Yang Chow fried rice is practically a meal by itself – it has some meat, veggies and carbs but it’s more satisfying to eat with delectable dishes that one normally orders along with it in a Chinese restaurant.
I don’t really make this often at home, it’s too much work compared to my favorite garlic fried rice but yang chow actually is quite easy, too; there’s a lot of chopping involve but then again if you have a mini-chopper, it wouldn’t be a problem… the grater’s pretty handy, too, I like to use it for carrots and ginger and onion. For an easy clean-up in the kitchen, I like to use a big bowl as a temporary trash bowl for the vegetable peelings ( I got it from Rachel Ray.. great tip!) if only I can always remember to do it.. 😛
Use left-over ham, pork roast or bbq, chorizos, sausages, Spam and even bacon – whatever you have on hand 🙂
For beautiful color and some added health benefits, I like to add turmeric powder.
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- fresh ginger, minced
- garlic cloves (as much as you like), minced
- 1 medium red onion, finely diced
- 1 cup frozen peas
- 1 cup diced ham, Chinese chorizo or bacon (cooked)
- 3 eggs, beaten
- 4 cups leftover cooked rice
- 2 scallions/ spring onions, thinly sliced
- 1 teaspoon garlic salt
- black pepper
- Heat a wok or large skillet over medium-high heat and when it gets hot, add the oil.
- Saute the garlic, onion and ginger; cook about 1 minute. Add the bacon (or ham or sausage) and cook, stirring constantly until browned.
- Add in the scallions; part the mixture in the pan to make a space in the middle and add the beaten eggs, stir until the eggs are half-cooked then add the rice.
- Season with soy sauce, garlic salt and pepper to taste. If using, sprinkle turmeric powder then mix until well-combined and the color is even. Add some chooped fresh parsley if you have some or more scallions/green onions.
- Serve immediately.
♥ Have a nice day..Smile! 🙂 GOD Bless!! ♥