Young Jewel Fried Rice Yeung Chau Chow Faan Recipes

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YOUNG JEWEL FRIED RICE (YEUNG CHAU CHOW FAAN)

Make and share this Young Jewel Fried Rice (Yeung Chau Chow Faan) recipe from Food.com.

Provided by elly9812

Categories     Rice

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12



Young Jewel Fried Rice (Yeung Chau Chow Faan) image

Steps:

  • Mix together pepper, m.s.g. and soy sauce and set aside. Heat wok or frying pan hot and dry.
  • Add one half of the oil.
  • Turn heat to medium.
  • Add the eggs, and stir lightly so the whites and yolks are mixed slightly.
  • Remove from pan while still a little soft, and put aside. Turn up heat; add remainder of oil and add the meats, bean sprouts and scallions.
  • Stir fry for 2 minutes.
  • Add the hot rice. Pour soy sauce mixture and mix thoroughly.
  • Put back the scrambled eggs.
  • Turn off heat and add the lettuce. Stir and serve. Substitutions and Variations: The fresh bean sprouts may not be obtainable in your area.
  • You may leave them out of the recipe and increase the amount of shredded lettuce to 2 cups.
  • A small green pepper, halved and finely diced is also a good substitute for the bean sprouts, and will brighten the color.

Nutrition Facts : Calories 647.8, Fat 14.3, SaturatedFat 2.5, Cholesterol 83.3, Sodium 715.5, Carbohydrate 106.6, Fiber 2.8, Sugar 1.9, Protein 20.3

4 cups rice, hot, cooked
1 cup roast pork, Diced
1 cup shrimp, Diced, cooked
1 cup chicken, Diced, cooked
2 cups fresh bean sprouts
2 scallions, chopped, including green ends
1 cup lettuce, Shredded
2 eggs, slightly stirred
1/4 teaspoon pepper, Ground
1 teaspoon m.s.g.
1/4 cup soy sauce
1/4 cup vegetable oil

YEUNG CHOW FRIED RICE

a tasty rice dish great on its own or as a side just like out the chinese

Provided by severeacute

Time 20m

Yield Serves 2

Number Of Ingredients 8



yeung chow fried rice image

Steps:

  • heat the oil in a wok or large frying pan and keep on a high heat throughout
  • add the spring onions ham mushrooms and prawns stir fry for about one and a half minutes then add rice and soy sauce stir fry for another two minutes
  • make a well in the wok with the rice and pour in the beaten egg wait a few seconds then stir fry vigorously till scrambled and mixed
  • continue to stir fry till cooked through
  • serve & enjoy

1 tbsp of olive oil or ground nut oil
1 tsp of dark soy sauce (or more to taste)
a very small amount of sesame oil
3 cup sized portions of boiled rice
prawns (or chicken)
chopped ham
spring onion
2 beaten medium eggs

YOUNG JEWEL FRIED RICE

For Christmas in 1968 my dad gave me Jim Lee's Chinese Cookbook. This rice is the first thing I ever cooked from my first cookbook. Still my favorite Fried Rice recipe today.

Provided by Marsha Gardner

Categories     Rice Sides

Number Of Ingredients 11



Young Jewel Fried Rice image

Steps:

  • 1. Mix together pepper and soy sauce and set aside. Heat wok or frying pan hot and dry. Add one half of the oil. Turn heat to medium. Add the eggs, and stir lightly so the whites and yolks are mixed slightly. Remove from pan while still a little soft, and put aside.
  • 2. Turn up heat; add remainder of oil and add the meats, bean sprouts and scallions. Stir fry for 2 minutes. Add the hot rice. Pour soy sauce mixture and mix thoroughly. Put back the scrambled eggs. Turn off heat and add the lettuce. Stir and serve.
  • 3. SUBSTITUTIONS AND VARIATIONS: If the fresh bean sprouts are not be available you may leave them out of the recipe and increase the amount of shredded lettuce to 2 cups. A small green pepper, halved and finely diced is also a good and color or add a cup of frozen peas. Young Jewel is never made exactly the same way by different cooks, it gives us license to use your ingenuity and preference.

4 c hot cooked rice
1 c pork, roasted and diced or use char sui
1 c shrimp, cooked, diced
1 c chicken, cooked and diced
2 c bean sprouts, fresh
3 scallions, chopped including green
1 c lettuce, shredded
2 large eggs, slightly stirred
1/4 tsp freshly ground white pepper
1/4 c soy sauce
1/4 c canola oil, or bacon fat

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