- 4 cups cold, cooked rice (a day-old rice will be preferable)
- 2 tbsp vegetable oil
- 1 small onion (peeled and chopped)
- 2 cloves of garlic (peeled and minced)
- 6 pieces Chinese sausages (diced
- 1/4 lb shrimp – peeled and deveined
- 1 cup frozen sweet-peas (thawed and at room temperature)
- 2 tbsp soy sauce
- 1/4 cup chopped spring onions
- salt and ground blackpepper-to taste
- 2 lightly beaten eggs
Yeung Chow Fried rice or young chow fried rice is a dish with its origins in the city of Yangzhou in the province of Jiangsu, China. Yeung Chow fried rice is among one of the most popular rice dishes that can be traced back to China.
This dish is perfect for days when you have leftover rice from the previous day and have no idea what to do with. The dish is prepared by using that rice and sautéing it with spring onions, egg, Chinese sausage, shrimp, peas and other veggies.
It is easy to make and comes together in under half an hour, making a quick delicious dinner that everyone will love.
The dish is a hearty meal and an excellent source of protein, carbohydrates and instant energy. But since it uses shrimp, it is also high in cholesterol and should not be consumed frequently in large amounts.
How to Make Yeung Chow Fried Rice
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.