This dish also called as Yeung Chow fried rice is easy to prepare and tastes wonderful with all or even just a few of the main ingredients. Barbeque pork is supposed to lend the rice a sweetish flavour, however, you may skip it or replace it with fried bacon bits or just tender meat sliced, marinated in soya sauce and stir fried. Of course, the dish will deviate from the original dish, but then fried rice is all about putting a convenient meal together especially when you have leftover rice.Serve it with any oriental/Indo-Chinese side dish of your choice – with our without gravy or just as it is, looking at the number of ingredients that go into it, it makes for a complete and satisfying one pot meal!
And for the record, i didn’t feel the need to tweak, modify this recipe to suit my Indian tastebuds – it is not an Indo Chinese dish!
Yang Zhou Fried Rice
Prep time: 25-30mins | Cook time: 10-15mins | Serves 4
- 650-700gm (approx) leftover cooked rice *see notes
- 2 eggs lightly beaten
- 150gm barbeque pork/ fried chicken *see notes
- 100gm prawns de veined
- 100 gm mixed veggies (carrots & peas go best) * see notes
- 1 tbsp finely chopped garlic
- 3-4 spring onions cut into rings
- 2 green chillies sliced
- oil for frying
- 1 dtsp light soya sauce
- 2 tsp pepper powder
- 1 tbsp sesame oil (the oriental variety and not the Indian til oil used for pickles) * see notes
- 1 tsp salt
- 1 tsp chicken stock cube crumbled (I used Maggi)
- 1 tsp fish sauce
1. Marinate the cooked rice with seasoning 1 and keep aside for an hour.
2. In a large wide, heavy bottomed wok/kadhai heat 2 tbsp oil and stir fry the garlic lightly on a medium high flame. Add the pepper powder and the prawns and fry till tender. Add the pork/chicken and fry till done.
3. Part the cooked meats/prawn to a side and pour the egg mixture in the centre of the wok and scramble until the eggs are cooked/firm up. Add the marinated rice and mix well.
4. Add the mixed vegetables and seasoning 2 and mix on a full flame till the rice is steaming hot.
5. Garnish with spring onions, sliced chillies and serve
1. Ideally stale rice/leftover rice is used in the preparation of fried rice, however, if you are making it fresh then you can cool it thoroughly and refrigerate it till it is required for the final preparation. I cooked 1 cup of long grained Lal Quila Basmati rice that yielded approx 750gm cooked rice. These measures are just approximate. The quantity (yield) of cooked rice may vary depending on the type (variety) of rice used.
2. You can use a combination of meats instead of pork/prawns or even sausage bits. Ensure that raw meats are fried well and are actually cooked before the rice is added.
3. In this recipe I have used frozen carrots and peas that are pre cooked. If you are using fresh carrots you can lightly fry them after frying the meats or blanch them separately in water.
4. After mixing seasoning 2 and the rice, check salt as the stock cube contains salt in it and so does the fish sauce.
5. You can find sesame oil in the Chinese/oriental foods section of your supermarket. If you can’t find it, use regular sunflower/vegetable oil. Do not use the sesame/til oil that we use in India while making pickles!