Margarita's International Recipes

Fujian

Hokkien Fried Rice Hokkien Fried Rice differs from other Chinese fried rice dishes in that the rice is cooked by itself, and then served with a quick stew. It was pretty good, though I think I prefer regular fried rice. Hokkien Fried Rice Ingredients For the stew 2 Tbsp. oil 12 shrimp 3 boneless/skinless chicken thighs, cubed 1 medium carrot, diced 2/3 cup diced Shiitake mushrooms 2 cups chicken stock 1 tomato, diced 2 Tbsp. soy sauce 1 Tbsp oyster sauce 2 Tbsp. wine 1 Tbsp. sugar 1 tsp. sesame oil 1 tsp. white pepper cornstarch For the rice 2 Tbsp. oil 1 egg, beaten 4 cups day old rice salt & pepper to taste Instructions Make the stew Heat oil over medium heat in a wok or sauce pan. Add the shrimp, chicken, carrot and mushrooms. Cook for 2 minutes. Add the stock. As soon as it boils, add the tomato, soy sauce, oyster sauce, wine and sugar. Mix and bring to a boil. Add the sesame oil and white pepper. Mix and add a little cornstarch if the sauce is too thin. Make the rice Heat the oil over medium heat. Add the egg and scramble until almost cooked. Add the rice and mix well. Flatten the rice on the bottom of the pan, let cook for 5 seconds and then quickly stir. Repeat this process a few times. Season it with rice and pepper. Serve stew over the rice. Adapted from Yi's recipe at Yi's Reservation. Fujian Recipes | Margarita's International Recipes | Marga's Food Blog | E-mail