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Classic Hong Kong Style Fujian Fried Rice

Name: Classic Hong Kong Style Fujian Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: cantonese
Ingredients: cooked white rice (cold, day-old); Egg; Carrot; shiitake mushroom; celery; shredded conpoy; tiger prawns; clear broth; Salt; oyster sauce; white pepper powder; cornstarch water; Cooking oil

groups2 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 10 minsscheduleTotal: 20 minsoutdoor_grillStir-fry

Allergens:warningEggswarningFishwarningShellfishwarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

5 Steps Total

Preparation

00:00:36

Mix cooked rice with 2 eggs until every grain is coated yellow; blanch vegetables in hot water and set aside.

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Watch out

Mix the egg evenly with the rice

otherwise, it will clump together unevenly in the pan

Ingredients:cooked white rice (cold, day-old) (2 bowl)Egg (2 piece)

Tools:bowl

Active Cooking

00:00:36

Heat wok with 1 tbsp oil, add the egg-coated rice, stir-fry over medium heat until each grain is golden and separated, add 0.5 tsp salt to season, stir well and plate.

local_fire_departmentMedium heat, about 3 minutes

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Watch out

Use medium heat and assist with chopsticks while stir-frying

otherwise, too much heat will easily burn the bottom of the rice

Ingredients:Cooking oil (1 tbsp)cooked white rice (cold, day-old)EggSalt (0.5 tsp)

Tools:spatulawok

Active Cooking

00:03:29

warningStay safe

Wash hands thoroughly after handling raw seafood to prevent cross-contamination.

Heat wok with 1 tbsp oil, add 60g diced shiitake mushrooms, 60g diced carrots, 60g diced celery, and 80g shrimp, stir-fry until shrimp turns fifty percent cooked and changes color.

local_fire_departmentMedium heat, about 2 minutes

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Watch out

Do not overcook the shrimp

pour in the broth once they are fifty percent cooked and change color, otherwise the shrimp will become tough

Ingredients:Cooking oil (1 tbsp)shiitake mushroom (60 g)Carrot (60 g)celery (60 g)tiger prawns (80 g)

Tools:wok

Active Cooking

00:04:01

Pour in 150ml clear broth, add a pinch of white pepper, 1 tsp oyster sauce, 0.5 tsp salt, and 40g shredded conpoy to boil, then add 2 tbsp cornstarch water to thicken, reduce until the gravy clings to the spoon, and drizzle with 1 tsp oil before turning off the heat.

local_fire_departmentMedium heat, about 3 minutes

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Watch out

Add the cornstarch water gradually while stirring

otherwise, the gravy will clump and heat unevenly

Ingredients:clear broth (150 ml)white pepper powderoyster sauce (1 tsp)Salt (0.5 tsp)shredded conpoy (40 g)cornstarch water (2 tbsp)Cooking oil (1 tsp)

Tools:wokladle

Active Cooking

00:05:07

Pour the cooked rich seafood gravy evenly over the previously prepared golden fried rice to serve.

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Watch out

Pour the gravy evenly from the center outwards

otherwise, the texture of the fried rice will be uneven

Tools:ladle