Yang chow fried rice

Many college students crave home-cooked, great-tasting meals. Few have the time and energy to satisfy these cravings. After hearing all of my complaining about not having time to cook myself good food, my dad got me a wok.

This recipe can be made with simple pan if you don’t have a wok. It took me four minutes on the stove and about ten minutes of preparation. I was able to buy all of the essential supplies at Owen’s, and the resulting four delicious servings (and supplies to make it again) rang up at less than $15.


  • 2 tbsp canola oil
  • 2 eggs, beaten
  • 4 cups of long grain rice, cooked
  • 6 medium shrimp, raw
  • ½ tsp salt
  • 2 tbsp oyster sauce
  • 1 tsp chicken bouillon
  • 3 tbsp oyster sauce
  • ½ tsp sugar
  • 3 green onions, sliced
  • Pepper

First, make sure that your shrimp don’t have shells and slice your green onions. Then gather and mix the sauces, sugar, salt and chicken bouillon together in one container. Heat the canola oil in the wok. When you see a little smoke come up from the wok, put in the rice and eggs. Fold them together quickly with a spatula. Add in the shrimp after they are mixed together. Let the shrimp mixture cook for two minutes. Add in the mixture of sauces and mix until the color is uniform throughout. Cook for two more minutes until the shrimp are appropriately pink. Garnish with pepper and green onions. Eat immediately!


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