Fujian Fried Rice

Steps

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1. 1
   Soak the dried shiitake mushrooms and scallops in 1.5 cups of hot water for at least 1 hour to reconstitute and extract flavor.
   ▶ ≈2:27
2. 2
   Cut chicken thigh into half-inch chunks and marinate with salt, white pepper, sugar, cornstarch, soy sauce, and Shaoxing wine, then coat with a teaspoon of oil.
   ▶ ≈2:47
3. 3
   Peel and cut shrimp into half-inch chunks, rinse under running water until clean, pat dry with paper towels, and marinate with salt and white pepper.
   ▶ ≈3:04
4. 4
   Remove leaves and flowers from gailan, discard the bottom 1cm of hard stem, and slice the stems diagonally into half-centimeter-thick pieces.
   ▶ ≈3:31
5. 5
   Heat oil to 150°C in a wok, fry chicken pieces for about 1 minute until they change color, drain and remove; repeat the process with shrimp.
   ▶ ≈4:01
6. 6
   Bring 1.5 cups of water to a boil, blanch gailan stems for about 1 minute until color deepens but some white remains at the core, then remove and drain.
   ▶ ≈4:24
7. 7
   Squeeze dry the reconstituted mushrooms, remove stems, and slice into half-centimeter pieces; press the scallops with a knife to shred them and reserve with their soaking liquid.
   ▶ ≈4:39
8. 8
   Heat 1 tablespoon oil in a wok over medium flame, fry mushrooms for about 1.5 minutes until fragrant, add Shaoxing wine, then scallops with soaking liquid, and season with Cantonese seasonings.
   ▶ ≈5:02
9. 9
   Bring to a boil, reduce to medium-low heat, add the pre-fried chicken and shrimp, cook for about 1 minute, then add gailan stems and mix quickly.
   ▶ ≈5:18
10. 10
    Mix 2.5 tablespoons of root vegetable starch (potato or tapioca) with 2.5 tablespoons of water to make a slurry, then add bit by bit to the sauce while stirring until it reaches spoon-coating consistency.
    ▶ ≈5:32
11. 11
    Sprinkle in white pepper and optionally add half a tablespoon of frying oil to finish the gravy.
    ▶ ≈5:56
12. 12
    Rinse jasmine rice, add to boiling water and cook pasta-style for 3 minutes, then drain and keep in a fine mesh strainer.
    ▶ ≈6:42
13. 13
    Bring about 2 inches of water to a boil in a pot, spread the rice evenly on the strainer, poke holes with a chopstick, cover edges with a damp towel, and steam for about 15 minutes until fully cooked.
    ▶ ≈6:56
14. 14
    Remove the steamed rice from the pot, spread it out on a plate, and let it cool.
    ▶ ≈7:30
15. 15
    Heat 2 tablespoons of oil until bubbles form around chopsticks, pour in beaten egg, and when it begins to set, push cooked portions to the side.
    ▶ ≈7:46
16. 16
    Add the steamed rice, folding from the bottom and layering it on top, mixing for about 1 to 2 minutes until evenly coated.
    ▶ ≈7:55
17. 17
    Season with salt, MSG, and sugar (each 1/4 teaspoon), mix well, and transfer to a serving plate.
    ▶ ≈8:04
18. 18
    Pour the finished Fujian gravy over the fried rice and serve immediately.
    ▶ ≈8:18