Try this Yang Chow Fried Rice, a delicious restaurant-worthy classic that's better than takeout. Infused with an Oriental flair, it offers a perfect balance of texture and flavor. This tasty one-pan meal is loaded with shrimp, Chinese sausage, carrots, eggs, and green onions!
Chinese influence in the Philippines dates back to the 9th century, starting with trade and commerce between the Chinese and Filipinos. This influence has shaped not only our culture but also our food. Over the centuries, Chinese cuisine's flavorful dishes have become a beloved part of Filipino hearts and tables and part of the Philippines' culinary landscape. We have adapted and made some of their dishes our own, such as siomai, chop suey, buchi, and Yang Chow, which takes the spotlight as our featured dish.
What is Yang Chow?
Yang Chow, also known as Yeung Chow or Yangzhou fried rice, originates from the city of Yangzhou. This dish is highly popular in China and commonly referred to as house-fried rice in Western countries. It involves stir-frying leftover rice with a variety of ingredients such as shrimp, vegetables, eggs, and flavorful seasonings.
You'll be amazed at how quick and easy it is to prepare, making it a favorite for weekday meals. Whether enjoyed alone or alongside your favorite dishes, each mouthful of this delicious comfort dish is guaranteed to delight your taste buds.
Other fried rice recipes to try:
Best rice to use for Yang Chow fried rice
The best rice to use for any fried rice is day-old rice that has been refrigerated or frozen overnight. Refrigerating or freezing the rice removes the excess moisture from the grains, giving it the perfect texture for frying and allowing it to absorb more flavor.
If you do not have day-old rice, you may use freshly steamed rice. Simply spread it thinly on a baking sheet and refrigerate or freeze it for a few minutes to cool and dry it slightly.
Ingredients You'll Need
- Day-old cooked rice - you may use any rice of your choice, such as brown rice, jasmine rice or long grain rice.
- Oil - you may use any oil with high smoke point such as olive oil, canola oil, vegetable oil, or sunflower oil.
- Vegetables - I used carrots, green peas, and green onion in this recipe, but you may also add other veggies like bell peppers, baby corn, and riced cauliflower.
- Garlic - adds aromatic and savory flavor to the dish, enhancing the taste of the other ingredients.
- Chorizo Macao - this is a Filipino dry pork sausage. It adds a hint of smokiness and umami flavor to the dish. Alternatively, you may use Chinese sausage, char sui, or diced ham.
- Shrimp - I used small to medium-sized shelled and deveined shrimp. They add a delicate sweetness and a slightly briny flavor to the dish. You may use chicken or beef as substitutes.
- Eggs - add richness and texture to the dish, as well as a savory flavor.
- Turmeric powder - adds a subtle earthiness and a vibrant yellow color to the dish.
- Salt and pepper - to taste
Foxy Tips in making Yang Chow
Prep your ingredients before cooking. Making Yang Chow fried rice is a very quick process. Cut your vegetables and meat into uniform sizes to ensure they cook quickly and evenly.
Use a wok or large skillet. A wok or large skillet allows for even cooking and easy stirring of the ingredients. If you don't have a wok, use a large, deep skillet.
Use high heat. Stir-frying is a fast, high-heat cooking method that requires constant stirring and tossing of the ingredients in the pan. Using high heat ensures the ingredients cook quickly and evenly.
Stir-fry in batches to avoid overcrowding the pan. This ensures each ingredient cooks properly and prevents the dish from becoming mushy.
Recipe Video
How to Serve and Store
This flavorful Yang Chow fried rice will complete your Chinese-themed lunch or dinner. You can also enjoy it at any time, on its own as a complete meal or as a side dish to your favorite fried or grilled meat or fish.
Store leftovers in an airtight container and refrigerate for up to 3 days. For longer storage, you may freeze it for up to a month.
When reheating, it's best to use a non-stick pan or wok with a bit of oil to prevent the rice from sticking and to revive its texture. You can also add a splash of water or chicken broth to help moisten the rice as it reheats.
Printable Recipe
Yang Chow Fried Rice Recipe
Ingredients
- 2-3 tablespoons oil
- ½ cup carrots diced (small)
- ½ cup green peas
- 2 cloves garlic minced
- 1 cup Chorizo Macao sliced
- 250 grams small to medium shrimp shelled and deveined
- 5 cups day-old cooked rice grains separated
- ½ - 1 teaspoon turmeric powder
- 3 pcs eggs beaten
- Salt and pepper to taste
- ¼ cup green onions
Instructions
- 2-3 tablespoons oil, ½ cup carrots, ½ cup green peasHeat 1 tablespoon oil in a wok or large pan over medium-low heat. Add carrots and peas to cook until tender. Remove from wok and set aside.
- 2 cloves garlic, 1 cup Chorizo Macao, 250 grams small to medium shrimpAdd a bit more oil to the wok. Sweat the garlic just until limp and aromatic. Add the chorizo and cook for 1 minute. Add the shrimp and season with a dash of salt. cook just until it turns orange/pink. Scoop all the shrimp and chorizo out using a slotted spoon.
- ½ - 1 teaspoon turmeric powder, 3 pcs eggs, 5 cups day-old cooked riceAdd more oil if needed and turn heat to high. Add the turmeric powder to the the hot oil then add the rice followed by the the beaten eggs. Quickly toss until completely coated and color becomes even.
- Salt and pepper to tasteSeason with salt and pepper and toss for 30 seconds to a minute.
- Add back the carrots, green peas, chorizo, and shrimp and half of the green onions. Toss to distribute.
- ¼ cup green onionsTransfer to a serving plate and top with more green onions before serving.
What do you think?