Yang Chow fried rice is a beloved Filipino-Chinese dish that has earned its place at every celebration—birthdays, fiestas, holidays, and family gatherings. Unlike plain fried rice, Yang Chow is a complete meal in itself, packed with succulent shrimp, sweet BBQ pork (char siu), vibrant peas and carrots, and fluffy scrambled eggs.
Each grain of rice is coated in a light, savory sauce and stir-fried to perfection. The name comes from Yangzhou, China, but this version has been embraced and adapted by Filipino cuisine, becoming a staple that’s as colorful as it is delicious.
Best of all, it comes together in under 20 minutes, making it perfect for busy weeknights or when you want to impress guests with minimal effort. Serve it as a main dish or alongside your favorite Filipino dishes.
Prepare the Rice
If using freshly cooked rice, spread it on a baking sheet and refrigerate for at least 30 minutes to dry out. Ideally, use rice that’s been refrigerated overnight. Break up any clumps with your fingers before cooking.
Cook the Shrimp
Heat a large wok or heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of oil. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque. Remove the shrimp and set aside.
Scramble the Eggs
Add another 1 tablespoon of oil to the wok. Pour in the beaten eggs and cook, stirring gently, until they are softly scrambled and just set, about 1 minute. Remove the eggs and set aside with the shrimp.
Sauté the Aromatics
Add the remaining 1 tablespoon of oil to the wok. Add the diced onion and minced garlic. Stir-fry for 1 minute until fragrant. Add the white parts of the green onions and stir-fry for 30 seconds.
Add the Vegetables and Char Siu
Add the peas and carrots (and corn if using) to the wok. Stir-fry for 1 to 2 minutes until heated through. Add the diced char siu and stir-fry for another minute.
Add the Rice
Add the cold rice to the wok, breaking up any remaining clumps with your spatula. Spread the rice in an even layer and let it cook undisturbed for 1 minute to develop a slight crispiness. Toss and stir-fry for 2 to 3 minutes until the rice is heated through.
Season the Rice
Drizzle the soy sauce and oyster sauce over the rice. Add the white pepper. Toss everything together until the rice is evenly coated with the sauce.
Combine and Finish
Return the cooked shrimp and scrambled eggs to the wok. Add the sesame oil and the green parts of the green onions. Toss everything together for 1 to 2 minutes until well combined and heated through. Taste and adjust seasoning with additional soy sauce or salt if needed.
Serve Immediately
Transfer the Yang Chow fried rice to a serving platter or bowl. Garnish with additional green onions. Serve hot with calamansi or lemon wedges on the side.
This Yang Chow Fried Rice captures the vibrant, flavorful essence of a Filipino-Chinese celebration favorite—colorful, satisfying, and always a crowd-pleaser.
