Fujian Fancy Fried Rice Recipe
Servings: 4
Ingredients
- 2 ounce bay scallops
- 12 med uncooked shrimp shelled, deveined
- 2 tsp cornstarch
- 2 ounce boneless skinless chicken cut 1" pcs (breasts or possibly thighs)
- 1 tsp chopped garlic
- 1 tsp cornstarch
- 1/2 tsp Chinese rice wine (or possibly dry sherry)
- 1/2 tsp soy sauce
- 1/2 tsp chopped ginger
- 1 1/2 c. chicken stock (or possibly canned chicken broth)
- 1 Tbsp. cornstarch
- 1 1/2 tsp oyster-flavoured sauce
- 1 tsp soy sauce
- 1/2 tsp sugar
- 1/4 tsp sesame oil
- 2 Tbsp. vegetable oil
- 2 x Large eggs lightly beaten
- 3 c. cool cooked long-grain rice grains separated
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/8 tsp freshly-grnd white pepper
- 4 x dry black mushrooms
- 5 x asparagus stalks cut diagonally into 1" pcs
- 1 x roma tomato diced
Directions
- In separate small bowls, toss the scallops and shrimp with 1 tsp. cornstarch each.
- For the Chicken Marinade: In a separate small bowl, stir the garlic, cornstarch, wine, soy sauce and ginger; add in the chicken and toss gently to coat. Let stand for 10 min.
- For the Sauce: Stir the stock, cornstarch, oyster-flavored sauce, soy sauce, sugar and sesame oil together in a medium bowl.
- For the Fried Rice: Heat a wok over medium-high heat till warm. Add in 2 tsp. of the oil. Pour the Large eggs into the wok and cook, stirring, till the Large eggs are slightly hard, about 30 seconds. Add in the rice, salt, sugar, and pepper, stirring constantly till heated through. Transfer to a serving platter and cover with foil, shiny-side down, to keep hot.
- For the Dish: Pour sufficient hot water over the mushrooms in a bowl to cover them completely. Let stand till softened, about 20 min. Drain thoroughly. Remove and throw away the stems and cut the caps in quarters.
- Return the wok to high heat, add in 1 Tbsp. oil, and swirl to coat the pan. Add in the chicken and stir-fry till the chicken is no longer pink, about 3 min. Add in the shrimp and scallops; stir-fry till the shrimp turn pink, about 1 minute. Add in the asparagus, mushrooms and tomatoes and stir-fry till the asparagus is tender-crisp, 1 to 2 min.
- Pour the sauce mix into the wok and cook, stirring, till the sauce boils and is lightly thickened. Scoop the contents of the wok over the fried rice and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 4 servings | |
| Calories 333 | |
| Calories from Fat 94 | 28% |
| Total Fat 10.63g | 13% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.18g | |
| Cholesterol 142mg | 47% |
| Sodium 492mg | 21% |
| Potassium 413mg | 12% |
| Total Carbs 41.59g | 11% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.45g | 2% |
| Protein 16.59g | 27% |
