Yong Chow fried rice is a Cantonese classic that is better known as "the special fried rice", "number 21", "number 42", "number 66"... depending on which "palace", "inn", or "house" one frequents.
It is indeed a very special dish when it is done right, unfortunately it is often not the case when the dish turns up greasy or inferior ingredients are used.
Serve it on its own as we often do or you might want to have a "Chinese night" in by simply teaming it up with sweet and sour pork, beef in black bean sauce and lemon chicken.
3 tbs of cooking oil
3 eggs, lightly beaten
3 cloves of garlic, minced
3 spring onions (white parts only), chopped
300 g of banana prawns, peeled and roughly chopped
250 g of char siu, homemade or shop bought, diced
6 cups of cooked rice, cool if using freshly cooked rice
1 1/2 cups of frozen peas, thawed
4 tbs of light soy
a dash of sesame oil
a dash of white pepper
3 spring onions, chopped