📝 About This Recipe
Originating from the Jiangsu province but perfected in the bustling kitchens of Guangzhou, Yangchow (Young Chow) Fried Rice is the crown jewel of Cantonese wok cooking. This dish is celebrated for its 'Gold over Silver' technique, where every grain of rice is perfectly separated and kissed by the wok's breath. Featuring a colorful mosaic of BBQ pork, succulent shrimp, and crunchy vegetables, it offers a sophisticated balance of textures and savory umami flavors.
🥗 Ingredients
The Rice Base
- 4 cups Long-grain white rice (cooked, chilled overnight, and grains separated)
- 3 large Eggs (beaten with a pinch of salt and a drop of sesame oil)
Proteins and Vegetables
- 1/2 cup Char Siu (Chinese BBQ Pork) (diced into 1/4 inch cubes)
- 1/2 cup Small Shrimp (peeled, deveined, and patted dry)
- 1/4 cup Frozen Peas (thawed)
- 1/4 cup Carrots (finely diced)
- 3 stalks Scallions (finely sliced, white and green parts separated)
Seasoning and Aromatics
- 3 tablespoons Vegetable oil (high smoke point oil like peanut or canola)
- 1 tablespoon Light soy sauce (for savory depth)
- 1 teaspoon Shaoxing rice wine (optional, for aroma)
- 1/2 teaspoon Kosher salt (adjust to taste)
- 1/4 teaspoon White pepper (ground)
- 1/2 teaspoon Toasted sesame oil (for the finishing touch)
👨🍳 Instructions
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1
Prepare the rice by breaking up any large clumps with damp hands. It is crucial that the grains are individual and dry to prevent steaming in the wok.
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2
Heat 1 tablespoon of oil in a seasoned wok over high heat until it just begins to smoke.
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3
Add the shrimp to the wok and stir-fry for 60-90 seconds until they turn pink and opaque. Remove and set aside.
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4
Add the diced Char Siu to the wok, tossing for 1 minute to render a bit of fat and caramelize the edges. Remove and set aside with the shrimp.
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5
Wipe the wok clean if necessary. Add another 2 tablespoons of oil and swirl to coat the surface.
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6
Pour in the beaten eggs. Let them sit for 5 seconds to set slightly, then immediately add the rice on top of the liquid eggs.
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7
Using a wok spatula, quickly toss and stir the rice, breaking it down so the egg coats the grains. This creates the 'Gold over Silver' effect.
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8
Add the diced carrots and the white parts of the scallions. Stir-fry for 2 minutes, ensuring the heat remains high to toast the rice.
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9
Return the cooked shrimp, Char Siu, and the peas to the wok. Toss everything together vigorously.
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10
Drizzle the light soy sauce and Shaoxing wine around the perimeter of the wok so they sizzle and atomize before hitting the rice.
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11
Season with salt and white pepper. Continue to stir-fry for another 2 minutes until the rice begins to 'dance' or jump in the wok.
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12
Turn off the heat. Fold in the green parts of the scallions and the toasted sesame oil for a final burst of fragrance.
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13
Transfer to a large platter and serve immediately while the 'Wok Hei' (breath of the wok) is at its peak.
💡 Chef's Tips
Use day-old rice that has been refrigerated; the lower moisture content ensures a fluffy texture. Don't skimp on the heat—a screaming hot wok is essential for that signature smoky flavor. Cut all your ingredients to a similar size (about the size of a pea) for even cooking and a beautiful presentation. If you don't have Char Siu, you can substitute with ham or lap cheong (Chinese sausage). Always use white pepper rather than black pepper to maintain the delicate color and authentic heat profile of the dish.
🍽️ Serving Suggestions
Pair with a crisp, cold lager or a pot of hot Jasmine tea to cut through the richness. Serve alongside a plate of sautéed Bok Choy or Gai Lan with oyster sauce. Offer a side of chili oil or XO sauce for those who prefer an extra spicy kick. This dish is a complete meal, but it also works beautifully as a side to Sweet and Sour Pork.