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

Ingredient Substitutions

• Instead of Cooked Day‑Old Rice: Cooked basmati rice, Cooked short‑grain rice
• Instead of Shrimp Head Oil: Sesame oil, vegetable oil
• Instead of Shrimp (peeled, deveined): Prawns, large shrimp
• Instead of Dried Scallops (瑤柱): Dried shrimp, dried fish
• Instead of Ginger (minced): Ginger paste
• Instead of Char Siu (Chinese BBQ pork): Chinese ham, cooked pork shoulder
• Instead of Foie Gras: Chicken liver, duck liver
• Instead of Mixed Vegetables (peas, carrots, corn): any stir‑fry veg mix
• Instead of Scallions (green parts only): chives
• Instead of Abalone‑Chicken‑Foot Sauce: oyster sauce, shiitake mushroom sauce
• Instead of Eggs: egg substitute, silken tofu (for veg)
• Instead of Salt: sea salt
• Instead of Chicken Powder (MSG): vegetable bouillon
• Instead of Sugar: honey (less)
• Instead of Light Soy Sauce: tamari

Equipment Needed

• Wok or Large Skillet
• Spatula or Wok Ladle
• Mixing Bowl
• Measuring Spoons
• Chef’s Knife
• Cutting Board
• Ladle (for sauce) (optional)

Critical Steps — Do Not Skip

• Blanch shrimp only briefly to keep them tender.
• Do not over‑brown the ginger; it should be lightly golden.
• Use medium/low heat when scrambling the egg‑oil mixture to prevent burning.
• Allow the rice to absorb the sauce before adding the final proteins.
• Add foie gras at the very end to avoid overcooking.

Chef Tips from the Video

• A pinch of toasted sesame oil added at the end adds extra aroma.
• For extra crunch, reserve a small handful of fried shallots to sprinkle before serving.
• If shrimp head oil is unavailable, render a mix of shrimp shells with a little butter.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently in a wok or microwave.

Freezer: Not recommended due to the delicate foie gras texture.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Re‑hydrate scallops and slice all proteins a few hours ahead; keep refrigerated.
• Measure sauces and seasonings in advance and store in small containers.
• Day‑old rice can be cooked the day before and stored in the fridge.

Frequently Asked Questions