Yang Chow Fried Rice is equally popular in the Philippines as it is in China or the West. It is an egg fried rice with a combination of proteins; a takeout classic that is delicious, easy to make, and a meal on its own!
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What is Yang chow fried rice?
Yang chow fried rice (also called young chow fried rice or Yangzhou fried rice) originated in Yangzhou, China and has become a menu staple in many Chinese restaurants, epecially in Chinatown areas across the Philippines.
The dish is made with day-old rice stir-fried with eggs, green peas, green onions, shrimp, chicken, and pieces of ham or char siu (Chinese barbecued pork), all seasoned with soy sauce.
Ingredients you'll need
Notes and substitutions
- Cooked white rice: Use medium or long-grain variety. Leftover rice works best because it's drier and not too sticky. But if you're using fresh rice, just make sure it's not too mushy or wet.
- Chinese sausage: This is a sweet and savory cured sausage made from pork. You can use whatever you have, like ham, Spam, or char siu (Chinese barbecue pork).
How to make this recipe
Note: Before you start, make sure all your ingredients are ready and within reach. Don't forget to season the chicken and shrimp with salt and pepper. Since you'll be stir-frying quickly, having everything prepared will help the cooking go smoothly!
Step 1: Crack the eggs into a bowl and beat them lightly. Season with salt and pepper.
In a wok (or large pan) on medium-high heat, add a little bit of oil and swirl it around. Pour in the eggs and cook for a few seconds.
Gently stir with a spatula until they are soft and slightly scrambled. Once cooked through, slide them onto a plate and set aside.
Step 2: Add more oil to the pan and cook the sausages until lightly browned. Be careful, as the sugar in the sausages can burn quickly.
Once browned, move the sausages to the side of the pan. Then, add the chicken and cook it until it's no longer pink.
Step 3: Add the shrimp and cook just until they turn pink, about 1 minute. Then, take all the proteins off the pan and set them aside on a plate.
Step 4: Add a little more oil and turn the heat to medium. Sauté the garlic and onion until they soften. Then, stir in the peas.
Step 5: Add 3 cups of cooked rice and break up any clumps by spreading it out. Stir-fry for 3 to 5 minutes until everything is heated through.
Step 6: Mix in the eggs, then add the rest of the cooked proteins (Chinese sausage, chicken, and shrimp).
Step 7: Add the scallions and season eveything in the pan with some salt and pepper, adjusting to your taste. Toss them together until well mixed.
Serve and enjoy your Yang Chow fried rice! Keep any leftovers in the fridge and try to enjoy them soon for the best flavor.
Recipe FAQs
It's all about texture. Day-old rice is firmer and less sticky, which helps it hold up better when stir-fried. If you don't have any leftover rice, just spread freshly cooked rice out to cool for a bit. This will help keep your fried rice from getting mushy or soggy.
Yes, you can! Fried rice freezes well for up to three months. Just be sure to wrap it tightly to keep the flavor and texture fresh.
Chinese-inspired Filipino dishes
- Sweet and Sour: Stir-fried chicken, pork, or fish with a sweet and tangy sauce.
- Pork Asado: Stewed pork with mushrooms and napa cabbage, simmered in a savory, slightly sweet sauce. This dish is similar to Pata Tim, which uses pork hock.
- Siomai: Steamed dumplings filled with a mix of pork, shrimp, and vegetables.
- Soy and Ginger Fish: Steamed or fried fish topped with a light, aromatic soy and ginger sauce.
- Chili Garlic Shrimp: Seared or fried shrimp with a spicy, garlicky sauce.
- Lumpiang Shanghai: Fried spring rolls filled with meat and vegetables wrapped in lumpia wrappers.
- Salt and Pepper Shrimp: Lightly battered and fried shrimp, seasoned with salt and black pepper.
Other rice recipes you may like
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📖 Recipe
Yang Chow Fried Rice
Equipment
- Wok, skillet, or sauté pan
Ingredients
- 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
Instructions
- 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.
Notes
- 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).
Dara says
This is one of my favorite, easy meals for my family. I’ll make it with Chinese sausage next time. Thanks!
Nora Rey says
Thank you, Dara! I hope you guys enjoy it!