| Yeung Chow fried rice |
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Entree |
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| Alternative name(s): |
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Yangzhou chao fan
Yang Chow fried rice |
| Place of origin: |
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China |
| Region or state: |
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The Americas, Australia, United Kingdom, East Asia, Philippines and Vietnam |
| Creator(s): |
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Yi Bingshou (Qing dynasty) |
| Main ingredient(s): |
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cooked rice, char siu pork, cooked shrimp, scallions, chopped, eggs yolks, peas, carrots |
| Variations: |
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Fried rice |
| Recipes at Wikibooks: |
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 Yeung Chow fried rice |
| Media at Wikimedia Commons: |
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 Yeung Chow fried rice |
Yeung Chow fried rice (Chinese: 扬州炒饭; variously Romanised Yangchow Yung Chow, Yang Chow, Yangzhou, Yeong Chow) is a popular Chinese-style wok fried rice dish in many Chinese restaurants in China, the Americas, Australia, United Kingdom, Vietnam, and the Philippines. The ingredients vary, but there are staple items like:
- Cooked rice (preferably day old because freshly cooked rice is too sticky)
- Barbecued pork (char siu, 叉燒)
- Cooked shrimp
- Scallions (spring onions or green onions), chopped, including green ends
- Egg yolks
Chinese barbecued pork (char siu 叉燒) is an essential ingredient in Yeung Chow Fried Rice. It is the barbecued pork that gives it its special sweet-like flavor.[1]
Some variations of the dish include other vegetables such as peas, carrots and corn. The peas may be a replacement for the green onions. Some western Chinese restaurants also use soy sauce to flavor the rice.
A variant with small pieces of chicken also added is often sold in the UK as Special fried rice.
Despite the name, this dish did not originate in Yangzhou (Yangchow; Yeung Chow[2]). The recipe was invented by Qing China's Yi Bingshou (1754–1815) and the dish was named Yeung Chow fried rice since Yi was once the regional magistrate of Yangzhou[3] Still, there have been attempts by people in Yangzhou to patent the dish [citation needed].
See also
References
