Recipe for Yang Chow Fried Rice (Cơm Chiên Dương Châu)
Yang Chow Fried Rice (Cơm Chiên Dương Châu) is a classic and versatile Chinese dish known for its vibrant colours and rich flavours. This recipe features fluffy, day-old rice stir-fried with a mix of fresh ingredients including char siu (Cantonese barbecued pork), shrimp, diced vegetables, and eggs. Enhanced with a savoury sauce blend of soy sauce, oyster sauce, and sesame oil, the dish is aromatic and satisfying. Perfect as a quick meal or a delicious side, Yang Chow Fried Rice offers a delightful combination of textures and tastes in every bite.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Yang Chow Fried Rice (Cơm Chiên Dương Châu) in action.
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.