Young Chow Fried Rice Recipes

YANG CHOW FRIED RICE

Steps:

• Place a wok or large skillet over medium-high heat and when it is hot, add the oil.
• Add the ginger and garlic and cook until lightly carmelized, about 1 minute.
• Add the bell pepper, and red onion and cook for 2 minutes.
• At this point, I add the frozen peans, ham and shrimp and cook, stirring constantly -- for a couple of minutes.
• Then I add the eggs and rice and keep moving ingredients around.I never leave the rice stick to the sides of the pan.
• Then you can add the scallions, spices, salt and pepper, continuing to stir until heated completely 4-6 minutes.
• Serve immediately.

YEUNG CHOW FRIED RICE

Steps:

• heat the oil in a wok or large frying pan and keep on a high heat throughout
• add the spring onions ham mushrooms and prawns stir fry for about one and a half minutes then add rice and soy sauce stir fry for another two minutes
• make a well in the wok with the rice and pour in the beaten egg wait a few seconds then stir fry vigorously till scrambled and mixed
• continue to stir fry till cooked through
• serve & enjoy

YOUNG CHOW FRIED RICE

Steps:

• Cook the rice according to the directions on the package. With all fried rice recipes, it's best to use a little bit less water so as to prevent producing a mushy, sticky rice mess that you will not be able to stir-fry properly! After the rice is done, let it cool uncovered. When the steam stops wafting off the fresh-cooked rice, use a fork to fluff the rice up and break it apart. Don't worry of there are still clumps - you can deal with those in the wok later.
• If you refrigerate the rice overnight, it will definitely clump; you can easily break up the cold rice clumps into individual grains with your hands. Just rinse your hands with cold water periodically if they get too sticky during the process.
• Heat the wok over medium high heat, and add 1 tablespoon of oil, followed by the beaten eggs. Fold and scramble them gently, taking care not to scorch the eggs. Transfer the eggs back into the original egg bowl and set aside. In a pot of boiling water, blanch the shrimp and drain. Set aside.
• Heat the wok now over high heat. Add 2 tablespoons of oil and the diced onion. Stir-fry until the onions are translucent. Next, add the diced ham and pork, and stir-fry for 30 seconds. Add the rice and stir-fry for 2 minutes, being sure to heat the rice uniformly. Use your wok spatula to flatten out and break up any remaining rice clumps. Add the shrimp and peas, and stir fry continuously for another 2 minutes until the rice is heated through.
• Next sprinkle the salt and sugar over the rice. If using, drizzle the Shaoxing around the perimeter of the wok to get a good sizzle and to cook off some of the alcohol in the wine. Mix everything to ensure the seasonings are uniformly incorporated.
• If the rice looks a little dry, feel free to sprinkle in some water or chicken stock, or if you want to be a bit more authentic, just a touch more oil (be careful with this-too much water content makes it soggy; too much oil makes it greasy). Adding some liquid directly to large clumps of rice will help to break them up.
• Next, mix in the scrambled eggs, scallions, chopped lettuce, and white pepper. Stir fry to combine, until the lettuce is just wilted, and serve!

YOUNG JEWEL FRIED RICE (YEUNG CHAU CHOW FAAN)

Steps:

• Mix together pepper, m.s.g. and soy sauce and set aside. Heat wok or frying pan hot and dry.
• Add one half of the oil.
• Turn heat to medium.
• Add the eggs, and stir lightly so the whites and yolks are mixed slightly.
• Remove from pan while still a little soft, and put aside. Turn up heat; add remainder of oil and add the meats, bean sprouts and scallions.
• Stir fry for 2 minutes.
• Add the hot rice. Pour soy sauce mixture and mix thoroughly.
• Put back the scrambled eggs.
• Turn off heat and add the lettuce. Stir and serve. Substitutions and Variations: The fresh bean sprouts may not be obtainable in your area.
• You may leave them out of the recipe and increase the amount of shredded lettuce to 2 cups.
• A small green pepper, halved and finely diced is also a good substitute for the bean sprouts, and will brighten the color.