A classic seafood fried rice dish that originated in Taiwan and became hugely popular in Hong Kong and Cantonese restaurants. Characterized by its succulent gravy spooned over a fluffy egg fried rice base, topped with an array of seafood and chicken for a luxurious and savory experience.
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Adapted from a video by Made With Lau
🍚 How a Chinese Chef makes Hokkien Fried Rice (福建炒飯)!
oilneutral oil for frying rice and cooking sauce3 tbsp
cornstarch (for marinating)1 tsp each for chicken, shrimp, and scallops3 tsp
water (for marinating)1 tbsp
salt0.5 tsp for chicken marinade, 0.5 tsp for rice, 0.5 tsp for sauce1½ tsp
white pepper~¼ tspest.
oyster sauce2 tbsp
light soy sauce1 tbsp for sauce, 2 tsp for fried rice3 tsp
dark soy sauce0.5 tsp for sauce, 0.5 tsp added for color adjustment1 tsp
chicken bouillon powder1 tsp
sugar1 tsp
cooking wine1 tbsp for sauce, 2 tsp for cooking seafood and meat3 tsp
potato starchfor thickening sauce2 tsp
water (for sauce)2 tbsp for slurry, 1.5 cups boiling water for cooking2½ cups
sesame oil1 tsp
green onionscut into chunks and chopped, used separately for frying and garnish~2est.
Steps
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1
Rinse the rice thoroughly with water several times until the water runs relatively clear, then drain. Place the rice in a rice cooker pot, add 16 oz of water, cover, and start cooking until done.
2
Cut the chicken breast into thick slices, then cut each slice in half lengthwise, rotate 90 degrees, and cut into cubes. Marinate with 1 tsp cornstarch, 1 tbsp water, and 1/2 tsp salt, working the seasoning in by hand.
3
Remove the shrimp tails and cut lengthwise down the middle to halve them. Marinate with 1 tsp cornstarch and a pinch of white pepper, mix in well by hand.
4
Marinate the scallops with 1 tsp cornstarch and a pinch of white pepper, sprinkling evenly and mixing well by hand.
5
Soak the dried shiitake mushrooms in warm water for 30 minutes to rehydrate. Slice them thickly, then cut into small dice.
6
Cut notches along the sides of the carrot to create a pattern, then slice into approximately 1/4-inch-thick slices.
7
Peel the garlic, trim off the hard ends, and slice thinly.
8
Cut the ginger in half, then slice thinly.
9
Cut the white parts of the green onions into small chunks and chop the green parts separately. Set both aside.
10
Mix together the sauce ingredients: 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1/2 tsp dark soy sauce, 1 tsp chicken bouillon powder, 1 tsp sugar, 1/4 tsp white pepper, and 1 tbsp cooking wine.
11
Prepare the slurry: mix 2 tsp potato starch with 2 tbsp water and set aside, ready to add as needed for thickening.
12
When the rice is done, fluff it with chopsticks, leave the lid open to allow steam to escape, then remove the rice cooker pot.
13
Scoop the rice onto a serving plate. Crack two eggs into a bowl and beat them.
14
Heat the wok on high heat, then reduce the heat and add 1 tbsp oil, spreading it around the wok with a spatula. Add the beaten eggs and immediately stir to prevent burning.
15
When the eggs are mostly cooked, add the rice and stir-fry on medium heat. Break apart any rice clumps and add 1 tbsp of oil along the sides to help distribute evenly.
16
Once most rice clumps are broken apart, increase the speed of stirring. After 2 minutes of frying, add 1/2 tsp salt and 2 tsp light soy sauce to season. Add roughly half of the chopped green onion greens for aroma and mix in.
17
Taste the rice. Turn the heat to high so the rice crackles, continue frying for 2 minutes, then turn off the heat. Plate the fried rice, spreading it out so sauce can be added later, and set aside.
18
Without washing the wok, turn on high heat. Once hot, add 1 tbsp oil and stir-fry the ginger and garlic for 10-15 seconds until fragrant.
19
After another 10-15 seconds, add the green onion whites. Stir-fry for 30-40 seconds, then add the mushrooms to bloom their aroma.
20
Add the chicken and stir-fry for 40-50 seconds, flipping occasionally. Once the bottom turns white, add the scallops.
21
Cook for 30-40 seconds, adding more oil to prevent sticking. Add the shrimp and carrots.
22
Mix everything together and stir-fry for another 30-40 seconds. Splash in 2 tsp of cooking wine along the wok side and continue stirring for 20-30 seconds.
23
Add 1.5 cups of boiling water (using boiling water ensures the seasoning doesn't wash away and the chicken cooks quickly to retain juices). Add the prepared sauce.
24
Taste and add 1/2 tsp salt if needed. Pour in the slurry slowly while stirring the sauce continuously.
25
Add another 1/2 tsp of dark soy sauce for deeper color. Turn to high heat and keep stirring to thicken the sauce and reduce it slightly.
26
Turn off the heat. Add 1 tsp sesame oil and 1 tsp neutral oil to make the sauce glossy and rich. Taste and adjust seasoning if needed.
27
Mold the fried rice into a mound on the plate, then ladle the sauce over the top. Finally, sprinkle the remaining chopped green onion greens on top as garnish and serve.
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