Lotus Leaf Chicken Fried Rice

300g cooked jasmine rice, chilled overnight
200g chicken thigh, diced
2 eggs, beaten
4 dried shiitake mushrooms, soaked and diced
2 Chinese sausages (lap cheong), diced
30g dried shrimp, soaked
2 spring onions, sliced
2 lotus leaves, soaked

2 tablespoons vegetable oil

The Marinade

½ tablespoon light soy sauce
1 teaspoon sesame oil
1 tablespoon Shaoxing rice wine
Pinch Chinese five spice
1 teaspoon cornflour

The Seasoning

1 tablespoon light soy sauce
¼ teaspoon white pepper
1 teaspoon sugar
1 teaspoon sesame oil

PREPARATION

1. Soak the lotus leaves in hot water for 1 hour until softened, then drain and set aside.
2. Marinate the chicken with the light soy sauce, sesame oil, Shaoxing rice wine, five spice and cornflour, mixing until fully absorbed.

COOKING

1. Heat a wok over high heat with the vegetable oil and stir fry the chicken until sealed and lightly browned, then remove.
2. Add the beaten eggs and cook until just over halfway set, breaking them into large soft curds.
3. Add the dried shrimp, Chinese sausage and shiitake mushrooms, stir frying until fragrant and lightly coloured.
4. Fold in the chilled rice, breaking up any clumps and coating the grains with the rendered sausage fat.
5. Return the chicken to the wok and mix thoroughly with the rice and other ingredients.
6. Season with the light soy sauce, white pepper, sugar and sesame oil, stirring until evenly distributed.
7. Continue stir frying until the rice is dry, fluffy and all excess moisture has evaporated.
8. Stir through half of the sliced spring onions, reserving the remainder for garnish.
9. Line a steamer basket with the lotus leaves, spoon in the fried rice and fold the leaves over to enclose it.
10. Steam for 10–15 minutes, then garnish with the remaining spring onions and serve.

School of Wok Tips

• Overnight rice produces the best texture and helps keep the grains separate.
• Chinese sausage releases flavourful fat that naturally seasons the rice.
• Don't skip the steaming stage—the lotus leaves add a unique earthy aroma.
• Soaked shiitake mushrooms add deep umami flavour and work perfectly with the dried shrimp.

FAQs

What do lotus leaves taste like?
They add a subtle earthy, tea-like aroma that gently perfumes the rice during steaming.

Can I make this without lotus leaves?
Yes, the fried rice is delicious on its own, although you'll lose the signature fragrance from the steaming process.

What is Chinese sausage (lap cheong)?
A sweet cured pork sausage commonly used in Chinese cooking, known for its rich flavour and slightly chewy texture.