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Jun 24, 2018

Yang Chow Fried Rice with Grilled Duck

Yang Chow Fried Rice, also known as Yangzhou fried rice, is a traditional dish from the Chinese province of the same name. It is often served at the end of a banquet.

Yang Chow Fried Rice with Grilled Duck

This Yang Chow fried rice is a little different than this really simple version with just rice, ham, and shrimp. It's still a simple dish, in that there are not a lot of hard to find ingredients, but this version includes a cool "gold-covered silver" technique for stir-frying the rice, where the rice is coated with egg with a circular stirring technique. This makes the rice super light and fluffy. Check out the recipe for the method.

Note: Instead of the ham or Chinese barbecued pork that is normally called for in Yang Chow fried rice, I substituted grilled duck from Maple Leaf Farms. I used their Roast Half Duck, which I grilled for about 8 minutes per side per the package instructions before adding it to this stir-fry (Maple Leaf Farms is one of our Cookout Week sponsors, and I received product. All opinions are my own). You can also find Maple Leaf Farms on Instagram.

Along with the roast half duck, I received some duck breasts, duck bacon, and duck legs. I haven't used the breasts or legs yet, but the duck bacon is amazing. I used the bacon for scallop kebabs as well as a chopped salad.

Collage of Yang Chow Fried Rice with Grilled Duck

After grilling the duck, I diced and set it aside to add to this Yang Chow fried rice. All of my taste testers declared it "delicious!"

If you have a Weber grill, and want to take grilling to another level, you can also stir fry the rice over the grill with this grate, which has space to insert your wok. It's really cool for stir frying over high heat. Wok geeks (who remind me of bread geeks) love it.

For the rice, I used jasmine rice, which I made the day before. You can use jasmine or long grain white rice, but just be sure to make the rice in advance and let it cool.

Yang Chow Fried Rice with Grilled Duck with sliced green onions

#CookoutWeek 2018 is here! During the next week, I am joining over 50 of my blogger friends to celebrate summer by posting delicious cookout-themed recipes. If you love grilling, frozen treats, picnics, berries, s'mores, campfire meals, and other summer goodies... you are in the right place!

Here's a full list of the bloggers participating in #CookoutWeek 2018! You can find yummy recipes by checking out any of the links below:

The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor's AdventuresApril GoLightlyAuthentically CandaceBlogghettiBody RebootedBottom Left of the MittenCheese Curd In ParadiseChef Sarah ElizabethCoconut & LimeCookaholic WifeCookwithRenuDaily Dish RecipesEveryday EileenFairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFrankly EntertainingFrugal & FitGet the Good Stuff!Hardly A GoddessHerbivore CucinaJoin Us, Pull up a ChairJolene's Recipe JournalJonesin' For TasteKaren's Kitchen StoriesKelly Lynn’s Sweets & TreatsMildly MeanderingMoore or Less CookingOur Good LifeOven Tales By SyamaPalatable PastimeSarah Cooks the BooksSavory MomentsSeduction In The KitchenStrawberry Blondie KitchenSweet CoraliceTampa Cake GirlTechnotiniThat RecipeThe Baking FairyThe Beard and The BakerThe Freshman CookThe Simple SupperThe Spiffy CookieThe Weekday GourmetThis is How I CookWho Needs A Cape?Wildflour's Cottage Kitchen

duck, shrimp, stir-fry, rice, friedrice
side dish, main dish
Yield: 4 servings

Yang Chow Fried Rice with Grilled Duck


  • 2 tablespoons canola or peanut oil
  • 2 eggs, beaten
  • 4 cups cooked long grain or jasmine rice, cooled (preferably made the day before)
  • 1/2 cup diced cooked barbecued duck, skin on (see Note above)
  • 10 ounces medium raw shrimp, peeled and deveined
  • 1/2 teaspoon kosher salt
  • 2 tablespoons soy sauce
  • 1 teaspoon chicken bouillon concentrate such as Better Than Bouillon, or chicken demi glace
  • 3 tablespoons oyster sauce
  • 1/2 teaspoon sugar
  • 2 to 3 green onions, sliced
  • White pepper to taste


  1. Heat a 14 inch carbon steel wok or large skillet over high heat until a drop of water evaporates immediately after adding. Swirl in the oil and add the eggs and the rice, and stir with a wooden spatula in a circular motion for 30 seconds. The egg should coat the rice. 
  2. Add the duck and shrimp and stir fry until the shrimp is just cooked through, about 2 minutes. 
  3. Add the salt, soy sauce, bouillon, oyster sauce, and the sugar. Stir fry for about a minute, scraping the bottom of the pan. Cook for another two minutes, until the rice absorbs all of the sauce. 
  4. Add the green onion and white pepper and serve immediately. 

Please leave a comment below with your favorite cookout recipe!

Yang Chow Fried Rice with Grilled Duck and shrimp  #duck #stirfry #shrimp #friedrice

Would you like to comment?

  1. Wow, this is over the top amazing! I've never cooked with duck before, but this sure makes me want to try it!

    1. Thanks Jolene. I was really happy with it.

  2. This sounds wonderful and I love the little blurb at the beginning giving the history of the dish. Thanks Karen.

    1. Thanks Wendy. I learned a lot about Chinese food when I did Wok Wednesdays!

  3. I'm suddenly craving Asian food for dinner now...this recipe sounds so yummy!

  4. Whew! This looks worthy to be served in restaurants! *-* Happy Cookout Week! I can't to see what else you come up with! :D

  5. Mmmmmm duck and fried rice go so well together! I may have to try this with the cooked duck. Yum!


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