A lower-calorie way to make Yong Chow Fried Rice
Yong Chow Fried Rice: sear proteins first, scramble eggs softly, and toss the chilled rice until every grain jumps; rice is dry and separate with juicy prawns and soft egg ribbons
Yong Chow Fried Rice: sear proteins first, scramble eggs softly, and toss the chilled rice until every grain jumps. cold jasmine rice, prawns, lean roast pork, eggs, peas. rice is dry and separate with juicy prawns and soft egg ribbons.. This measured Singaporean recipe serves eight at about 420 kcal per portion.
Yong Chow Fried Rice should remain recognisable after it is lightened. sear proteins first, scramble eggs softly, and toss the chilled rice until every grain jumps. cold jasmine rice, lean roast pork, spring onions. rice is dry and separate with juicy prawns and soft egg ribbons. eggs, peas, spring onions, soy sauce, rapeseed oil. rice is dry and separate with juicy prawns and soft egg ribbons. sear proteins first, scramble eggs softly, and toss the chilled rice until every grain jumps.
What changes—and what stays
From a restaurant portion with unmeasured oil and sides often reaches 600–800 kcal to 420 calories
sear proteins first, scramble eggs softly, and toss the chilled rice until every grain jumps; 24 g oil for eight portions; rice is dry and separate with juicy prawns and soft egg ribbons. eggs, peas, spring onions, soy sauce, rapeseed oil. rice is dry and separate with juicy prawns and soft egg ribbons. sear proteins first, scramble eggs softly, and toss the chilled rice until every grain jumps.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | sear proteins first, scramble eggs softly, and toss the chilled rice until every grain jumps; 24 g oil for eight portions; rice is dry and separate with juicy prawns and soft egg ribbons. | eggs, peas, spring onions, soy sauce, rapeseed oil. rice is dry and separate with juicy prawns and soft egg ribbons. sear proteins first, scramble eggs softly, and toss the chilled rice until every grain jumps. |
How the flavor stays
eggs, peas, spring onions, soy sauce, rapeseed oil. rice is dry and separate with juicy prawns and soft egg ribbons. sear proteins first, scramble eggs softly, and toss the chilled rice until every grain jumps.
A cost rule that survives inflation
cold jasmine rice, prawns, lean roast pork, soy sauce, rapeseed oil. sear proteins first, scramble eggs softly, and toss the chilled rice until every grain jumps. Yong Chow Fried Rice.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 800 gcold jasmine rice
- 500 gprawns
- 350 glean roast pork
- 4eggs
- 180 gpeas
- 100 gspring onions
- 45 mlsoy sauce
- 24 grapeseed oil
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare the measured ingredients
sear proteins first, scramble eggs softly, and toss the chilled rice until every grain jumps: cold jasmine rice, prawns, lean roast pork. Measure and prepare them so they cook evenly.
Look for: cold jasmine rice, prawns, lean roast pork: rice is dry and separate with juicy prawns and soft egg ribbons. They should be evenly sized and free of excess surface moisture.
Step 2 · follow the visible cue
Build the defining flavour
eggs, peas, spring onions: rice is dry and separate with juicy prawns and soft egg ribbons. Combine them in the order that builds flavour without scorching.
Look for: eggs, peas, spring onions: sear proteins first, scramble eggs softly, and toss the chilled rice until every grain jumps. Look for rounded aromas with no burnt specks or separated oil.
Step 3 · follow the visible cue
Cook with controlled heat
Yong Chow Fried Rice — sear proteins first, scramble eggs softly, and toss the chilled rice until every grain jumps; soy sauce, rapeseed oil. Add them while controlling heat and moisture.
Look for: rice is dry and separate with juicy prawns and soft egg ribbons; soy sauce, rapeseed oil, Yong Chow Fried Rice. The final accents should remain visible and balanced.
Step 4 · follow the visible cue
Finish and verify the texture
rice is dry and separate with juicy prawns and soft egg ribbons. Rest briefly, make one final texture check, and divide Yong Chow Fried Rice into eight portions.
Look for: Yong Chow Fried Rice: sear proteins first, scramble eggs softly, and toss the chilled rice until every grain jumps; rice is dry and separate with juicy prawns and soft egg ribbons. No unwanted water or fat should pool at the edge.
Calories at the same serving size
189 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Yong Chow Fried Rice promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Cool Yong Chow Fried Rice promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Frequently asked questions
Can I prepare Yong Chow Fried Rice ahead?
Yes. Prepare and chill the base in advance, but complete the final cooking, crisping, or dressing close to serving so the intended texture is preserved. Cool Yong Chow Fried Rice promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Does the calorie estimate for Yong Chow Fried Rice include sides?
No. It covers one of eight portions made from the listed measured ingredients; drinks, bread, rice, sauces, and other sides are counted separately. sear proteins first, scramble eggs softly, and toss the chilled rice until every grain jumps; 24 g oil for eight portions; rice is dry and separate with juicy prawns and soft egg ribbons..
- cold jasmine rice800 g
- prawns500 g
- lean roast pork350 g
- eggs4
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
- Health Promotion Board Singapore — Energy and Nutrient Composition of Food
- HealthHub Singapore — My Healthy Plate
Published and last reviewed: August 25, 2026
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