Yang Chow Recipe

Prepare rice

If using freshly cooked rice, spread rice on a tray and chill for at least 30 minutes so grains firm up; ideally use day-old refrigerated rice. Break up any clumps so rice grains are separated before frying.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon vegetable oil, swirl to coat. Add half of the rice (to avoid overcrowding) and stir-fry, pressing and breaking up clumps, until heated through and slightly dry, about 2–3 minutes. Transfer to a large bowl or plate and repeat with remaining rice and another tablespoon oil. Set rice aside.

Cook shrimp and pork/ham

Pat shrimp dry and season lightly with a pinch of salt and a pinch of white pepper. Heat the wok over high heat, add 1 tablespoon neutral oil. Add shrimp in a single layer and stir-fry until just pink and opaque, about 1–2 minutes per side depending on size. Remove shrimp and set aside. Add diced pork or ham to the wok and stir-fry until lightly browned and heated through, about 1–2 minutes. Remove and set aside with shrimp.

Scramble eggs

Whisk eggs with a pinch of salt. Add a little more oil to the wok if needed, pour in eggs and let them set slightly, then scramble gently until just cooked but still soft. Remove eggs and break into bite-sized pieces; set aside with proteins.

Return wok to high heat and add a small splash of oil if it looks dry. Add minced garlic and the white parts of the sliced green onions (reserve some green tops for garnish). Stir-fry briefly until fragrant, about 15–20 seconds. Add diced carrot and stir-fry 1–2 minutes until slightly softened. Add peas and stir just to combine and heat through, about 30–45 seconds.

Add the previously fried rice back into the wok with the vegetables. Toss to combine and spread rice out so it contacts the wok surface; let it sit undisturbed 20–30 seconds to promote slight crisping, then stir. Return cooked shrimp, pork/ham, and scrambled eggs to the wok.

In a small bowl, mix light soy sauce, oyster sauce, sesame oil, white pepper, and salt. Drizzle this seasoning over the rice evenly. Stir-fry everything together on high heat for 1–2 minutes so the flavors distribute and the rice is hot. Taste and adjust seasoning, adding a small pinch more salt or soy sauce if needed.

Stir in most of the sliced green onion (reserve a tablespoon for garnish). Remove from heat and transfer Yang Chow fried rice to a serving bowl or plate.

Garnish with reserved green onion tops and serve immediately.