Tag Archives: Bbq Pork

Yeung Chow Fried Rice (揚州炒飯)

Yeung Chow Fried Rice

Yeung Chow Fried Rice derives from the city of Yangzhou, Jiangsu province of China. I believe it’s one of the most popular Cantonese rice dish in the West. In every Chinese restaurant, there is Yeung Chow Fried Rice on the menu. Who wouldn’t love it? It has a taste of everything—bbq pork, shrimp, eggs and veggies.

If you ask my husband what his favourite Chinese food is he would definitely say, “Yeung Chow Fried Rice!” Every time we go to a Chinese restaurant, he wants to order Yeung Chow Fried Rice. When he heard that I was making this for the blog, he was disappointed that he wouldn’t be able to taste this Memorable Dish because he had to fly out for work. I told him I was going to save him some if the boys hadn’t devoured it all.

The kiddies also love Yeung Chow Fried Rice. Actually they love eating any type of fried rice. I think the crispiness of the rice combined with the meat and vegetables give their mouths a sensation overload that they enjoy. They can eat bowls and bowls of it! When they eat fried rice, they are like little machines scooping big mouthfuls at a time into their mouths.

You can easily make this Memorable Dish right in your own home. Either buy Chinese BBQ Pork from the Chinese BBQ shop or major Chinese grocery store. If you have time, make your own Chinese BBQ Pork from my recipe. Frankly, I think it tastes better when you make this fried rice at home. I find that restaurants skimp out on the ingredients and the meat to rice ratio is too low. I’ll bet you can’t just eat one bowl of this yummy fried rice 😉Yeung Chow Fried Rice

Yeung Chow Fried Rice (揚州炒飯)

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 4


  • 5 cups of day-old Cooked Rice (2 cups of uncooked rice)
  • 2 cups of Chinese BBQ Pork (Char Siu), diced
  • 1/2 cup of Shrimp, diced
  • 2 cups of frozen Peas, Carrots, Corn (thawed)
  • 3 large beaten Eggs
  • Vegetable Oil (1 tsp for eggs, 1 tsp for bbq pork and shrimp, 3 tsp for rice)
  • 1/2 tsp Salt
  • 1 tsp Garlic Powder
  • 1/4 cup low sodium Soy Sauce
  • 1 sliced Green Onion for garnish


  1. Heat 1 tsp of oil in a non-stick wok or large frying pan.
  2. Scramble the eggs and set aside.
  3. Using the same wok, heat 1 tsp of oil and fry up the bbq pork until it’s lightly brown. Then add the shrimp to the pork and cook until shrimp just turn pink. Set aside.
  4. Heat 3 tsp of oil and stir fry the rice until it’s heated through.
  5. When the rice turns a bit crispy, add the salt, garlic powder, and soy sauce.
  6. Stir fry the rice a bit more until the soy sauce is mixed in the rice.
  7. Put the pork, shrimp, eggs, and vegetables with the rice.
  8. Stir fry all the ingredients until they are evenly mixed.
  9. Garnish with sliced green onions.


If you don’t have any day-old rice, cook the rice and cool it in the fridge before making the fried rice for best results. Basically, the rice has to be a bit on the dryer side.


Chinese BBQ Pork (Char Siu)

Chinese BBQ Pork

One of the most comforting foods to eat is Chinese barbecue with steamed rice. Roasted Peking duck, Chinese crispy pork, and of course, Chinese BBQ pork. If you live in areas where Chinese BBQ shops are readily available, you’re in for a treat. The BBQ shops hang whole pigs, ducks, chickens, squid, and sausages. They also sell other animal parts that might be tasty to some, but to others, maybe not so yum. I find all Chinese BBQ foods delicious nonetheless :d

My mom makes homemade Chinese BBQ pork at home often. She got the original recipe from my uncle who is a professional chef. In the recipe, the ingredient amount is very high because it is used for restaurants. Also, it uses Chinese units of measurement and a hassle to translate to our measurements. For example, it would say one Chinese pound of hoisin sauce or something like that. So my mom translates one Chinese pound to one tablespoon for home use.

I concocted this Memorable Dish based on my uncle’s recipe and others that I found. I also altered it a bit to suit my own taste. It is fairly easy to make once you find all the sauces at your local Asian supermarket. Even though this is comfort food for me, it can also be a great dish to make for a dinner party or potluck. When people ask if you bought it from the Chinese barbecue shop, you can proudly tell them it’s from your own home bbq shop! Maybe you can even trick them by putting it in a takeout container 😉Chinese BBQ Pork

Chinese BBQ Pork (Char Siu)

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Serving Size: 4-6


  • 2 lbs Pork Butt (Shoulder)
  • 1/2 cup Soy Sauce
  • 2 tbsp Hoisin Sauce
  • 1 tbsp Ground Bean Sauce (磨豉醬)
  • 1 tbsp Chinese Sesame Paste
  • 1 tbsp Shaoxing Wine or Cooking Wine
  • 1 tsp Five Spice Powder
  • 1 tbsp Sugar
  • 3 tbsp Honey


  1. Cut pork into 3 to 4 long pieces.
  2. Mix all the marinate ingredients with a whisk in a large bowl and marinate pork for at least 4 hours or overnight.
  3. Preheat oven to 350°F.
  4. Take pork pieces out of marinade and place them on roasting pan to roast.
  5. In the meantime, bring remaining marinade to a boil in a small pot and set aside.
  6. After you roast the pork for 30 minutes, baste and flip the meat.
  7. Roast for another 30 minutes and it should be ready.
  8. If you want to brown the meat a bit, broil the pork for a few minutes. Make sure you keep an eye on it so you don't burn it.
  9. Take it out of the oven and set aside for 5 minutes before cutting into 1/4 inch thick slices.
  10. Use leftover marinade as dipping sauce.
  11. Serve over steamed rice or soup noodles.


Chinese Sesame Paste is very thick and topped with oil. So when scooping it out of the jar, try not to scoop too much of the oil.


Show Buttons
Hide Buttons