Yang Chow Fried Rice (Yangzhou Chaofan / 扬州炒饭)
Yang Chow Fried Rice (Yangzhou Chaofan) is a classic Chinese-Filipino fusion dish that transforms day-old rice into an aromatic feast by stir-frying it with Chinese sausage (lap cheong), shrimp, peas, eggs, and aromatics in a blazing hot wok until each grain is perfectly seasoned and kissed with the signature "wok hei" - that coveted smoky essence that defines authentic Asian wok cooking. Beloved throughout Southeast Asia, this hearty one-pot meal marries the savory sweetness of lap cheong with briny shrimp and tender scrambled eggs, creating a harmonious blend that elevates simple leftovers into restaurant-worthy comfort food.
Equipment
- Wok or large skillet (kawali) for high-heat cooking and proper "wok hei"
- Long wooden spatula (sianse) for tossing ingredients without breaking the rice
- Rice cooker or pot if cooking fresh rice
- Sharp knife (kutsilyo) for precise ingredient preparation
- Measuring cups and spoons (Panukat) for accurate portions
- Cutting board (Sangkalan) for ingredient preparation
- Small bowls (mangkok) for organizing prepared ingredients
Ingredients
Main Ingredients
- 4 cups day-old rice kanin, chilled
- 2 Chinese sausages lap cheong/chorizo macau, finely diced
- 250 g medium shrimp hipon, peeled and deveined
- 2 large eggs itlog, beaten
- 1 cup green peas gisantes, thawed if frozen
- 3 cloves garlic bawang, minced
- 1 medium onion sibuyas, finely diced
- 3 stalks green onions sibuyas dahon, chopped
- 3 tablespoons cooking oil mantika
Seasoning
- 2½ tablespoons premium soy sauce toyo
- 1 teaspoon sesame oil langis ng sesame
- ½ teaspoon white pepper pamintang puti
- Salt asin to taste
Instructions
- Start by making sure your rice is cold from the refrigerator. Break it up with your hands to separate the grains.
- Cut Chinese sausage into small cubes, about the size of corn kernels. Peel and devein the shrimp, then cut into bite-sized pieces. Chop onions, crush garlic, and slice green onions. Have everything ready before you start cooking.
- Get your wok or large pan really hot over high heat - you should see a bit of smoke. Add 2 tablespoons oil and quickly add garlic and onions. Cook them until they smell good, about 1 minute.
- Add Chinese sausage and cook for 2 minutes until it releases its oils and gets a bit crispy. Put in your shrimp and cook just until they turn pink. Take everything out of the pan and set aside.
- Add 1 more tablespoon of oil to your hot pan. Put in your cold rice and spread it out. Let it sit for 30 seconds, then stir. Do this a few times until the rice is hot and starting to get a bit toasted.
- Make a hole in the middle of your rice and pour in beaten eggs. Let them set a little, then break them up and mix with the rice. Add back your sausage and shrimp mixture along with the green peas.
- Pour in soy sauce and sesame oil. Keep stirring everything over high heat for about 2 minutes until the rice is evenly colored. Add white pepper and salt to taste.
- Finally, toss in your green onions and give everything a few more stirs. Turn off the heat and serve your Yang Chow Fried Rice while it's hot and steaming.
- Remember: the secret is keeping your pan hot and not letting anything sit still for too long. Your rice should be fluffy with each grain separate, not clumpy or mushy.
Tips from Lola's Kitchen
- Always use day-old rice stored in the refrigerator
- If using fresh rice, cook it with slightly less water
- Break up rice clumps while the rice is still cold
- Keep ingredients moving in the wok to prevent burning
- Use high heat throughout cooking for proper "wok hei"
Nutrition
Calories: 430kcalCarbohydrates: 53gProtein: 16gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 1019mgPotassium: 98mgFiber: 3gSugar: 2gVitamin A: 278IUVitamin C: 15mgCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!