This Yeung Chow Fried Rice recipe brings the authentic flavors of a classic Chinese restaurant right into your kitchen. It's the perfect way to use up leftovers, transforming them into a delicious, family-friendly meal that's quick and easy to prepare.
Yeung chow fried rice (Yang Chow Fried Rice or Young Chow Fried Rice) originates from the city of Yangzhou in China and is the perfect way to transform leftovers into a flavorful, satisfying meal. This recipe is not only simple and easy to follow, but it also offers classic fried rice flavors.
If you love this recipe, you’ll also enjoy my Chicken Fried Rice, Shrimp Fried Rice, Kimchi Fried Rice, Nasi Goreng (Indonesian Fried Rice) and Spam Fried Rice, each offering a unique take on this classic Asian staple.
Why You’ll Love This Recipe
- Versatile (Clean Out Your Fridge Fried Rice): This is an excellent recipe to clean out your fridge with. If you have old vegetables or leftover meats, dice them up and use it in this fried rice!
- Quick and Easy: This recipe is a quick fix for any meal. With a wok and some stir-fry skills, you can transform day-old rice and a few other ingredients into a delicious dish in minutes.
- Classic Chinese Fried Rice: This recipe brings together the classic flavors of Yangzhou fried rice, a popular dish from the city of Yangzhou in the Jiangsu province of China. The combination of egg, shrimp, char siu or lap cheong, and frozen vegetables (or chopped gai lan stems) creates a flavor-packed dish.
- Comfort Food: There's something incredibly comforting about a bowl of fried rice. It's a dish that's perfect for those days when you need a little pick-me-up.
Yeung Chow Fried Rice Ingredients
- Day Old Rice: This is the base of the dish. Using day-old rice ensures that the grains are dry and separate, which is perfect for stir frying fried rice.
- Char Siu or Lap Cheong: This will add a rich, smoky flavor to the dish. If you don't have char siu (roasted pork) or lap cheong (Chinese sausage), you can use any leftover meat you have. Alternatively, you can also use ham, spam or any leftover meats as well.
- Shrimp: I use 21/25 frozen shrimp, because it's what I always have. I don't like big pieces of shrimp in my fried rice, so I slice them in half lengthwise, which let them curl into a smaller bite sized pieces. Alternatively, you can use smaller shrimp and use double the amount. If you use frozen shrimp, make sure it is fully thawed before you use it.
- Frozen Vegetables (Peas and Carrots): These add a pop of color and a crunch to the dish, not to mention they're a great way to sneak in some extra veggies. You can also add diced gai lan stems in as well!
- Eggs: For this fried rice, eggs are a must. I beat it with a bit of oil to make them fluffier.
- Light Soy Sauce: This is the main seasoning in the dish, giving it a salty, umami flavor.
- Oyster Sauce (Optional): Instead of seasoning this fried rice with soy sauce and salt, I like using oyster sauce for an extra layer of umami. Stick with the salt and soy sauce combo if you want a traditional and lighter-looking yang chow fried rice. If you like more umami, substitute the ¾ teaspoon of salt for one tablespoon of oyster sauce instead!
- Green Onions: These are used as a garnish, adding a fresh, slight onion flavor and a pop of color to the finished dish.
How to Make Yeung Chow Fried Rice
Making this incredible Yeung Chow Fried Rice recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparation
Break Up the Rice by Hand: Breakup the rice by hand until individual grains. Set this aside.
Finely Mince the Green Onions: Mince the green onions, separating the whites from the greens. We will use the whites in the stir fry and the greens as a garnish at the end.
Dice the Char Siu (or Chinese Sausage or leftover meat): Next, chop the char siu into ⅛-1/4 inch pieces. This ensures that they will cook quickly and evenly when stir-fried in the wok.
Peel the Shrimp: Make sure the shrimp is fully thawed before using it.
Cut Shrimp Smaller (Optional): If you are using smaller shrimp or you like large pieces of shrimp in your fried rice, then skip this step. Otherwise, cut the shrimp in half length wise, or chop them into smaller pieces.
Beat the Eggs: In a small bowl, beat the eggs with a bit of oil and set this aside.
Make the Sauce: In a small bowl, mix together the soy sauce, oyster sauce and salt and set it aside.
Make the Fried Rice
Heat the Wok: The first step in cooking your Yeung Chow fried rice is to heat your wok over medium-high heat. Once the wok is hot, add oil.
Add in the Frozen Vegetables and the Whites of the Green Onion: Add frozen peas and carrots and green onions and stir fry them for 1-2 minutes.
Add Char Siu: Add the char siu (or Chinese sausage or leftover meat) in and stir fry everything for 2-3 minutes until the char siu is toasted.
Add the Shrimp: Push everything to the side of the pan, and add more oil. Add in the shrimp and cook it for 1-2 minutes until it is fully cooked through.
Add Eggs: Push the shrimp aside on top of the veggies, and add a bit more oil to the pan, then add in the scrambled eggs and cook them until they are about 50-70% cooked.
Add the Rice: Add your day-old rice to the wok on top of the partially cooked egg, and stir fry just the egg and rice until the eggs are fully cooked and look dry (not soggy, wet or mushy).
Mix Everything Together and Add Sauce: Mix everything together and add in the sauce, and greens of the green onions and stir-fry everything for a minute to let things meld together.
Enjoy!
Joyce’s Tips For Making the Best Yeung Chow Fried Rice
- Use Day-Old Rice: For the best yeung chow fried rice, always use day-old rice. Freshly cooked rice tends to be mushy when stir-fried, while day-old rice has had time to dry out in the fridge, resulting in individual grains that are perfect for a fried rice dish.
- Break Up Rice Grains Ahead of Time: Making fried rice is a very quick process, so it's important that you break the rice up into individual grains ahead of time before you start the cooking process, this helps the rice fry more evenly as well.
- Don't Be Shy with the Oil: A good fried rice will have enough oil to help brown and toast every single ingredient in the fried rice. The oil, coats all the ingredients and helps bring up the temperature so that it stir-fries evenly. This will prevent mushy fried rice as well. I like to add a bit of butter for flavor as well, but that is optional.
- Use a Wok or a Large Skillet for Stir-Frying: To make a good fried rice, it's important that you don't overcrowd the pan, because that will 'steam' the ingredients and make the final dish mushy. That's why a wok is the best tool for making any fried rice recipe, including yeung chow fried rice. Its high, sloping sides and wide top allow for easy tossing and quick, even heating. That being said, you can also use a large pan or make smaller batches as well for the best texture.
- More Umami: Instead of seasoning this fried rice with just soy sauce and salt, I like to use oyster sauce for an extra layer of umami. If you want a traditional and lighter-looking yang chow fried rice, stick with the salt and soy sauce combo. If you want a bit more umami, substitute the ¾ teaspoon of salt for 1 tablespoon of oyster sauce instead.
Serving Suggestions
- You can easily serve this delicious Chinese fried rice with your favorite stir fries. Try it with some Mongolian beef or broccoli and beef for a delicious beef meal.
- Alternatively, you can have this delicious fried rice on its own since it’s filling enough to be a satisfying meal. You’ll love the savory flavors in each bite.
- It also goes great with seafood dishes such as some shrimp and broccoli or honey walnut shrimp. The sweet and savory flavors of the stir fry work beautifully with the fried rice.
- You can also serve some classic Asian appetizers for a tasty and comforting meal. Try some fried wontons or some crab and cheese spring rolls.
Recipe Variation Ideas
- Spicy: You can also add some chili oil or chili flakes to your fried rice to give it a delicious spicy flavor! It’ll go great with your favorite stir fries for a fiery kick.
- Garlic: Add some minced garlic to add a tasty garlic touch to this Chinese fried rice. The savory flavors of garlic will bring out the flavors in all the other components in the dish.
Frequently Asked Questions
Day-old rice is the best option for this recipe. Freshly cooked rice tends to be mushy and can make your fried rice dish soggy. If you have leftover rice in the fridge, it's perfect for this recipe.
Absolutely! This recipe is very versatile. You can use any leftover meat you have in your fridge. The key is to add flavors that you and your family enjoy.
Yeung Chow Fried Rice, also known as Yang Chow Fried Rice or Yangzhou Fried Rice, originates from the city of Yangzhou in the Jiangsu province of China. It's a popular dish in many parts of the world due to its delicious flavors and use of simple ingredients.
Yes, you can. While the traditional recipe uses peas and carrots, you can add any frozen vegetables you have on hand. Just make sure to thaw and drain them before adding to avoid excess moisture.
Storing and Reheating
Fridge: Leftover yeung chow fried rice can be stored in the fridge for up to 3 days. Ensure it's in an airtight container to maintain freshness.
Reheat: If you've stored your fried rice in the fridge, simply reheat it in a pan over medium heat. Add a little bit of oil or water to prevent it from drying out. Stir frequently for even heating. Alternatively, you can also microwave it, just make sure to stir it a few times to ensure it heats it up evenly.
Freezing: Unfortunately, yeung chow fried rice doesn't freeze well due to the texture of the rice. It tends to become hard and lose its flavor when frozen and thaw.
More Chinese Recipes You May Like
- Chinese Eggplant with Garlic Sauce (鱼香茄子)
- Beef and Onion Stir Fry (Quick and Easy Classic Recipe)
- Crispy Cantonese Beef Chow Mein
- Sweet and Sour Pork Recipe (咕噜肉)
- Singapore Noodles (Singapore Mei Fun)
- Beef Chow Fun (干炒牛河)
- How to Make Wontons
- Saucy Beef Chow Ho Fun with Gravy (菜遠牛河)
- How to Make Chicken Congee (鸡粥)
- Chinese Turnip Cake (Lo Bak Go, 萝白糕)
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Recipe Card
Yeung Chow Fried Rice
Joyce's Recipe Notes
- Use Day-Old Rice: For the best yeung chow fried rice, always try to use day-old rice. Freshly cooked rice tends to be mushy when stir-fried, while day-old rice has had time to dry out in the fridge, resulting in individual grains that are perfect for a fried rice dish. If you don't have leftover rice, you can make fresh rice but make sure you use less water to cook it, and dry it out in the freezer for a few hours or fridge in a single layer before using it.
- Break Up Rice Grains Ahead of Time: Making fried rice is a very quick process, so it's important that you break the rice up into individual grains ahead of time before you start the cooking process, this helps the rice fry more evenly as well.
- Don't Be Shy with the Oil: A good fried rice will have enough oil to help brown and toast every single ingredient in the fried rice. The oil, coats all the ingredients and helps bring up the temperature so that it stir-fries evenly. This will prevent mushy fried rice as well. I like to add a bit of butter for flavor as well, but that is optional.
- Use a Wok or a Large Skillet for Stir-Frying: To make a good fried rice, it's important that you don't overcrowd the pan, because that will 'steam' the ingredients and make the final dish mushy. That's why a wok is the best tool for making any fried rice recipe, including yeung chow fried rice. Its high, sloping sides and wide top allow for easy tossing and quick, even heating. That being said, you can also use a large pan or make smaller batches as well for the best texture.
- More Umami: Instead of seasoning this fried rice with just soy sauce and salt, I like to use oyster sauce for an extra layer of umami. If you want a traditional and lighter-looking yang chow fried rice, stick with the salt and soy sauce combo. If you want a bit more umami, substitute the ¾ teaspoon of salt for 1 tablespoon of oyster sauce instead.
Ingredients
- 3 cups leftover rice
- 5 shrimp (sized 21/25, sliced in half, or 12 smaller shrimp)
- 1 cup frozen peas and carrots (or diced gai lan stems)
- 1 cup Chinese BBQ pork - char siu (or 1 Chinese sausage (lap cheong))
- 2 stalks green onion (finely minced, whites and greens separated)
Scrambled Eggs
- 2-3 large eggs
- 1 teaspoon oil
Instructions
Preparation
- Breakup 3 cups leftover rice by hand until individual grains. Set this aside.
- Finely chop 2 stalks green onion, separating the whites from the greens. We will use the whites in the stir fry and the greens as a garnish. Set these aside.
- Dice 1 cup Chinese BBQ pork - char siu (or 1 Chinese Sausage or leftover meat) into small, bite-sized pieces.
- Peel 5 shrimp. (Make sure the shrimp is fully thawed before using it, if using from frozen)
- (Optional) Cut Shrimp Smaller: If you are using smaller shrimp already or you like large pieces of shrimp in your fried rice, then skip this step. Otherwise, cut the shrimp in half lengthwise, or chop them into smaller bite-sized pieces.
- In a small bowl, beat 2-3 large eggs with 1 teaspoon oil and set this aside.
- In a small bowl, mix together the 3 tablespoons soy sauce, and ¾ teaspoon salt (or 1 tablespoon of oyster sauce) and set it aside.
Cook the Fried Rice
- Heat the Wok or large frying pan over medium-high heat. Once the wok is hot, add oil. (Don't be shy with the oil)
- Add frozen peas and carrots, and the whites of the green onions and stir fry them for 1-2 minutes, until the frozen vegetables soften a little.
- Add the char siu (or Chinese sausage or leftover meat) in the pan and stir fry everything for 2-3 minutes until the char siu is toasted.
- Push everything to the side of the pan, and add more oil. Add in the shrimp and cook it for 1-2 minutes until it is fully cooked through.
- Push the shrimp aside on top of the veggies, and add a bit more oil to the pan, then add in the scrambled eggs and cook them until they are about 50-70% cooked.
- Add your day-old rice to the wok on top of the partially cooked egg, and stir fry just the egg and rice until the eggs are fully cooked and look dry (not soggy, wet, or mushy).
- Mix everything together and add in the sauce, and greens of the green onions and stir-fry everything for a minute to let things meld together.
- Enjoy your delicious yeung chow fried rice!
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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