This easy yang chow fried rice (Yangzhou Fried Rice) recipe is the BEST. It’s quick and easy to make, customizable with any of your favorite mix-ins, and so irresistibly delicious.
- 2 cups cold, cooked white rice
- 3 tablespoons oil
- 1 small onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1/2 cup Chinese BBQ pork, diced, can be substituted with Chinese sausage
- 1/2 cup sweet peas, thawed
- 1/3 cup diced carrot
- 1 tablespoon + 1 teaspoon light soy sauce or tamari sauce
- 2 green onions, finely chopped
- 2 eggs
- Salt, to taste
- White pepper, to taste
- Heat the wok over medium high heat and add 1 tablespoon of oil. Add eggs, fold and scramble them gently. Set aside.
- Heat the wok over high heat. Add another 1 tablespoon of oil, diced onion and garlic. Stir-fry until the onions are translucent. Next, add the pork and stir-fry for 2-3 minutes.
- Add shrimp, green peas, and carrots to the wok. Cook for 30 seconds. Set aside.
- Heat the wok and add the remaining oil. Add rice and stir-fry for 2 minutes. Make sure to flatten out and break up any remaining rice clumps using wok spatula.
- Add the pork mixture and stir continuously for another 3 minutes until rice is heated through.
- Add the rice and stir-fry for 2 minutes, bring sure to heat the rice uniformly.
- Add the shrimp, peas, and carrots back to the wok, and stir-fry continuosly for another 2 minutes unil the rice is heated through.
- Add soy sauce and adjust seasoning with salt. Mix everything to ensure the seasonings are uniformly incorproated. If the rice is a little dry, sprinkle in some water or a touch of sesame oil.
- Add in the scrambled eggs, scallions, and white pepper. Mix and serve.