How to Make Yeung Chow Fried Rice
- Transfer the cold rice to a bowl and break the grains apart with your hands and set aside.
- Heat a wok or wide-mouthed pan over a high heat. When the pan gets very hot, add 1 tbsp. vegetable oil and swirl to grease the entire bottom of the pan.
- Heat the oil until very hot and add garlic and onions. Cook until onions have softened.
- Add Chinese sausages to the pan and cook for 2-3 minutes or until heated through.
- Add shrimp to the pan and cook until they change colour to pink and get firm.
- Add peas to the pan and sauté for 1 minute or until they are heated through.
- Transfer the sausage, shrimp and vegetable mixture to a plate and keep warm.
- In the same pan add the remaining 1 tbsp. oil and heat it until almost smoking.
- Add rice to the pan, spread them over the entire surface and cook for 45 seconds or until they start sizzling.
- Toss the rice a few times to redistribute, until they are heated through.
- Add the sausage, shrimp and vegetable mixture to the rice along with green onions and soy sauce. Toss the mixture gently to combine everything.
- Make a well in the rice and crack both eggs in it. Let the eggs set for 30-40 seconds and then break them with the back of the spoon.
- Season with salt and a liberal amount of black pepper, and let it cook for 1-2 minutes.
- Toss the rice to mix everything and serve hot.
This dish is one of the most well-known dishes of the Jiangsu province and dates back to the Qing Dynasty on China. It was invented by Yi Bingshou (1754-1815) and was named after Yangzhou as Yi was the regional magistrate of the city.