How to Make Jet Tila's House Fried Rice | Ready Jet Cook

Yang chow is a deluxe version of fried rice, typically made with char siu pork, shrimp and mixed vegetables. It’s also a smart way to use what might already be in your fridge and pantry. Success comes down to heat control and timing: eggs first, rice second so every grain stays distinct and glossy. #ReadyJetCook #JetTila #FoodNetwork #FriedRice Come back for new weekly episodes of #ReadyJetCook, Mondays! Get the recipe ► https://foodtv.com/45xhUlq Subscribe to Food Network ▶ http://foodtv.com/YouTube Jet Tila is back for a flavor-packed fifth season of #ReadyJetCook, helping you master the ingredients and techniques of pan-Asian cooking at home. He breaks down key skills and shares stories along the way, making each episode a cooking journey that you won't want to miss. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Yang Chow Fried Rice Recipe courtesy of Jet Tila Level: Easy Total: 20 min Active: 20 min Yield: 4 servings Ingredients 2 tablespoons (30 milliliters) neutral oil 1/4 cup (95 grams) finely diced Chinese barbecued pork 1/2 pound (227 grams) medium (51/60) shrimp, peeled and deveined 1/2 cup (70 grams) frozen peas and carrots, thawed 3 large eggs, beaten 4 cups (450 grams) cooked jasmine rice 2 tablespoons (about 16 grams) powdered chicken bouillon 1 tablespoon (15 milliliters) oyster sauce 2 tablespoons (30 milliliters) premium soy sauce 2 to 3 scallions, sliced on the bias (30 to 45 grams) Pinch ground white pepper Directions Heat the oil in a large wok or skillet over high until a wisp of white smoke appears. Add the pork, shrimp and peas and carrots. Stir-fry 30 to 45 seconds, until the shrimp start to turn pink and the vegetables are vivid. Pour in the eggs and add the rice immediately; work the rice into the egg with circular motions and constant folding to avoid smashing the grains. After 30 seconds the egg will have coated the rice. Sprinkle in the chicken bouillon and add oyster sauce; toss about 30 seconds, until the color is even. Pour the soy sauce around the edges of the wok so it sizzles and perfumes the rice, then add the scallions. Cook for 1 minute, until the rice is steaming, fluffy and the grains are separate but still moist. Finish with a pinch of white pepper and serve immediately. Copyright 2026 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT! ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork How to Make Jet Tila's House Fried Rice | Ready Jet Cook | Food Network https://youtu.be/pGkNVhhRTHI