Fried Rice (Yangzhou Fan)

Asado Seafood

Prep: 30 minutes Cook: 15 minutes Serves: 6
Recipe By:  Andrés Dangond, Director of Culinary Development at Lynx Grills / Chef-Owner of Dinner with Dres / The Cut


2 tablespoons Soy Sauce

2 tablespoons Rice Vinegar

2 tablespoons oyster sauce

4 tablespoons, half set aside for frying rice sesame oil

1/4 teaspoon sugar

2 tablespoons Vegetable oil

2 eggs

1/4 cup green onions (scallions)

1 tablespoon fresh ginger

1 tablespoon minced fresh garlic

5 oz shrimp, peeled and deveined

5 oz chicken breast, thinly sliced

5 oz pork tenderloin, thinly sliced

2 cups long-grain white rice, cooked


  1. Preheat Asado Grill on high for 30 minutes
  2. In a small bowl, mix soy sauce, rice vinegar, oyster sauce, sesame oil, and sugar. Reserve until needed.
  3. Pour vegetable oil on Asado and spread evenly over the cooking surface. Pour eggs and sprinkle scallions on eggs as they cook.
  4. When the eggs are set and cooked, remove and reserve for later.
  5. Quickly sauté garlic and ginger on Asado with a little bit of oil until slightly browned. Reserve until needed. 
  6. In batches, sauté shrimp, pork, and chicken until brown. Reserve until needed. 
  7. Pour extra sesame oil on Asado surface and spread cooked rice. Mix and cook until rice is crispy, about 5 minutes.
  8. Add eggs with scallions and sauteed pork, chicken and shrimp to rice, mix all together breaking up the eggs as you cook. 
  9. Pour the soy sauce mixture over and continue cooking, mixing occasionally, until the rice has absorbed all the liquid, about 2 minutes.
  10. Serve while warm and garnish with a few thinly sliced scallions. Serve with a little soy sauce on the side for additional seasoning if desired.