Thursday, May 19, 2011

Yang Chow Fried Rice

Like probably most kids, I was picky with the type of “adult” food I ate when I was a kid. There were only certain foods I ate, and when I don’t like what’s on our dinner table, my default food was fried egg over rice. At restaurants, particularly Chinese restaurants, my default food was corn soup and fried rice. I liked corn soup because I just love the sweet flavor of corn. And I love fried rice because it is rice and viand all in one. My mom did not have to force me to eat “adult” food as long as I ate my soup and fried rice.

I always looked forward to going to Chinese restaurants when I was a kid, and luckily, even though I was young, they would always ask me what I wanted and I would always suggest these two dishes. To this day, these two are still my favorites at Chinese restaurants. While I still need to learn how to make corn soup from scratch, I think I have a decent version of Yang Chow fried rice. This favorite toddler food of mine remains to be my favorite “adult food.”

Traditionally, Yang Chow fried rice is made with diced roast pork. I substitued it with Chinese sausage only because it is cheaper and easier to find. I hope you enjoy it too.

4 cups of cooked white rice (long grain or jasmine)
3 pieces Chinese sausage cut into thin rounds
2 big cloves of garlic
½ cup chopped onions
½ cup carrots cut in small cubes
½ lb. uncooked peeled shrimps
¼ cup frozen green peas
1/3 cup chopped green onions
2 eggs, beaten
1/3 cup cooking oil
Salt to taste

1. Heat up about a 1 tablespoon of oil in a wok. Add the Chinese sausage and cook until just about the color is starting to change. Set aside.

2. Heat up the rest of the cooking oil in the same wok. Add garlic and onions, and then add the carrots and cook until almost tender.

3. Add the shrimps and mix well until evenly cooked.

4. Add the cooked rice and green peas and blend well with the ingredients already in the wok. 

5. Make a crater in the center of the wok by pushing the rice up the sides of the wok. Place the beaten egg in the crater and let sit until it is just about starting to form solid. Stir the egg in itself in the crater. Just before it turns solid, blend it evenly with the rice. Season with salt and add the sausage and green onions.

There are many different brands of Chinese sausage. You can find them in the refrigerator section of most Asian markets for under $5.
Tip: If the rice is too dry, add a little bit more oil. I prefer my fried rice to be not too greasy, so I use a little oil and just add as needed. -GG-

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