Fujian Fried Rice

400g cooked jasmine rice, cooled
2 eggs, beaten
1 carrot, cut into small chunks
4-5 asparagus spears, sliced at an angle
3-4 soaked shiitake mushrooms, sliced
2 spring onions, sliced
150g squid, scored and cut into bite-sized pieces
150g prawns, roughly chopped
2-3 tablespoons vegetable oil
Pinch salt
Pinch white pepper
Pinch sugar
Drizzle sesame oil
500ml chicken stock

The Sauce
1 tablespoon oyster sauce
1 tablespoon light soy sauce
Pinch sugar
Drizzle sesame oil
Cornflour slurry, to thicken

PREPARATION

Prepare your vegetables and seafood. 

COOKING

1. Heat a wok over high heat and add vegetable oil. Add the cooked rice and press it into the wok to separate the grains. Stir fry until the rice is heated through and fluffy.
2. Drizzle a little more oil around the edge of the wok and pour the beaten egg around the rice. Immediately fold the rice through the egg so every grain becomes coated.
3. Continue frying until the egg sets and the rice grains separate again. Season with salt, white pepper, sugar and a drizzle of sesame oil. Remove and plate as the base.
4. Reheat the wok with a little oil. Add spring onions first to flavour the oil.
5. Add carrot and stir fry briefly, then add asparagus and cook for 30-60 seconds.
6. Add mushrooms followed by squid and prawns. Stir fry on high heat until the squid curls and the prawns begin to turn pink.
7. Mix oyster sauce, light soy and sugar. Pour into the wok and toss through.
8. Allow heat to build, then pour in chicken stock and bring to a vigorous boil.
9. Add a little cornflour slurry while boiling to thicken to a consistency similar to sweetcorn soup. The sauce should lightly coat a spoon.
10. Spoon the seafood and sauce generously over the fried rice base and serve immediately.

School of Wok Tips

• Fry the rice first, then pour egg around the edge to coat every grain evenly.
• Keep the sauce light in colour to preserve vibrancy.
• Allow the seafood to cook quickly on high heat to stay tender.
• Thicken only lightly. The sauce should coat the rice, not smother it.

FAQs

What makes Fujian fried rice different?
It features a saucy seafood topping served over egg fried rice rather than mixing everything together.

Can I use other seafood?
Yes? Scallops or white fish work well as long as cooking times are adjusted.

Do I have to use cornflour?
A small amount helps the sauce cling to the rice, but it should remain light and not overly thick.