Yang Chow Fried Rice Recipe
Yang Chow Fried Rice is the Chinese restaurant classic loaded with barbecued pork, shrimp, egg, and green peas. Cold leftover rice keeps the grains loose so they stay separate as you stir-fry. Serve it warm straight from the wok as a full meal on its own.
Servings: 6 people
Calories: 301kcal
Cost: $
Equipment
- Wok The sloped sides let you toss six cups of rice without spilling it. A wide, deep skillet works as well.
- Wide spatula A flat edge scoops under the rice and lifts it instead of pushing the grains around.
Ingredients
- 6 cups cooked white rice refrigerated overnight
- 1 cup barbecued pork chopped
- 8-10 pieces shrimp peeled and deveined
- 2 pieces eggs beaten
- 3/4 cup green peas
- 1/4 cup green onions chopped
- 1 1/2 tablespoons soy sauce
- 2 teaspoons salt
- 1 teaspoon granulated sugar
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 3 tablespoons cooking oil
Instructions
- Heat the cooking oil in a wok or wide pan over medium-high heat. Sauté the ginger and garlic for 30 seconds.3 tablespoons cooking oil, 1 teaspoon ginger, 1 teaspoon garlic
- Add the shrimp. Stir-fry for about 1 minute, or until the shrimp starts to turn pink. Remove it from the pan and set it aside.8-10 pieces shrimp
- Pour the beaten eggs into the same pan. Let them set slightly, then break them into small pieces with your cooking spoon.2 pieces eggs
- Add the cold rice. Break apart any clumps and toss the rice with the egg until everything is evenly combined.6 cups cooked white rice
- Pour in the soy sauce, then add the sugar and salt. Continue stir-frying until the seasonings are evenly distributed and the rice is heated through.1 1/2 tablespoons soy sauce, 1 teaspoon granulated sugar, 2 teaspoons salt
- Add the barbecued pork. Stir-fry for 3 minutes.1 cup barbecued pork
- Return the shrimp to the pan and add the green peas. Continue cooking for 2 minutes while tossing everything together.8-10 pieces shrimp, 3/4 cup green peas
- Add the green onions. Stir-fry for 1 minute, then turn off the heat. Transfer the Yang Chow Fried Rice to a serving plate. Serve warm. Share and enjoy!1/4 cup green onions
Video
Notes
Prep the night before – Chop the barbecued pork, mince the ginger and garlic, and beat the eggs the night before, then keep them covered in the refrigerator beside the rice.
Freezing rice for later – Cooked rice frozen flat in resealable bags fries even better than refrigerated rice, since freezing pulls out more surface moisture. Thaw it in the bag before breaking it apart.
Scaling – The seasoning does not double cleanly. If you double the recipe, start with 2 1/2 tablespoons of soy sauce instead of 3 and add the rest only after tasting.
Buying the barbecued pork – Deli char siu is usually brushed with a honey glaze. Ask for a piece with the glaze on the side, or scrape it off, if you do not want the fried rice turning sweet.
Serving variation – Top each plate with a fried egg to turn a single serving into a heavier one-plate meal.
Nutrition
Serving: 6g | Calories: 301kcal | Carbohydrates: 49g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 1043mg | Potassium: 131mg | Fiber: 2g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 1mg