Yeung Chow Fried Rice – fantastic ‘fakeaway’


Yeung Chow Fried rice

Although luscious, Yeung Chow Fried Rice from my local Chinese takeaway will set me back £6 and is rich in calories. In contrast, this slimming, wallet friendly version from Pinch of Nom tastes arguably as good – the only giveaway that this is ‘home-made’ is my shite attempt at julienning a carrot.

There may be a few ingredients to initially buy-in, but most of them you’ll use consistently if following a healthy-eating plan. I had an unused pork steak from a pack after making Creamy Pork, Apples and Cabbage, so this seemed like a good way of ensuring nothing went to waste.

Recipe: Yeung Chow Fried Rice

Calories: 400 calories per serving

Serves: 4

Book: Pinch of Nom – Everyday Light

Prep time: Approx 20 mins

Cooking time: Approx 20 mins

Ingredients: 150g pork loin steaks (cut into strips), 200g long-grain rice, 1 medium egg (beaten), low-calorie cooking spray, 100g frozen peas, bunch of spring onions (trimmed and thinly sliced), 1 carrot (peeled and coarsely grated or cut into thin strips, julienne style), 100g cooked ham (diced), 100g cooked prawns, 1 tbsp soy sauce, chilli sauce to serve (optional)

For the marinade: 2 tbsp oyster sauce, 1 tbsp soy sauce, pinch of Chinese 5-spice, ¼ tsp garlic granules

Cost per portion: Approx £1.14

Method: Mix the marinade ingredients together in a bowl, add the pork loin strips and mix until well coated. Cover and refrigerate for 20 minutes.

Cook the rice according to packet instructions, fluff up with a fork, then allow to cool.

Heat a wok over a medium heat and scramble the egg. Place on a plate and put to one side.

Wipe out the wok, spray with low-calorie cooking spray and place over a high heat. Add the marinated pork strips and stir-fry for 5 minutes, until the pork is cooked. Add the peas, onions, ham, carrot and prawns and stir-fry for another minute.

Add the cooked rice, cooked egg and a tablespoon of soy sauce. Continue to stir-fry, until ingredients are well combined and the rice is thoroughly heated, then serve.

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