Yang Chow Fried Rice
Rice is a staple in the Filipino kitchen and dining table. It is our main source of carbohydrates and it’s always partnered with a viand to complete a day’s meal.
Filipino cooks turn to tasty and inexpensive ingredients to make this staple more delicious and appealing. Typically, if it’s left-over rice, there’s always a variety of fried rice that can be concocted in the kitchen. One of our favorites to cook and eat at home is Yang Chow fried rice.
Here’s how to cook it…
leftover rice ( 3-4 measuring cups, grains separated)
2-3 pcs. diced Chinese chorizo (we usually call it chorizong Macau)
3 cloves garlic, minced
1 medium onion, chopped
1 small carrot, peeled and diced
1/4 cup chopped chives
2 eggs, scrambled and chopped
salt and pepper to taste
1/4 of a pork bouillon cube
2 tablespoons cooking oil (vegetable or palm oil)
Heat up your wok or skillet over medium flame.
Add cooking oil and heat up for a minute or two. Cook the scrambled eggs until fluffy. Chop and set aside. (In Chinese cooking the scrambled eggs are usually cooked last and in the middle of the fried rice.)
Next, fry thr minced garlic in oil until a bit golden brown and aromatic. Add chopped onion and cook until translucent. Add in the Chinese chorizo and saute for a minute before adding the diced carrots. Add pork bouillon cube and soy sauce. Just simmer the mixture for a minute.
Continuously stir fry the Yang Chow fried rice until the grains are toasted and fully cooked. What we usually do with any type of fried rice is we toss and press the rice as we stir fry (using a frying spatula or siyense made of stainless steel; this is better than silicone or any soft cooking spatula). This is what our grandparents and parents taught us to make sure the grains are toasted and coated with all the flavors.
Add chopped chives and scrambled eggs just a few seconds before you turn off the stove.
Top your Yang Chow fried rice with freshly chopped chives and serve while piping hot.