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

Ingredient Substitutions

• Instead of Jasmine Rice: Long grain white rice, Basmati rice
• Instead of Sweet Garden Peas: Frozen peas, Snow peas (chopped)
• Instead of Vietnamese Shrimp: Large raw shrimp, Tiger shrimp
• Instead of Canadian Scallops: Sea scallops, Bay scallops (smaller)
• Instead of Pheasant Eggs: Duck eggs, Large chicken eggs
• Instead of Roast Goose: Roast duck, Crispy pork belly
• Instead of South American Sea Cucumber: Dried sea cucumber (requires longer soak)
• Instead of Fish Maw: Shark fin substitute (vegetarian), Mushroom strips
• Instead of Crab Meat: Imitation crab sticks, Lobster meat
• Instead of Sakura Shrimp: Dried shrimp, Dried anchovies
• Instead of Dried Scallops: Fresh scallops (use extra), Dried shrimp
• Instead of XO Sauce: Homemade XO sauce, Chili garlic sauce
• Instead of Chicken Bouillon: Chicken stock, Vegetable bouillon
• Instead of Oyster Sauce: Soy sauce + a splash of fish sauce
• Instead of Dark Soy Sauce: Regular soy sauce (use less)
• Instead of Vegetable Oil: Peanut oil, Sunflower oil
• Instead of Green Onions: Chives, Leeks
• Instead of Sesame Oil: Toasted oil, Peanut oil (less aromatic)

Equipment Needed

• Wok or Large Skillet
• Saucepan
• Colander
• Mixing Bowl
• Spatula or Wooden Stirring Spoon
• Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons
• Small Bowl

Critical Steps — Do Not Skip

• Using day‑old, well‑cooled rice to avoid mushy fried rice.
• Ensuring the wok is hot enough before adding oil so the oil does not stick.
• Searing scallops quickly at high heat to develop a golden crust.
• Adding sauces from the side of the pan to prevent splatter and ensure even distribution.

Chef Tips from the Video

• A pinch of sugar in the sauce balances the salty umami of XO sauce.
• For extra aroma, toast the sesame oil briefly before drizzling.
• If you cannot find pheasant eggs, use duck eggs for a richer flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a hot wok or microwave, adding a splash of oil to restore texture.

Freezer: Not recommended; the delicate seafood and rice texture degrade after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours due to seafood safety.

Make-Ahead Tips

• Prepare and blanch peas, soak sea cucumber and fish maw, and rehydrate dried scallops up to 30 minutes before cooking.
• Cook rice a day ahead and keep refrigerated; this yields the best texture.
• Sauces can be mixed in a small bowl and stored for a few days.

Frequently Asked Questions