China's Most Famous Fried Rice

Von Souped Up Recipes · 20 Min.

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Zubereitung

1. Soak the dried shiitake mushrooms and dried scallops for 2 hours. Dice the mushrooms finely. Blend the scallops for 10 seconds, or until fluffy.
2. Put the Jin Hua ham and chicken breast in a bowl with a drizzle of Chinese cooking wine. Steam for 20 minutes. Save the steaming liquid, then dice the ham and chicken finely.
3. Dice the rehydrated sea cucumber (or fresh sea scallop) and the shrimp. Set aside.
4. Blanch the bamboo shoot, carrot and peas in boiling water for about 40 seconds. Set aside.
5. Whisk the eggs until no egg white is visible. Heat the wok until smoking, add a few tablespoons of oil, and pour in the eggs. Stir quickly with chopsticks for about 3 minutes until crumbled into small bits. Press the egg with the spatula to drain the oil, then set aside.
6. Return the wok to high heat, adding more oil if needed. Stir-fry the ham, scallop, mushroom, sea cucumber, shrimp and chicken for a couple of minutes.
7. Add the cooked day-old rice and stir on high heat for a few minutes until the grains dance at the bottom of the wok.
8. Add the blanched vegetables and crumbled egg. Pour in the steaming liquid and stir until well mixed.
9. Season with salt to taste, toss once more, and sprinkle with diced scallion before serving.

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