Yeung Chow Fried Rice


Serves : 1 to 2 servings

Preparation Time : 30 minutes (include cooking rice)

Cooking Time : 10 minutes


  • 170 ml white rice
  • 170 ml water
  • 1 large egg
  • 8 to 12 shrimps
  • ½ cup frozen peas
  • 80g barbecue pork (not too lean)
  • About 2 tbsp of chopped spring onion
  • ¾ tsp of sea salt
  • 1 tbsp of extra virgin olive oil (fry shrimps)
  • 2 tbsp of peanut oil (fry rice)


First of all, wash and cook your rice with a rice cooker. I use 170ml rice and 170ml water. The rice would be quite firm and dry. You could use leftover rice as well.

Then wash and chop some spring onion.

Dice the barbecue pork (cha siu).

Boil a pot of water to blanch the frozen peas. Once the water is boil again, drain the peas.

Peel and devein the shrimps. You may marinate them with a bit of salt and white pepper powder. Pan fry these shrimps with olive oil. Get them out when they are 80% cooked (just turn pink on both sides).

Beat an egg.

Heat up a non-stick pan with medium high heat. Once the pan is hot, add some oil. Then pour the egg in.

Once the egg starts to set, add rice. Then keep stirring.

You should be able to hear the sizzle and some rice would pop.

Then add the diced barbecue pork, green peas and shrimps and mix well.

Season the fried rice with a bit of rock salt.

Mix well.

Turn off the heat and add chopped spring onion. Then stir again.

Done! This is a very common lunch recipe in Hong Kong. I like to keep it simple.

Cooking Tips:

  • Many people think you have to use leftover rice to cook fried rice. But if you cook your rice to perfection, you can use fresh rice and it tastes just as good. Remember one part of rice use one part of water, you would get the perfect rice for cooking fried rice. The rice I used in the video was freshly cooked.
  • Use fresh shrimps if you can because they are more flavourful. I would put the fresh shrimps in the freezer for 30 minutes, so they are easier to peel and have a firmer texture.
  • If you don’t like green peas, you can replace peas with shredded lettuce.
  • Using a non-stick pan or wok.
  • When you fry the rice, you should hear the sizzle. That means you use enough oil and the pan is hot. Both are important for cooking tasty fried rice.
  • Keep your seasoning simple because you want to taste the ingredients. They are very good combination of flavours.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error: Content is protected !!
%d 位部落客按了讚: