Young Chow Fried Rice Recipe

Cook rice (if you don't have day-old)

Rinse 3 cups long-grain rice under cold water until water runs mostly clear. Combine rinsed rice and 3.75 cups water in a pot, bring to a boil with lid off, reduce to low, cover and simmer 15 minutes. Remove from heat and let sit covered 10 minutes. Spread rice on a baking sheet to cool and refrigerate until firm, preferably at least 2 hours or overnight. Break up any clumps before stir-frying.

If using day-old rice, break up clumps with your hands or a fork so grains are separated and loose.

Prepare proteins

Pat shrimp dry and season lightly with a pinch of salt and 1/8 tsp white pepper. Dice cooked char siu into roughly 1/4-inch pieces. Crack eggs into a bowl and beat lightly with a pinch of salt.

Cook eggs

Heat a large wok or heavy skillet over high heat until smoking faintly. Add 1 tablespoon neutral oil, swirl to coat. Pour in beaten eggs, let them set briefly for 5–10 seconds, then scramble quickly until 80% cooked but still soft. Transfer eggs to a bowl and set aside.

Cook shrimp

Return wok to high heat, add 1 tablespoon neutral oil, then add shrimp in a single layer. Stir-fry until just opaque and cooked through, about 1–2 minutes. Remove shrimp and set aside with eggs.

Add remaining 1 tablespoon oil to the hot wok. Add diced onion and carrot and stir-fry 1–2 minutes until softened and onion is translucent. Add minced garlic and the white parts of the scallions and stir-fry 20–30 seconds until fragrant. Add thawed peas and stir to combine and heat through, about 30 seconds.

Push vegetables to the perimeter of the wok to make a center well. Add rice to the center of the wok in batches if needed, and let rice sit undisturbed 20–30 seconds to get a little sear before stirring. Toss rice with vegetables, breaking up any remaining clumps so grains are separate.

Drizzle light soy sauce, dark soy sauce, and oyster sauce evenly over the rice. Stir and toss constantly for 1–2 minutes to coat rice evenly and get a light caramel color from the dark soy. Taste and sprinkle 1/2 tsp fine salt and 1/4 tsp white pepper evenly; adjust as needed.

Return cooked shrimp, scrambled eggs, and diced char siu to the wok. Toss everything together for another 1–2 minutes so ingredients are heated through and distributed.

Stir in sesame oil (0.5 tsp) for flavor, and add most of the sliced green parts of the scallions (reserve some for garnish). Toss once more to combine.

Transfer Young Chow Fried Rice to a serving platter or bowls. Drizzle the 0.5 tsp toasted sesame oil over the top for aroma, garnish with remaining scallion slices and chopped cilantro if using. Offer extra white pepper at the table. Serve immediately.