Yangzhou fried rice
Alternative namesYeung Chow fried rice
Yang Chow fried rice
House fried rice
CourseEntree
Place of originYangzhou, China
Created byYi Bingshou (Qing dynasty)
Main ingredientscooked rice; cha shao/char siu pork; cooked shrimp; scallions, chopped; eggs yolks; peas; carrots
VariationsFried rice
Yangzhou fried rice
Traditional Chinese揚州炒飯
Simplified Chinese扬州炒饭
JyutpingJoeng4zau1 Caau2faan6

Yangzhou fried rice (Traditional Chinese: 揚州炒飯; Simplified Chinese : 扬州炒饭; Pinyin : Yángzhōu chǎofàn, Jyutping: Joeng4zau1 Caau2faan6) is a popular Chinese-style wok fried rice dish in many Chinese restaurants throughout the world. It is commonly sold in the UK as special fried rice, in the US as house special fried rice, in Australia and New Zealand as combination fried rice and in Vietnam as cơm chiên dương châu.

Ingredients

The difference between Yangzhou fried rice and ordinary fried rice is that Yangzhou style invariably includes a combination of proteins. Rather than using a single protein like shrimp or pork or chicken as the dominant ingredient in fried rice, Yangzhou uses a variety. Most commonly used is a combination of pork, shrimp and frequently chicken or duck. Ordinarily, some of its staple items include:[1]

  • Cooked rice (preferably day-old, because freshly cooked rice is too sticky due to higher water content)
  • Chinese-style roast pork or lap cheong
  • Some sort of seafood, generally shrimp
  • Roasted or boiled chicken, duck or other protein
  • Scallions (spring onions or green onions), chopped, including green end
  • Fresh vegetables such as kai-lan, carrots, peas, corn, and bamboo shoots
  • Egg

The peas may be a replacement or an addition for the green onions. Some recipes include Shaoxing wine. Some western Chinese restaurants also use soy sauce to flavor the rice, and add meat such as chicken.

History

Despite the name, this dish did not originate in Yangzhou, Jiangsu (Yangchow; Yeung Chow[2]). The recipe was invented by Qing China's Yi Bingshou (1754–1815) and the dish was named Yeung Chow fried rice since Yi was once the regional magistrate of Yangzhou[3] Still, there have been attempts by people in Yangzhou to patent the dish .

Failed world record attempt

In October 2015, as part of the 2,500th anniversary of the town of Yangzhou, an attempt was made in Yangzhou at beating the previous world record for fried rice set in 2014 by the Turkey culinary federation. The attempt, made by the World Association of Chinese Cuisine resulted in 4,192 kilograms (9,242 lb) of Yangzhou fried rice being produced by a team of 300 cooks.[4] The organizers initially planned to send the end product to five companies for consumption by their staff. However, about 150 kilograms (330 lb) of it ended up as pig swill, as it had been cooked for four hours and was felt unsuitable for human consumption. As per the organizers' intents, the rest was sent to local canteens.[5] However, due to a part of it being sent to feed animals, the world record attempt was disqualified, as a Guinness World Records spokesman said that it had become obvious that the dish was not fit for human consumption.[6]

See also

References

  1. ↑ Dunlop, Fuchsia (20 May 2013). "Yangzhou Fried Rice". The Daily Meal. Tronc. Retrieved 29 April 2016.
  2. ↑ Yeung Chow is the Cantonese Chinese pronunciation of Yangchow (Yangzhou).
  3. ↑ (Tracing the Source of Cantonese Cuisine, Wan Li Publishings, Hong Kong, 1988)
  4. ↑ Yongqi, Hu (27 October 2015). "Yangzhou record for fried rice is revoked". China Daily. Retrieved 29 April 2016.
  5. ↑ "Yangzhou stripped of fried rice record after waste scandal". People's Daily Online. Xinhua. 26 October 2015. Retrieved 29 April 2016.
  6. ↑ Wang, Kevin (2015-10-26). "China: Record-breaking rice dish ends up as pig feed". CNN. Retrieved 2018-10-17.
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