Young Chow Fried Rice
Young Chow fried rice originated from the city of Yangzhou in Jiangsu province. Chinese chefs throughout the world will have their own little twist on this takeout classic, so we’ll take some liberties in making our own version here including ham, pork and shrimps.
Cooking Time10 minsServes4
Cooking Time10 mins
- 300g steamed rice
- 3 tbs oil
- 2 large eggs, beaten
- 125g ounces fresh shrimp (40-60 size), deveined and shells removed
- 1 medium onion, finely diced
- 125g ham, cut into cubes
- 125g Chinese BBQ Pork
- 100g frozen peas, thawed
- 1tsp teaspoons salt
- 1 tsp sugar
- 2 spring onions, finely chopped
- 100g iceberg lettuce, finely chopped
- freshly ground white pepper
- Steam the rice in an ACK steamer and then let it cool uncovered.
- Heat a medium sized wok (our lightweight Queen wok is ideal) over a medium high heat, and add 1 tbs of oil, followed by the beaten eggs. Fold and scramble them gently. Transfer the eggs back into the original egg bowl and set aside.
- Blanch the shrimp and drain. Set aside.
- Heat the wok now over high heat. Add 2 tbs of oil and the diced onion. Stir-fry until the onions are translucent.
- Add the diced ham and pork, and stir-fry for 30 seconds.
- Add the rice and stir-fry for 2 minutes, being sure to heat the rice uniformly. Use your wok spatula to flatten out and break up any remaining rice clumps. Add the shrimp and peas, and stir fry continuously for another 2 minutes until the rice is heated through.
- Sprinkle the salt and sugar over the rice. Mix everything to ensure the seasonings are uniformly incorporated.
- If the rice looks a little dry, feel free to sprinkle in some water or chicken stock, or if you want to be a bit more authentic, just a touch more oil (be careful with this—too much water content makes it soggy; too much oil makes it greasy). Adding some liquid directly to large clumps of rice will help to break them up.
- Next, mix in the scrambled eggs, scallions, chopped lettuce, and white pepper. Stir fry to combine, until the lettuce is just wilted, and serve!