Hokkien fried rice

Despite the name, this dish was originally invented in Taiwan by Hokkien chefs who originated from Fujian province in China. The characteristics of this dish include fragrant fried rice, topped with mixed vegetables and proteins, and a thick, saucy gravy typically made with oyster sauce.

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Chinese Banquet

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 3 dried shiitake mushrooms
• 6 dried scallops
• 2 tbsp vegetable oil
• 2 garlic cloves, roughly chopped
• 4 cm x 3 cm ginger, thinly julienned
• 4 spring onions, cut into 5 cm lengths
• 1 small carrot, cut into 3 cm pieces
• 2 tbsp bamboo shoots, cut into batons
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• ½ tsp caster sugar
• 1 cup (250 ml) Chinese chicken stock (available in cans from Asian grocers)
• 200 g raw prawns, peeled and butterflied
• 2 tbsp cornflour mixed with ½ cup water

For the chicken marinade

• 2 chicken thigh fillets, cut into 3 cm pieces
• ½ tsp cornflour
• 1 tsp soy sauce
• 2 tsp Shaoxing wine
• ½ tsp bicarbonate of soda

For the rice 

• 3 tbsp vegetable oil
• 3 eggs, lightly beaten
• 4 cups cooked jasmine rice, chilled
• salt, to season
• ½ tsp MSG

Marinating time: 10 minutes

Instructions

1. Soak the mushrooms and scallops in about 2 cups of boiling water for 15 minutes. Remove and discard the stalks from the mushrooms and slice the caps. Reserve the soaking liquid. Combine the chicken and marinade ingredients and set aside for 10 minutes.

2. Heat your wok over high heat and add the oil for the rice. Add the eggs and stir well. When the egg is set, add the rice and toss well to coat with the pieces of egg. Separate the clumps of rice by pressing them against the side of the wok with the back of your spatula. Season with salt and MSG and fry until the rice is lightly toasted and softened. Remove from the wok to a bowl.

3. Return the wok to the heat and the oil to fry the chicken. Add the marinated chicken and fry until lightly browned, then add the garlic, ginger and spring onion and toss for a few seconds until fragrant. Add the carrot, bamboo shoots, sliced mushrooms and scallops. Toss for a minute or two, then add the reserved liquid from soaking the mushrooms and scallops, the oyster sauce, soy sauce, Shaoxing wine, sugar and enough chicken stock to make a braising base. Add the prawns and simmer for few minutes until cooked. Taste and adjust seasoning if necessary. Stir enough of the slurry mixture through the braise to thicken it to a silky consistency.

4. To serve, pack the egg fried rice into a bowl and invert it onto a plate. Pour the braised ingredients on top and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Chinese Banquet

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G