Resto-Style Yang Chow on a Budget

Most Chinese restaurants, from high-end establishments to fast-food joints, offer different versions of fried rice. But what remains a staple on menus, alongside sweet and sour pork, siomai, and salt and pepper squid, is yang chow. You’ll rarely see a table without it, and no diner is too shy to bring home leftovers to enjoy the next day.

The good news? You don’t need to head out anymore to have your fill of this hearty stir-fry. Follow this guide to making resto-style yang chow fried rice in under 30 minutes and with pantry usuals. It’s so satisfying that you won’t need to pair it with any other ulam. Next time you’re craving this all-in-one dish, try this recipe.

25 min.
4 People
Medium
Budget

Ingredients

2 tbsp oil
6 cloves garlic, chopped
1 pc Knorr Shrimp Cube, mashed
1-2 pcs Chinese chorizo or ham, chopped
4 cups cooked, day-old rice
1/4 cup green peas
2-3 tbsp Knorr Liquid Seasoning
2 pcs eggs, beaten, cooked, and chopped
2 tbsp sesame oil (optional)
chopped spring onion and toasted garlic
1/4 pc carrot, chopped

Cooking Method

Heat a wok or big, shallow pan over medium flame. Add oil and sauté garlic until fragrant.
Mix in the Knorr Shrimp Cube. Add chorizo or ham and sauté for 1 minute.
Slowly add rice, carrots, green peas, and Knorr Liquid Seasoning. Stir for at least 2 minutes.
Fold in the cooked eggs. Turn off heat and drizzle sesame oil on top. Toss well.
Transfer to a platter. Top with spring onions and toasted garlic. Serve immediately.

Yang chow is a phenomenal dish you can prepare for parties, fiestas, and handaans. Or, enjoy it as a quick weekday meal at home with loved ones. This yang chow recipe is also highly customizable. Level it up by adding peeled shrimp, squid rings, fish balls, and quail eggs. Add your family’s favorite veggies for a more nutritious take. Go ahead and stir in corn kernels, malunggay leaves, and chopped broccoli. Have fun with it!