Yang Chow Fried Rice By Ping Coombes
Lee Kum Kee

Yang Chow Fried Rice By Ping Coombes

Serves 4
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Fried rice is one of the easiest dishes to do at home as you can literally throw anything in it to make a good meal. My dad’s favourite fried rice is Yong Chow Fried Rice. This is quite a common fried rice in any Chinese Restaurant. It is smoky due to ‘wok hei’ and usually very colourful. Some restaurants even name it special fried rice and different places have their versions. I cook a lot of dishes that remind me of family and friends and the memories we create. I decided to recreate my dad’s favourite fried rice, the YCFR! For me a YCFR has to contain char siu and prawns as the main protein. I am so committed that I am going to make char siu just to make this fried rice! So my journey begins by making the char siu, Chinatown style! It took me two days! This recipe is a little more work than your usual fried rice as this is a tribute to my dad whom I miss greatly and I want to create something special for him! - Ping Coombes

Ingredients

200g Jasmine Rice
2 spring onions, diced
1 medium carrot, diced
220g char siu, diced
200g raw prawns
3 large eggs
60g peas
3 Tbsp vegetable oil

Seasoning

Method

1 Cook the rice according to pack instructions. See Tips
2 Mix white pepper, soya and oyster sauce. Set aside.
3 Separate 2 eggs and place the yolks in with the rice and the whites in another bowl. Crack the remaining egg into the bowl containing the egg whites.
4 Mix the 2 yolks with the rice until they are all covered in the golden yolks.
5 Beat the egg whites and remaining egg in a bowl.
6 Heat a wok to medium low heat, then add 1 Tbsp of oil and scrambled the eggs. As soon as it sets, transfer to a bowl.
7 Using the same wok, bring heat to medium.
8 Add the rest of the veg oil and sautéed spring onions and carrots for 2 mins before adding the prawns.
9 Stir fry the prawns till they turn pink, tip in the char siu and stir-fry for 1 minute. Push ingredients to the side.
10 Bring heat to high. Add the cooked rice to the centre of wok. Break up clumps of rice and let it sit for 1 minute. Stir fry for another 30 seconds.
11 Add eggs and peas. Continue to break up the clumps and mix everything together well.
12 Add light soy, oyster and white pepper mix. Stir fry and mix well into the rice. Cook till prawns are cooked through and rice is piping hot. Transfer the rice to a serving bowl. Enjoy!

Tips

1 I highly recommend cooking the rice the night before and refrigerate.
2 Always have all the ingredients ready at hand near your wok as you need to work quickly.
3 Use metal wok if you want the smokiness.
4 Wok fried your rice over high heat.
5 Everything is cooked in the same wok or pan.
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