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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 (Hong Kong Style)
Ingredients
- 3 cups overnight rice
- 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 large eggs, beaten
- Pinch of salt
- Pinch of white pepper
- 1 teaspoon soy sauce
- 1 stalk scallions, finely chopped
Instructions
- To stir-fry the shrimp, in a wok over high heat, add 1 tablespoon of cooking oil. Add the shrimp and stir-fry for about 1 minute, just until they turn pink. Remove and set aside.
- To stir-fry the vegetables and char siu, in the same wok over high heat, add another tablespoon of cooking oil. Add the onion, peas, carrots, and char siu and stir-fry for about 30 seconds until fragrant. Remove and set aside.
- To cook the eggs and rice, in the same wok over high heat, add the remaining tablespoon of cooking oil. Pour in the whisked eggs and stir-fry until partially set. Add the overnight rice and stir-fry, breaking up any clumps so each grain separates and heats through.
- To combine everything, return the vegetables and char siu to the wok and season with salt, white pepper, and soy sauce. Stir-fry until evenly combined. Return the shrimp and add the scallions. Give everything one final toss and serve hot.
Video
Notes
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.
I lire chinese food so much
Hi Suzette, Cheers to yummy Chinese food! 😀
I Love it. I am Chinese.
Thanks so much!
Nice good one! Really good!:))
Hi Maryse,
Thanks so much!
CiCi