Welcome to “The Secret to Really Good Yeung Chow Fried Rice at Home”! In this video, we’ll show you how to create a delicious, flavor-packed dish that rivals your favorite takeaway. We start with fluffy, perfectly cooked long-grain rice, and mix it with succulent char siu pork, juicy prawns, and sweet peas for that authentic taste. With just a few simple tips, you’ll master this classic Chinese favorite in no time. Whether you’re cooking for yourself or impressing guests, this Yeung Chow fried rice is sure to be a hit! Let’s get cooking!
Watch the video by Kitchen Sanctuary
Recipe Instructions
Fluffy, perfectly cooked rice, char siu pork, juicy prawns and little pops of sweet peas. This Chinese takeaway favourite is packed with flavour, and with a few simple tips, you can make a delicious version at home that’s every bit as good as your favourite takeaway!
This Yeung Chow fried rice is packed with sticky char siu pork, juicy prawns and sweet peas. A flavour-packed Chinese takeaway favourite you can make at home.
Char Siu Pork Video: https://www.youtube.com/watch?v=er2f57VAfEg
Free printable recipe is available on our site: https://www.kitchensanctuary.com/special-fried-rice/
Ingredients:
2 tbsp oil
1 onion peeled and finely diced
1 red chilli chopped finely
2 cloves garlic peeled and minced
100 g (3/4 cup) frozen peas I like to use petit pois, as they’re smaller and sweeter and cook more quickly
200 g (7 oz) char siu pork – chopped into small chunks (see options and alternatives in notes section)
200 g (7 oz) prawns or king prawns they can be raw or ready-cooked. Defrost first, if frozen.
800 g (4 cups) boiled and cooled long-grain rice (this is about 1 1/3 cups (300g) dried rice that has been boiled in water) See notes
2 eggs
1 tbsp light soy sauce
1 tbsp dark soy sauce
¼ tsp salt
1 tbsp lemon juice (fresh or bottled is fine)
1 tsp sesame oil
To Serve:
4 spring onions (scallions) chopped
Instructions
1. Heat the oil in a wok over a medium heat. Add the onion and cook, stirring regularly on a medium heat for 4-5 minutes until the onions are starting to turn soft and translucent.
2. Add in the chopped chilli and garlic. Cook for a further minute, stirring often with a spatula.
3. Add the peas and cook for one minute, then add the char siu pork and cook for 2 minutes, stirring often.
4. Add the prawns and cook, stirring often, for 2 minutes (if you’re cooking them from raw, we want them to turn pink at this point).
5. Now add the rice turn up to a medium-high heat. Use a spatula to ensure the rice doesn’t stick to the bottom of the pan, and move the rice around so that it’s all getting reheated.
6. Once the rice is hot (this will take about 5 minutes), push the rice over to the side of the pan and crack the two eggs in the space. Add the light soy sauce to the eggs.
7. Making sure the part of the wok with the eggs in is over the heat, fry the eggs, giving a mix with the spatula until the egg starts to cook and look scrambled. Now mix the egg into the rice.
8. Add the dark soy sauce and salt and mix it all together.
9. Add the lemon juice, stir and taste. Add a little more lemon juice if required. Drizzle over the sesame oil and stir together.
10. Divide between bowls and top with spring onions (scallions) before serving.
Notes
Char Siu Pork
Char Siu pork is a traditional ingredient in Yeung Chow fried rice. It takes a little time (marinating + 1.5 hours cooking) if you make it yourself. I have a recipe for my family’s favourite char siu pork here.
– Alternatively, you can buy ready-made char siu pork from larger Asian supermarkets. UK supermarkets: M&S, Ocado and occasionally Iceland have it too.
If you can’t find it, you could swap with:- Lap Cheong (a sweet/savoury cured Chinese sausage) – chop into chunks and fry before adding- Chopped up cooked roast pork belly, or shredded leftover pork (toss in a bit of BBQ sauce for a sweet/savoury flavour)- Chopped up ready-cooked Chinese/Sweet-Chilli/Sweet-smoky chicken breast pieces- Shredded cooked Chinese duck- Chopped up ham pieces (doesn’t replace the sweet-smoky-savoury flavour or char siu pork, but is an alternative meat to the chicken and prawns that are already in there, and taste pretty good too.
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Video “The Secret to Really Good Yeung Chow Fried Rice at Home” was uploaded on 10/20/2026 to Youtube Channel Kitchen Sanctuary