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Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare 400g of regular rice, add an appropriate amount of lard and mix well for later use.
Watch out
The rice must be mixed with lard in advance, otherwise it will clump together and cannot be separated when stir-frying.
Cut the rehydrated sea cucumber, Xuanwei ham, chicken leg meat, dried scallops, fresh bamboo shoots, and shiitake mushrooms into small pieces. Peel, devein, and chop the fresh shrimp, then mix with an appropriate amount of starch.
Watch out
The shrimp must be evenly coated with starch, otherwise moisture loss during blanching will make the meat tough and dry.
Crack two whole eggs and four egg yolks into a bowl, mix well, and pass through a fine sieve to remove white clumps. Chop scallions for later use.
Watch out
Sifting must completely remove egg white clumps, otherwise the fried egg shreds will be uneven in thickness.
Heat the wok, add 200ml of vegetable oil, heat to 90°C, turn to low heat, slowly pour in the egg liquid and fry until set into shreds. Remove and squeeze out excess oil.
local_fire_departmentLow heatWatch out
The oil temperature must be controlled around 90°C with low heat, otherwise the egg liquid will turn into egg drops instead of shreds.
After draining the egg shreds, add an appropriate amount of water to the wok, bring to a boil over high heat, and blanch the shrimp until just cooked.
local_fire_departmentHigh heatWatch out
Blanching time for shrimp must be short
remove as soon as cooked through to avoid becoming tough
Reheat the wok with a little base oil, add diced ham, shredded scallops, mushroom cubes, chicken cubes, sea cucumber cubes, bamboo shoot cubes, and shrimp in order, and stir-fry until fragrant.
local_fire_departmentMedium heatWatch out
Oil temperature should be moderate when adding ingredients, and stir-fry quickly to prevent burning at the bottom.
Add the fried egg shreds midway and stir-fry to separate them.
local_fire_departmentMedium heatWatch out
Stir-fry the egg shreds gently after adding them, otherwise they will easily break into small pieces.
Add the rice mixed with lard and green peas, and stir-fry evenly.
local_fire_departmentMedium heatWatch out
Maintain a consistent stirring force after adding the rice to prevent clumping.
Add a portion of the chopped scallions and stir-fry for a few seconds.
local_fire_departmentMedium heatWatch out
Adding scallions in batches makes the aroma richer.
Add more scallions and stir-fry.
local_fire_departmentMedium heatWatch out
Keep stirring continuously to ensure the rice is heated evenly.
Add salt to the wok, drizzle a little light soy sauce along the edge of the wok, and continue to stir-fry evenly.
local_fire_departmentMedium heatWatch out
Soy sauce must be drizzled along the edge of the wok to enhance the aroma, and use a small amount
otherwise, the fried rice will turn dark
Reduce the stove damper to lower ventilation and spread the flame, stir-fry over high heat until the moisture evaporates and the rice grains are distinct.
local_fire_departmentHigh heatWatch out
Stir continuously when high heat is applied with a small damper
otherwise, the bottom will easily burn
Add the remaining scallions, stir-fry evenly until just cooked, and serve on a plate.
local_fire_departmentHigh heatWatch out
Stir quickly before removing from wok to prevent the scallions from turning yellow or black.
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