated
    • 1 medium carrot, cut in 1/4-inch dice
    • 4 ounces cooked char siu pork or 4 ounces cooked ham, cut in 1/4 inch dice
    • 3 fresh shiitake mushrooms, stemmed and diced
    • 1 cup frozen peas
    • 3 cups cooked jasmine rice, a day old
    • 2 tablespoons light soy sauce
    • sea salt & fresh black pepper, to taste
    • 1 teaspoon sesame oil
    • 2 green onions, sliced on a diagonal for garnish


    1. 1
      If using, soak the dried shrimp in hot water in a small bowl for 20 minutes, then drain and set aside.
    2. 2
      In a small bowl, combine the ketchup and chili sauce and set aside.
    3. 3
      Heat a wok over high heat and add 1 tablespoon peanut oil. Add the eggs and scramble, then set aside on a plate.
    4. 4
      Add the remaining 1 tablespoon peanut oil to the wok. Add the ginger and stir-fry for less than 1 minute. Then add the carrots and stir-fry for 1 minute more.
    5. 5
      Add the pork, the soaked dried shrimp if using, and mushrooms and cook for 2 minutes. Then add the peas and cooked rice and toss together. Season the mixture with the light soy sauce, salt and pepper.
    6. 6
      At the very end, add the sesame oil and spicy ketchup sauce, stirring very well. Check the seasoning and adjust to taste with salt and pepper. Garnish with green onions and serve immediately.

    Browse Our Top Lunch/Snacks Recipes

    Ratings & Reviews:


    Nutritional Facts for Noble House Yangzhou Fried Rice

    Serving Size: 1 (175 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 308.8
    Calories from Fat 107
    Total Fat 11.9 g
    Saturated Fat 2.6 g
    Cholesterol 139.5 mg
    Sodium 694.8 mg
    Total Carbohydrate 39.6 g
    Dietary Fiber 4.0 g
    Sugars 5.2 g
    Protein 10.7 g

    The following items or measurements are not included:

    sriracha sauce

    char siu pork

    Ideas from


    Over 475,000 Recipes Network of Sites