Yangzhou fried rice is a Chinese dish consisting of rice, eggs, and vegetables such as carrots, mushrooms, peas, while the common additions also include shrimps, meat, scallions, and Chinese ham. Traditional versions sometimes may incorporate sea cucumbers, crab meat, and bamboo shoots.

It is believed that the dish originates from General Yang Su of the Sui Dynasty. Because it was one of his favorite dishes, he introduced it to the Yangzhou culture when he patroled Jiangdu with Emperor Yangdi. Originally, it was a peasant food prepared with leftover rice combined with small bits of meat and vegetables.

Yangzhou fried rice is traditionally served after the main meal and before dessert at Chinese celebrations. Nowadays, there are numerous versions of the dish that may be flavored with soy sauce, red sauce, or Shaoxing rice wine.