Yeung Chow fried rice

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Yangzhou 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
Course Entree
Place of origin China
Creator Yi Bingshou (Qing dynasty)
Main ingredients cooked rice, cha shao/char siu pork, cooked shrimp, scallions, chopped, eggs yolks, peas, carrots
Variations Fried rice
Cookbook: Yangzhou fried rice  Media: Yangzhou 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; pinyin: Yangzhou Chaofan) is a popular Chinese-style wok fried rice dish in many Chinese restaurants throughout the world. The ingredients vary, but there are staple items like:

  • Cooked rice (preferably day old because freshly cooked rice is too sticky)
  • Cooked shrimp
  • Diced cha shao/char siu pork or Lap Cheong
  • Scallions (spring onions or green onions), chopped, including green end
  • fresh vegetables such as Kai-lan, carrots, 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 Yangzhou 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.

See also[edit]