A Hokkien Style Take on Fried Rice | Wok Wednesdays

This fried rice is a meal on a plate! You’ve got fried rice on the base, topped with that lovely saucy seafood stir fry – it’s Fujian fried rice, also known as Hokkien fried rice! ________________________ Recipe & Ingredients (serves 2-3): 2 de-shelled and deveined tiger prawns, diced 2 baby squid, cleaned, gutted and scored 2 soaked Chinese mushrooms, diced 4 diced asparagus tips, sliced at an angle ½ carrot, diced 1 tbsp vegetable oil Sauce Ingredients: 100ml chicken stock 1 tbsp oyster sauce 1 tbsp light soy sauce ½ tsp sugar ½ tsp salt ½ tsp white pepper 1 tsp sesame oil Cornflour/corn starch paste, to thicken if necessary Fried Rice Ingredients: 1 spring onion, thinly sliced to garnish 2 eggs 150g jasmine rice, cooked and cooled Directions: 1. Combine the sauce ingredients and mix well. Keep the cornflour paste separate at this stage. 2. Heat 1 tbsp vegetable oil in a wok on high heat and crack the egg into the wok. Once the egg is half cooked, break the yolk and cut into the white with your spatula. Now push the egg to one side of the wok to allow space for your rice, separate the rice as much as possible using a wooden spoon / spatula and add 1 tbsp vegetable oil to the wok. 3. Once smoking hot, add the rice to the wok and mix well, trying to separate rice so as to remove any large clumps. Fold and cut the egg into the rice, serve the rice into a bowl and set aside whilst you cook the seafood sauce. 4. Scrape the wok clean, and heat 1 tbsp oil in a wok to high heat, then add the asparagus and carrots and cook for 1 minute. Push aside and add 1 tbsp oil to the wok continuing on a high heat, add the mushrooms, squid, scallops and prawns and stir fry for 1 minute. 5. Now pour the sauce over the stir fry, bring to vigorous boil and add corn flour paste to thicken. Pour the seafood and sauce over the hot fried rice & garnish with sliced spring onion. ________________________ If you liked this episode and want to see more, don’t forget to like, comment, and subscribe so you won’t miss an episode! ________________________ Author and TV chef Jeremy Pang comes from three generations of Chinese chefs. His recipes and work have been featured in a wide variety of publications including: The Guardian, Independent, The Sunday Times, Delicious & BBC Good Food. Along with regular appearances on UK TV shows including: Channel 4’s Sunday Brunch and ITV’s Ainsley’s Food We Love and Nadiyas Family Favourites, Jeremy also recently joined BBC1’s Ready, Steady, Cook for the latest series. Jeremy’s refreshing laid-back, straightforward approach has helped him build an ever-growing and thriving specialist cookery school in London called School of Wok. ________________________ Chapters: 00:00 - Intro 00:24 - Prepping your vegetables 01:12 - Prepping your seafood 01:50 - Making your sauce 02:42 - Fry your rice 03:16 - Pour the egg in 03:45 - Seasoning the rice 04:15 - Serve up the rice 04:25 - Stir fry your wok clock 05:30 - Add the sauce 05:58 - Add the chicken stock 06:13 - Add cornflour slurry 06:45 - Serve the stir fry 06:50 - Time to taste! 07:12 - Where’s Uncle Roger!?