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Yang Chow Fried Rice


  • 2 tablespoons vegetable oil
  • 1/4 cup green onions, chopped
  • 2 eggs, slightly beaten
  • 1/4 cup green peas, uncooked
  • 1/4 cup cooked shrimp, diced
  • 3 cups cold cooked rice
  • 1/4 cup barbecued pork or ham, diced
  • 1/2 teaspoon light soy sauce
  • 1 tablespoon dark soy sauce


  1. Swirl vegetable oil around bottom and sides of a heated wok. Add onions and eggs, quick-fry, then add peas and shrimp and blend together.
  2. Immediately add rice and press gently to sides and bottom to separate kernels.
  3. Add pork or ham, salt, and soy sauces. Mix together quickly and serve.

Serves 4.

From the kitchen of Martin James – Copenhagen, Denmark.

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