Yang Chow Fried Rice

  • images/yang_chow_fried_rice.jpg

Makes 4-6 servings


  • 2 tablespoons soy sauce
  • 1-1/2 teaspoons sesame oil
  • 1/8 teaspoon white pepper

  • 3 tablespoons cooking oil
  • 2 eggs, lightly beaten
  • 1 slice bacon, diced
  • 1/4 onion, chopped
  • 3 cups cooked long-grain rice
  • 2 oz small cooked prawns, / shrimp, diced
  • 1 cup shredded lettuce
  • 3 tablespoons frozen peas and carrots, thawed
  • 1 to 2 tablespoons water or chicken broth (optional)


  1. Combine the seasoning ingredients in a bowl.
  2. Place a 8- to 9-in nonstick omelet pan over medium heat until hot. Add 1/2 tablespoon oil, swirling to coat the sides. Add the eggs and cook without stirring. As the edges begin to set, lift with a spatula and shake or tilt to let the eggs flow underneath. When the eggs no longer flow freely, turn them over and brown lightly on the other side. Slide the omelet onto a cutting board. Cut into strips about 1/4 in wide.
  3. Place a wok or wide frying pan over high heat until hot. Add the remaining 2-1/2 tablespoons oil, swirling to coat the sides. Add the bacon, onion and barbecued pork; stir-fry for 1 minute. Add the rice, prawns / shrimp, lettuce and peas and carrots; stir-fry for 2-1/2 minutes. If the mixture appears dry, add a tablespoon or two of water or chicken broth. Add the seasonings and mix well. Add the egg strips and cook until heated through.