The Housewife Apprentice: YangChow Rice


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.

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