Classic Cantonese Fried Rice
One of the best-travelled Chinese dishes of all and turning up in myriad guises, it is a Cantonese invention, deriving from the pragmatic need to recycle leftovers! Some versions are positively ambrosial with lots of premium ingredients like crabmeat and lobster.
Ingredients
- 800g cold, cooked rice
- 2 tbsp oil
- 2 spring onions, sliced
- 3 eggs
- 150 g roast pork or cooked ham, diced into ½ inch cubes
- 100g raw, peeled shrimps
- 2 tbsp frozen green peas
- 2 tbsp Kikkoman Soy Sauce
- 1 tsp black pepper
- 1 chicken stock cube
Method
Heat oil and fry spring onions for 1 minute. Push aside and crack eggs in to cook until set.
Cut up roughly and add rice, pork or ham and shrimps. Stir vigorously for 3 minutes and add peas, soy sauce, black pepper and crumble in the stock cube.
Stir for 3 minutes more and serve garnished with more chopped spring onions.
Average rating: 
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Serves: 4
Calories per serving: 455
Fat per serving: 14g
Saturated fat per serving: 3g
Preparation time: 3-5 mins
Cooking time: 8-10 mins
Calories per serving: 455
Fat per serving: 14g
Saturated fat per serving: 3g
Preparation time: 3-5 mins
Cooking time: 8-10 mins
4 Comments
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when will i use the chicken stock cube in the receipe?
Thanks priya for your feedback - we have amended the recipe so this should now be clear. We hope you enjoy it - come back and let us know!
hi i live in australia but lived in scotland before this in scotland they made a fried rice which was a brownish colour but only rice no other ingredients do you of this way of making this type of rice
We are not really able to provide a definitive suggestion but it is possible if white rice was used, the water had soy sauce added to it which would act as a seasoning and also colour the rice. This is a very good way of seasoning rice and is also great when boiling vegetables. A dash of Kikkoman soy sauce adds flavour to soups, stocks, fish and meat as well!