Yang Chow Fried Rice Recipe
Chinese fried rice with shrimp, chicken, Chinese sausage, eggs, peas, and scallions.
Servings 4
Calories 952kcal
Cost $6-$8
Equipment
- Wok or wide pan
Ingredients
- 3 cups cooked white rice cold
- 3 eggs lightly beaten
- 2 Chinese sausage links cut into small cubes
- ½ cup chicken sliced thinly
- ½ cup shrimp peeled & deveined; cut into pieces
- 3 garlic cloves minced
- ½ medium onion finely chopped
- ½ cup peas fresh or frozen
- 2 scallions chopped
- Salt, pepper, & soy sauce to taste
- Neutral oil
Instructions
- Have all ingredients ready, since stir-frying goes quickly.
- Beat the eggs and season with salt. Cook in a little oil until just set, then transfer to a plate.
- Add more oil and cook the Chinese sausage until lightly browned. Add the chicken, season with salt, and cook until the chicken reaches 165°F (74°C), checked with a food thermometer.
- Add the shrimp, season with salt, and cook just until pink. Transfer all proteins to a plate.
- Lower to medium heat. Add more oil, then sauté the garlic and onion until softened. Stir in the peas.
- Add the rice and break up any clumps. Stir-fry for 3 to 5 minutes, until heated through.
- Mix in the eggs and cooked proteins. Add scallions, then season with salt, pepper, and soy sauce if you like. Mix well and serve.
Video
Notes
- Cooked white rice: Use medium- or long-grain rice. Leftover rice works best, but fresh rice is fine if not too soft or wet.
- Proteins: Use shrimp, chicken, Chinese sausage, ham, Spam, char siu, or a mix.
- Vegetables: Green peas and green onions are classic. Carrots, corn, and bell peppers also work.
Nutrition
Serving: 4g | Calories: 952kcal | Carbohydrates: 116g | Protein: 23g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 200mg | Sodium: 736mg | Potassium: 403mg | Fiber: 3g | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 11mg | Calcium: 95mg | Iron: 2mg