Yang Chow or Yeung Chow fried rice is a rice dish that is more simply as listed special fried rice in restaurant menus. What's special about it is that it is a complete meal in itself although it may also be eaten with other dishes.
I once saw a TV chef cook this, then serve it in little bowls. She said that it was a snack and should be eaten with chopsticks as each bowl only holds 3 spoonfuls. That must really take a lot of restrain as dig in is what you are wont to do when faced with a steaming bowl of fragrant fried rice. All the other ingredients adds a variety of tastes to each spoonful.
Different ingredients can be used in this versatile recipe. It is a good way to use up the odds and ends in the fridge. I have used Chinese sausages but this may be replaced with other meats such as char siu (Chinese barbecue pork), ham or bacon. You can ring the changes by changing the other ingredients, too.
The key to a perfect fried rice is perfectly steamed rice. The grains should be whole and separate. It also has to be cold and dry. The rice is first fried with just garlic to give it a firmer texture and fried taste. The other ingredients are stir fried together before the fried rice is added. The rice absorbs all the other flavours without changing its texture. The resulting dish is a feast for the senses.
1 tbsp. light soy sauce
1 1/2 tsp. sesame oil
2 cloves of garlic, crushed
4 c. cold cooked rice
2 spring onions, green and white parts separated then cut into rounds
2 cooked Chinese sausages, quartered lengthwise then diced
2 carrots, diced and cooked
1/2 c. of small, peeled prawns
1/2 c. frozen green peas
1 tbsp. oyster sauce
Beat the eggs with 1 tsp. light sauce and 1/2 tsp. sesame oil. Heat up a non-stick frying pan and add 1 tbsp. of oil. Pour in the eggs and swirl around to coat the bottom of the pan. As the egg cooks, push the edges towards the center and let the uncooked eggs ooze towards the edges. When set, flip over onto a chopping board and cut into small square pieces.
Heat up a wok and add 2 tbsps. of oil. Add the garlic and fry for 3 minutes.
Add the rice and 2 tsps. of light soy sauce. Fry on high heat for about 5 minutes or until the rice is hot and fragrant. Transfer to a bowl and set aside.
Clean the wok and heat again. Add 1 tbsp. of oil and add the sausages and the whites of the spring onions. Stir fry for 2 minutes.
Add the carrots, peas, prawns and oyster sauce. Stir fry for another 2 minutes.
Put the rice back in and stir to mix. Stir fry for 3 minutes or until the mixture is piping hot.
Add the eggs and the greens of the spring onions. Stir for a minute then turn the heat off. This is now ready to serve.
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