Fujian Fried Rice

Method24 steps

1. 1

   Step 1: Put the 3–4 dried shiitake mushrooms in a bowl and cover with their hot soaking water. Start a 2-hour soak, continuing longer if needed until fully hydrated. Start the scallop soak in step 2 now, so both bowls soak during the same preparation period.

   Soak shiitake mushrooms · 120 minUses 3-4 small dried shiitake mushrooms · hot water to cover the dried mushrooms, discarded after soaking

2. 2

   Step 2: In a separate bowl, cover all 0.3 oz dried scallops with their hot soaking water. Soak for at least 1 hour, longer if needed until softened, while the mushrooms in step 1 continue soaking. Prepare the other ingredients while both bowls soak; finish draining and chopping in step 3 when both are ready.

   Soak dried scallops · 60 minUses 0.3 oz dried scallops · hot water to cover the dried scallops, discarded after soaking

3. 3

   Step 3: After both soaking timers have finished, check that the mushrooms are fully hydrated and the scallops soft; soak longer if needed. Drain each separately and discard the soaking water. Dice the mushrooms and break the scallops into shreds with your fingers. Set them aside separately.

   Uses Hydrated mushrooms lifted from their soaking water · Softened scallops lifted from their soaking water

4. 4

   Step 4: Use all 4 cups ready refrigerated cooked jasmine rice. Wet clean hands with a little separate clean water and gently break apart large rice clumps. Return the rice to the refrigerator until stir-frying.

   Uses 4 cups refrigerated cooked jasmine rice · clean water for wetting hands to separate refrigerated rice

5. 5

   Step 5: Beat the 2 eggs. Cut the 3 oz peeled, deveined shrimp into ½-inch pieces; chop the 1 tbsp shallot and 2 garlic cloves. Measure the ½ cup frozen peas and carrots. Keep the shrimp chilled, and have these ingredients ready before heating the wok.

   Uses 2 large eggs (beaten) · 3 oz peeled, deveined shrimp · 1 tablespoon shallot (chopped) · 2 cloves garlic (chopped) · ½ cup frozen peas and carrots

6. 6

   Step 6: Cut the 3 oz pork belly into ½-inch pieces. Mix with its 1 tsp Shaoxing wine and ¼ tsp each pork-marinade salt (¼ tsp), pork-marinade sugar (¼ tsp), five-spice powder (1/4 teaspoon) and pork-marinade cornstarch (¼ tsp). Keep chilled while completing preparation.

   Uses 3 oz boneless pork belly · 1 teaspoon Shaoxing wine · ¼ tsp salt for pork marinade · ¼ tsp sugar for pork marinade · 1/4 teaspoon five spice powder · ¼ tsp cornstarch for pork marinade

7. 7

   Step 7: Cut the 6 oz boneless chicken thighs into ½-inch cubes. Mix with 1 tbsp chicken-marinade water, 2 tsp chicken-marinade oyster sauce, 1 tsp chicken-marinade neutral oil and ½ tsp chicken-marinade cornstarch. Keep chilled while completing preparation.

   Uses 6 oz boneless chicken thighs · 1 tbsp water for chicken marinade · 2 tsp oyster sauce for chicken marinade · 1 tsp neutral oil for chicken marinade · ½ tsp cornstarch for chicken marinade

8. 8

   Step 8: In a small bowl, dissolve all ¼ tsp rice-seasoning sugar, ½ tsp rice-seasoning salt and 2 tsp rice-seasoning light soy sauce in the separate 2 tbsp warm rice-seasoning water. Set aside.

   Uses ¼ tsp sugar for rice seasoning · ½ tsp salt for rice seasoning · 2 tsp light soy sauce for rice seasoning · 2 tbsp warm water for rice seasoning

9. 9

   Step 9: For the topping base, combine all 2½ cups ready chicken stock, 2 tbsp topping oyster sauce, 2 tbsp topping light soy sauce, 2 tsp dark soy sauce, ½ tsp sesame oil, 1 tsp topping sugar and ⅛ tsp white pepper. Set aside separately from the rice seasoning.

   Uses 2½ cups ready chicken stock for topping · 2 tbsp oyster sauce for topping · 2 tbsp light soy sauce for topping · 2 teaspoons dark soy sauce · 1/2 teaspoon sesame oil · 1 tsp sugar for topping · 1/8 teaspoon white pepper

10. 10

    Step 10: Mix all 1½ tbsp slurry cornstarch with its separate 2 tbsp water in a small bowl. Have the rice, beaten eggs, diced shrimp, aromatics, peas and carrots, both marinated meats and both sauces ready before heating the wok. Keep raw meat and shrimp chilled until their cooking stages.

    Uses 1½ tbsp cornstarch for topping slurry · 2 tbsp water for topping slurry

    
11. 11

    Step 11: Once all preparation is complete, heat the wok over high heat until just smoking, then reduce to medium. Coat with 1 tbsp of the divided stir-frying oil (1 tbsp) and add the beaten eggs from step 5. Scramble into small pieces until about 90% set, lowering the heat to avoid scorching. Transfer the eggs to a bowl; they will finish cooking with the rice.

    Uses 1 tbsp neutral stir-frying oil · All beaten eggs prepared for scrambling

    
12. 12

    Step 12: Increase the heat until the wok is lightly smoking. Add ½ tbsp of the divided stir-frying oil (0.5 tbsp), then all the prepared chilled rice from step 4. Stir-fry to separate the grains and heat the rice through.

    Uses 0.5 tbsp neutral stir-frying oil · All separated refrigerated cooked rice

    
13. 13

    Step 13: Add all the rice-seasoning sauce from step 8 to the rice and oil from step 12. Stir-fry until incorporated and steaming, then mix in the scrambled eggs from step 11. Continue until the eggs are fully set and the reheated rice reaches 74°C throughout. Transfer the egg fried rice to a large shallow serving platter with room for the topping, and continue cooking.

    Uses Rice and oil in the wok · All prepared rice-seasoning sauce · Scrambled eggs lifted from their cooking pan

    
14. 14

    Step 14: Heat the wok over high heat until lightly smoking. Add ½ tbsp of the divided stir-frying oil (0.5 tbsp) and all the marinated pork from step 6. Spread it evenly and sear undisturbed for 30 seconds, then turn in step 15.

    Sear pork first surfaces · 1 minUses 0.5 tbsp neutral stir-frying oil · All marinated pork

    
15. 15

    Step 15: Turn and stir-fry the pork in its oil from step 14 for another 30 seconds to sear the other surfaces. Lift the pork into a clean bowl; it will finish cooking in the topping. Continue straight through the following cooking stages.

    Stir-fry pork second surfaces · 1 minUses Pork and oil in the wok after the first sear

16. 16

    Step 16: Heat the wok until lightly smoking again. Add ½ tbsp of the divided stir-frying oil (0.5 tbsp) and all the marinated chicken from step 7. Spread it evenly and sear for 30 seconds, then turn in step 17.

    Sear chicken first surfaces · 1 minUses 0.5 tbsp neutral stir-frying oil · All marinated chicken

17. 17

    Step 17: Turn and stir-fry the chicken in its oil from step 16 for another 30 seconds to sear the other surfaces. Lift the chicken into a clean bowl; it will finish cooking in the topping. Continue cooking without a storage pause.

    Stir-fry chicken second surfaces · 1 minUses Chicken and oil in the wok after the first sear

    
18. 18

    Step 18: Set the wok over medium-high heat. Add the remaining 1 tbsp of the divided stir-frying oil (1 tbsp) and all the shredded hydrated scallops from step 3. Stir-fry for 20 seconds or until fragrant, then add the mushrooms in step 19.

    Stir-fry scallops · 1 minUses 1 tbsp neutral stir-frying oil · All shredded hydrated scallops

19. 19

    Step 19: Add the diced hydrated mushrooms from step 3 to the scallops and oil from step 18. Stir-fry for another 20 seconds.

    Stir-fry mushrooms · 1 minUses Scallops and oil in the wok · Diced hydrated mushrooms

    
20. 20

    Step 20: Mix the prepared 1 tbsp chopped shallot and 2 chopped garlic cloves from step 5 into the mushrooms and scallops from step 19, then continue immediately to the shrimp.

    Uses Scallops, mushrooms and oil in the wok · Prepared chopped shallot and garlic

    
21. 21

    Step 21: Add the diced shrimp from step 5 to the aromatic, mushroom and scallop mixture from step 20. Stir-fry for 30 seconds to lightly sear the shrimp; they will finish cooking in the sauce.

    Lightly sear shrimp · 1 minUses Scallops, mushrooms, aromatics and oil in the wok · All prepared diced shrimp

22. 22

    Step 22: Stir the topping base from step 9 and pour all of it into the shrimp mixture from step 21. Bring to a simmer, then add the prepared ½ cup peas and carrots from step 5, the seared pork from step 15 and the seared chicken from step 17. Return to a simmer and cook until the chicken is fully cooked to 74°C, the pork reaches at least 63°C and the shrimp and scallops are firm and opaque. Stir the separate slurry from step 10, then pour it in while stirring until the sauce coats a spoon. If a thicker sauce is wanted, mix a little of the optional extra cornstarch with its separate extra water and stir in gradually, simmering until thickened. Rest the finished topping in step 23.

    Uses Shrimp, aromatics, mushrooms, scallops and oil in the wok · All prepared topping base · All measured peas and carrots · Seared pork lifted from its cooking oil · Seared chicken lifted from its cooking oil · All prepared topping slurry · extra cornstarch, only if a thicker topping is wanted · water to mix with optional extra cornstarch, as needed

23. 23

    Step 23: Take the fully cooked topping from step 22 off the heat and let it rest for at least 3 minutes before serving.

    Rest cooked topping · 3 minUses Fully cooked thickened meat, seafood and vegetable topping

24. 24

    Step 24: Spoon the rested topping from step 23 over the egg fried rice on the serving platter from step 13. Serve promptly.

    Uses All rested cooked topping · All prepared egg fried rice on the serving platter