Yang Chow Fried Rice
Yang Chow Fried Rice
Ingredients
- 2 garlic, minced
- 1 tablespoon ginger, minced
- 3 green onions, chopped (white and green parts separated)
- 1/2 cup carrots, diced
- 1/2 cup frozen peas
- 1 cup char siu pork, diced
- 1 cup shrimp, peeled and deveined
- 3 large eggs
- 4 cups day-old jasmine rice
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil, divided
- 1 teaspoon sesame oil
Instructions
- 1
Mince the 2 cloves of garlic and 1 tablespoon of ginger. Chop the 3 stalks of green onions, separating the white parts from the green parts. Dice the 1 cup of char siu pork. Have the 1 cup of peeled and deveined shrimp ready. Prepare the 1/2 cup of diced carrots and 1/2 cup of frozen peas. Crack the 3 large eggs into a bowl and lightly beat them. Ensure you have the 4 cups of day-old jasmine rice, as cold rice is best for fried rice.
⏱️ 10 min
- 2
Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil. Pour in the beaten eggs and quickly scramble them until they are just set.
⏱️ 2 min
- 3
Remove the scrambled eggs from the wok and set them aside. Add another 1 tablespoon of vegetable oil to the hot wok. Add the 1 cup of shrimp and stir-fry for 1 to 2 minutes until they turn pink and are cooked through.
⏱️ 3 min
- 4
Remove the cooked shrimp from the wok and set them aside with the scrambled eggs. Add the 1 cup of diced char siu pork to the wok. Stir-fry for 1 to 2 minutes until the pork is slightly crispy and heated through. Add the white parts of the chopped green onions, the minced garlic, and the minced ginger to the wok. Stir-fry for about 30 seconds until the aromatics are fragrant.
⏱️ 4 min
- 5
Add the 1/2 cup of diced carrots and 1/2 cup of frozen peas to the wok. Continue to stir-fry for 2 to 3 minutes, until the vegetables are tender-crisp. Add the 4 cups of day-old jasmine rice to the wok. Use a spatula or the back of a spoon to break up any clumps and spread the rice evenly across the surface of the wok. Continue to stir-fry for 3 to 5 minutes, allowing the rice to heat thoroughly and slightly toast, which helps achieve a good fried rice texture.
⏱️ 8 min
- 6
Pour the 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce over the rice. Sprinkle with the 1/2 teaspoon of white pepper and 1/2 teaspoon of salt. Stir-fry vigorously to ensure all the sauces and seasonings are evenly distributed and coat every grain of rice. Return the earlier cooked scrambled eggs and shrimp to the wok. Toss gently to combine all the ingredients. Finally, stir in the green parts of the chopped green onions.
⏱️ 5 min
- 7
Remove the wok from the heat. Drizzle with the 1 teaspoon of sesame oil for added flavor (this is optional). Serve the Yang Chow Fried Rice immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Yang Chow Fried Rice
- 2 garlic, minced
- 1 tablespoon ginger, minced
- 3 green onions, chopped (white and green parts separated)
- 1/2 cup carrots, diced
- 1/2 cup frozen peas
- 1 cup char siu pork, diced
- 1 cup shrimp, peeled and deveined
- 3 large eggs
- 4 cups day-old jasmine rice
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil, divided
- 1 teaspoon sesame oil
Instructions
- 1
Mince the 2 cloves of garlic and 1 tablespoon of ginger. Chop the 3 stalks of green onions, separating the white parts from the green parts. Dice the 1 cup of char siu pork. Have the 1 cup of peeled and deveined shrimp ready. Prepare the 1/2 cup of diced carrots and 1/2 cup of frozen peas. Crack the 3 large eggs into a bowl and lightly beat them. Ensure you have the 4 cups of day-old jasmine rice, as cold rice is best for fried rice.
⏱️ 10 min - 2
Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil. Pour in the beaten eggs and quickly scramble them until they are just set.
⏱️ 2 min - 3
Remove the scrambled eggs from the wok and set them aside. Add another 1 tablespoon of vegetable oil to the hot wok. Add the 1 cup of shrimp and stir-fry for 1 to 2 minutes until they turn pink and are cooked through.
⏱️ 3 min - 4
Remove the cooked shrimp from the wok and set them aside with the scrambled eggs. Add the 1 cup of diced char siu pork to the wok. Stir-fry for 1 to 2 minutes until the pork is slightly crispy and heated through. Add the white parts of the chopped green onions, the minced garlic, and the minced ginger to the wok. Stir-fry for about 30 seconds until the aromatics are fragrant.
⏱️ 4 min - 5
Add the 1/2 cup of diced carrots and 1/2 cup of frozen peas to the wok. Continue to stir-fry for 2 to 3 minutes, until the vegetables are tender-crisp. Add the 4 cups of day-old jasmine rice to the wok. Use a spatula or the back of a spoon to break up any clumps and spread the rice evenly across the surface of the wok. Continue to stir-fry for 3 to 5 minutes, allowing the rice to heat thoroughly and slightly toast, which helps achieve a good fried rice texture.
⏱️ 8 min - 6
Pour the 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce over the rice. Sprinkle with the 1/2 teaspoon of white pepper and 1/2 teaspoon of salt. Stir-fry vigorously to ensure all the sauces and seasonings are evenly distributed and coat every grain of rice. Return the earlier cooked scrambled eggs and shrimp to the wok. Toss gently to combine all the ingredients. Finally, stir in the green parts of the chopped green onions.
⏱️ 5 min - 7
Remove the wok from the heat. Drizzle with the 1 teaspoon of sesame oil for added flavor (this is optional). Serve the Yang Chow Fried Rice immediately.
⏱️ 1 min