Yang Chow or Yeung Chow Fried Rice is a Chinese sort of a combo fried rice with shrimp and Chinese BBQ pork which is very popular here in the States. One of the key elements to succeeding with any good fried rice dish is that you don’t use fresh cooked rice. Day old is preferred as you want to have eliminated as much moisture as possible before you start frying it to keep it from becoming mushy. For best results if not using a rice cooker before you cook the rice rinse it well for a few minutes then soak it in some cold water for a half hour or so then rinse again and cook as normal. This will help to eliminate some of the starch that makes the rice sticky, this step is optional of course. Also Yang Chow style fried rice it’s made by either frying the rice then adding the raw egg and cooking it together with the rice coating it as it cooks. Aternatively adding precooked fried eggs such as an omelet that has been sliced or chopped up to the fried rice...
When making fried rice at home you can simply prepare this and any other fried rice dish out of what ever left overs you have on hand. Meaning you can add or subtract what you’d like such as ginger, onion and/or leeks, water chestnuts, carrots and so on. If you like it spicy you can add either dried chili or fresh chili paste to the dish. As for my version a couple things I’m doing here today are; using cooked shrimp as apposed to raw shrimp which is fine however I am tossing them into a pan with direct heat which is something you should always be careful of as previously cooked shrimp tend to easily become over cooked and chewy when cooked a second time. An alternative method when using cooked shrimp is to simply toss them in at the last second and heat through. Lastly I am preparing quite a large quantity and my wok will only hold so much so I am doing so in stages
When making fried rice at home you can simply prepare this and any other fried rice dish out of what ever left overs you have on hand. Meaning you can add or subtract what you’d like such as ginger, onion and/or leeks, water chestnuts, carrots and so on. If you like it spicy you can add either dried chili or fresh chili paste to the dish. As for my version a couple things I’m doing here today are; using cooked shrimp as apposed to raw shrimp which is fine however I am tossing them into a pan with direct heat which is something you should always be careful of as previously cooked shrimp tend to easily become over cooked and chewy when cooked a second time. An alternative method when using cooked shrimp is to simply toss them in at the last second and heat through. Lastly I am preparing quite a large quantity and my wok will only hold so much so I am doing so in stages
Shopping List
Rice
Pork loin, sirloin or tenderloin
Shrimp
Eggs
Peas and carrots
Scallions
Honey
Syrup
Soy Sauce
Mushroom soy, optional
Semi dry sherry
Chinese five spice
Peanut oil
My Mad Method
Start by preparing the BBQ sauce
½ dl mushroom soy sauce, optional
½ dl syrup
2 TBSP semi dry sherry
2 TBSP fresh ground ginger
½ tsp Chinese 5 spice
1 tsp kosher salt
½ dl soy sauce
½ dl honey ½ dl syrup
2 TBSP semi dry sherry
2 TBSP fresh ground ginger
½ tsp Chinese 5 spice
1 tsp kosher salt
Add 500g pork sirloin to the b.b.q sauce, coat well and marinate 4-6 hours
When the pork is done marinating arrange on a sheet pan lined with foil for easy clean up and bake in a 125c oven for about 30 to 40 minutes, basting it once half way through
It should be 65-67c at it center when ready the temp will continue to rise for a few minutes longer when removed from the oven
NOTE: do not discard sauce as you will need it for basting
When you remove the pork from the oven allow the meat to rest for at least 10 minutes then slice to desired thickness
Beet 3 eggs together with 1 tsp each soy sauce, mushroom soy sauce, and semi dry sherry
The mushroom soy sauce will give it a darker color, if that is not to your fancy simply omit it
Heat wok, add 1 TBS peanut oil heat to smoking point add eggs
Prepare as one would an omelet picking up the edges to allow the raw egg to collect underneath and cook, when almost ready as shown here flip and cook one or to minutes longer
When the omelet is done remove from heat roll up and slice it about a cm thick, set aside
Either use fresh shrimp and cook with the fried rice alternatively defrost 200 g cooked frozen shrimp
Defrost 100 g frozen peas and carrots
Slice one bunch scallions (green onion) in large pieces on the bias set aside
Heat wok add 1-2 TBS peanut oil heat to smoking point add 1/2 TBS garlic (minced), and the scallions, fry for 30 seconds, add the shrimp and cook for 1 minute longer tossing the ingredients as you do so, then remove them from the pan and set aside
Either add rice to the wok with the shrimp and scallions or cook the rice in batches, making sure to oil the pan in between
OBS: rice should not be freshly cooked it should be at least a day old for best results
OBS: rice should not be freshly cooked it should be at least a day old for best results
Cook for a few minutes frying while making sure to heat through; add the remaining ingredients and heat through adjust seasoning with soy and fresh ground black pepper
Ready to serve!!
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