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Yang-Chow Fried Rice
with shrimp / [leftover] char siu pork

Active: 35 Total: 35
With leftover pork from Tuesday and leftover rice from Wednesday, fried rice tonight feels like a natural fit! Adding vegetables, shrimp, and scrambled egg make this a colorful twist on the classic Chinese fried rice known as Yang-Chow.
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.
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Ingredients

Metric
Servings:
4
Yang-Chow Fried Rice:
  • 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

Nutrition Facts

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Prep

  1. Shrimp - Defrost shrimp.
  2. 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)
  3. Pork - Chop leftover pork. (Can be done up to 4 days ahead)
  4. Peas - Defrost peas. (Can be done 1 day ahead)
  5. Green onions / Limes - Prep as directed. Store separately.
  6. Eggs - Whisk eggs with some salt and pepper.

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Make

  1. 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.
  2. 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.
  3. Add white parts of green onions and garlic and saute for 1 minute.
  4. Add in soy sauce, toasted sesame oil, and shrimp. Cook just until shrimp is starting to turn pink, 2 to 3 minutes.
  5. Add in rice, peas, and pork. Gently fold everything together and continue cooking until heated through, ~5 minutes more.
  6. Fold eggs into rice with green parts of green onions.
  7. Serve rice with lime wedges, extra soy sauce, and hot sauce on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (34)
Gluten-free (5)
Paleo (1)
Vegetarian (6)

14 reviews

With the other days of meal prepping the rice and pork and using small cooked shrimp this was super easy and another tasty variation on fried rice.

By: Nancy
Posted: Oct 14, 2021
Diet: Original
0 Helpful

Another awesome meal! Came together nicely

By: Kimberly
Posted: Oct 12, 2021
Diet: Original
0 Helpful

I didn’t have the flavor issues some other reviewers had with this. Skipped the shrimp. My picky 5 year old ate this ‘deconstructed’, but my 2 year old loved it as is.

By: Margaret
Posted: Oct 02, 2021
Diet: Original
0 Helpful

Loved using the left over pork roast for meals. We skipped the shrimp and subbed green beans from the garden instead of peas.

By: Sara
Posted: Oct 01, 2021
Diet: Original
0 Helpful

I skipped the peas and shrimp because I had a lot more green beans and pork than what the recipe called for. Based on reviews about this being bland, I also added a shallot, grated ginger, and a couple of spoonfuls of Sabal Oelek while cooking.

By: Amanda
Posted: Sep 23, 2021
Diet: Original
0 Helpful

Better than expected. Everyone enjoyed it. We added several other veggies we needed to use up and added an extra two eggs.

By: Jennifer
Posted: Sep 21, 2021
Diet: Vegetarian
0 Helpful