Entree: China – Fujian – 福建炒饭 ➤ Fújiàn chǎofàn (Egg-fried rice topped with a savory seafood and vegetable brown gravy characteristic of Fujian cuisine)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 3 cups (600 g) cooked day-old jasmine rice, chilled and separated
- 2 tbsp (30 ml) vegetable oil, divided
- 2 large eggs, beaten
- 6 oz (170 g) shrimp, peeled and deveined
- 6 oz (170 g) char siu or Chinese BBQ pork, thinly sliced
- 4 oz (115 g) fresh shiitake mushrooms, sliced
- 2 oz (60 g) bamboo shoots, thinly sliced
- 1/2 cup (75 g) frozen peas, thawed
- 3 scallions, white and green parts separated and thinly sliced
- 2 cloves garlic, minced
- 2 tsp (10 ml) light soy sauce for the rice
- 1 tsp (5 ml) toasted sesame oil
- 1 1/2 cups (360 ml) chicken or seafood stock
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) light soy sauce for the gravy
- 1 tsp (5 g) granulated sugar
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water for slurry
- 1 tbsp (15 ml) Shaoxing wine or dry sherry (optional)
- 1/2 tsp (3 g) salt, or to taste
- 1/4 tsp (0.5 g) white pepper, or to taste
- 1 tbsp (8 g) chopped cilantro or extra scallion greens for garnish

Instructions

1. Prepare ingredients: break up chilled rice so it is loose; slice char siu, rinse and pat shrimp dry, slice mushrooms and bamboo shoots, and separate scallion whites and greens.
2. Heat 1 tbsp (15 ml) oil in a wok or large skillet over high heat. Add beaten eggs, scramble quickly until just set, remove and reserve.
3. Add remaining 1 tbsp (15 ml) oil to the wok. Stir-fry shrimp 1 to 2 minutes until just opaque; remove and reserve.
4. Add scallion whites and minced garlic to the wok and stir 30 seconds. Add shiitake mushrooms and bamboo shoots and stir-fry until mushrooms soften, about 2 minutes.
5. Add char siu, peas, and rice to the wok. Drizzle 2 tsp (10 ml) light soy sauce and 1 tsp (5 ml) sesame oil over the rice. Toss vigorously to combine and heat through. Fold in the scrambled eggs and reserved shrimp, then transfer the fried rice to a serving platter and keep warm.
6. For the Fujian-style gravy, bring chicken or seafood stock to a simmer in a saucepan. Stir in oyster sauce, 1 tbsp (15 ml) light soy sauce, sugar, and Shaoxing wine if using. Taste and adjust salt and white pepper.
7. Slowly whisk in cornstarch slurry to the simmering stock until the sauce thickens to a glossy pourable gravy, about 1 minute. Adjust seasoning as needed.
8. Pour the hot gravy evenly over the plated fried rice, garnish with scallion greens or cilantro, and serve immediately.