Yeung Chow fried rice

Yeung Chow fried rice

Origin
Alternative name(s)	Yangzhou chao fan
Place of origin	China
Region or state	The Americas, Australia, United Kingdom, China, Hong Kong, Philippines and the Vietnam
Creator(s)	Yi Bingshou (Qing dynasty)
Details
Course	Entree
Main ingredient(s)	cooked rice, char siu pork, cooked shrimp, scallions, chopped, eggs yolks, peas, carrots
Variations	Fried rice

Yeung Chow fried rice
Chinese name
Traditional Chinese	揚州炒飯
Simplified Chinese	扬州炒饭
Transcriptions Mandarin - Hanyu Pinyin Yángzhōu chǎofàn Min - Hokkien POJ Iông-chiu chhá-pn̄g Cantonese (Yue) - Yale Romanization Yèuhngjāu cháaufaahn
Vietnamese name
Vietnamese	Cơm chiên Dương Châu

“Yeung Chow Fried Rice”, or Yangzhou Chao Fan (also spelt as “Yung Chow”), is a popular Chinese-style wok fried rice dish in many Chinese restaurants in China, the Americas, Australia, United Kingdom, and the Philippines. The ingredients vary, but there are staple items like:

• Cooked rice (preferably day old because freshly cooked rice is too sticky)
• Barbecued pork / char siu (叉燒)
• Cooked shrimp
• Scallions (spring onions - UK), chopped, including green ends
• Egg yolks
• Peas
• Carrots

Chinese barbecued pork (char siu 叉燒) is an essential ingredient in Yeung Chow Fried Rice. It is the barbecued pork that gives it its special sweetish flavour.

Some variations of the dish are darker when dark soya sauce is used. Most authentic Chinese restaurants use the lighter variety of soy sauce^{[citation needed]}.

Despite the name, this dish did not originate in Yangzhou; instead, the recipe was invented by the Qing dynasty's Yi Bingshou (1754–1815) and the dish was named Yeung Chow fried rice since Yi was once the regional magistrate of Yangzhou. Still, there have been attempts by people in Yangzhou to patent the dish^{[citation needed]}.

See also

• Fried rice

References

• Yeung Chow Fried Rice
• Eating China
• Nasi Goreng and Yeung Chow fried rice