Yangzhou fried rice is a classic Chinese rice dish made by quickly stir-frying chilled rice with shrimp, egg, and colorful vegetables in a wok. A familiar favorite on restaurant menus, it also makes a satisfying side dish.
Heat 1 tablespoon of oil in a skillet over medium heat. Lightly scramble the eggs until cooked, break them into pieces, and set aside.
Add the remaining oil and stir-fry the shrimp over high heat for 3 minutes, until pink. Remove and set aside.
Stir-fry the peas and carrots over high heat for 3 minutes.
Add the cold rice and stir-fry over high heat for 5 minutes, breaking up the grains. Cold rice helps keep the grains separate.
Add the eggs, shrimp, scallions, soy sauce, and sesame oil. Stir-fry for 2 more minutes.
Serve hot.
Store covered in the refrigerator for up to 2 days. Reheat in a skillet with a little oil to preserve the texture.
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