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Yangchow Fried Rice

User Rating 3.5 Star Rating (4 Reviews)


Yang Chow Fried Rice
Calgary Reviews/Flickr/CC BY 2.0
What makes this rice distinct from Cantonese fried rice is that the individual grains of rice are cooked in the egg, and soy sauce, oyster sauce or other seasonings are not added. Cooked ham can be used in place of the roast pork.

Serves 4 to 6

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  • 3 large eggs
  • 6 ounces roast pork
  • 4 ounces frozen medium shrimp
  • .
  • Shrimp Seasonings:
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon cornstarch
  • .
  • Other:
  • 5 tablespoons oil for stir-frying, or as needed
  • 1 medium yellow onion, diced
  • 1/2 cup peas, fresh or frozen (if using frozen peas, thaw first)
  • 4 cups cold cooked rice


Lightly beat the eggs and set aside.

Dice the barbecued pork. Rinse the shrimp under warm running water to thaw. Shell, devein, and finely chop. Toss the shrimp with the seasonings (the salt, pepper and 1/2 teaspoons cornstarch).

Heat the wok and add 1 tablespoon oil. When the oil is hot, add the shrimp and stir-fry until they turn pink. Push the shrimp up to the side and add the roast pork. Stir-fry briefly, then remove both from the pan. Clean out the pan.

Heat the wok and add 2 tablespoons oil. When the oil is hot, add the onion. Stir-fry until it begins to soften, then add the peas. Stir-fry until the peas turn bright green and remove from the pan.

Heat 2 tablespoons oil in the wok. Add the cooked rice, stirring to separate the individual grains. Do not let the rice brown. Add the beaten egg, stirring so that all the rice grains are covered.
Add the roast pork, shrimp, onion and vegetables into the pan. Mix everything together. Taste and season with extra salt and pepper if desired. Serve hot.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Light, tasty rice, Member DonDong

Normally I serve only steamed/boiled rice. I chose this for something different. It was a nice change. Richer-tasting than boiled rice, but lighter than usual fried rice. I served to my family with spicey chicken and everyone liked it. FYI: they never tell Western folk that woks are shaped that way to fit INTO an Asian stove. They aren't designed for American stoves. Use a heavy metal frypan instead. Works just as well! ;9B)

4 out of 4 people found this helpful.

See all 4 reviews

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