Recipe courtesy of Jet Tila
Recipe courtesy of Jet Tila
Watch how to make this recipe.
Yang Chow Fried Rice
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 386
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 26 g
- Cholesterol
- 246 mg
- Sodium
- 1698 mg
Yang chow is a deluxe version of fried rice, typically made with char siu pork (Chinese barbecued pork), shrimp and mixed vegetables. It’s also a smart way to use what might already be in your fridge and pantry. Success comes down to heat control and timing: eggs first, rice second so every grain stays distinct and glossy. On West Coast menus you might see this dish listed as “Yang Chow,” while many East Coast restaurants call it “house fried rice.”
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 386
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 26 g
- Cholesterol
- 246 mg
- Sodium
- 1698 mg
Ingredients
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Directions
- Heat the oil in a large wok or skillet over high until a wisp of white smoke appears. Add the pork, shrimp and peas and carrots. Stir-fry 30 to 45 seconds, until the shrimp start to turn pink and the vegetables are vivid. Pour in the eggs and add the rice immediately; work the rice into the egg with circular motions and constant folding to avoid smashing the grains. After 30 seconds the egg will have coated the rice.
- Sprinkle in the chicken bouillon and add oyster sauce; toss about 30 seconds, until the color is even. Pour the soy sauce around the edges of the wok so it sizzles and perfumes the rice, then add the scallions. Cook for 1 minute, until the rice is steaming, fluffy and the grains are separate but still moist. Finish with a pinch of white pepper and serve immediately.
