Leftover rice is magically transformed into a delicious and colorful dish by adding meat, seafood, vegetables, eggs and seasonings. Yangzhou (yang chow) fried rice is a staple in Cantonese restaurants all over the world.
There is no strict formula in cooking yang chow fried rice. You can add more meat, seafood and vegetables than what you usually get in restaurants. Be careful though that you don’t use so much non-rice ingredients that the rice grains practically become invisible (what my daughters jokingly call “where is the rice fried rice”).
But what non-rice ingredients should be added for a proper yang chow fried rice? There has to be meat which can be Chinese roast pork (char siu) or lup cheong sausage, or both. If you prefer something other than pork, you may use chopped cooked chicken or duck.
Seafood — shrimps or crabmeat, or both — is also traditional. Some versions include sea cucumber but since it’s not easy to find and preparation can be complicated, it is excluded in this recipe.
The vegetables most commonly added are sweet peas and carrot. Scallions and corn are options too.
Yangzhou (Yang Chow) Fried Rice
- 2 tablespoons cooking oil divided
- ¼ cup chopped onion
- 1 teaspoon minced garlic
- ¼ cup chopped carrot
- ¼ cup chopped lup cheong sausage
- ¼ cup sweet peas
- ¼ cup chopped shrimps
- ¼ cup chopped mushrooms (shiitake was used here)
- 2 eggs beaten
- 4 cups cooked rice
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- ½ teaspoon sesame seed oil
- Heat a tablespoon of oil in a wok and cook the onion and garlic for about half a minute.
- Add the carrot and stir fry for another half a minute.
- Next, add the chopped sausage and toss around for a minute.
- Add the peas and toss.
- Add the shrimps and mushrooms, sprinkle in half a teaspoon of salt and a quarter teaspoon of pepper, and stir fry for a minute or until the shrimps are cooked through.
- Scoop out the contents of the wok, transfer to a bowl and keep hot.
- Heat the remaining tablespoon of oil in the wok.
- Pour in the beaten eggs, sprinkle with generous pinches of salt and pepper, and cook, stirring and tossing to break into small pieces, until no longer wet.
- Add the rice to the eggs.
- Drizzle in the oyster sauce and hoisin sauce.
- Stir fry the rice and eggs until the seasonings are evenly distributed and the rice is heated through.
- Add the sausage-shrimp-vegetable mixture to the rice and eggs.
- Stir fry for another minute until everything is hot.
- Off the heat, drizzle in the sesame seed oil and toss the fried rice thoroughly.
- Taste, and add more salt and pepper, if needed, and toss to blend before serving.