Yang-Chow Fried Rice
with shrimp / [leftover] char siu pork
Smarts: You'll be able to coax the most flavor out of the carrots and green beans if you use fresh, but frozen vegetables will save time. Frozen vegetables will cook more quickly than the time outlined in the recipe; just be sure to defrost them first.
- Shrimp, peeled and deveined - 8 oz (preferably a small variety)
- Carrots - 8 oz, finely diced
- Green beans - 8 oz, finely chopped
- Garlic - 2 cloves, chopped
- Char siu pork (leftover from Tuesday) - ~1 1/2 lbs, chopped
- Peas, frozen - 1 cup, defrosted
- Green onions - 3 stalks, finely chopped, white and green parts separate
- Limes - 1, wedges
- Eggs - 2, whisked
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Soy sauce, low-sodium - 1 Tbsp, plus more for serving
- Oil, toasted sesame - 2 tsp
- Cooked Basmati rice (leftover from Wednesday) - ~2 cups
- Hot sauce (opt) - for serving
- Shrimp - Defrost shrimp.
- Carrots / Green beans / Garlic - Prep as directed. Combine carrots and green beans in one container. Store garlic in its own container. (Can be done up to 5 days ahead)
- Pork - Chop leftover pork. (Can be done up to 4 days ahead)
- Peas - Defrost peas. (Can be done 1 day ahead)
- Green onions / Limes - Prep as directed. Store separately.
- Eggs - Whisk eggs with some salt and pepper.
- Heat a wok or skillet with first portion of cooking oil over medium heat. Add eggs and scramble until eggs are cooked to your liking, 2 to 4 minutes. Set scrambled eggs aside and return pan to heat.
- To heated pan, add second portion of cooking oil and then carrots and green beans. Saute until vegetables are very tender, 6 to 8 minutes. If the pan starts to look dry, add a splash of water.
- Add white parts of green onions and garlic and saute for 1 minute.
- Add in soy sauce, toasted sesame oil, and shrimp. Cook just until shrimp is starting to turn pink, 2 to 3 minutes.
- Add in rice, peas, and pork. Gently fold everything together and continue cooking until heated through, ~5 minutes more.
- Fold eggs into rice with green parts of green onions.
- Serve rice with lime wedges, extra soy sauce, and hot sauce on the side. Enjoy!
Better than expected. Everyone enjoyed it. We added several other veggies we needed to use up and added an extra two eggs.0 Helpful
The char sui pork (with the five spices and the hoisin sauce!) made this. So, so good. My family LOVED this.0 Helpful
Very tasty. Definitely helped when I added a little hot sauce for more flavor. My husband enjoyed it just as it was. I like that I was able to use up the remaining pork from a previous meal.0 Helpful
Made a TON of food, but felt a little bland to me. I added more soy sauce for serving but felt like it needed something else.0 Helpful
This was very good and came together easily since I did the prep ahead of time. I used leftover char sui chicken instead of pork and omitted garlic and peas because of my picky eaters. I definitely needed a little extra soy sauce and sriracha for serving, but the family loved it. Even my picky eaters ate it!0 Helpful
Lots of chopping and it was quite bland even with additional soy sauce.0 Helpful