Wednesday, October 16, 2013

Yeung Chow Chao Fan 楊州炒飯 Fried Rice With Prawns, BBQ Pork And Peas A.K.A Special Fried Rice



As promised I am sharing with you a dish that many Chinese restaurant goers consider to be a must - have here in Australia.

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.


serves 4 as a one dish meal or as part of a Chinese meal
you'll need;
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



Prepare the ingredients and set aside.



Heat up the wok, using 2 tbs of oil lightly scramble the the beaten eggs, remove and set aside.



Heat up the wok again, saute the minced garlic and spring onions using the remaining oil. Add the prawns and cook until prawns are just cooked.



Return the scrambled eggs to the wok, add rice and mix well, stir fry on hi heat for a minute.



Add char siu and peas and mix well, stir fry on high heat for another minute. Season with soy, sesame oil and white pepper, add chopped spring onions and continue to stir fry for a further minute. Check for seasonings before serving.



Serve it on its own or as part of a Chinese meal.

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