Rice Dishes
Authentic Singaporean Yang Chow Fried Rice Recipe
This classic Yang Chow Fried Rice is a staple in Singaporean households and tze char stalls, beloved for its colorful medley of ingredients and fragrant aroma. Made with savory char siew, succulent prawns, and fluffy day-old jasmine rice, it is the ultimate one-pan meal that brings the heart of Singaporean dining to your kitchen.
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
- Per serving
- 480 kcal
Method
Prepare all ingredients by dicing the char siew into small cubes and ensuring the cold rice is broken up into individual grains.
Heat 1 tablespoon of oil in a wok over high heat. Add the prawns and stir-fry until they turn pink and opaque. Remove and set aside.
Wipe the wok and add the remaining oil. Once smoking hot, pour in the beaten eggs and scramble them quickly for 30 seconds until they are 70% cooked.
Immediately add the cold rice into the wok. Using a spatula, press down and toss the rice with the eggs over high heat until every grain is coated and the rice starts to 'dance' in the wok.
Toss in the diced char siew and frozen mixed vegetables. Continue stir-frying for 2 minutes.
Season with light soy sauce, sesame oil, and white pepper. Toss vigorously for another minute to incorporate the seasonings and develop the smoky wok hei aroma.
Return the cooked prawns to the wok and add half of the spring onions. Give it a final quick toss.
Garnish with the remaining spring onions and serve immediately, perhaps with a side of Sambal Belacan for a local Singaporean kick.
Notes
Use refrigerated day-old rice as it is drier and prevents the fried rice from becoming mushy.
Ensure your wok is very hot before adding the oil to achieve the signature charred flavor known as wok hei.
If the rice is too hard, sprinkle a few drops of water over it while frying to create steam and soften the grains slightly.
For a more authentic Singaporean touch, you can add a tablespoon of fish sauce or a pinch of chicken powder for extra umami.
