Yeung Chow fried rice
|
| Origin |
| Alternative name(s) |
Yangzhou chao fan |
| Place of origin |
China |
| Region or state |
The Americas, Australia, United Kingdom, China, Philippines and 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” (also spelled as “Yung Chow” or "Yang Chow") is a popular Chinese-style wok fried rice dish in many Chinese restaurants in China, the Americas, Australia, United Kingdom, Vietnam, 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 or green onions), chopped, including green ends
- Egg yolks
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 sweet-like flavor.[1]
Some variations of the dish include other vegetables such as peas, carrots and corn. The peas may be a replacement for the green onions. Some western Chinese restaurants also use soy sauce to flavor the rice. 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].
See also [edit]
References [edit]
