Yang Chow Fried Rice

A flavorful fried rice made with shrimp, chicken, Chinese sausage, eggs, peas, and green onions.

Course Main Course, Side Dish

Cuisine Asian, Chinese, Filipino

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 952kcal

Cost $6-$8

3 eggs lightly beaten and seasoned
4 ounces chicken (about ½ cup) sliced thinly and seasoned
4 ounces shrimp (about ½ cup) peeled and deveined; small size or cut into pieces
2 Chinese sausage links small-diced (see note)
3 garlic cloves minced
½ medium onion minced
½ cup peas fresh or frozen
3 cups cooked white rice cold (see note)
2 scallions sliced thinly
Salt and pepper to taste
Neutral oil for searing and sautéing

Break up the rice with a fork. If you have a fresh batch, spread them out to cool.
Lightly scramble the eggs, then season with salt and pepper. Season chicken and shrimp with salt and pepper.
Over medium-high heat, add a bit of oil and cook the eggs gently until they reach a soft consistency. Transfer to a plate.
Add more oil and lightly brown the sausages, then move them aside. Add chicken and cook until no longer pink.
Add the shrimp and quickly cook for about a minute. Transfer the proteins to a plate.
Add more oil and lower to medium heat, then sauté garlic and onion until softened. Then, add the peas.
Add the rice, then spread it out to break up any clumps. Stir-fry for 3 to 5 minutes until heated through.
Combine the eggs, then the rest of the proteins.
Add the scallions, then season with salt and pepper to taste. Toss everything together.

Cooked white rice: Choose a medium or long-grain variety. Leftover rice works best since it's drier and less sticky. But if you're using fresh rice, just make sure it's not too mushy or wet.
Chinese sausage: Feel free to use whatever you have—ham, Spam, or char siu (Chinese barbecue pork).