Name: Fujianese Fried Rice
Yield: Serves 2 as Lunch or Dinner
Cuisine: China
Ingredients: 10 ml (2 tsp) thin or light soy sauce; ground pepper to taste; 225 g (8 oz) raw prawns in the shell, without heads (13–15 prawns), peeled and de-veined; 7.5 ml (1½ tsp) salt; 115 g (4 oz) garden peas or petits pois; 3 large eggs, lightly beaten; 75 ml (5 tbsp) peanut or vegetable oil; 175 ml (6 fl oz/¾ cup) chicken stock; 7.5 ml (1½ tsp) egg white; 2.5 ml (½ tsp) cornflour; 6.5 ml (1¼ tsp) cornflour; about 450 g (1 lb/3 cups) cooked rice; 2.5 ml (½ tsp) salt

Preparation info

Serves
2
as Lunch

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

Whereas Cantonese fried rice has an overall dry texture, Fujianese fried rice is topped with slightly thickened sauce, so that the rice has a moistened finish. Another distinguishing feature is the use of a large amount of eggs. Reflecting the products of the Fujianese coastal area, all sorts of seafood, such as clams and squid, can be used, even though in this recipe only prawns are used.