Yangzhou fried rice, also known as Yangzhou fried rice with eggs, is the predecessor of Yangzhou fried rice with eggs. In Xie Yan's Gourmet Classic, it is said that "Yue Guo eats broken golden rice". According to legend, when Yang Di was governor of Yangzhou, he introduced "broken golden rice" into Yangzhou, which became the earliest record of fried rice in Yangzhou.

How did Yangzhou fried rice spread from Yangzhou? I have to mention one person, that is, Yi Bingshou, the magistrate of Yangzhou.

Yi Bingshou, a native of Tingzhou, Fujian, served as the magistrate of Yangzhou in 54 years. This man has a good political voice. He is not only proficient in poetry and calligraphy, but also a gourmet. It is widely circulated that he invented "Yifu Noodles" and "Yangzhou Fried Rice" which are now circulating in Guangdong and Hong Kong. The instant noodles we eat today are developed on the basis of Iraqi government noodles. Yi Bingshou is also known as one of the pioneers of convenience food.

Mr. Ling Yunchao, a famous Hong Kong calligrapher, said in his book "Three Thousand Years of Calligraphy in China": "Jiangsu fried rice is fried rice with scallion oil, but different Iraqi chefs add icing on it, and some shrimps are fried with barbecued pork, so it tastes more delicious than before. This flavor is called "Yangzhou fried rice" by southerners. After Yi Bingshou returned to his hometown, he also brought this method back to his hometown of Fujian, and introduced the cooking method of Yangzhou fried rice in his book Liu Chun Cao Tangji. At this time, "Yangzhou fried rice" is not only a Yang style, but also a delicacy on the Cantonese menu. It is Yi Bingshou's innovation and dissemination that has brought about the colorful appearance of today's "Yangzhou fried rice".