There are many varieties but it most properly describes egg fried rice with mixed vegetables and two forms of protein, typically pork and shrimp with scallions.

Yangzhou fried rice is a calque of the Chinese name written 揚州炒飯 in traditional characters or 扬州炒饭 in simplified ones, pronounced Yángzhōu chǎofàn in Mandarin or joeng4 zau1 caau2 faan6 in Cantonese.

Although it did not originate there, it is named for Yangzhou, an ancient city at the intersection of the Yangtze River and the Grand Canal in eastern China.

Rather than using a single protein like shrimp or pork or chicken as the dominant ingredient in fried rice, Yangzhou uses a variety.

The attempt, made by the World Association of Chinese Cuisine resulted in 4,192 kilograms (9,242 lb) of Yangzhou fried rice being produced by a team of 300 cooks.