Yang Chow fried rice is a common rice dish found in Chinese restaurants. It is a combination of rice, meat, vegetables and egg. Originally, it was made with leftover rice and meat. Due to the demand, it is now made with fresh ingredients. For me, eating a Chinese meal is incomplete without it.
4 cups of cold cooked rice or leftover rice
3/4 cup shrimps, shelled and deveined
1 piece Chinese sausage, chopped
3 eggs, lightly beaten
Salt and pepper to taste
2 tablespoons oyster sauce
1 cup frozen peas and carrots
2 stalks green onion, minced
2 cloves garlic, minced
1 scallion, minced
1/2 teaspoon cornstarch
5 tablespoons cooking oil
1 tablespoon soy sauce
1 teaspoon sesame oil
First, marinate the shrimp in cornstarch and season with salt and pepper. Set aside.
In a small frying pan, heat a tablespoon of cooking oil. Pour in the eggs and cook for 3-4 minutes or until it is a little dry. Transfer to a plate and cut into strips.
Heat a large pan or wok and add 2 tablespoons of cooking oil. Make sure that the oil coats the pan. It would also be a good idea to use a non-stick pan. Saute the garlic and scallions. Add the Chinese sausage, stir-fry it for 2-3 minutes then add the shrimp. Cook for another 2 minutes or until the shrimp is light pink. Stir in the peas and carrots. Cook for another 2-3 minutes or until their color becomes bright. Transfer to a plate and set aside.
In the same pan, heat the remaining oil. Add the rice and fry it for 3-5 minutes or until all the grains are separated and covered in oil. Combine it with the shrimp, Chinese sausage, peas, carrots, fried egg, oyster sauce and sesame oil. Move the rice mixture or mix well, so that it does not stick to the bottom of the pan. Season it with salt and pepper.
It is best served warm. You can eat it as is or with other dishes.
Photo Courtesy Of: alberth2