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”, 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:
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.[1]
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]. A variant with small pieces of chicken also added is often sold in the UK as "Special fried rice".
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.[2] Still, there have been attempts by people in Yangzhou to patent the dish[citation needed].
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