Originally a Chinese recipe, Yang Chow or Yeung Chow is typically made with day old rice; as newly cooked rice gets too sticky when cooked, shrimps and lap-cheong or char-siu, stir-fried in blazing woks.
Prep Time:20 mins
Cook Time:10 mins
Total Time:30 mins
4 tbsp Olive Oil
5 cups Cooked Rice
250 grams Shrimps, peeled and cooked
250 grams Lap Cheong, sliced and cooked
4 cloves of garlic, minced and fried
1 small white onion, diced
1 small carrot, diced
2 medium eggs
3 tbsp red bell pepper, diced
3 tbsp spring onion, sliced
Salt and pepper to taste
1 tsp dark sesame oil
In a wok, fry minced garlic with olive oil until golden brown and crispy, transfer the garlic, leaving the oil.
Turn the heat high and add two eggs. Stir the eggs thoroughly. When the egg is almost done,
Add the rice and stir-fry for about 3 mins.
Now add all other ingredients, shrimps, lap-Cheong, fried garlic, white onion, carrot, bell pepper, spring onion and stir-fry for about 3-5 mins until everything is cooked.
Season with salt and pepper to suit your taste.
Finally add sesame oil and stir until aromatic. Presto it’s done.
Here is video showing a Chinese version of this dish.