Yeung Chow Chicken Fried Rice | Chicken Fried Rice Recipe

Yeung Chow chicken fried rice is one of the popular Chinese fried rice. It is almost served in all Chinese restaurants throughout the world. In other variation, most of the Yeung chow dishes are made of pork instead of chicken. But people who don’t love pork can replace it with chicken recipes rice.

When the climate is cold and has leftover rice at home, I would like to make Chicken Fried Rice Recipe. Not all times I prefer Chinese style but occasionally we make a few varieties of them. Sometimes when I don’t have all the ingredients at home then I will customize them as per my taste buds.

Tips to make Yeung Chow Chicken Fried Rice:

1. Cook the rice ahead of time: Fried rice is best made with leftover rice that has been cooked and chilled in the refrigerator for a few hours. This helps to dry out the rice and make it less sticky.
2. Use cold cooked chicken: Cooked chicken that has been chilled in the refrigerator works best for fried rice. This ensures that the chicken doesn’t get overcooked or tough when you fry it.
3. Cut the ingredients into small pieces: Chop the vegetables and chicken into small, bite-sized pieces so that they cook quickly and evenly.
4. Cook the eggs separately: Beat the eggs in a separate pan and cook them before adding them to the fried rice. This helps to prevent the eggs from getting soggy and overcooked.
5. Fry the rice in batches: If you add too much rice to the pan at once, it can become soggy and mushy. Fry the rice in batches, stirring frequently, until it is lightly browned and crispy.
6. Add the seasoning at the right time: Add the soy sauce, oyster sauce, and other seasonings after the rice has been fried. This helps to distribute the flavors evenly and prevents the rice from becoming too salty.
7. Use a wok or large skillet: A wok or large skillet is ideal for making fried rice as it allows you to stir-fry the ingredients quickly and evenly.
8. Garnish with scallions: To add a pop of freshness and flavor, garnish the fried rice with chopped scallions before serving.

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Yeung Chow Chicken Fried Rice | Chicken Fried Rice Recipe

Yeung Chow chicken fried rice is one of the popular Chinese fried rice.

Course Main Course

Cuisine Indo Chinese

Keyword Yeung Chow Chicken Fried Rice

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 8

Calories 495 kcal

Author Uppada Lakshmi

Ingredients

• Basmati Rice cooked – free flow – ½ kg
• Chicken – ¼ kg
• Green peas – 100 gms.
• Eggs white – 4
• Capsicum cut pieces – 1 cup
• Green chilli sauce – 2 tbsp.
• Vinegar – 2 tbsp.
• China salt – ½ tbsp.
• Mushrooms – 200 gms.
• Oil – 100 gms.
• Carrot pieces – 1 cup
• Coriander leaves – ½ cup
• Spring onion pieces – 1 cup
• Soy sauce – 2 tbsp.
• Tomato sauce – 2 tbsp.
• Pepper powder – ½ tbsp.
• Salt – As per taste

Instructions

How to Make Yeung Chow Chicken Fried Rice:

1. Half boil mushrooms, green peas and carrot pieces and keep aside.
2. On other side fry egg white and smash it into small pieces and keep aside.

Note: If you spill salt on eggs while frying then decrease the amount of salt while sprinkling on other ingredients

1. On a thick pan apply some oil and put chicken pieces and stir.
2. Add chili sauce, vinegar, tomato sauce and fry.
3. Add boiled capsicum pieces, mushrooms, carrot pieces and spring onion pieces and stir.
4. Sprinkle pepper powder and China salt above all the ingredients and add cooked basmati rice.
5. Stir well so that all the ingredients mix with rice.
6. At last, add fried eggs and garnish with coriander leaves.

7. According to Chines style, Yeung Chow chicken fried rice goes well with Manchurian gravy.