Yeung Chow Fried Rice
From Wikipedia, the free encyclopedia
| [1]Common English Names | "Yang Zhou Fried Rice" or "Yang Zhou Chao Fan" |
| Other English Names | Yangchow Fried Rice, Yangzhou Fried Rice, Yang-chou Fried Rice, Yong Chow Chau Fan, Yangzhou chaofan, Yeung Chow Fried Rice, Yeung Chau Chow Faan etc |
| Simplified Chinese Name | 扬州炒饭 |
| Traditional Chinese Name | 揚州炒飯 |
| Standard Mandarin Pin Yin | yáng zhōu chǎo fàn / yang2 zhou1 chao3 fan4 |
| Standard Cantonese Pin Yin (Yale) | yèuhng jāu cháau faahn / yeung4 jau1 chaau2 faan6 |
"Yang Zhou Fried Rice" or "Yang Zhou Chao Fan" is a popular wok fried dish in most Chinese restaurants in North America. The ingredients vary, but there are staple items like:
- hot cooked rice
- barbecued pork / 'cha shao' (叉烧)
- cooked shrimp
- scallions, chopped, including green ends
- eggs slightly stirred
Chinese barbecued pork or 'cha shao' (叉烧) is an essential ingredient in Yang Zhou Fried Rice. It is the barbecued pork that gives it its special sweetish flavour[1].
Some variations of the dish are darker when dark soya sauce is used. Most authentic Chinese restaurants use the lighter variety of soy sauce.
This dish does not originate from Yangzhou; instead, "Yangchou" is a Hong Kong slang for fried barbecue pork. Still, there have been attempts by people in Yangzhou to patent the dish.
