Yang Chow Fried Rice Recipe

Yang Chow Fried Rice is probably the most eminent fried rice recipe in the Philippines – even in the whole Asian continent.

This fried rice recipe is of oriental origin and dates back to the mid 1700s. Until today, the popularity of Yang Chow Fried Rice never ceases. In fact, this fried rice recipe is also popular in most of the countries in the world.

The secret in making good Yang Chow Fried Rice lies in the completeness of the ingredients; the more ingredients are used, the better. Aside from the ingredient count, it is also important not to deviate with the original ingredients. This brings in good flavors that made this fried rice recipe stand out – even until this time.

Among the necessary ingredients is Barbecued Pork. Also known as Char Siu, Barbecued Pork unleashes great flavors that make this fried rice recipe interesting. It also makes this fried rice complete – making it a meal in itself.

Do you enjoy eating Yang Chow Fried Rice? What do you like most about it?

Try this Yang Chow Fried Rice recipe and let me know your thoughts.\

Recipe: Yang Chow Fried Rice

Ingredients

  • 6 cups cooked white rice, refrigerated overnight
  • 1 cup barbecued pork, chopped
  • 1 1/2 tablespoons soy sauce
  • 2 teaspoons salt
  • 8 to 10 pieces shrimps, shelled and deveined
  • 3/4 cup green peas
  • 1/4 cup green onion, chopped
  • 2 pieces raw eggs, beaten
  • 1 teaspoon sugar
  • 1 teaspoon ginger, minced
  • 1 teaspoon garlic, minced
  • 3 tablespoons cooking oil

Watch the cooking video:

Cooking Procedure

  1. Heat cooking oil and sauté ginger and garlic.
  2. Add shrimps and cook for a minute. Remove the shrimps and set aside.
  3. Pour-in the beaten egg mixture and cook.
  4. When the egg is cooked, divide into small pieces. Add the rice and mix well.
  5. Put-in the soy sauce, sugar, and salt. Mix with the other ingredients.
  6. Add barbecued pork. Cook for 3 minutes.
  7. Add green peas and shrimp. Cook for another 3 minutes.
  8. Put-in the green onions. Cook for 2 minutes while mixing with the other ingredients.
  9. Turn the heat off and then transfer to a serving plate.
  10. Serve. Share and enjoy!

Number of servings (yield): 6




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Comments

  1. I just have such good memories with this particular dish…when I was a school girl in Iloilo…I used to go on double dates with another couple and this was the ulam that our boyfriends would order. Maybe kasi tipid. May kanin at ulam na. Yun lang tsaka Coke. Happy na kami.

  2. thanks a lot.. ill try this one tonight…nakkatuwa kc kahit sa net lng matututo ka ng ibang recipes…tnx so much po…God Bless..

  3. super thanks sa panlasang pinoy,, grabe ang galing!!! nkakatuwa tlga, ngwowork aq d2 sa kuwait for almost 3 year ngaun lng aq na inspired sa cooking dahil sa panlasang pinoy!!!

  4. gus2 q 2luy mag north park

  5. Katherine says:

    i will try this recipe tommorrow^^ tnx for the recipe

  6. Yummy, have tried it last week and my visitors do love it! I never failed to visit your site every now & then. Thanks & More Power!

  7. Thanks!. More power!. ang galing!. Iii:)’

  8. Hello po,

    Thank you po sa mga good recipes ninyo. Im so amazed po kc dahil po sa website na to, im learning a lot! I would like to ask…is there any chance that I could get a hard copy of your recipes? Are these available in the bookstore or thru online? thank u po!More power! God bless po.

  9. Thanks for your recipe on yang chow. I will cook this come weekend. I know my kids will love this too. Happy cooking everyone!

  10. can i use scallop instead of shrimp?

  11. paugabby says:

    refrigerate your rice para maging kanin lamig?! hahaha! if i am not mistaken this is not an original chinese yang chow rice..pero sounds fair enough..congrats to the page owner.

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