Yang Chow Fried Rice

Connie "Kiyu" Guerrero

By
@conchik

My family would call me an expert when it comes to fried rice. Why? Because I seemingly make it every time I crave to eat Chinese food. Fried rice is a staple in Asian cuisine, because it’s simple, tasty, got meat, vegetables, and carbs, and is satisfying. It’s hard to mess up making fried rice– every cook worth his fancy white hat knows that it start with the rice, and a very hot wok. The rice needs to be cold, possibly day old rice, and not fresh and therefore, mushy.

When it comes down to choosing the best fried rice, it’s between Chinese-style fried rice (usually called Yang Chow fried rice) and Thai-style fried rice.

I hope you all will enjoy this recipe. Please drop me a line or two if you think it's just the 'best' fried rice you've ever made! I like to add a few drops of Tabascco for that spicy kick. ENJOY! :-)


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Comments:

Serves:

3-4

Prep:

5 Min

Cook:

10 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Member's Choice!
No more take out after you try this recipe! It's easy to prepare and very tasty. If you don't care for shrimp-pork, chicken or beef will work well in this recipe too.

Ingredients

4 Tbsp
canola oil
1 large
onion, (sliced)
2 clove
garlic (chopped)
1 1/2 c
uncooked shrimp
5 Tbsp
cooked ham (cubed)
3 large
eggs
1 2/3 c
cold cooked rice
2 tsp
salt
1 tsp
black pepper
2 Tbsp
soy sauce (mild)
1/2
chicken bouillon cube
1 1/2 c
frozen, peas & carrots
1 small
scallions, (chopped)
1/4 c
green onions, (chopped)
1/4 tsp
sesame oil (optional)

Directions Step-By-Step

1
Sprinkle a little water over rice and break up any lumps.
2
Heat oil and fry sliced onions and garlic until soft but not brown.
3
Add shrimps, ham and fry for 1 minute. Put aside and crack eggs in breaking the yolks. Stir when eggs is almost set.
4
Add rice and stir well on high heat for 5 minutes until well combined and blended.
5
Break up the chicken bouillon cube and sprinkle all over the rice, together with salt and pepper. Add the soy sauce. Stir well to marry all the spices, shrimp, ham and rice together. (I also use sesame oil for that distinct Chinese taste and aroma.)
6
Just before serving, add (thawed out)peas and carrots and scallions and simmer for a few more minuted, until the peas and carrots and scallions are heated together. Serve in a bowl and garnish with green onions on top. ENJOY!

About this Recipe

Course/Dish: Fish, Rice Sides
Main Ingredient: Fish
Regional Style: Asian