Yang Chow Fried Rice also known as Yeung Chow fried rice or Young Chow fried rice is a popular Chinese-style wok fried rice dish. Because of it’s popularity all over the world there are many variations of this fried rice. Com Chien a Vietnamese Fried Rice is a variation of the Yang Chow Fried Rice.
Fried rice and all its ingredients is a complete meal by itself. I love fried rice. It can be a simple fried rice with scrambled eggs and some veggies or the Filipino garlic fried rice called sinangag. During our weekly trip to the Asian market we usually stop by at the Vietnamese restaurant to order their version of this fried rice and halo halo. What a combination!
When making fried rice it is best to use a day old rice that has been in the fridge. Refrigerated rice helps draw moisture out of the rice. Before making fried rice break up the rice with a kitchen utensil. Don’t worry if the rice is dry it will be fine once you stir fry and mix it with all the ingredients. It better to have a dry rice than a soggy or mushy rice when making fried rice.
With any dish that calls for shrimp I usually use large shrimps. You can prepare the shrimp however you like it. I slice the shrimp in half and devein it. This is an extra step and it is optional. I like the effect of cutting it in half. The shrimp curls or twirls when cooked. This is how my mom prepared the shrimp before cooking. I love to decorate the house, I love flower arrangements and I also love to decorate my food. This is one thing I religiously do with shrimps. During family gatherings or potlucks people don’t have to ask which one we brought. The way we sliced the shrimp became our signature.
How to Make Yang Chow Fried Rice
Watch my video how to make Yang Chow Fried Rice. Make it today. Magluto na tayo!
Every Thursday I will try to upload a new recipe. If you like it you have time to get all the ingredients and make it on the weekend. See you then and thanks for visiting.
Yang Chow Fried Rice also known as Yeung Chow fried rice or Young Chow fried rice is a popular Chinese-style wok fried rice dish. Because of it’s popularity all over the world there are many variations of this fried rice. You can use shrimp, pork or chicken or if vegetarian you can eliminate these ingredients.
- 5 cups refrigerated cooked rice preferably a day old
- 4 tablespoons oil
- 2 eggs beaten
- 4 pieces Chinese sausages diced
- 2 small sized carrots diced
- 1 small onion peeled and chopped
- 6 cloves garlic peeled and minced
- 10 large shrimps peeled, cut in half and deveined
- 1/2 cup sweet peas can or frozen
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 long stalk of green onion chopped
- salt or fish sauce and ground black pepper to taste
Prepare cooked rice by breaking up rice clumps.
Heat oil over medium heat.
Cook beaten eggs. Remove from pan. Cut into narrow short strips. Set aside.
Stir fry Chinese sausage for 2 minutes. Remove from pan and set aside.
Stir fry shrimp until color turns pink. Remove from pan and set aside.
Add carrots and stir fry for 2 minutes.
Add onions and cook for 2 minutes.
Add garlic and cook for 2 minutes or until golden.
Add fish sauce.
Add the rice and stir fry for 5 minutes. Mix well.
Add ground black pepper and soy sauce. Mix.
Once it is well mixed add the cooked Chinese sausage, shrimp and eggs. Stir fry for 3 minutes.
Add the sweet peas and mix.
Season with salt or fish sauce to taste.
Garnish with green onions. Serve hot.
1. Use rice that has been in the fridge. Don't use rice that was just cooked.
2. I use large shrimp or prawn that I cut in half. I like the effect of cooked shrimp when it curls or twirls. This is an extra step and it is optional.
3. You many substitute shrimp with pork or chicken.
4. If you are vegetarian ignore the steps for cooking the Chinese sausage and shrimp.
5. Another way to cook the beaten eggs is to add it last over the rice and mix well. I prefer cooking the eggs separately.