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Chinese Fried Rice

Malaysian-style Yong Chow fried rice, more commonly called 'Chinese fried rice' in local stalls.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Chinese
Servings 4

Ingredients
  

  • ¼ cup cooking oil choose one with a high smoking point
  • 5 cloves garlic roughly chopped
  • 150 grams boneless chicken breast cut into thin slices
  • 150 grams fish cakes cubed, see note 1
  • ½ teaspoon ground white pepper
  • ½ carrot diced
  • 3 strands long beans cut into ¼-inch slices
  • 2 eggs
  • 4 cups cooked white rice preferably overnight, see note 2
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon chicken stock powder
  • 1 teaspoon sesame oil

Instructions
 

  • In a large wok over medium high heat, heat the oil. Add the garlic and cook, stirring, until fragrant, 30 seconds.
  • Add the chicken and shrimp and cook, stirring, until the meat is just cooked through and turns pale and opaque, about 1 minute.
  • Sprinkle with the ground white pepper, and stir to combine.
  • Add the diced carrots and long beans and cook, stirring constantly, 2 to 3 minutes.
  • Push the contents of the wok to one side, and add the eggs. Let the eggs cook undisturbed, about 30 seconds, sprinkling some more white pepper if you like, then scramble.
  • Add the rice and cook, tossing vigorously, until well combined.
  • Season with the oyster sauce, soy sauce, chicken powder, and sesame oil. Toss until completely incorporated.
  • Serve immediately. I usually have my fried rice with a few cucumber slices.

Notes

  1. Yong chow fried rice typically has two types of protein in addition to the eggs.  I usually add shrimp instead of fish cakes.  Luncheon meat or char siu also works fine.  Feel free to change it up with whatever you have in your fridge.
  2. Fried rice typically calls for cooked rice, preferably cooked the night before and chilled.  The goal is to use rice that is completely dry and firm, and freshly cooked rice is usually the opposite of what we need.  If I don't have overnight rice on hand, I would cook 2 rice cooker cups (about 1 ½ metric cup) of rice, spread it in a thin layer on a large tray, and leave it to cool uncovered in the fridge for a few hours before cooking.