Yangzhou fried rice uses day-old rice (freshly cooked rice is too wet), prawns, char siu, egg, and green peas stir-fried at high heat with soy sauce and sesame oil. The high-heat wok stage produces wok hei — the characteristic slightly charred, smoky flavour from partial Maillard reaction in the wok.
Day-old rice requirement
Fresh rice has too much moisture. The grains steam rather than fry, producing a sticky result. Day-old refrigerated rice has lost surface moisture; each grain fries individually. Emergency option: spread freshly cooked rice on a tray, fan it, and refrigerate for 2 hours.
Egg technique
Push rice to the sides of the wok, add beaten eggs to the centre, scramble until just set, then fold into the rice before the egg fully firms. The egg should coat individual grains, not form chunks.