Yang Chow Fried Rice Recipe


4 servings


10 minutes


35 minutes

  • 2 cups cold, cooked white rice
  • 3 tbsp oil
  • 1 small onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • ½ cup Chinese BBQ pork, diced (you can substitute this with Chinese sausage)
  • ¼ lb shrimp, peeled, deveined, and chop into smaller size
  • ½ cup sweet peas, thawed
  • 1 ½ tbsp lite soy sauce or tamari sauce
  • 2 green onions, finely chopped
  • 2 eggs
  • salt
  • white pepper
  1. Heat the wok over medium high heat and add 1 tbs of oil. Add eggs, fold and scramble them gently. Set aside.
  2. Heat the wok now over high heat. Add another 1 tbs of oil, diced onion and garlic. Stir-fry until the onions are translucent. Next, add the pork and stir-fry for 2-3 minutes.
  3. Add shrimp to the wok and green peas, and cook for 30 seconds. Set aside.
  4. Heat the wok and add the remaining oil. Add rice and stir-fry for 2 minutes. Make sure to flatten out and break up any remaining rice clumps using wok spatula.
  5. Add the pork mixture and stir continuously for another 3 minutes until rice is heated through.
  6. Add the rice and stir-fry for 2 minutes, being sure to heat the rice uniformly. Use your wok spatula to flatten out and break up any remaining rice clumps.
  7. Add the shrimp and peas, and stir fry continuously for another 2 minutes until the rice is heated through.
  8. Add soy sauce and adjust seasoning with salt. Mix everything to ensure the seasonings are uniformly incorporated. If the rice a little dry, sprinkle in some water or a touch of sesame oil.
  9. Add in the scrambled eggs, scallions, and white pepper. Stir fry to combine and serve.