Authentic Cantonese fried rice: separate, slightly toasted grains of jasmine rice, coated with silky eggs, juicy shrimp, and roast pork, all enhanced with a touch of light soy sauce and fresh scallion.
Ingredients
- 600 g Day-old cooked jasmine rice
- 4 pieces Eggs
- 200 g Peeled raw shrimp
- 150 g Chinese roast pork (char siu)
- 3 pieces Scallion
- 100 g Frozen green peas
- 4 tbsp Grapeseed oil
- 1 tbsp Shaoxing wine
- 1 piece Light soy wok sauce
- 2 tbsp Light soy sauce
- 1 tsp Toasted sesame oil
- 1 pinch Granulated sugar
- 1 pinch Ground white pepper
Method
- Rice preparation: Crumble the day-old cooked rice with wet hands or the back of a spoon to separate the grains without crushing them. Set aside.
- Shrimp preparation: Score the backs of the shrimp slightly to remove the intestinal tract, rinse, and dry thoroughly with a clean towel. Marinate briefly with a splash of Shaoxing wine.
- Garnish preparation: Cut the roast pork into uniform, small cubes. Thinly slice the scallion, keeping the white and green parts separate. Drain the peas.
- Cooking the eggs: Beat the eggs vigorously. Heat a drizzle of oil in a wok over high heat until lightly smoking. Pour in the eggs, scramble them quickly until just set but still moist, then remove from the wok and set aside.
- Searing the shrimp: Add a little more oil to the hot wok. Sauté the shrimp quickly until they turn pink and opaque, then set aside with the eggs.
- Searing the garnishes: Add another drizzle of oil if necessary, and sauté the white part of the scallion and the diced roast pork until fragrant. Add the peas and toss briefly to heat through.
- Incorporating the rice: Add the crumbled rice to the wok. Stir-fry over high heat, tossing constantly with a spatula to coat each grain in oil and distribute the heat evenly. The rice should crackle and become very dry.
- Final assembly: Return the egg and shrimp mixture to the wok. Pour the premixed wok sauce down the hot sides of the wok so it caramelizes slightly before touching the rice. Toss vigorously to color the rice evenly.
- Finishing and serving: Sprinkle with the green part of the scallion, give the wok one last toss to release the aromas, and serve immediately in warmed bowls.
Nutrition
Per serving
- Energy
- 587.2 kcal
- Protein
- 34.76 g
- Carbohydrate
- 46.25 g
- Fat
- 27.77 g
- Fibre
- 2.65 g
- Calcium
- 78.26 mg
- Iron
- 2.72 mg
- Magnesium
- 56.55 mg
