Pork

Special fried rice

Name: Special fried rice recipe
Yield: 4
Ingredients: 80ml vegetable oil; 25g char siu (Cantonese barbecued pork), diced; 25g ham, diced; 25g Chinese roast pork, diced; 25g small raw prawns, peeled and deveined; 2 tsp Shaoxing wine; 1 egg plus 1 extra yolk, whisked together; 500g rice; 1 tsp salt; 1 tsp caster sugar; 1 tsp chicken bouillon powder; 3 long green shallots, sliced into rounds; Chilli oil, to serve (optional)

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by Rosheen Kaul and Joanna Hu

AUTHORS

Dec 01, 2022

“The traditional recipe from Jiangsu, a coastal province north of Shanghai, uses rice cooked in chicken stock. I use chicken bouillon powder instead to enrich the rice. Do your best with the knife work and take time to cut everything into small, even pieces. You can put any meat or seafood you want in this rice. Just make sure you have equal quantities of each ingredient – balance is the key.” - Rosheen Kaul

1/3 cup (80ml) vegetable oil
25g char siu (Cantonese barbecued pork), diced
25g ham, diced
25g Chinese roast pork, diced
25g small raw prawns, peeled and deveined
2 tsp Shaoxing wine
1 egg plus 1 extra yolk, whisked together
2 2/3 cups (500g) day-old cooked rice
1 tsp salt
1 tsp caster sugar
1 tsp chicken bouillon powder
3 long green shallots, sliced into rounds
Chilli oil, to serve (optional)

Method

1.

Heat 2 tbs oil in a wok or frypan over medium heat and add the char siu, ham and roast pork. Stir-fry to combine, then add the prawns and stir-fry for a further 1-2 minutes. Add the Shaoxing wine and continue to stir-fry over high heat for 30 seconds. Transfer to a plate and set aside.
2.

Wipe wok clean and heat the remaining oil over high heat until smoking. Pour the whisked egg in and swirl the wok around to spread out the egg into a thin layer. Once the egg is partially cooked and starting to fluff up, add the rice and stir-fry, breaking up any lumps with your spatula. Fry over high heat, fluffing the rice as you go until it is sizzling.
3.

Return the cooked meats and prawns to the wok, mixing well and continuing to fry for 1-2 minutes. Season with salt, sugar and chicken bouillon powder. Taste and adjust the seasoning if necessary. Add the sliced shallots, stir, and serve with a big drizzle of chilli oil, if you like.