Yeung Chow Fried Rice (扬州炒饭)
"Yeung Chow Fried Rice" or "Yangzhou Chao Fan" is a popular Chinese style wok fried rice dish in many Chinese restaurants in The Americas, Australia, United Kingdom, China, Hong Kong, and the Philippines. This fried rice is a staple among the Chinese fried rice dishes and is comparable to how Americans perceive hamburgers. The ingredients vary, but there are staple items like:
- hot cooked rice (preferably day old because freshly cooked rice is too sticky)
- barbecued pork / 'cha siu' (叉燒)
- cooked shrimp
- scallions, chopped, including green ends
- eggs yolks
Chinese barbecued pork or 'cha siu' (叉燒) is an essential ingredient in Yang Zhou Fried Rice. It is the barbecued pork that gives it its special sweetish flavour.
Some variations of the dish are darker when dark soya sauce is used. Most authentic Chinese restaurants use the lighter variety of soy sauce.
Despite the name, this dish does not originate from Yangzhou; instead, the recipe was invented by the Qing dynasty's Yi Bingshou (1754–1815) and the dish was named Yeung Chow fried rice since Yi was once the regional magistrate of Yangzhou. Still, there have been attempts by people in Yangzhou to patent the dish.
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Yeung Chow fried rice, en.wikipedia.org
yeung chow fried rice, www.bbcgoodfood.com
Yeung Chow Fried Rice, doesnttaztelikechicken.com