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Young Chow Fried Rice

A delicious and easy-to-make fried rice dish packed with proteins and vegetables, perfect for using up leftovers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked jasmine rice preferably day-old for best texture
  • 2 tablespoons vegetable oil
  • 1 cup cooked chicken diced
  • 1/2 cup cooked shrimp peeled and deveined
  • 1/2 cup ham diced
  • 1/2 cup peas
  • 1/2 cup carrots diced
  • 2 eggs beaten
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 2 green onions chopped
  • Salt and pepper to taste

Equipment

  • Large skillet or wok
  • Spatula
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method
 

  1. Gather all your ingredients and chop the vegetables.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
  3. Add the beaten eggs to the skillet and scramble until fully cooked.
  4. Add the diced carrots and peas, cooking until they are tender.
  5. Stir in the chicken, shrimp, and ham, mixing them well with the vegetables.
  6. Add the cooked jasmine rice to the skillet, breaking up clumps.
  7. Pour in the soy sauce, oyster sauce, and sesame oil, stirring to coat the rice thoroughly.
  8. Stir in the chopped green onions, and season with salt and pepper to taste.

Notes

Use day-old rice for the best texture; it helps prevent mushiness. Customize with your favorite vegetables.