As G is more of a potato and bread kinda guy, I am the only one who eats rice at home. Even with my downsizing to a small 4-cup rice cooker, I often end up with leftover rice in the fridge. Not that that’s a problem. Cold cooked rice in the fridge has been a blessing on the many times I roll out of bed at 11 AM hungry for my first bite of the day or on the many occasions I roll in from work too beat to spend more than 30 minutes fixing a meal.
Yang chow fried rice is not only quick and easy to pull together but it’s also an awesome way to make use of bits and pieces in the fridge that might have otherwise gone to waste. Baby corn, carrots, bamboo shoots, chicken and BBQ pork are just some of the common additions to this meal-in-itself dish. In this version, I used the Chinese sausages, shrimp and peas left from previous recipes. Super simple yet super satisfying, I just love how the sweet and salty sausage bits pulled all the delicious elements into one lovely Saturday lunch.
I hope you’ll enjoy this awesome yang chow fried rice as I do. You can also check out the list below for more awesome ways to turn leftover rice to a fresh dish for the family:
- Pineapple Fried Rice-this Thai inspired fried rice comes flavored with curry powder and fish sauce. It’s loaded with all the good stuff-chicken, shrimp, pineapple, raisins, and cashew nuts.
- Bacon Fried Rice-crisp bacon bits! Need I say more?
- 4 cups cold, cooked white rice
- 2 tablespoons oil, divided
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- ½ pound (about 5 to 6 pieces) Chinese sausages, diced
- ¼ pound shrimp, peeled and deveined
- 1 cup sweet peas, thawed
- 2 tablespoons soy sauce
- ¼ cup green onions, chopped
- salt and pepper to taste
- 2 eggs, lightly beaten
- In a bowl, break cold rice to separate grains.
- In a wok or wide skillet over high heat, heat 1 tablespoon of the oil. Add onions and garlic and cook until limp. Add sausages and cook for about 2 to 3 minutes or until heated through. Add shrimp and cook until color changes to pink. Add green peas and cook until heated through. Remove from pan and keep warm.
- In the pan, add the remaining 1 tablespoon oil and heat until almost smoking. Add rice and cook, spreading the rice on entire cooking surface of pan, for about 45 seconds or until grains start to sizzle and then toss to redistribute. Repeat a few times until rice is heated through.
- Add sausage and shrimp mixture, soy sauce and green onions. Toss gently to combine. Season with salt to taste and generously with pepper.
- Make a large well in the middle of rice and add the eggs. Allow eggs to set for about 1 minute and then break into pieces with back of spoon. Continue to cook for about 1 to 2 minutes and then stir into the rice. Serve hot.