Fold and scramble them gently, taking care not to scorch the eggs. Heat the wok over medium high heat, and add 1 tablespoon of oil, followed by the beaten eggs. Just rinse your hands with cold water periodically if they get too sticky during the process. 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. Don’t worry of there are still clumps – you can deal with those in the wok later. When the steam stops wafting off the fresh-cooked rice, use a fork to fluff the rice up and break it apart. 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!Īfter the rice is done, let it cool uncovered.
YOUNGS CHOP SUEY HOW TO
Young Chow Fried Rice Recipe InstructionsĬook the rice (see our post on how to cook rice without a rice cooker).
This recipe is most definitely a Young Chow fried rice, but there are plenty of Chinese chefs out there that all have their own little twist on this takeout classic, so we’ll take some liberties in making our own version as well. Today, we see other variations like house fried rice or, one of our early recipes, Banquet Fried Rice (one of the final dishes in a multi-course banquet meal usually served at Chinese wedding receptions). This recipe is a takeout menu staple, but back then it was definitely food fit for an emperor! In the days of the Qing dynasty (1754-1815), when this dish was invented, they probably used shrimp, cured ham (which was more like a pancetta or prosciutto), eggs, and scallion, but that’s anyone’s guess (any Chinese food historians out there reading this?).
I mean, who in ancient China made roast pork fried rice, or even roast pork like it’s made today? Early Chinese restaurant owners had to translate the name of the dish in their own dialect to the English spelled words, so we now find ourselves eating “Young Chow,” instead of “Yang Zhou” fried rice.Ĭonsidering all of the other variations of fried rice (with egg, pork, chicken, beef, vegetable, etc.) I might be so bold as to conclude that this Young Chow Fried Rice may be the only authentic fried rice dish that can be easily traced from the West back to China. Young Chow fried rice (AKA Yung Chow fried rice or Yeung Chow fried rice) is actually a dish that originated from the city of Yangzhou in Jiangsu province.
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