Yang Chow fried rice aka Yeung Chow fan/Yang Zhou fan 扬州饭 is an authentic Cantonese fried rice. This dish can be found on almost every Chinese restaurant menu all over the world. Although the fried rice dated around 18th century and originated from the region Yang zhou in the Jiangsu province in China, it is a well know Cantonese dish.
It is a colorful fried rice with all kinds of vegetables, cha siu or lap cheung, shrimp and leftover rice. There are two versions on how to make fried rice, when it comes to how to add the eggs to the fried rice. One version is to make scrambled eggs and then add it to the rice. The second version is to add beaten eggs at the end to the fried rice. My version will be fried rice with the scrambled egg as this guarantee that the fried rice will not stick to the pan.
Ingredients
- 2 cups cooked rice, preferably made day before
- 2 eggs
- 1/2 cup char siu
- 1/2 cup shrimp
- 1/2 cup frozen peas
- 1 carrot
- 1/2 cup scallions
- 2 tbsp light soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp pepper
- 2 tsp chicken stock powder
- 2 tbsp vegetable oil
- Salt, optional
Dice the carrot, char siu and shrimp in same size. Heat the pan and add the vegetable oil. First, add the cha siu and shrimp and stir fry it for 2 minutes till the shrimp has changed to an orange color. Move the char siu and shrimp on one side of the pan. Beat the eggs and make scramble eggs. Add the diced carrot and frozen peas and stir fry it for 1 minutes. Add the cooked rice and stir fry 2 minutes. Add the soy sauce, sesame oil, pepper and chicken stock powder. Stir fry another 2 minutes and finally add the scallions. You can add extra salt to your liking. It is important that the pan is really hot.
