Real Recipes From Real Home Cooks ®

yang chow fried rice

(9 ratings)
Blue Ribbon Recipe by
Connie "Kiyu" Guerrero
Saipan, MP

My family would call me an expert when it comes to fried rice. 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. 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 (usually called Yang Chow) and Thai-style. I hope you all will enjoy this recipe. Please drop me a line or two if you think.

Blue Ribbon Recipe

Member's Choice! No more take-out fried rice after you try this recipe! Super easy to make at home, this fried rice is full of the flavors you'd expect and it's super hearty. At first, we weren't sure about ham being an ingredient. But we really liked the salty, savory flavor it adds. There's a pop of sweetness from the peas and carrots. We used shrimp and loved that protein option. If you don't care for shrimp, though, pork, chicken, or beef will work well in this recipe too.

— The Test Kitchen @kitchencrew
(9 ratings)
yield 3 -4
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For yang chow fried rice

  • 4 Tbsp
    canola oil
  • 1 lg
    onion, diced
  • 2 clove
    garlic, chopped
  • 1 1/2 c
    uncooked shrimp
  • 5 Tbsp
    cooked ham, cubed
  • 3 lg
  • 1 2/3 c
    cold cooked rice
  • 2 tsp
  • 1 tsp
    black pepper
  • 2 Tbsp
    soy sauce, mild
  • 1/2
    chicken bouillon cube
  • 1 1/2 c
    frozen, peas & carrots
  • 1/4 c
    + 2 Tbsp green onions, chopped (divided)
  • 1/4 tsp
    sesame oil, optional

How To Make yang chow fried rice

  • Sprinkling water over cooked rice.
    Sprinkle a little water over rice and break up any lumps.
  • Frying onions and garlic.
    Heat oil and fry onions and garlic until soft but not brown.
  • Adding shrimp and ham.
    Add shrimp and ham. Fry for 1 minute.
  • Stirring in eggs.
    Crack eggs in and break the yolks. Stir when eggs are almost set.
  • Stirring in rice and seasonings.
    Add rice and stir well on high heat for 5 minutes until well combined and blended. Break up the chicken bouillon cube and sprinkle it all over the rice together with salt and pepper.
  • Stirring in soy sauce.
    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.)
  • Adding peas, carrots, and scallions.
    Just before serving, add (thawed out) peas and carrots and scallions. Simmer for a few more minutes, until the peas and carrots and 1/4 cup scallions are heated together.
  • Scallions sprinkled over the Yang Chow Fried Rice.
    Serve in a bowl and garnish with remaining green onions on top. Enjoy!