Yang Chow (Yeung Chow, Yang Zhou) fried rice

Yang Chow (Yeung Chow, Yang Zhou) fried rice

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Connie Veneracion


  • 4 cups cold cooked rice sprinkled with a little water and stirred to separate the grains
  • ½ cup chopped char siu pork (see note at the end)
  • ½ cup chopped fresh shrimps
  • 1 piece Chinese sausage (longganisa Macau), roughly chopped
  • ½ cup sweet peas (thawed and drained if frozen)
  • a bunch of scallions (onion leaves), cut into one-inch lengths
  • 3 eggs lightly beaten
  • salt to taste
  • pepper to taste
  • 2 tablespoons peanut (or soya or vegetable) oil
  • 2 tablespoons oyster sauce (optional)
  • a drizzle of sesame seed oil


  • Method 1: Heat the cooking oil in a wok. Add the pork and sausage and stir fry for about 30 seconds or just until heated through. Add the shrimps and peas and cook until the shrimps change color. Add the rice. Season with salt and pepper; pour in the oyster sauce, if using. Stir gently but thoroughly and cook until the rice is hot. Pour in the beaten eggs. When the eggs are partially set, sit and continue cooking until the eggs are cooked through. Drizzle with sesame seed oil and stir before serving.
  • Method 2: Heat the cooking oil, pour in the eggs and cook just until set. Lift with a slotted spoon and cut into fine strips. Continue as above. Add the eggs just before drizzling with sesame seed oil.


You can make char siu pork by marinating pork shoulder in a mixture of hoisin sauce, light soy sauce, rice wine, honey and five spice powder (or use bottled char siu paste). Roast in an oven until done. Brush with more honey while hot. Slice thinly to serve.Click here for the full char siu pork recipe.