Name: Hokkien Fried Rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 cups Day-old Jasmine Rice; 3 pcs Large Eggs, beaten; 3 tbsp Vegetable Oil; 150 g Shrimp, peeled and deveined; 100 g Chicken Breast, diced small; 4 pcs Dried Shiitake Mushrooms, soaked and diced; 2 heads Bok Choy Stems, diced; 2 cups Chicken Stock; 1.5 tbsp Oyster Sauce; 1 tsp Dark Soy Sauce; 2 tbsp Cornstarch

Main Dishes

Hokkien Fried Rice

Hokkien Fried Rice is a sophisticated twist on a classic, featuring a base of fragrant egg fried rice topped with a thick, glossy gravy brimming with seafood and vegetables. It's a harmonious blend of textures that transforms simple rice into a gourmet masterpiece that is both comforting and luxurious.

Prep

20m

Cook

15m

Serves

Calories

515kcal

Qty	Ingredient
4 cups 600 g	Day-old Jasmine Rice
3 pcs 3 pcs	Large Eggs, beaten
3 tbsp 45 ml	Vegetable Oil
150 g 150 g	Shrimp, peeled and deveined
100 g 100 g	Chicken Breast, diced small
4 pcs 4 pcs	Dried Shiitake Mushrooms, soaked and diced
2 heads 100 g	Bok Choy Stems, diced
2 cups 480 ml	Chicken Stock
1.5 tbsp 22 ml	Oyster Sauce
1 tsp 5 ml	Dark Soy Sauce
2 tbsp 16 g	Cornstarch

2 Method

Step 1. Prepare the fried rice base by heating 1 tablespoon of oil in a wok. Scramble the beaten eggs quickly, then add the day-old jasmine rice. Stir-fry over high heat for 3-4 minutes until the rice is heated through and coated with egg. Plate the rice onto a large serving dish and set aside.

Step 2. In the same wok, heat the remaining oil. Add the diced chicken, shrimp, and shiitake mushrooms. Stir-fry until the chicken is opaque and the shrimp has turned pink.

Step 3. Add the diced bok choy stems and carrots to the wok. Stir-fry for 1 minute before pouring in the chicken stock, oyster sauce, and dark soy sauce. Bring the mixture to a simmer.

Step 4. Mix the cornstarch with 2 tablespoons of water to create a slurry. Gradually stir the slurry into the simmering gravy. Continue cooking and stirring until the sauce thickens into a glossy, velvety consistency.

Step 5. Pour the hot gravy and protein mixture directly over the prepared fried rice. Garnish with chopped scallions and serve immediately while the rice still retains its texture beneath the sauce.

·
Always use day-old rice as fresh rice will become too mushy when combined with the gravy.
·
Dice all your gravy ingredients (meat and veggies) into uniform, small cubes for the perfect mouthfeel.
·
To get that signature dark color, don't skip the dark soy sauce, but use it sparingly as it is very potent.
·
Wok hei (breath of the wok) is essential for the rice base; use high heat to get a slightly smoky flavor.