Yang Chow Fried Rice

Yangzhou fried rice is made by frying day old rice along with shrimp, eggs, green peas, corn, carrot, chorizo de bilbao, ham, spring onions, onion, garlic, oyster sauce, soy sauce, salt and pepper. This fried rice is based from the Chinese cuisine from Yangzhou China. Yangzhou fried rice (Traditional Chinese: 揚州炒飯; Simplified Chinese : 扬州炒饭; Pinyin : Yángzhōu chǎofàn) is a popular Chinese-style wok fried rice dish in many Chinese restaurants throughout the world.

YANG CHOW FRIED RICE

Egg fried rice is now becoming a trend, thanks to Uncle Roger. And now, Auntie Annie is presenting Yummy Kitchen’s version of special egg fried rice.

Yang chow fried rice is a very popular version of fried rice not only in the Philippines, but in the whole Asian continent. It might actually the best fried rice in the world! The very first Yang chow fried rice originates from Yangzhou, China in the mid-1700s. It is based from the Chinese-style wok fried rice and goes with other names like Yangzhou or Yeung chow fried rice. A lot of ingredients are mixed in the rice to make it so flavorful. So flavorful that it becomes a whole package on its own. It is important to use complete ingredients to enjoy the best yang chow fried rice.

This fried rice is commonly very expensive when you buy it in restaurants. But actually, yang chow fried rice is just like your regular fried rice but make it 1 million times more bonggalicious. If you have a fancy budget for rice and would like to have an unforgettable eating experience, bring the Chinese cuisine at home and try this one today!  

HOW TO COOK YANG CHOW FRIED RICE

If you have prepared garlic fried rice before, then making a yang chow fried rice would be easy for you. You’re basically just gonna mix everything in one pan so relax and have fun in cooking the yang chow fried rice.

One distinguishing ingredient of the yang chow fried rice is the shrimp. First ingredient and its already fancy, right? Grab a large wok (use a wok or else Uncle Roger would be really furious) and sauté your shrimps. Some people recommends using sesame oil in this dish. Set the shrimps aside and we’ll add it back later. Your oil is now infused with shrimp flavor. Fuiyohhh! Saute some aromatics in the same wok. Add your chorizo de bilbao and ham and then saute. Another fancy ingredients, right? Fuiyohhh! You can use Vigan longganisa if you cannot really find a chorizo de bilbao. But traditionally, Chinese pork barbecue is used in yang chow fried rice. One thing best when making a fried rice is you do it using one pan only. When the chorizo and ham are almost cooked, make a well at the center of the wok. We are going to cook the eggs while it being surrounded by the other ingredients. But be sure to stir in a circular motion so the eggs will be cooked before you mix it with the rest of the ingredients. Or else, it will look like an ugly omelette. Haaaaiiya!

Make another well as the very important ingredient in this dish will be added—the day-old rice. Many are asking why use day-old rice when you can actually use freshly-cooked rice. The real reason is the starch and the stickiness. It is recommended to use non-glutinous rice in you are going to cook any type of fried rice. The rice should be fluffy so that other ingredients can incorporate easily. Rice loses its stickiness as it cools down and left for some time. This is why day-old rice is best used in fried rice. Add the rice and mix it well with the other ingredients. After the rice, add the carrots, green peas and corn. These are added not too early to provide a bit of crunch for later. Add the oyster sauce and the soy sauce for more umami goodness. Don’t forget to season with salt and pepper. The last things to add are the chopped spring onions and shrimps. You can also use the shrimps as toppings. Transfer the yang chow fried rice in a big serving plate. This fried rice is so flavorful that you can eat it as it is. But of course, you can partner it with any ulam you have at home. Some recommended topics would be siomai and shanghai. #VeryChinese Enjoy your yang chow fried rice how you like!

Yang Chow Fried Rice

Recipe rating: N/A

Course: Uncategorized

Servings

5

servings

Ingredients

• 5 cups day-old rice

• ¼ kilo shrimp (peeled and deveined)

• 3 pcs lightly beaten eggs

• ¼ cup green peas

• ¼ cup corn

• 1 small sized carrot (diced)

• 2 pcs chorizo de bilbao (diced)

• 4 pcs ham (diced)

• 1 bunch spring onions

• 1 medium-sized onion (minced)

• 2 cloves of garlic (minced)

• 30g sachet oyster sauce

• 2 tablespoons soy sauce

• salt and pepper to taste

Directions

• Heat some oil in a wok. Sauté the shrimp for a few minutes and season with salt and pepper. Remove the shrimps from the pan and set aside.
• In the same wok, sauté the onions and garlic until aromatic and light brown. Add the chorizo de bilbao and ham and sauté for a few minutes.
• Make a well at the center of the wok and add the slightly beaten eggs. Stir continuously in a circular motion until the eggs are cooked.
• Push the ingredients on the side of the wok and make another well in the middle. Add the rice and mix thoroughly until all the ingredients are well-incorporated with the rice.
• Add the carrots, green peas and corn. Mix well until fully-combined.
• Add the oyster sauce and soy sauce. Season with salt and pepper. Stir gently until well-mixed.
• Add the chopped spring onions and fried shrimp. Toss gently until all the ingredients are well-incorporated.
• Remove the pan from the heat and transfer the yang chow fried rice in a serving pan.
• Serve with your favorite toppings and enjoy!

Watch how to Cook Yang Chow Fried Rice

How to Cook Yang Chow Fried Rice (TAGALOG)

MGA SANGKAP:

• 5 tasa ng bahaw na kanin
• ¼ kilo ng hipon (natanggalan na ng balat at vein)
• 3 piraso ng binateng itlog
• ¼ tasa ng green peas
• ¼ tasa ng mais
• 1 maliit na carrot (hiniwa ng maliliit na cubes)
• 2 piraso ng chorizo de bilbao (hiniwa ng maliliit na cubes)
• 4 piraso ng ham (hiniwa ng maliliit na cubes)
• 1 bugkos ng spring onions
• 1 sibuyas (hiniwa ng maliliit)
• 2 butil ng bawang (hiniwa ng maliliit)
• 30g sachet ng oyster sauce
• 2 kutsara ng toyo
• asin at paminta

PAANO LUTUIN:

1. Magpainit ng mantika sa isang kawali. Iprito ang hipon ng ilang minute at budburan ng asin at paminta. Ilipat ito sa isang lalagyan at isantabi.
2. Sa parehas na kawali, mag-gisa ng sibuyas at bawang hanggang maging light brown. Ilagay ang chorizo de bilbao at ham. Igisa ang mga ito ng ilang minute.
3. Gumawa ng space sa gitna ng kawali at ilagay ang binateng itlog. Haluin ito ng tuloy tuloy hanggang maluto ng itlog.
4. Ipush ang mga ingredients sa gilid ng kawali at gumawa ng isa pang space sa gitna. Ilagay ang kanin at haluing mabuti hanggang humalo ang mga ingredients sa kanin.
5. Ilagay ang carrots, green peas at mais. Haluin ng mabuti.
6. Ilagay ang oyster sauce at toyo. Budburan ng asin at paminta. Haluin ng mabuti.
7. Ilagay ang spring onions at pinritong hipon. Haluin ng mabuti.
8. Patayin ang apoy at ilipat ang yang chow fried rice sa isang serving plate.
9. Iserve kasama ang iyong favorite na ulam at enjoy!