Yang Chow Fried Rice

Yang chow can be the most common fried rice recipe not only in the Philippines but also in the whole Asia. Its secret lies in the completeness of its ingredients. Make sure to use the original ingredients especially the Barbecued Pork or Char Siu to enjoy its unique flavor that makes this recipe interesting.

Yang Chow Fried Rice
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Ingredients
  1. 6 cups white rice; cooked and refrigerated overnight
  2. 1 cup pork barbeque; chopped
  3. 1 ½ T soy sauce
  4. 2 t salt
  5. 10 pcs shrimps; shelled
  6. ¾ cup green peas
  7. ¼ cup green onion; chopped
  8. 2 pcs eggs; beaten
  9. 1 t sugar
  10. 1 t ginger; minced
  11. 1 t garlic; minced
  12. 3 T cooking oil
Instructions
  1. Heat the cooking oil in a frying pan
  2. Sauté garlic and ginger
  3. Add the shrimps and cook for 1 minute, remove the shrimp from the pan and set aside
  4. Add the beaten egg and let it cook
  5. When the egg is already cooked, divide it into small pieces and add now the rice. Mix well.
  6. Add soy sauce, salt and sugar.
  7. Add the pork and cook for another 3 minutes
  8. Add green peas and shrimp
  9. Add green onion and mix well
  10. Serve while hot with your favorite viand.
Notes
  1. Rice Varieties and Forms
  2. All around the world, there are at least 40,000 different varieties of rice; however, only small part of this has enough quality to be accepted to grow commercially in the US and in other parts of the world. Rice types can be long, medium or short grain. Arborio and waxy rice is also produced, as well as specialty varieties and aromatic.
  3. Their cooking characteristics and their subtle difference in flavor are their main differences from each other. In regards to their nutritional values, they are equal and can be interchanged in some recipes, with the exception of Arborio or waxy rice.
  4. MAJOR TYPES OF RICE VARIETIES
  5. Long Grain Rice – it has a slender kernel and long (five times longer that its width) grains. Cooked grains are light, separate and fluffy.
  6. Medium Grain Rice – it has wider kernel (three times longer that its width) and shorter that long grain rice. The cooked ones are more tender and moist and it has the tendency to stick together.
  7. Short Grain Rice – it has plump, short and round kernel. Cooked grains are so soft that they tend to stick together.
  8. Sweet or Waxy Rice – it is plump and short with an opaque, chalky white kernel. When it is cooked, sweet rice tends to be very glutinous. Sweet rice is commonly used in formulations of commercial products. The flour and starch from it is used as binder frozen for sauces, gravies and fillings. The sweet rice’s starch has a capability to resist breakdown while thawing or freezing, not like other wheat starches.
  9. RICE FORMS
  10. Rough (Cargo or Paddy) Rice – its kernels are still inside the hull. Before it can be cooked, the outer hull must be removed first.
  11. Brown Rice – only the hull has been removed in kernels of brown rice. It can be eaten as is or milled first into white rice. It has a chewy and nutty flavor. The brown coloring is caused by the bran layers, which is very rich in vitamins and minerals.
  12. Regular White Rice – referred to as polished rice is the most commonly used rice all over the world. Its husk is removed by milling it until the grain becomes white.
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Jeanne Miraflor
Full-time Mother-Wife-Sister-Daughter. Part-time Social ME-dia Stalker. Let's connect, follow me on my social accounts.