Margarita's International Recipes


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

Hokkien Fried Rice


    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


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.

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