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!
Since G is more of a potato and bread kind of 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 refrigerator.
Not that it’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, diced ham, bacon, 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!
Tips on How to Make Yang Chow Fried Rice
- Cold day-old 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. Stir-fry on high heat to prevent the rice from sticking to the surface and to give it a nice, toasty flavor.
- 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 delicious 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:
More Fried Rice Recipes:
- 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
Ingredients
- 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
Instructions
- In a bowl, break cold cooked rice to separate grains.
- Heat wok or wide pan over high heat. When the pan is very hot, add 1 tablespoon of the oil and swirl around the bottom of the pan to coat. Heat oil until shimmering.
- Add onions and garlic and cook until softened.
- 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 the mixture from the 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 the entire cooking surface of the 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.
- 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.
- Season with salt to taste and generously with pepper.
- Continue to cook for about 1 to 2 minutes and then stir into the rice. Serve hot.
Video
Nutrition
Enry urbano says
February 20, 2018 at 4:16 pmHi,Il try this recipe for lunch.Thank u Lalaine.Following from Brisbane,Australia
Lalaine says
April 17, 2018 at 5:45 pmEnjoy!
lori says
August 2, 2016 at 3:49 ampano po naging yellowish? did u add margarine?
Lalaine says
August 2, 2016 at 9:37 pmHi Lori
Walang margarine. Yung itlog siguro kaya mukhang yellowish 🙂
Tran says
February 11, 2016 at 2:26 amGreat recipe and colour.
In place of the soy sauce, I would add chicken bouillon powder as it provides flavoured saltiness without darkening the rice. The Chinese sausage (Lap Cheong) also adds salt to the dish as well. Most recipes also call for Chinese Char Siu Pork which also imparts further saltiness to the dish 🙂
If it still isn’t salty enough by now, then diners can season their meals themselves afterwards to their liking 🙂
Lalaine says
February 12, 2016 at 11:22 pmThanks for the tips, Tran. I love char sui pork with this fried rice, too. 🙂
mallory says
June 19, 2015 at 7:36 pmWarning everyone, don’t add eggs as mentioned. If the eggs don’t cook before you mix it you end up with shit. I wasted a bunch of food doing this word for word. Instead cook ends separately and then mix.
Lalaine says
June 24, 2015 at 11:05 pmHello Mallory
I apologize if the whole recipe didn’t work well for you. I usually cook fried rice including the eggs in one pan as I find it easier. It is important, though, as the recipe clearly states, to make sure the eggs are set before you stir them into the rice because you will, like your experience, end up with a whole mess. If the eggs are raw, the rice will clump together. You can of course, cook the eggs separately as you suggested.
cheffy says
November 14, 2015 at 6:43 amhmmm you cooked it the wrong way LOL,,, I love Ms. Lalaine’s Website and her recipes are excellent!!!
Angie says
February 8, 2016 at 10:20 amReally? This recipe is perfect. This is how I cook my eggs for the fried rice.
I use a drop or two of sesame oil and soy sauce to the rice towards the end.
Chaari says
June 18, 2015 at 5:35 amI tried it this morning for lunch. Simply delicious. Thank you.
Gen says
March 3, 2015 at 9:03 pmOMG! I’ve been looking for a recipe for yang chow fried rice!! Thank you so much! Can’t wait to try this!!
Lalaine says
March 7, 2015 at 6:17 pmHope you enjoy it 🙂
Shirl says
January 12, 2015 at 9:30 amThank you for all your recipes. I enjoy your blog very much.
I saw this and immediately thought of you, from your post several days ago:
http://www.zulily.com/p/if-daryl-dies-coffe-mug-109274-22994103.html?pos=-4§ion=top
🙂
Lalaine says
January 13, 2015 at 4:50 amShirl, you made my day! The fact that you thought of me and the silly things I write means so much to me. Thank you so much for connecting with me beyond recipes.
Yes, that mug is so for me. The show won’t be as exciting without him. 🙂
Mia S says
January 3, 2015 at 11:12 pmFried rice is always comfort food. Because all of us eat rice at our house and we only have a 4-cup rice cooker, I often pre-plan when I want to make fried rice the following morning. I had to cook rice after dinner, unplugs the rice cooker and just leave it at the counter overnight. This looks delish! By the way Ms. Lalaine, you forgot to put garlic on the list of ingredients. 🙂
Lalaine says
January 3, 2015 at 11:21 pmSalamat po 🙂
edelweiza says
December 22, 2014 at 5:19 pmMahilig ako sa fried rice! Mahilig din ako mag-experiment nyan. Ang maganda kasi sa fried rice, anything goes. At basta niluto sa pagmamahal, masarap ang kakalabasan. It applies to all dishes, actually. 🙂
Lalaine says
December 24, 2014 at 11:23 pmHi Edel
Tama! Kaya mas gusto ko cooking than baking, mas flexible. At siyempre pag labor of love, mas enjoy 🙂