Yang Chow Fried Rice (Cơm Chiên Dương Châu)
Yang Chow Fried Rice (Cơm Chiên Dương Châu) is a vibrant and hearty dish with a colourful medley of ingredients. The rice is usually golden-brown from the soy sauce, speckled with bright green peas and carrots, and dotted with small pieces of char siu pork (or Chinese sausage) and shrimp. Scrambled eggs add a soft, creamy texture, and green onions provide a fresh, crisp contrast. The dish has a glossy sheen from the oil and a fragrant aroma from the stir-frying process.
When I was a child in Vietnam, the mention of “fried rice” instantly brought Yang Chow Fried Rice to mind. The dish’s vibrant colours – red, green, yellow, and orange – were incredibly enticing. The irresistible aroma made it so satisfying that I could enjoy it on its own without needing any other dishes.
Notice the variety of names for this fried rice: Yangzhou Fried Rice, Yeung Chow Fried Rice, Young Chow Fried Rice, and Yang Chow Fried Rice. Regardless of what you call it, this dish has transcended China’s borders and become a favourite around the world.
So where did Yang Chow Fried Rice originate? The name suggests it came from Yangzhou in Jiangsu province, China. However, there’s also a theory that it might have originated in Guangzhou. Many agree that the dish emerged when people began using leftover scraps from previous meals to create this delicious fried rice.
An authentic Yang Chow Fried Rice should feature dry, separate rice grains – neither too soft nor clumped together. The main ingredients need to be fresh and well incorporated with the rice. Most importantly, the dish should be highly aromatic, stimulating your senses of sight, smell, and taste.
Here are a few notes on my Yang Chow Fried Rice recipe:
- I cook the rice a bit drier than usual, then transfer it to a bowl and refrigerate it overnight. This helps ensure the grains stay separate and don’t become soft or sticky.
- I use char siu (Cantonese-style barbecued pork) as the main protein, which you can buy from your local Chinese BBQ shop. If char siu isn’t available, you can substitute it with Chinese sausages, commonly found at Asian grocery stores.
- For the shrimp, I use peeled and deveined shrimp (fresh or frozen). Alternatively, you can use dried shrimp – just remember to soak them in water first to soften.
- Yang Chow Fried Rice is a dish that’s great for using up leftovers, so don’t be too strict about the ingredients. If you don’t have green peas, you can substitute with green beans or add corn and mushrooms. As long as the final dish is colourful, aromatic, and tasty, you’re on the right track!
Q&As on Yang Chow Fried Rice
1. What are the ingredients for Yang Chow Fried Rice?
The ingredients for Yang Chow Fried Rice typically include:
- Cooked Jasmine rice
- Char siu
- Shrimp
- Eggs
- Peas and carrots
- Onion
- Garlic
- Green onions
- Soy sauce
- Oyster sauce
- Vegetable oil
- Sesame oil
2. Are the ingredients for Yang Chow Fried Rice easy to find?
The ingredients for Yang Chow Fried Rice are generally available at Asian grocery stores. Char siu can be purchased at Chinese BBQ shops, or you can substitute it with Chinese sausages, ham, or chicken.
3. How long does it generally take to make Yang Chow Fried Rice?
Preparing Yang Chow Fried Rice typically takes about 20 to 30 minutes. Overall, the process is relatively quick, especially if you have pre-cooked rice and prepared ingredients.
4. Can Yang Chow Fried Rice be made in advance and stored?
Yes, Yang Chow Fried Rice can be made in advance and stored. Once cooked, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. To reheat, simply stir-fry it in a pan or microwave until heated through. For best results, reheat it in a skillet to help retain the texture of the rice.
5. Why shouldn’t I use hot, freshly cooked rice to make Yang Chow Fried Rice?
Using hot, freshly cooked rice for Yang Chow Fried Rice is not ideal because the rice tends to be soft and sticky. This can lead to clumping and make it difficult to achieve the desired texture of separate, non-sticky grains. Cold, day-old rice is preferable because it’s firmer and the grains are more distinct, which helps to achieve a better stir-fried texture and ensures that the rice mixes evenly with the other ingredients.
6. How do you say “Yang Chow Fried Rice” in Vietnamese, and how do you pronounce it?
In Vietnamese, “Yang Chow Fried Rice” is called “Cơm Chiên Dương Châu.”
Pronunciation: The phonetic pronunciation is approximately “Kuhm Chee-en Yoong Chow.”
Here’s a breakdown:
- Cơm (pronounced “Kuhm”) means rice.
- Chiên (pronounced “Chee-en”) means fried.
- Dương Châu (pronounced “Yoong Chow”) is the transliteration of Yang Chow.
So, “Cơm Chiên Dương Châu” is how you refer to Yang Chow Fried Rice in Vietnamese.
Recipe for Yang Chow Fried Rice (Cơm Chiên Dương Châu)
Equipment
- 1 medium nonstick skillet
- 1 large wok
Ingredients
- 3 cups left-over cold rice
- 200 grams charsiu (Cantonese-style barbecued pork)
- 100 grams shrimp (peeled, deveined and halved)
- 6 eggs
- 1 medium carrot (diced)
- 50 grams peas
- Green onions
- Freshly ground garlic
- Freshly ground shallots
- For seasoning: Soy sauce, oyster sauce, salt, mushroom powder, MSG (or chicken bouillon powder), ground white pepper, sesame oil
Instructions
- Combine 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, ½ tablespoon of sesame oil, and a pinch of ground white pepper in a small mixing bowl. Stir well to ensure that the sauces and seasoning are evenly blended. This sauce mixture will be used to flavour the rice later.
- Break 3 eggs and carefully separate the yolks from the whites. Place the yolks in a small bowl and set aside, while the whites can be kept in another bowl.
- Add the egg yolks to the cold, day-old rice. Use a spatula or spoon to gently mix and coat the rice evenly with the yolks. This will give the rice a rich colour and flavour, making it ready for stir-frying.
- Break the remaining 3 eggs into a bowl, adding the previously separated egg whites. Beat the mixture thoroughly until well combined. Season with a pinch of salt and a small amount of MSG (or chicken bouillon powder).
- Heat cooking oil in a nonstick skillet over medium-high heat. Pour in the beaten eggs to form a thin layer, or “egg sheet.” Cook the eggs just until they are set but still slightly runny. Remove the egg sheet from the skillet and let it cool slightly. Once cooled, cut the egg sheet into ribbons, then dice it into small pieces.
- Dice the char siu.
- Dice the green onions.
- Heat cooking oil in a medium skillet over medium-high heat. Add ground shallots to the hot oil and sauté them.
- Add the diced carrots, shrimp, and peas. Stir-fry the mixture and season lightly with salt and mushroom powder to enhance the flavour.
- Add the diced char siu and quickly stir everything together, then remove from heat.Transfer the mixture into a bowl.
- In a large wok, add cooking oil and bring it to high heat. Add the ground garlic and sauté until fragrant.
- Add the egg-coated rice to the wok and stir-fry thoroughly to mix the rice with the garlic.
- Pour the sauce mixture (soy sauce, oyster sauce, sesame oil and white pepper) over the rice. Stir continuously to ensure that the sauce evenly coats all the ingredients and blends well with the rice.
- Add the prepared eggs.
- Add the cooked carrots, peas, shrimp, and char siu. Stir everything together to mix the toppings thoroughly with the rice.
- Once everything is well combined and heated through, turn off the heat. Sprinkle the diced green onions over the fried rice and gently mix them.
- The Yang Chow Fried Rice is now ready to be served!Transfer the Yang Chow Fried Rice to a serving dish. It’s now ready to be enjoyed - serve hot and savour the delicious combination of flavours and textures.