Yang Zhou Fried Rice is not from Yangzhou – despite the name, this dish does not originate from this place; Here in Philippines, it is known as Yang Chow Rice, the one served in fast food chains like Chowking and other Chinese restaurants.
Yang Zhou fried rice was invented by the Qing dynasty’s Yi Bingshou (1754–1815) and the dish was named Yeung Chow fried rice since Yi was once the regional magistrate of Yangzhou. Still, there have been attempts by people in Yangzhou to patent the dish.
Chinese barbecued pork or ‘cha siu‘ (叉烧) is an essential ingredient in Yang Zhou Fried Rice. It is the barbecued pork that gives it its special sweetish flavour.
Some variations of the dish are darker when dark soya sauce is used. Most authentic Chinese restaurants use the lighter variety of soy sauce.
YANG ZHOU FRIED RICE
5 cups of cold cooked rice, mashed to separate the grains
1/2 cup char siu pork, chopped (use ham if no char siu)
1/2 cup shrimps, shelled (chopped)
1 Chinese sausage, chopped
1/2 cup sweet peas
1/3 cup carrots, cut into small cubes
scallions or spring onions, chopped
3 eggs, beaten
salt and pepper
2 tbsps oil
1 tbsp oyster sauce
1 tbsp soy sauce
1. In a large wok, heat the cooking oil. Lightly stir-fry the pork and sausage. Add the shrimp, carrots and peas.
2. As soon as the shrimps are cooked and becomes pinkish in color, toss in the rice. Season with salt and pepper.
3. Add oyster sauce and soy sauce, toss the rice to incorporate the sauce thoroughly.
4. Once the rice becomes steaming hot, pour in the beaten eggs and continue stirring until the eggs are cooked. You can add some margarine to add color to the rice. Sprinkle with fresh chopped spring onions. Serve hot and Enjoy!
Serving Suggestion: Best with lechon Macau or fried chicken, and hototay
*The dish gets its distinctive taste from the char siu pork
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