Yeung Chau Fried Rice

Yeung Chau is a popular fried rice dish and is prepared in a wok. Also known as Yangchou, which is a Hong Kong slang word for fried barbeque pork. Invented as a creative way to use up leftovers, fried rice is the perfect comfort dish. The origins of fried rice can be traced all the way back to the Sui dynasty (581 – 617 A.D). Click here for more fried rice recipes.

Serves 6

4 cups cooked rice
1/4 cups soy sauce
1/2 teaspoon sugar
1/4 teaspoon ground pepper
2 eggs, slightly stirred
1 cup shredded lettuce
2 green onions, chopped
2 cup fresh bean sprouts
1 cup diced cooked chicken
1 cup diced cooked shrimp
1 cup diced roast pork
vegetable oil for frying

Mix together pepper, sugar, soy sauce and set aside. Over a medium heat using a wok or frying pan add some oil. Add the eggs and stir lightly so the whites and yolks are mixed. Remove from pan while still a little soft and put aside. Increase the heat. Add more oil if needed and add the meats, bean sprouts and green onions. Stir-fry for 2 minutes and then add the rice. Pour soy sauce mixture over rice and mix thoroughly. Add the scrambled eggs and lettuce. Stir until combined. Serve immediately.

The Culinary Chase’s Note: If fresh bean sprouts are not available you can always increase the amount of shredded lettuce to 2 cups. Add a small green or red bell pepper finely diced for color.