Yang Chow Fried Rice is the perfect use for day-old rice. Chock full of sausage, shrimp, green peas, eggs, and green onions, it’s a delicious one-pot meal!
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, we often end up with leftover rice in the fridge. Not that that’s a problem.
Cold, day old 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 a quick and easy one-pot meal to pull together but it’s also customizable. It’s a great 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 green peas left from previous recipes. I just love how the sweet and salty sausage bits pulled all the delicious elements into one lovely Saturday lunch!
A few helpful tips on how to make fried rice:
- Cold, day old rice is best for making fried rice as leaving the rice in the fridge rid the grains of excess moisture and allows them to firm up. If you have only freshly-cooked rice, spread out in a thin layer on a baking sheet and stick in the fridge for a few hours to dry out and completely cool.
- Making fried rice is a very quick process so have all your ingredients prepared and ready to go for the brief stir-frying.
- Use a wok or a wide pan with high sides to allow a good distribution of the ingredients without spilling and to give the rice enough space to nicely toast. Make sure your burners are set on high heat and your pan is until blazing hot to prevent the rice from sticking to the surface.
- Add liquid seasonings such as soy sauce or fish sauce sparingly to keep the fried rice from getting mushy from excess moisture.
- I add the eggs by making a well in the center of the fried rice. You can cook the eggs separately in another pan and just add during the last minute or two. Cook the eggs until just set and still slightly wet as they will continue to cook when added to the fried rice.
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 you can turn leftover rice to a fresh dish for the family:
- Pineapple Fried Rice-Thai inspired fried rice 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?
Yang Chow Fried Rice is the perfect use for day-old rice. Chock full of Chinese sausage, shrimp, green peas, eggs, and green onions, it's a delicious one-pot meal!
- 4 cups cold day-old rice
- 2 tablespoons oil
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1/2 pound (about 5 to 6 pieces) Chinese sausages, diced
- 1/4 pound shrimp, peeled and deveined
- 1 cup frozen 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 cooked 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 the eggs to set for about 30-40 seconds and then break into pieces with back of the spoon. Continue to cook for about 1 to 2 minutes and then stir into the rice. Serve hot.