Yang Chow Fried Rice






Yang Chow Fried Rice

Yang Chow Fried Rice is the perfect use for day-old rice. Chock full of Chinese sausage, shrimp, green peas, eggs, and green onions, it's a delicious one-pot meal!

Instructions

  • In a bowl, break cold cooked rice to separate grains.
  • Heat wok or wide pan over high heat. When the pan is very hot, add 1 tablespoon of the oil and swirl around the bottom of the pan to coat. Heat oil until shimmering.
  • Add onions and garlic and cook until softened. 
  •  Add sausages and cook for about 2 to 3 minutes or until heated through.
  • Add shrimp and cook until color changes to pink. 
  • Add green peas and cook until heated through. Remove the mixture from the pan and keep warm.
  • In the pan, add the remaining 1 tablespoon oil and heat until almost smoking. 
  • Add rice and cook, spreading the rice on the entire cooking surface of the pan, for about 45 seconds or until grains start to sizzle and then toss to redistribute. Repeat a few times until rice is heated through.
  • Add sausage and shrimp mixture, soy sauce, and green onions. Toss gently to combine. 
  • Make a large well in the middle of rice and add the eggs. Allow the eggs to set for about 30-40 seconds and then break into pieces with back of the spoon. 
  • Season with salt to taste and generously with pepper.
  • Continue to cook for about 1 to 2 minutes and then stir into the rice. Serve hot.

YANG CHOW FRIED RICE (Altenative version)
1. Heat oil in a wok. Saute garlic, then set aside
2. Fry shrimp, then set aside
3. Fry pork/sweet ham, then set aside
4. Fry the cold day-old cooked rice.
5. Season with salt and pepper (optional)
6. Coat the fried rice with battered egg yolks (2 pcs); remove the rice from the wok/pan.
7. Cook the egg whites and scramble
8. Add back the fried rice, the garlic, shrimp and pork, then mix well.
9. Add chopped scallion; then remove the fried rice from the pan.
Final procedure: Heat up the wok/pan, then put back the fried rice in small batches and cook over highest heat until you smell the aroma of the wok.

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