Cherry & Dennis Recipes
Hong Kong-style Hokkien Fried Rice
港式福建炒飯
Recipe overview
Golden egg fried rice is topped with thick prawn, scallop, pork, mushroom and pea gravy.
01
Ingredients
Main ingredients
- 800 g cold cooked rice
- 3 pieces eggs
- 200 g peeled shrimp
- 150 g scallops
- 150 g sliced pork
- 4 pieces dried shiitake mushrooms
- 100 g green peas
- 10 g ginger
- 2 stalks spring onion
Sauce
- 1 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tsp sugar
- 1/4 tsp white pepper
- 2 tbsp cornstarch
- 500 ml water
Other
- 3 tbsp cooking oil
02
Tools
- kitchen knife
- cutting board
- mixing bowl
- measuring spoons
- measuring cup
- wok
- spatula
- ladle
- food thermometer
03
Steps
Step 1
Soak shiitake
Soak shiitake in clean water until soft, remove stems and dice. Time: 20 minutes.
Step 2
Check seafood and pork
Thaw prawns, scallops and pork in the refrigerator and inspect smell, colour and texture.
Step 3
Cut the fillings
Halve scallops, cut pork into 1 cm dice, mince ginger and slice spring onion.
Step 4
Beat the eggs
Crack eggs into a bowl and beat thoroughly with chopsticks.
Step 5
Mix gravy and slurry
Mix oyster sauce, light soy, sugar, white pepper and water; use part to blend the cornstarch slurry separately.
Step 6
Fry egg rice
Heat half the oil, add beaten egg, immediately add cold rice and stir-fry until separate. Time: 5 minutes.
Step 7
Finish and plate rice
Add half the spring onion, toss, then mound the egg fried rice on a deep plate. Time: 2 minutes.
Step 8
Stir-fry seafood and pork
Heat remaining oil, saute ginger, then stir-fry pork, prawns and scallops until colour changes. Time: 4 minutes.
Step 9
Add mushrooms, peas and gravy
Add shiitake and peas, pour in gravy mixture and bring to a steady simmer. Time: 5 minutes.
Step 10
Thicken the gravy
Restir the slurry, add gradually and stir until the gravy is glossy and thick. Time: 2 minutes.
Step 11
Check safe temperature
Probe the thickest pork and largest scallop and confirm seafood and meat are cooked. The centre must reach 75°C.
Step 12
Ladle gravy and serve
Ladle gravy evenly over egg fried rice, scatter remaining spring onion and serve. Time: 2 minutes.
Common mistakes
- Hot rice clumps and releases steam.
- Adding slurry all at once causes lumps.
Tips
Loosen cold rice before frying for separate grains.
Keep gravy pourable because it thickens as it cools.
