Young Chow Fried Rice Recipe (Hong Kong Style)

Young Chow Fried Rice (also known as Yangzhou Fried Rice) is a Cantonese takeout classic that’s savory, satisfying, and quick to make. While the original Yangzhou version is luxurious with sea cucumber and dried scallops, the Hong Kong-style we’re making today features juicy shrimp, sweet char siu pork, and fluffy egg-fried rice. It’s comfort food at its best—perfect for a weeknight meal or weekend gathering.

Young Chow Fried Rice Recipe

Serves: 2 to 4
Prep time: 20 minutes
Cook time: 10 minutes

Ingredients:
1 cup jasmine rice
1 cup water
3 tablespoons cooking oil, separated
1/2 cup small shrimp, peeled and deveined
1/4 cup char siu pork, diced
1/4 medium onion, diced
1/4 cup peas, steamed
1/4 cup carrots, diced and steamed
2 eggs, whisked
Pinch of salt
Pinch of white pepper
1 teaspoon soy sauce
1 stalk scallion, finely chopped

Young Chow Fried Rice Instructions

1. Steam the rice:

• Use a 1:1 ratio of jasmine rice to water in your rice cooker.
• Cook using the rice setting until done.

2. Chill the rice:

• Transfer to a plate or tray, let it cool to room temperature.
• Cover and refrigerate overnight before stir-frying.

3. Cook the shrimp:

• In a wok over high heat, add 1 tablespoon of cooking oil.
• Add the shrimp and stir-fry until they turn pink, about 1 minute. Remove and set aside.

4. Stir-fry the vegetables and char siu:

• In the same wok over high heat, add another tablespoon of oil.
• Add the onion, peas, carrots, and char siu. Stir-fry for about 30 seconds. Remove and set aside.

5. Scramble the eggs:

• In the same wok over high heat, add the remaining tablespoon of oil.
• Pour in the eggs and scramble until they are partially cooked.

6. Add the rice:

• Transfer the steamed rice into the wok. Stir-fry until the rice is hot and each grain is separated.

7. Combine everything:

• Return the vegetables and char siu to the wok. Season with salt, white pepper, and soy sauce.
• Mix thoroughly and return the shrimp. Stir-fry for 30 seconds.
• Add scallions and stir-fry for another 30 seconds. Serve hot.

Tips & notes

• Use overnight rice: Cold, day-old rice has less moisture and makes better fried rice with distinct grains.
• Want to use fresh rice? Air it out on a plate for at least 30 minutes to reduce moisture before stir-frying.
• No char siu: You can substitute with cooked ham, roasted pork, or omit entirely for a shrimp-only version.
• Make it vegetarian: Skip the shrimp and char siu and add tofu or more veggies like corn, mushrooms, or edamame.