Yang Chow Fried Rice
Connie "Kiyu" Guerrero
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! :-)
Blue Ribbon Recipe
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. The Test Kitchen
4 Tbspcanola oil
1 largeonion, (sliced)
2 clovegarlic (chopped)
1 1/2 cuncooked shrimp
5 Tbspcooked ham (cubed)
1 2/3 ccold cooked rice
1 tspblack pepper
2 Tbspsoy sauce (mild)
1/2chicken bouillon cube
1 1/2 cfrozen, peas & carrots
1 smallscallions, (chopped)
1/4 cgreen onions, (chopped)
1/4 tspsesame oil (optional)
How to Make Yang Chow Fried Rice
- Sprinkle a little water over rice and break up any lumps.
- Heat oil and fry sliced onions and garlic until soft but not brown.
- Add shrimps, ham and fry for 1 minute. Put aside and crack eggs in breaking the yolks. Stir when eggs is almost set.
- Add rice and stir well on high heat for 5 minutes until well combined and blended.
- 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.)
- 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!