Special Fried Rice

Name: Special Fried Rice
Prep time: 10 min
Cook time: 8 min
Yield: 4 to 5 servings
Cuisine: Chinese Menu
Ingredients: Cooked Long Grain Rice — 600g; Char Siu Pork — 100g; Cooked Chicken Breast — 100g; Small Prawns — 75g; Garden Peas — 50g; Eggs — 2; Spring Onions — 2; Vegetable Oil — 2 tbsp; Salt — ½ tsp; White Pepper — ¼ tsp; Light Soy Sauce — 1 tbsp; Dark Soy Sauce — 1 tsp; Sesame Oil — 1 tsp

Chinese Special Fried Rice, often called Yangzhou Fried Rice in its most traditional form, is the 'everything' dish of the Chinese menu. It is a colourful, festive, and protein-packed upgrade to the standard egg fried rice, designed to be a complete meal in a single bowl. While a side of fried rice is often subtle, 'Special' fried rice is a bold showcase of the kitchen's best ingredients.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 8 minutes

Servings: 4 to 5

Notes:

Using cold, day-old boiled rice is essential to keep the grains separate and prevent the dish from becoming sticky or mushy.

Char siu pork can be substituted with diced cooked ham or bacon if preferred.

Fresh chillies can be added during stir-frying for those who enjoy a spicy kick.

Sesame oil should only be drizzled at the very end as a finishing oil for flavour rather than used for frying.

Prepare Ingredients and Eggs
Dice the char siu pork and cooked chicken into small, uniform cubes. Whisk the eggs thoroughly in a bowl using chopsticks or a fork.

Scramble Eggs and Add Proteins
Heat 2 tablespoons of vegetable oil in a flat-bottomed wok or large frying pan over high heat until smoking hot. Pour in the beaten eggs and scramble briefly until mostly set. Add the diced char siu pork, cooked chicken, small prawns, and frozen garden peas, stirring continuously to combine.

Add Cold Rice
Add the cold cooked rice to the wok, using a spatula to break up any clumps. Stir-fry rapidly over high heat for 3 to 4 minutes to ensure the rice heats through completely and absorbs the wok heat.

Season the Rice
Season with salt and ground white pepper. Pour in the light soy sauce for saltiness and the dark soy sauce for colour, stirring continuously to ensure the rice is evenly coated and coloured.

Finish and Serve
Add the finely sliced spring onions and drizzle over the sesame oil. Give everything a final rapid toss for 30 seconds, then transfer to serving bowls and serve hot.