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Yang Chow Fried Rice Recipe

Name: Red Lantern Asian Fusion Olympias Yang Chow Fried Rice Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 cups long-grain white rice (cooked, chilled); 3 each large eggs; 8 oz small raw shrimp (peeled, deveined); 6 oz boneless skinless chicken breast (small dice); 2 oz cooked Chinese-style BBQ pork / char siu (small dice) - optional; 3 oz frozen peas and diced carrots (thawed); 0.5 each yellow onion (small, finely diced); 3 each scallions (green onions, sliced thin, separate white and green parts); 2 each garlic cloves (minced); 3 tbs neutral oil (canola, vegetable, or peanut); 1 tsp sesame oil; 2 tbs light soy sauce; 0.5 tsp dark soy sauce; 1 tbs oyster sauce; 0.5 tsp salt; 0.25 tsp white pepper (or ground black pepper); 0 to taste cooked toasted sesame oil (for finishing) - already listed sesame oil above, optional extra; 0 to taste optional cilantro or additional sliced scallions (garnish)

Inspired by Red Lantern Asian Fusion Olympia

Time30m

Serves4

Make Yang Chow Fried Rice Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Rice

4 cups long-grain white rice (cooked, chilled)

Proteins & Mix-ins

3 each Large eggs

8 oz small raw shrimp (peeled, deveined)

6 oz boneless skinless chicken breast (small dice)

2 oz cooked Chinese-style BBQ pork / char siu (small dice) - optional

3 oz frozen peas and diced carrots (thawed)

Aromatics & Vegetables

1/2 each yellow onion (small, finely diced)

3 each scallions (green onions, sliced thin, separate white and green parts)

2 each garlic cloves (minced)

Seasoning & Sauces

3 tbs neutral oil (canola, vegetable, or peanut)

1 tsp Toasted sesame oil

2 tbs light soy sauce

1/2 tsp dark soy sauce

1 tbs oyster sauce

1/2 tsp Celtic sea salt

1/4 tsp white pepper (or ground black pepper)

Finishing

0 to taste cooked toasted sesame oil (for finishing) - already listed sesame oil above, optional extra

0 to taste optional cilantro or additional sliced scallions (garnish)

Method

Rice

Prepare rice

Use 4 cups of day-old cooked long-grain rice that has been chilled and broken up with a fork so grains are separate. If you must cook fresh rice, cook 2 cups long-grain rice and spread on a tray to cool and dry in the refrigerator for at least 1 hour.

Proteins & Mix-ins

Prep proteins and vegetables

Pat shrimp and diced chicken dry and season lightly with 1/8 tsp salt and a pinch of white pepper. Dice char siu (if using). Thaw peas & carrots and drain any excess moisture. Separate scallion whites from greens and slice thinly. Finely dice half a small onion and mince garlic.

Scramble eggs

Heat a large wok or heavy skillet over high heat until hot. Add 1 tablespoon neutral oil and swirl. Beat 3 eggs with a pinch of salt. Pour eggs into the hot pan and stir gently until just set but still soft. Transfer eggs to a bowl and set aside.

Cook proteins

Return the wok to high heat and add 1 tablespoon neutral oil. Add diced chicken and stir-fry until cooked through and lightly browned, about 2–3 minutes. Push to the side, add shrimp and cook until pink and just opaque, about 1–2 minutes. If using char siu, add it now just to warm through, about 30 seconds. Transfer all proteins to the bowl with the eggs.

Aromatics & Vegetables

Sauté aromatics and veggies

Add the remaining 1 tablespoon neutral oil to the hot wok. Add diced onion and the white parts of the scallions; stir-fry 30–45 seconds until fragrant and translucent. Add minced garlic and cook 10–15 seconds until aromatic. Add the thawed peas & carrots and stir-fry 1–2 minutes to warm and remove excess moisture.

Seasoning & Combining

Fry the rice

Increase heat to very high. Add the chilled rice to the wok, breaking up any clumps with a spatula. Spread the rice out and let it sit undisturbed 20–30 seconds to get some color, then toss and repeat once so the rice gets slightly toasted and separate.

Add sauces and proteins

Create a well in the rice and add the beaten eggs and proteins back into the wok (or scatter them throughout). Drizzle the light soy sauce, dark soy sauce, and oyster sauce evenly over the rice. Stir-fry quickly to combine, tossing to coat the rice evenly. Taste and add 1/2 tsp salt and 1/4 tsp white pepper total, adjusting if needed.

Finish with oils and scallions

Turn off the heat or reduce to low and drizzle 1 tsp sesame oil over the rice. Add the green parts of the scallions and toss to combine. If desired, add a few drops more sesame oil for aroma. Transfer to a serving dish.

Serving

Garnish with additional sliced scallions or cilantro if desired and serve hot. Yang Chow Fried Rice is best eaten immediately.