Susan Jung’s Yangzhou fried rice. Photography: Jonathan Wong/SCMP. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart Susan Jung’s Yangzhou fried rice. Photography: Jonathan Wong/SCMP. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart
Susan Jung’s Yangzhou fried rice. Photography: Jonathan Wong/SCMP. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart

How to make Yangzhou fried rice – an easy, unfussy and filling midweek dinner

  • This classic Chinese dish is made with the stems of gai lan, or Chinese broccoli, char siu and shrimp
  • Once the ingredients are prepared, it only takes about five minutes to cook

Topic |   Susan Jung's recipes
Susan Jung’s Yangzhou fried rice. Photography: Jonathan Wong/SCMP. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart Susan Jung’s Yangzhou fried rice. Photography: Jonathan Wong/SCMP. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart
Susan Jung’s Yangzhou fried rice. Photography: Jonathan Wong/SCMP. Styling: Nellie Ming Lee. Kitchen: courtesy of Culinart
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