Yang Chow (Yeung Chow) fried is a popular Chinese-wok style fried rice discovered in the late 1700s. The dish requires a very high heat that creates a caramelization where rice is actually seared brown from the heat of the pan.
- White rice (cooked)
- Chorizos (chopped)
- Scrambled eggs
- 1 1/2 tablespoon soysauce
- Cabbage (or Bokchoy chopped)
- Green onions (chopped)
- 1 Garlic (crushed)
- 1 Onion (choppe)
- Salt and Pepper (as desired)
- Ajinamoto (umami)
- Cooking oil
- Pre-heat cooking oil and sauté onion and garlic.
- Add chorizos and cook for a minute. Remove the chorizos when done and set aside.
- Pour-in the beaten egg mixture and cook.
- When the egg is cooked, divide into small pieces. Add the rice and mix well.
- Put-in the soy sauce and salt. Mix with the other ingredients.
- Add cabbage and shrimp. Cook for 3 minutes.
- Put-in the green onions and umami. Cook for 2 minutes while mixing with the other ingredients.
- Turn the heat off and then transfer to a serving plate.