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), originating from the city of Yangzhou in China, has become a menu staple in many Chinese restaurants, including those in Chinatown areas across the Philippines.
Its main ingredients typically include day-old rice stir-fried with eggs, green peas, green onions, shrimp, chicken, and bits of ham or char siu (Chinese barbecued pork), then seasoned with soy sauce.
Ingredients you'll need
Notes and substitutions
- Cooked white rice: Choose a medium or long-grain variety. Leftover rice works best since it's drier and less sticky, but if you can use fresh rice as long as it's not too mushy or wet.
- Chinese sausage: Feel free to use whatever you have—ham, Spam, or char siu (Chinese barbecue pork).
How to make this recipe
Step 1: Lightly beat 3 eggs and season with salt and pepper. In a wok over medium-high heat, add a few tablespoons of the oil and swirl it around.
Cook the eggs gently until they reach a soft consistency. Slide them onto a plate once done.
Step 2: Season 4 ounces of chicken and 4 ounces of shrimp with salt and pepper.
Then, add more oil to the pan and lightly brown the sausages before pushing them to the side. Add the chicken and cook until it’s no longer pink.
Step 3: Add the shrimp and cook just until they turn pink, about a minute. Then transfer all the cooked proteins to a plate.
Step 4: Add a bit more oil and reduce the heat to medium. Sauté 3 garlic cloves and ½ onion until they're softened. Then, stir in ½ cup of peas.
Step 5: Add 3 cups of cooked rice and spread it out to break up any clumps. Stir-fry for 3 to 5 minutes until everything is heated through.
Step 6: Mix in the eggs, followed by the rest of the cooked proteins.
Step 7: Add 2 scallions and sprinkle some salt and pepper to taste. Toss everything together.
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 cold and firm, so it holds up better when you stir-fry it. If you don’t have any leftover rice, just spread freshly cooked rice out to cool and dry a bit. This helps avoid ending up with mushy or soggy fried rice, which can happen if you use warm, sticky rice.
Absolutely! Fried rice can be frozen for up to three months. Just make sure to wrap it well to keep the flavor and texture intact.
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 pork, shrimp, and vegetables.
- Soy and Ginger Fish: Steamed or fried fish 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 a mixture of 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 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, 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 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 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 scallions, then season with salt and pepper to taste. Toss them 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 as long as 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
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!