Sunday, April 26, 2015

Recipe: Cambodian fried rice or Yang Chow rice

At every Cambodian party or get together, there is usually fried rice.  The Chinese version is called Yang Chow fried rice.  Unlike the typical Chinese pork fried rice, this version of the fried rice does not have any soy sauce and served on the lighter side.

This is a party size recipe for 2 large trays


  • 15 cans of Jasmine Rice (uncooked)
  • Chicken broth powder
  • Vegetable oil
  • Sesame oil
  • Black pepper
  • Kosher salt
  • Sugar
  • Scallion
  • 2 pounds of frozen mixed vegetables (corn, carrots, peas and green beans)
  • Chinese sausage
  • 6 eggs
  • 1 Onion
  • Fried garlic

  • Salad shrimp
  • Chinese Pork
  • Cilantro

Measure 3 cans of rice at a time.  Wash thoroughly until water runs clear.  Add 3 tablespoons of chicken broth to each batch of rice.  Add the appropriate amount of water to the rice.  Let the rice cook in the rice cooker in the chicken powder broth.

As the rice is cooking.  Slice the Chinese sausage lengthwise into 4 long strips.  Dice the sausage into small cubes.  Set aside.

Dice the onion into small cubes and set aside.
If you are using Chinese pork, make sure the pork has been marinated overnight.  Broil or grill the pork and dice it into cubes.  I like to use my counter-top Nu-wave oven.

Heat up a large wok and toss the Chinese sausage, diced onion and pork until the Chinese sausage is crispy.  Set aside.

Blanch the frozen vegetables and shrimp.  Drain and set aside.

Slice the cilantro and scallions and set aside.

Now the egg is a bit time consuming.  You don't have to be as technical as I am.  One can just scramble the eggs and throw it into the rice. My mother taught me to cook the eggs this way for fried rice.

Crack the eggs and add a pinch of salt, pepper, sugar and optional dash of fish sauce.  Beat the eggs thoroughly.  (I used a hand mixer)

Heat and grease a skillet on medium temperature.  Once the skillet gets hot, add a half cup of beaten egg mixture. Cover the pan for a minute.  Flip the egg and let it cook for another minute.  Let the cooked eggs cool.  Cut the eggs into 3 long strips and stack them on top of each other.  Cut the eggs into smaller strips and set aside.

When the rice is cooked, remove it from the rice cooker and let it air dry.

Arrange all the ingredients that have been prepped and place it strategically next to the cooking stove.

I prefer to fry the rice in small batches so my arm and hands don't get overworked.  Heat a wok to medium to high temperature.

Once the woke is heated, add the following:

  • Large bowl of chicken flavored rice
  • 1 Tablespoon of vegetable oil
  • 1 Tablespoon of sesame oil
  • 1 Tablespoon of fried garlic
  • 1 teaspoon of black pepper
  • 1 teaspoon of salt
  • 1 Tablespoon of sugar
Fry the rice until the oil and rice are thoroughly mixed.  Scoop from the bottom so that the rice doesn't break.

Once the rice is mixed, add the following:
  • 1/4 cup of eggs
  • 1/2 cup of shrimp and vegetable
  • 1/4 cup of Chinese pork and sausage mix
  • 2 tablespoons of scallion
Continue to mix the rice until all the ingredients are heated.

Add the heated rice into the tray.  Once all the rice has been fried, sprinkle cilantro and scallions atop the rice.  If there is additional strips of eggs, throw it on as well. Enjoy!

Serve with Sriracha hot sauce and hoison sauce.

If you prefer a darker rice, skip the additional sauce and add a few tablespoons of low sodium soy sauce.