Yeung Chow Fried Rice Recipe Video
One of the most popular dishes in the Canton region and also one of my favorite dishes at all times! Whether it is the colors of this beautiful dish or the taste of the combination of ingredients, this easy to make dish (not to mention economical!) can put a huge smile on your face even on a gloomy day.
Ingredients
| Barbecued pork | 1 Pound, cut into cubes (Char Siu (about 10-12 slices)) | |
| Frozen shrimp | 10 Large, Defrosted (Optional) | |
| Carrots | 1 Cup (16 tbs) (frozen or fresh) | |
| Peas | 1 Cup (16 tbs) (frozen or fresh) | |
| Cooked rice | 3 Cup (48 tbs) (or three standard bowls) | |
| Eggs | 2 Large, beaten (adjust to quantity of rice) | |
| Spring onion | 2 Tablespoon, chopped | |
| Canola oil | 8 Tablespoon (about 1/2 cup) | |
| Salt | 2 Tablespoon (for parboiling and for rice) | |
| Sugar | 1 Tablespoon (for parboiling) | |
| Chicken powder | 1 1⁄2 Tablespoon |
Nutrition Facts
Serving size
Calories 799 Calories from Fat 418
% Daily Value*
Total Fat 46 g70.2%
Saturated Fat 9.1 g45.5%
Trans Fat 0.1 g
Cholesterol 262.4 mg87.5%
Sodium 4453.9 mg185.6%
Total Carbohydrates 57 g18.9%
Dietary Fiber 3.3 g13.3%
Sugars 7.7 g
Protein 38 g76.6%
Vitamin A 128.4% Vitamin C 29.7%
Calcium 9.7% Iron 24.8%
*Based on a 2000 Calorie diet
Directions
GETTING READY
1. Defrost the frozen shrimps under cold running water, and soak the frozen carrots and peas in cold water until defrosted.
2. Heat up a pot of water wtih a handful of salt & sugar for parboiling, and have a bowl of really cold water on the side to cool down the ingredients.
3. Parboil the ingredients with the following order and put them in the cold water to stop them from cooking:
- Carrots & Peas (until it reaches the consistency you prefer - hard / al dente / soft)
- Shrimps (for around 5 seconds in boiling water, you want them to be slightly pink and semi transparent)
- Char Siu (just give them a quick rinse in boiling water for 1 second)
MAKING
4. Heat up the wok (read note below) over high heat.
5. After heating up the wok, put wok back on the stove on high heat and add in around 4 tablespoons of cold oil.
6. Add in the beaten eggs into the oil before the oil heats up and add in the rice immediately. Stir and turnover with your spatula until the rice are separated.
7. Once you can smell the aroma of the rice, add in the shrimps. Mix them with the rice and stir-fry until they become slightly more solid in color. You don't want to overcook the shrimps so make sure they are partially cooked at this stage.
8. Add in the carrots and peas, stir-fry them with the rice until they are evenly distributed.
9. Add in the char siu, keep stir-frying until the shrimps are cooked.
10. Add in the fried rice seasoning and incorporate them into the rice by stir-frying them evenly on the wok. Make sure you taste the rice to ensure the flavors are evenly distributed.
11. Turn off the heat and add in the chopped spring onions, turn the rice over a couple of times so the spring onions can cook in the remaining heat from the wok and rice.
SERVING
12. Your fried rice is now ready for serving. Plate them onto a plate and garnish them with some spring onions (optional). Get a bowl and enjoy!
NOTE
Steps that involves warming up the wok before stir-frying:
Add cold oil onto the wok that's on high heat, coat the surface with the oil by moving the wok around (just coat most of the surface will do)
Sprinkle on a few (and by few i mean 1 - 2 drops of room temperature water) onto the oil that's just been added to the wok
Don't do anything crazy like hovering over the oil, splashing the oil, or stirring the oil.
You will see the water popping and also sounds coming from it. Be patient, wait for the sounds to disappear (it will, trust me). Once it disappears it means the oil is hot enough and that the water's been dissolved.
Pour out the hot oil into a heat proof bowl. (You can reuse this oil on other dishes once the oil cools down to room temperature).
Return the wok to the stove with high heat and pour in new cold oil.
Your wok will then be ready to stir-fry.
This is a method used by a lot of chefs to ensure the wok is hot enough and can coat the wok with enough oil so the rice won't stick. You can reuse the oil so you won't waste the precious oil!
1. Defrost the frozen shrimps under cold running water, and soak the frozen carrots and peas in cold water until defrosted.
2. Heat up a pot of water wtih a handful of salt & sugar for parboiling, and have a bowl of really cold water on the side to cool down the ingredients.
3. Parboil the ingredients with the following order and put them in the cold water to stop them from cooking:
- Carrots & Peas (until it reaches the consistency you prefer - hard / al dente / soft)
- Shrimps (for around 5 seconds in boiling water, you want them to be slightly pink and semi transparent)
- Char Siu (just give them a quick rinse in boiling water for 1 second)
MAKING
4. Heat up the wok (read note below) over high heat.
5. After heating up the wok, put wok back on the stove on high heat and add in around 4 tablespoons of cold oil.
6. Add in the beaten eggs into the oil before the oil heats up and add in the rice immediately. Stir and turnover with your spatula until the rice are separated.
7. Once you can smell the aroma of the rice, add in the shrimps. Mix them with the rice and stir-fry until they become slightly more solid in color. You don't want to overcook the shrimps so make sure they are partially cooked at this stage.
8. Add in the carrots and peas, stir-fry them with the rice until they are evenly distributed.
9. Add in the char siu, keep stir-frying until the shrimps are cooked.
10. Add in the fried rice seasoning and incorporate them into the rice by stir-frying them evenly on the wok. Make sure you taste the rice to ensure the flavors are evenly distributed.
11. Turn off the heat and add in the chopped spring onions, turn the rice over a couple of times so the spring onions can cook in the remaining heat from the wok and rice.
SERVING
12. Your fried rice is now ready for serving. Plate them onto a plate and garnish them with some spring onions (optional). Get a bowl and enjoy!
NOTE
Steps that involves warming up the wok before stir-frying:
Add cold oil onto the wok that's on high heat, coat the surface with the oil by moving the wok around (just coat most of the surface will do)
Sprinkle on a few (and by few i mean 1 - 2 drops of room temperature water) onto the oil that's just been added to the wok
Don't do anything crazy like hovering over the oil, splashing the oil, or stirring the oil.
You will see the water popping and also sounds coming from it. Be patient, wait for the sounds to disappear (it will, trust me). Once it disappears it means the oil is hot enough and that the water's been dissolved.
Pour out the hot oil into a heat proof bowl. (You can reuse this oil on other dishes once the oil cools down to room temperature).
Return the wok to the stove with high heat and pour in new cold oil.
Your wok will then be ready to stir-fry.
This is a method used by a lot of chefs to ensure the wok is hot enough and can coat the wok with enough oil so the rice won't stick. You can reuse the oil so you won't waste the precious oil!
Chef
