Yang Chow Fried Rice

5
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! :-)

Blue Ribbon Recipe

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. The Test Kitchen


Rating:

★★★★★ 8 votes

Comments:
Serves:
3-4
Prep:
5 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

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  • 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)

How to Make Yang Chow Fried Rice

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!

Printable Recipe Card

About Yang Chow Fried Rice

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




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