Hokkien fried rice (Chinese: 福建炒飯; also known as Fujian fried rice) is a popular Chinese-style wok fried rice dish in many Chinese restaurants. It has a thick sauce poured and mixed over fried rice with egg. The sauce can include mushrooms, meat, vegetables, etc.
Despite the name, this dish did not originate in Fujian. The recipe was invented by Chinese restaurants in Hong Kong.
- Large Bowl
- 4 cups cooked white rice
- 2 eggs
- ½ cup peanut oil
- ¼ cup medium shrimp, peeled, deveined and diced
- ¼ cup chicken breast, boned, skinned and diced
- 1 cups chicken stock, up to 2
- ⅛ cup dried black mushrooms, reconstituted in warm water for 20 minutes, diced
- ¼ cup kale, diced
- ¼ cup fresh green asparagus, diced
- ¼ cup scallops, diced
- ¼ cup roast duck, boned and diced
- 2 tablespoons oyster sauce
- 1 tablespoons light soy sauce, up to 3 tablespoons
- cornflour slurry
- Place rice in large bowl.
- Whip eggs until foamy and then stir into rice.
- Heat ¼ cup oil in wok or large sauté pan; add rice and egg mixture and stir rapidly; fry until lightly browned then transfer to serving dish; keep warm.
- Heat ¼ cup oil in wok or sauté; flash-fry the shrimp and chicken; remove from wok; drain; keep warm.
- Discard oil in wok and wipe clean.
- Place chicken stock in wok and bring to a rolling boil over medium heat; add the kale and asparagus; simmer 2 minutes; add mushrooms, scallops and duck; simmer 1 minute; stir in oyster sauce and soy sauce.
- Whisk enough cornflour slurry into stock to thicken to desired consistency.
- Stir in fried shrimp and chicken; remove from heat; spoon over fried egg rice; serve immediately.