Yangchow Fried Rice

Serves 3 as a main course or 4 as part of a multi-course meal

2 tablespoons peanut or grapeseed oil
4 ounces small shrimp, peeled and deveined, and cut into ½-inch pieces
4 cups cold cooked Classic Rice (recipe below)
1 cup frozen peas
12 ounces Chinese Barbecue Pork, cut into ½ -inch dice
½ cup chopped scallions
½ teaspoon salt
¼ teaspoon ground white pepper

Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil and add the shrimp; then using a metal spatula stir-fry 1 minute or until the shrimp just turn orange but are not cooked through. Swirl in the remaining 1 tablespoon oil, add the rice and peas, and stir-fry 2 to 3 minutes, breaking up the rice with the spatula until it is heated through. Add the barbecued pork and scallions, sprinkle on the salt and pepper, and stir-fry 1 minute or until the shrimp are cooked through and the mixture is well combined.

Classic Rice

Stir-fries are incomplete with rice. This is an old-fashioned recipe for cooking in a saucepan. I do not own a rice cooker. The method is simple and makes perfect rice every time. If you are planning on using the rice for fried rice, be sure to fluff the rice soon after it is cooked. If you don’t the rice will harden into a solid block after it is refrigerated and it will be harder to separate into individual grains when you stir-fry it.

1 1/3 cups long grain rice

Place the rice in a 1 1/2 -quart heavy saucepan. Wash the rice in several changes of cold water until the water runs clear. Drain. Level the rice in the pan and add enough cold water to cover the rice by 1-inch, or add 1 2/3 cups water. Bring to a boil, uncovered over high heat. When the water comes to a boil, reduce heat to medium and boil uncovered, until most of the water has evaporated and little craters appear on the surface, about 4 to 5 minutes. Reduce heat to low, cover, and simmer, covered, 10 minutes, or until all of the water is absorbed. Turn off the heat and let sit 5 minutes before serving. Makes about 4 cups.



Print Friendly, PDF & Email



Oceania Cruises is the world’s leading culinary- and destination-focused cruise line. The line’s seven small, luxurious ships carry no more than 1,250 guests and feature The Finest Cuisine at Sea® and destination-rich itineraries that span the globe. Expertly curated travel experiences aboard the designer-inspired, small ships call on more than 450 marquee and boutique ports across Europe, Alaska, Asia, Africa, Australia, New Zealand, New England-Canada, Bermuda, the Caribbean, the Panama Canal, Tahiti and the South Pacific in addition to the epic 180-day Around the World Voyages. The brand has an additional 1,200-guest Vista Class ship on order for delivery in 2025.

11 Responses to Yangchow Fried Rice

  1. Myrann Hampton says:

    Chinese barbecue pork.

  2. steve evans says:

    Loved grace young’ s visit with you!

  3. Ann shorter says:

    Can you give me the recipe for the Chinese barbecue pork?


    Looking to find show on 11/13/21 – Pork Fried Rice Homemade can’t seem to find it anywhere shows one for 11/14/21
    Thank you,

  5. Larry Glick says:

    Saw the episode making Yangchow Fried Rice. Looks delicious but the recipe doesn’t show how to make the Chinese barbecue Pork.

    Love your show.

  6. Pamela Edwards says:

    I was always scared to cook fried rice. After watching your program on public tele, I’m going for it!! Thank you!

  7. Debbie Helland says:

    Excellent Recipe!! A favorite In our home! Thank you!!

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This site uses Akismet to reduce spam. Learn how your comment data is processed.