Yang chow fried rice is an easy and classic Cantonese fried rice recipe. I ate this almost every week growing up because it’s a great way to use up leftover jasmine rice. The ingredients are usually very accessible to your average Cantonese family and you can whip it up in under 10 minutes.
Yang Chow Fried Rice
A classic Cantonese fried rice recipe with Chinese sausage, egg, and peas and carrots.
Ingredients
- 2 cups jasmine white rice day old
- 1/2 cups frozen peas and carrots
- 2 links lap cheung Chinese sausage cut into 1/2 inch rounds
- 1 tbsp oil
- 3 cloves garlic minced
- 2 eggs beaten
- 1 bunch green onion thinly sliced
- 1 tbsp Maggi soy sauce
Instructions
- Warm up leftover rice in a microwave. Set aside.
- Warm up frozen peas and carrots in a microwave for 1 minute. Set aside.
- Heat a large skillet on high heat. When it is hot, add in lap Cheung and brown on low heat, about 2-3 minutes each side. Remove sausage from pan when golden brown. Wipe down excess oil from sausage.
- Add oil and garlic to the pan. Stir fry rice for 1 minute. Then scoot rice to one side of the pan. Add in beaten egg and cook it for 2 minutes, scrambling it. When egg is cooked through, mix thoroughly into the rice. Add in cooked sausage, green onion, peas and carrots, and Maggi soy sauce. Stir fry another minute. Then serve immediately.
For more Cantonese dishes, check out my Chinese Lotus Root Pork Bone Soup.
