Yang Chow Fried Rice (also called Young Chow Fried Rice or Yangzhou 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!
You may also like Adobo Fried Rice or Crab Fried Rice.
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Ingredients you'll need
Notes and substitutions
- Cooked white rice: Choose a medium or long-grain variety. It is best to use leftover rice, but a fresh batch that is not mushy or too wet will also work.
- Chinese sausage: You can also use ham, Spam, or char siu (Chinese barbecue pork).
How to make this recipe
Lightly scramble 3 eggs, then season with salt and pepper.
(1)Over medium-high heat, make soft scrambled eggs in a bit of oil. Transfer to a plate.
Season 4 ounces of chicken and 4 ounces of shrimp with salt and pepper.
(2)Add more oil and lightly brown sausages, then move them aside. Add the chicken and cook until no longer pink.
(3)Add the shrimp and quickly cook for about a minute. Transfer the proteins to a plate.
(4)Add more oil, then sauté 3 garlic cloves and ½ onion until softened. Add ½ cup peas.
(5)Add 3 cups cooked rice, then spread it out to break up any clumps. Stir-fry for 3 to 5 minutes until heated through.
(6)Combine the eggs, then the rest of the proteins.
(7)Add 2 scallions, then season with salt and pepper to taste. Toss them together.
Frequently asked questions
Day-old or leftover rice is ideal for fried rice, where the grains are cold and firm enough to withstand stir-frying. When it isn't available, spread out the grains of freshly-cooked rice to cool and let the moisture evaporate. Sticky, warm rice will make soggy or mushy fried rice.
Yes! You can freeze fried rice for up to 3 months. Wrap them well to maintain their flavor and texture.
Other rice recipes you may like
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📖 Recipe
Yang Chow Fried Rice
Equipment
- Wok or Skillet or Sauté pan
Ingredients
- 3 eggs lightly beaten
- 4 ounces chicken sliced thinly
- 4 ounces shrimp peeled and deveined; small size or cut-up
- 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-flavored oil for searing and sautéing
Instructions
- Break up 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, make soft scrambled eggs in a bit of oil. Transfer to a plate.
- Add more oil and lightly brown sausages, then move them aside. Add chicken and cook until no longer pink.
- Add shrimp and quickly cook for about a minute. Transfer the proteins to a plate.
- Add more oil, then sauté garlic and onion until softened. 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 scallions, then season with salt and pepper to taste. Toss them together.
Video
Notes
- Cooked white rice: Choose a medium or long-grain variety. It is best to use leftover rice, but a fresh batch that is not mushy or too wet will also work.
- Chinese sausage: You can also use ham, Spam, or char siu (Chinese barbecue pork).
Dara
This is one of my favorite, easy meals for my family. I’ll make it with Chinese sausage next time. Thanks!
Nora Rey
Thank you, Dara! I hope you guys enjoy it!