Yang Chow Fried Rice (Cơm Chiên Dương Châu)

Yang Chow Fried Rice is a vibrant and hearty dish with a colourful medley of ingredients. The rice is lightly coated and infused with flavour from the egg yolks and seasonings, speckled with bright orange carrots, and dotted with savoury pieces of Chinese sausages, char siu (Cantonese BBQ pork) and dried shrimp. The dish is enhanced with aromatic garlic and shallots, and finished with a sprinkle of fresh green onions for a crisp, vibrant touch. The glossy sheen from the stir-frying process and the fragrant aroma make it an irresistible and satisfying meal.

When I was a child in Vietnam, the mention of “fried rice” instantly brought Yang Chow Fried Rice – or Cơm Chiên Dương Châu – to mind. The dish’s vibrant colours – red, green, yellow, and orange – were incredibly enticing. The irresistible aroma made it so satisfying that I could enjoy it on its own without needing any other dishes.

Notice the variety of names for this fried rice: Yangzhou Fried Rice, Yeung Chow Fried Rice, Young Chow Fried Rice, and Yang Chow Fried Rice. Regardless of what you call it, this dish has transcended China’s borders and become a favourite around the world.

So where did Yang Chow Fried Rice originate? The name suggests it came from Yangzhou in Jiangsu province, China. However, there’s also a theory that it might have originated in Guangzhou. Many agree that the dish emerged when people began using leftover scraps from previous meals to create this delicious fried rice.

An authentic Yang Chow Fried Rice should feature dry, separate rice grains – neither too soft nor clumped together. The main ingredients need to be fresh and well incorporated with the rice. Most importantly, the dish should be highly aromatic, stimulating your senses of sight, smell, and taste.

Q&As on Yang Chow Fried Rice

1. What type of rice is best for Yang Chow Fried Rice, and why is long-grain rice preferred over short-grain rice?

Long-grain white rice, such as Jasmine or Basmati, is generally considered the best choice for Yang Chow Fried Rice because it cooks up fluffy and the grains stay separate – an essential quality for great fried rice. In contrast, short-grain rice like sushi rice is much stickier due to its higher starch content, which can cause the fried rice to clump together and become mushy. Long-grain rice has less starch, resulting in a drier, more separated texture that’s perfect for this dish.

2. Are the ingredients for Yang Chow Fried Rice easy to find?

Generally, yes! Most of the ingredients for Yang Chow Fried Rice are readily available in most supermarkets. Carrots, green onions, garlic, shallots, soy sauce, and cooking oil are all common pantry staples. The availability of Chinese sausages (lap cheong) and char siu (Cantonese BBQ pork) may depend on your location. In larger cities with well-stocked Asian markets or Chinese grocery stores, you should be able to find them easily. Some larger supermarkets may also carry them in their international aisle or deli section. If you can’t find Chinese sausages, you can substitute with other types of smoked sausage or even diced ham. For char siu, you can try using other types of roasted pork or even chicken. While the flavour won’t be exactly the same, it will still add a savoury element to the dish. Dried shrimp can usually be found in the Asian aisle of most supermarkets or in Asian grocery stores. Mushroom powder may be a bit less common, but it’s often available in Asian markets or online. If you can’t find mushroom powder, you can simply omit it or use a small amount of MSG for a similar umami flavour.

Overall, while having access to authentic Chinese sausages and char siu will enhance the flavour, you can still make a delicious and satisfying Yang Chow Fried Rice with readily available ingredients from your local supermarket. Don’t be afraid to experiment with substitutes and adapt the recipe to your taste!

3. How long does it generally take to make Yang Chow Fried Rice?

Preparing Yang Chow Fried Rice typically takes about 20 to 30 minutes. Overall, the process is relatively quick, especially if you have pre-cooked rice and prepared ingredients.

4. Can Yang Chow Fried Rice be made in advance and stored?

Yes, Yang Chow Fried Rice can be made in advance and stored. Once cooked, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. To reheat, simply stir-fry it in a pan or microwave until heated through. For best results, reheat it in a skillet to help retain the texture of the rice.

5. Why shouldn’t I use hot, freshly cooked rice to make Yang Chow Fried Rice?

Using hot, freshly cooked rice for Yang Chow Fried Rice is not ideal because the rice tends to be soft and sticky. This can lead to clumping and make it difficult to achieve the desired texture of separate, non-sticky grains. Cold, day-old rice is preferable because it’s firmer and the grains are more distinct, which helps to achieve a better stir-fried texture and ensures that the rice mixes evenly with the other ingredients.

6. How do you say “Yang Chow Fried Rice” in Vietnamese, and how do you pronounce it?

In Vietnamese, “Yang Chow Fried Rice” is called “Cơm Chiên Dương Châu.”
Pronunciation: The phonetic pronunciation is approximately “Kuhm Chee-en Yoong Chow.”

Here’s a breakdown:

• Cơm (pronounced “Kuhm”) means rice.
• Chiên (pronounced “Chee-en”) means fried.
• Dương Châu (pronounced “Yoong Chow”) is the transliteration of Yang Chow.

So, “Cơm Chiên Dương Châu” is how you refer to Yang Chow Fried Rice in Vietnamese.