High-end Fried Rice - Chef in Hong Kong shares Recipe

Ingredients

• 3 cups Cooked Day‑Old Rice (preferably jasmine or long‑grain rice, chilled)
• 2 tablespoons Shrimp Head Oil (oil rendered from shrimp heads, can be bought or homemade)
• 200 grams Shrimp (peeled, deveined) (medium shrimp, cleaned)
• 30 grams Dried Scallops (瑤柱) (re‑hydrated in warm water for 15 min, then sliced)
• 1 tablespoon Ginger (minced) (peeled and finely minced)
• 100 grams Char Siu (Chinese BBQ pork) (sliced thinly; pre‑cooked)
• 100 grams Foie Gras (fresh or frozen, cut into 1‑cm cubes)
• 1 cup Mixed Vegetables (peas, carrots, corn) (frozen or fresh, diced small)
• 2 stalks Scallions (green parts only) (thinly sliced)
• 3 tablespoons Abalone‑Chicken‑Foot Sauce (ready‑made sauce, can be found in Asian supermarkets)
• 2 large Eggs (beaten; equivalent to 1.5 whole eggs + extra yolk oil)
• 1 teaspoon Salt
• 1 teaspoon Chicken Powder (MSG)
• 1 teaspoon Sugar
• 1 tablespoon Light Soy Sauce
• 2 tablespoons Water

Instructions

1. Prepare All Ingredients

   Measure, chop and set out all ingredients. Re‑hydrate dried scallops in warm water for 15 minutes, then slice. Beat two eggs in a mixing bowl. Slice char siu and foie gras, mince ginger, and slice scallions.

   Time: PT10M

2. Blanch Shrimp Lightly

   Bring a pot of water to a rolling boil, add the shrimp and cook for 30 seconds until just pink, then immediately transfer to a bowl of ice water to stop cooking.

   Time: PT2M

   Temperature: 100°C

3. Sauté Ginger in Shrimp Head Oil

   Heat the wok over medium‑high heat, add 1 tbsp of shrimp head oil, then add the minced ginger. Stir‑fry until it turns light golden and fragrant.

   Time: PT2M

   Temperature: 180°C

4. Add Dried Scallops

   Add the sliced re‑hydrated scallops to the wok and stir‑fry for about 1 minute, allowing the aroma to release.

   Time: PT1M

   Temperature: 180°C

5. Scramble Egg‑Oil Mixture

   Pour the beaten eggs mixed with the remaining 1 tbsp shrimp head oil into the wok. Stir gently, creating soft curds without letting the mixture brown.

   Time: PT2M

   Temperature: 160°C

6. Fry the Rice

   Add the day‑old rice to the wok. Stir‑fry over medium heat, breaking up clumps, and let each grain coat with the ginger‑scallop‑egg mixture for about 5 minutes.

   Time: PT5M

   Temperature: 170°C

7. Season with Sauce and Condiments

   Stir in the abalone‑chicken‑foot sauce, salt, chicken powder, and sugar. Continue to toss the rice until the sauce is absorbed and the bottom of the wok shows a light crisp.

   Time: PT2M

   Temperature: 170°C

8. Add Remaining Proteins and Veggies

   Add the mixed vegetables, blanched shrimp, and sliced char siu. Stir‑fry until everything is heated through and evenly distributed.

   Time: PT2M

   Temperature: 170°C

9. Finish with Scallions

   Spread the rice out in the wok, sprinkle the sliced scallions, and let them sizzle for about 1 minute to release their fragrance.

   Time: PT1M

   Temperature: 170°C

10. Add Soy Sauce, Water, and Foie Gras

    Mix light soy sauce with water and drizzle over the rice. Quickly fold in the cubed foie gras and give a final toss so the foie gras warms but does not melt.

    Time: PT2M

    Temperature: 160°C

Nutrition Facts

Calories

620

Protein

25 g

Carbohydrates

78 g

Fat

22 g

Fiber

3 g