Chow Yeung fried rice is a popular Chinese dish made with rice, egg, peas, carrots, and barbecued pork. It can also include additional meat such as prawn or beef. The dish is best made with day-old rice and can be prepared at home for a more nutritious version. The barbecued pork used is called cha siu, which is spit-roasted over a hot fire.
Chow Yeung fried rice is a type of fried rice made in a wok. The ingredients can vary, but this dish usually includes rice with egg, peas, and carrots that are flavored with a special style of barbecued pork. Many varieties of Chow Yeung fried rice are also available with optional additional meat such as prawn or beef. This dish is one of the most popular fried rice dishes and is found in Chinese restaurants and home kitchens around the world. Chow Yeung Fried Rice can also be called Yangzhou Chaofan or Yeung Chao Fried Rice.
Generally, making Chow Yeung fried rice starts with browning the garlic, ginger, and pork in the wok. Barbecued pork is normally diced. Other meats, often shrimp, are also added at this point. Once the meat is fully cooked and the pork is almost crispy, the beaten eggs are added to the mixture and scrambled. The rice and vegetables, such as peas, carrots and green onions, are poured in and cooked until the vegetables are soft but crunchy. Sometimes, the vegetables are roasted or steamed before being added and cooked briefly in the work before serving.
Like other types of fried rice, Yeung Chow Fried Rice is best made with day-old rice. This helps ensure that the rice is firm and dry enough to keep it from becoming mushy when cooked in the wok. Rice that has recently been prepared is often too moist for fried rice, even if it is refrigerated until firm.
Chow Yeung fried rice is often eaten in restaurants, but it can also be prepared at home. Versions of this dish made in home kitchens are often more nutritious than those found in Chinese restaurants. the addition of extra monosodium glutamate (MSG), in addition to the high cooking temperatures commonly used in restaurant cooking, can make restaurant versions of this dish less healthy than those prepared at home.
The type of barbecued pork used in Chow Yeung fried rice is called cha siu. It is made by roasting spiced pork that has been skewered and spit-roasted over a hot fire. This means of preparing pork is somewhat similar to the pork adobada made in Mexico, which is cured meat piled on a vertical rotating spit next to a torch or heat source that roasts the meat at a high temperature. The result of either method is generally a somewhat crunchy and very flavorful outer layer surrounding a more delicately cooked inner pocket of meat. Since spit roasting requires special equipment, most home cooks purchase pre-roasted pork or substitute a similarly cured pork that has been roasted on a barbecue or in an oven.
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