Photograph of the finished Fujian fried rice

China · Cơm chiên rưới xốt hải sản Phúc Kiến

Fujian fried rice

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 1.3 kg
  • Photograph of Prawns Prawns 600 g
  • Photograph of Squid tubes Squid tubes 400 g
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 160 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Cornstarch Cornstarch 100 g
  • Photograph of Chicken broth Chicken broth 1.2 l
  • Photograph of Oyster sauce Oyster sauce 80 ml
  • Photograph of Oil Oil 180 ml
  • Photograph of Spring onion Spring onion 120 g

Method

  1. 1 Fry leftover rice with eggs over high heat for 5 minutes until the rice grains are fluffy and slightly browned.
  2. 2 Press the fried rice into a bowl, then invert it onto a plate to form a round ball in the center.
  3. 3 Sauté the shrimp, squid, and shiitake mushrooms separately for 3 minutes, then pour in the chicken broth.
  4. 4 Mix cornstarch with water until the sauce reaches the desired consistency, then season with oyster sauce.
  5. 5 Pouring the sauce around the rice ball, rather than mixing it into the rice, is the defining characteristic of the Fujian version.
  6. 6 Sprinkle with chopped scallions and serve immediately so the rice grains remain fluffy before absorbing the sauce.

With an appliance

  • Air fryer 35 min

    Replace step 1: Spread the egg-mixed rice in a greased tray, air fry at 200 degrees for 10 minutes, and flip the rice at the 5th minute to loosen the grains and slightly brown them. The steps for making the seafood sauce and drizzling it around the rice from steps 2 to 6 remain unchanged.

Start cooking