Yeung Chow fried rice

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Yang Zhou fried rice
Chinese fried rice by stu spivack in Cleveland, OH.jpg
Alternative names
Yeuong chow yong chao fan
Yang Chow fried rice
House fried rice
Type Entree
Place of origin
China
Region or state
The Americas, Australia, United Kingdom, East Asia, Indonesia, Vietnam, Philippines
Creator Yi Bingshou (Qing dynasty)
Main ingredients
cooked rice, char siu pork, cooked shrimp, scallions, chopped, eggs yolks, peas, carrots
Variations Fried rice
Cookbook:Yang Zhou fried rice  Yang Zhou fried rice
Yeung Chow fried rice
Chinese name
Traditional Chinese 揚州炒飯
Simplified Chinese 扬州炒饭
Vietnamese name
Vietnamese Cơm chiên Dương Châu

Yeung Chow fried rice (Chinese: 扬州炒饭; variously Romanised Yangchow Yung Chow, Yang Chow, Yangzhou, Yeong Chow) is a popular Chinese-style wok fried rice dish in many Chinese restaurants in China, the Americas, Australia, United Kingdom, Vietnam, Indonesia and the Philippines. The ingredients vary, but there are staple items like:

  • Cooked rice (preferably day old because freshly cooked rice is too sticky)
  • Cooked shrimp
  • Scallions (spring onions or green onions), chopped, including green ends
  • fresh vegetables such as peas, corn, bamboo shoots, etc.
  • Eggs

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.

YangZhou fried rice is a perhaps the most well-known dish of the city of YangZhou, JiangSu province. The recipe was invented by Qing China's Yi Bingshou (1754–1815) and the dish was named Yang Zhou fried rice since Yi was once the regional magistrate of Yangzhou It is often served with thousand fish soup. There are two ways of cooking the dish in terms of the preparation of the egg scrambled. The first variation is known as "silver covered gold", in which the egg is scrambled separately before mixing with the rice. The alternative "gold covered silver" method is described as pouring the liquid egg over the rice and vegetables mix and frying the two together. Legend has it that the best cooks of YangZhou fried rice will create the dish with a rice grain to egg piece ratio of 5:1 or even 3:1.

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