Yeung Chow fried rice

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Yeung Chow fried rice
Entree
Chinese fried rice by stu spivack in Cleveland, OH.jpg
Alternative name(s):
Yangzhou chao fan
Yang Chow fried rice
Place of origin:
China
Region or state:
The Americas, Australia, United Kingdom, East Asia, Philippines and Vietnam
Creator(s):
Yi Bingshou (Qing dynasty)
Main ingredient(s):
cooked rice, char siu pork, cooked shrimp, scallions, chopped, eggs yolks, peas, carrots
Variations:
Fried rice
Recipes at Wikibooks:
Cookbook Yeung Chow fried rice
Media at Wikimedia Commons:
Wikimedia Commons  Yeung Chow fried rice
 
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Yeung Chow fried rice
Entree
Chinese fried rice by stu spivack in Cleveland, OH.jpg
Alternative name(s):
Yangzhou chao fan
Yang Chow fried rice
Place of origin:
China
Region or state:
The Americas, Australia, United Kingdom, East Asia, Philippines and Vietnam
Creator(s):
Yi Bingshou (Qing dynasty)
Main ingredient(s):
cooked rice, char siu pork, cooked shrimp, scallions, chopped, eggs yolks, peas, carrots
Variations:
Fried rice
Recipes at Wikibooks:
Cookbook Yeung Chow fried rice
Media at Wikimedia Commons:
Wikimedia Commons  Yeung Chow fried rice
Yeung Chow fried rice
Chinese name
Simplified Chinese扬州炒饭
Traditional Chinese揚州炒飯
Vietnamese name
VietnameseCơm chiên Dương Châu

Yeung Chow fried rice (Chinese: 扬州炒饭; variously Romanised Yangchow Yung Chow, Yang Chow, Yangzhou, Yeong Chow) is a popular Chinese-style wok fried rice dish in many Chinese restaurants in China, the Americas, Australia, United Kingdom, Vietnam, and the Philippines. The ingredients vary, but there are staple items like:

Chinese barbecued pork (char siu 叉燒) is an essential ingredient in Yeung Chow Fried Rice. It is the barbecued pork that gives it its special sweet-like flavor.[1]

Some variations of the dish include other vegetables such as peas, carrots and corn. The peas may be a replacement for the green onions. Some western Chinese restaurants also use soy sauce to flavor the rice. A variant with small pieces of chicken also added is often sold in the UK as Special fried rice.

Despite the name, this dish did not originate in Yangzhou (Yangchow; Yeung Chow[2]). The recipe was invented by Qing China's Yi Bingshou (1754–1815) and the dish was named Yeung Chow fried rice since Yi was once the regional magistrate of Yangzhou[3] Still, there have been attempts by people in Yangzhou to patent the dish[citation needed].

See also[edit]

References[edit]

  1. ^ Yang Zhou Fried Rice Recipe & Photos
  2. ^ Yeung Chow is the Cantonese Chinese pronunciation of Yangchow (Yangzhou).
  3. ^ (Tracing the Source of Cantonese Cuisine, Wan Li Publishings, Hong Kong, 1988)