Traditional Yang Chow, Yangzhou fried rice (扬州炒饭)

Yong Chow or Yang Chow fried rice originated in the city of Yangzhou in the Jiangsu province of China. It does not matter what you call it; yong chow fried rice, yang chow fried rice, yeung chow fried rice, or Yangzhou fried rice – there’s no denying that this Chinese egg fried rice is delicious. It is a special fried rice and not your typical fridge cleaning fried rice dish.

There is actually a basic rule in this Yang Chow fried rice. The ingredients must consist of at least 3 types of proteins and one of them must be prawns followed closely by char sui or roast pork. I have eaten in restaurant that uses lap cheong (Chinese sausage) too. Also you must have a liberal drizzle of rice wine. It is the original surf and turf. Surf and turf is definitely not a new Western invention.

One of my favourite of all fried rice is this Yang Chow fried rice. I was first introduced to this in Singapore many many moons ago when I was still an impressionable teenager but my opinion has not changed in these decades gone.

Then of course there is the must have eggs. Remember though Yang Chow fried rice is not proper without rice wine!

Note – It is most important to take the time to properly fry the rice till dry.