Yeung Chow fried rice

thumb|right|200px|Fried rice"Yeung Chow Fried Rice" or "Yang Zhou Chao Fan" is a popular Guangdong style wok fried dish in most Chinese restaurants in North America and Hong Kong. The ingredients vary, but there are staple items like:

* hot cooked rice
* barbecued pork / 'cha siu' (叉烧)
* cooked shrimp
* scallions, chopped, including green ends
* eggs slightly stirred
* cabbage

Chinese barbecued pork or 'cha siu' (叉烧) is an essential ingredient in Yang Zhou Fried Rice. It is the barbecued pork that gives it its special sweetish flavour.

Some variations of the dish are darker when dark soya sauce is used. Most authentic Chinese restaurants use the lighter variety of soy sauce.

This dish does not originate from Yangzhou; instead, the recipe was invented by the Qing dynasty's Yi Bingshou (1754-1815) and the dish was named Yeung Chow fried rice since Yi was once the regional magistrate of Yangzhou [(Tracing the Source of Cantonese Cuisine, Wan Li Publishings, Hong Kong, 1988)] . Still, there have been attempts by people in Yangzhou to patent the dish.

Names

ee also

* Fried rice

References

* [http://www.recipelink.com/cgi/msgbrd/msg_script.pl?printer=1&board=31&thread=17873 Yeung Chow Fried Rice]
* [http://web.archive.org/web/20060529034812/http://www.eatingchina.com/articles/art-friedrice.html Eating China]
* [http://61.135.142.228:82/gate/big5/www.chinaqw.com.cn/hqhr/hwsh/200706/01/74752.shtml Nasi Goreng and Yeung Chow fried rice]