chinese/chinese take out/fried rice/mains/recipes

Better Than Take Out Yang Chow Fried Rice Recipe and 8 Tips and Tricks for the Best Fried Rice of Your Life

Posted July 11, 2019 by Stephanie

One of Mike’s favorite foods in the whole wide world is fried rice. Specifically Yang Chow fried rice. When we get take out, you better believe that there’s an order of Yang Chow fried rice in there. I even think that Mike has an index of all the good Yang Chow fried rices out there.

Generally, Yang Chow fried rice is a kind of house special fried rice. Originally it was a fried rice dish that came from the city of Yangzhou, but now basically every Chinese restaurant has their own version of Yang Chow. It’s the perfect clean out your fridge kind of meal. That being said, there are some typical Yang Chow fried rice ingredients, specifically eggs and protein, usually in the form of pork or chicken, and shrimp, always shrimp. Yang Chow is the surf and turf of fried rices and this Yang Chow fried rice recipe will having you making the best Chinese surf and turf in your life.

No matter what you call it: yang chow fried rice, young chow fried rice, yeung chow fried rice, or Yangzhou fried rice - there’s no denying that Chinese egg fried rice is delicious. This yang chow fried rice recipe will having you making better than takeout fried rice at home in no time flat. #friedrice #friedricerecipe #chinesefood #recipes #dinner #rice #takeout #betterthantakeout

No matter what you call it: yang chow fried rice, young chow fried rice, yeung chow fried rice, or Yangzhou fried rice - there’s no denying that Chinese egg fried rice is delicious. This yang chow fried rice recipe will having you making better than takeout fried rice at home in no time flat. #friedrice #friedricerecipe #chinesefood #recipes #dinner #rice #takeout #betterthantakeout

No matter what you call it: yang chow fried rice, young chow fried rice, yeung chow fried rice, or Yangzhou fried rice - there’s no denying that Chinese egg fried rice is delicious. This yang chow fried rice recipe will having you making better than takeout fried rice at home in no time flat. #friedrice #friedricerecipe #chinesefood #recipes #dinner #rice #takeout #betterthantakeout

Make this at home because what’s better than a recipe that comes together in just 15 minutes? If you have all of your ingredients prepped beforehand, this meal is almost instant. The next time you’re doing meal prep for the week, make some extra rice and chop up some Chinese sausage – you’ll be halfway to homemade weeknight fried rice.

  1. Wok

    If you have wok, use it! A wok, with its different heat zones, due to its cute and round shape, is made for frying and tossing, perfect for fried rice. If you use a wok, you’re going to get some wok hei, that essential smokey essence you get when you get when you use a wok over hot hot heat. Chinese people are crazy about wok hei, which means “wok breath” and if you want that authentic fried rice flavor, a wok is how you’re going to get it. If you don’t have a wok, using a cast iron or non-stick pan is perfectly acceptable, just make sure it it’s big enough and remember that with non-stick, don’t turn up the heat as much.
  2. Oil

    Don’t be stingy – if you want restaurant quality fried rice, you’re gonna have to get a little oily. Hot oil helps everything not stick, distributes heat, and helps with distributing flavor. I like using grapeseed oil, but have been know to use leftover bacon fat too. Having said that, please don’t go overboard on oil, no one likes super oily fried rice. But, to be truthful, we’re looking at minimum 2 tablespoons, if not more. No one ever said fried rice was healthy food…
  3. Eggs
    Heat up your wok/pan over very high heat and add a generous amount of oil. Crack your eggs right in and scramble in the pan, no extra dishes needed. Season with salt and cook until almost set, but still slightly runny. Remove from the wok or pan and set aside. Alternately, you can give them a bit of a scramble before popping them into the pan. The key is fluffy just barely cooked curds. Try to keep everything in one giant omelette shape, so you can break the eggs up later when you’re adding it back into the rice.
  4. Aromatics
    Your wok/pan should still be slick with oil, but if it’s dry, add a bit more. Turn the heat down and fry the aromatics over medium, being sure to move them around. Concentrate on bringing out the flavor and not burning. Also, you don’t really want any caramelization or color on your aromatics, you want barely golden. Some aromatics to think about: garlic, ginger, onions, leeks, shallots.
  5. Proteins
    You can go ahead and add your proteins directly to the aromatics, the aromatics with flavor your protein and add a bit more oomph. Turn up the heat here to get some char and don’t forget to move it around to avoid burning! When everything’s looking cooked, remove from the pan and set aside. Go wild with proteins: seafood, meats, tofu, you name it.
  6. Vegetables
    Toss in your veggies (you did make sure they’re all nice and bite sized, right?) and give them a quick stir and fry over high heat. They don’t need long, just barely enough time to cook through because they’ll be added back in when you fry everything together. And then, you got it, remove from the pan and set aside.
  7. Rice
    You’ll probably want to add some oil in at this point – your wok will most likely be dry. Add in a (very) generous amount, turn the heat to high, and add in the rice, tossing and frying over high heat, until slightly golden and crisp. A note on rice: use day old rice. Using fresh rice is a rookie mistake and a guaranteed way to a sad pile of mush. Instead, make some extra rice the night before and let it hang out in the fridge. For maximum chill, be sure to break the rice up before you add it to the wok. Just slightly wet your hands and gently squeeze the cold rice, breaking it up into loose individual kernels.
  8. Seasoning
    After the rice is crisp, add everything back into the wok, breaking up the eggs with your spatula and tossing to distribute everything evenly. Season with salt or a bit of your sauce of choice and add in any herbs (green onions, dill, basil, anything goes). Enjoy immediately!There you have it. Each grain of rice should fluffy and distinct and each spoonful of rice should have a bit of everything in it for the perfect bite!

No matter what you call it: yang chow fried rice, young chow fried rice, yeung chow fried rice, or Yangzhou fried rice - there’s no denying that Chinese egg fried rice is delicious. This yang chow fried rice recipe will having you making better than takeout fried rice at home in no time flat. #friedrice #friedricerecipe #chinesefood #recipes #dinner #rice #takeout #betterthantakeout

Better Than Take Out Yang Chow Fried Rice Recipe



  • 2-4 tablespoons oil
  • 4 large eggs, lightly beaten
  • 4 links Chinese sausage, diced, about 1 cup
  • 1/2 medium onion, diced
  • 4 ounces raw small shrimp, peeled and deveined
  • 4 cups cooked rice
  • 2 green onions, thinly sliced
  • 1-2 cups shredded lettuce, if desired
  • 1 teaspoon salt or soy sauce, or to taste

1. In a large skillet or wok, heat up a bit of oil over high heat and scramble your eggs until mostly set, but still slightly runny. The eggs will cook a bit more when you fry everything together at the end. Remove and set aside in a bowl.
No matter what you call it: yang chow fried rice, young chow fried rice, yeung chow fried rice, or Yangzhou fried rice - there’s no denying that Chinese egg fried rice is delicious. This yang chow fried rice recipe will having you making better than takeout fried rice at home in no time flat. #friedrice #friedricerecipe #chinesefood #recipes #dinner #rice #takeout #betterthantakeout

2. Crisp up the Chinese sausage over medium high heat, cooking until slightly browned, stirring occasionally. You shouldn’t need to add oil to the pan as the Chinese sausages will render out a bunch of fat, but if they’re sticking, add a bit in. Remove the Chinese sausage from the pan and add it to the bowl with the eggs.
No matter what you call it: yang chow fried rice, young chow fried rice, yeung chow fried rice, or Yangzhou fried rice - there’s no denying that Chinese egg fried rice is delicious. This yang chow fried rice recipe will having you making better than takeout fried rice at home in no time flat. #friedrice #friedricerecipe #chinesefood #recipes #dinner #rice #takeout #betterthantakeout

3. Sauté the onions for 1-2 minutes in the rendered fat, stirring occasionally. Add a bit of oil to the pan if needed and cook the shrimp with the onions very briefly, until just opaque and cooked through. Remove from the pan and pop it into the egg and sausage bowl.
No matter what you call it: yang chow fried rice, young chow fried rice, yeung chow fried rice, or Yangzhou fried rice - there’s no denying that Chinese egg fried rice is delicious. This yang chow fried rice recipe will having you making better than takeout fried rice at home in no time flat. #friedrice #friedricerecipe #chinesefood #recipes #dinner #rice #takeout #betterthantakeout

4. Heat up 2 tablespoons of oil in the pan and add the rice. If you’re using rice from the fridge, it’s best to break it up with slightly wet hands before putting in the pan. Fry, stirring occasionally until the rice is crispy and heated through.

5. Add the eggs, sausage, onion, shrimp, lettuce, and green onions and toss everything together so that everything is evenly distributed. Season with salt or soy sauce and enjoy hot!
No matter what you call it: yang chow fried rice, young chow fried rice, yeung chow fried rice, or Yangzhou fried rice - there’s no denying that Chinese egg fried rice is delicious. This yang chow fried rice recipe will having you making better than takeout fried rice at home in no time flat. #friedrice #friedricerecipe #chinesefood #recipes #dinner #rice #takeout #betterthantakeout

Leave a Reply

Your email address will not be published. Required fields are marked *