Yeung Chow Fried Rice
Heat the oil in a non-stick skillet, and fry the garlic until golden brown. Add the bacon, prawn, and char siu, then cook slightly for 5 minutes. Add the scallion, peas, and egg…
- Prep
- 22 min
- Cook
- 21 min
- Total
- 43 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Heat the oil in a non-stick skillet, and fry the garlic until golden brown.
Procedure
Add the bacon, prawn, and char siu, then cook slightly for 5 minutes.
Procedure
Add the scallion, peas, and egg, and cook until all cooked.
Procedure
Stir in the rice, salt, pepper and jalapeno.
Photo: stu_spivack from C & Y Chinese Restaurant in Cleveland's Chin · CC BY-SA 2.0 · https://creativecommons.org/licenses/by-sa/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 4 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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