High-end Fried Rice - Chef in Macau shares Recipe

Ingredients

• 2 cups Jasmine Rice (cooked, cooled and preferably day‑old)
• 1/2 cup Sweet Garden Peas (blanched)
• 200 g Vietnamese Shrimp (peeled, deveined, tails on for flavor)
• 150 g Canadian Scallops (dry‑aged, cleaned, patted dry)
• 2 pieces Pheasant Eggs (beaten lightly)
• 100 g Roast Goose (shredded, skin removed)
• 80 g South American Sea Cucumber (soaked, sliced thinly)
• 80 g Fish Maw (soaked, torn into bite‑size pieces)
• 100 g Crab Meat (picked, shells removed)
• 30 g Sakura Shrimp (dried, rinsed briefly)
• 30 g Dried Scallops (soaked 15 min, shredded)
• 2 tablespoons XO Sauce (premium brand, store‑bought)
• 1 tablespoon Chicken Bouillon (powder, dissolved in 2 tbsp warm water)
• 1 tablespoon Oyster Sauce (premium, gluten‑free if needed)
• 1 tablespoon Dark Soy Sauce (adds color and depth)
• 2 tablespoons Vegetable Oil (high smoke‑point oil such as canola or peanut)
• 2 stalks Green Onions (sliced thinly for garnish)
• 1 teaspoon Sesame Oil (for finishing aroma)

Instructions

1. Prepare Day‑Old Rice

   If you don’t have leftover rice, cook 2 cups jasmine rice, spread on a tray and refrigerate for at least 2 hours or overnight so it dries out.

   Time: PT15M

2. Blanch Sweet Garden Peas

   Bring a saucepan of salted water to a boil, add peas, cook 2 minutes, then transfer to a bowl of ice water to stop cooking. Drain well.

   Time: PT5M

   Temperature: Boiling

3. Marinate Fish Maw and Sea Cucumber

   In a mixing bowl combine the soaked fish maw and sliced sea cucumber with 1 tsp dark soy sauce and 1 tsp oyster sauce. Let sit for 5 minutes.

   Time: PT5M

4. Pan‑Fry Scallops

   Heat the wok over high heat, add 1 tbsp vegetable oil. When the oil shimmers, add scallops in a single layer, sear 1.5 minutes each side until golden. Remove and set aside.

   Time: PT4M

   Temperature: High

5. Pan‑Fry Shrimp

   In the same hot wok add a splash more oil if needed, then add shrimp. Stir‑fry 2 minutes until pink and just cooked through. Remove and set aside with scallops.

   Time: PT3M

   Temperature: High

6. Scramble Pheasant Eggs

   Add the beaten pheasant eggs to the wok, scramble quickly until just set, then push to the side of the pan.

   Time: PT2M

   Temperature: High

7. Stir‑Fry the Rice

   Add the remaining 1 tbsp oil, then add the day‑old rice. Toss vigorously for 2 minutes so each grain is coated and heated through.

   Time: PT2M

   Temperature: High

8. Add Premium Ingredients

   Stir in the blanched peas, marinated fish maw & sea cucumber, crab meat, roast goose, rehydrated dried scallops, sakura shrimp, and the previously cooked scallops and shrimp. Mix evenly for 1 minute.

   Time: PT2M

   Temperature: High

9. Season with Sauces

   Create a small well on the side of the wok, pour in XO sauce, dissolved chicken bouillon, oyster sauce, and dark soy sauce. Quickly fold the sauces into the rice, ensuring even coating. Stir‑fry another 2 minutes.

   Time: PT2M

   Temperature: High

10. Finish and Serve

    Drizzle sesame oil, sprinkle sliced green onions, give a final toss and transfer to a serving platter.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

32 g

Carbohydrates

68 g

Fat

16 g

Fiber

5 g