Fried Rice Trio: Three Classic Cantonese Fried Rice Dishes
Fried rice is a beloved Cantonese dish, celebrated for its simplicity and versatility. Starting with the light and flavorful Cantonese egg fried rice as a base, regional variations bring unique twists.
Yangzhou fried rice, originating from the Yangzhou region, adds shrimp, barbecue pork, and vibrant vegetables for a colorful, hearty meal. Hokkien fried rice, inspired by Fujian cuisine, elevates the dish with a savory, thick sauce poured over the rice, making it rich and indulgent.
These variations highlight how fried rice evolves across regions, blending humble roots with bold, creative flavors. These three variations build on each other, showcasing how fried rice has evolved across regions while staying true to its humble beginnings.
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Ingredients
Egg Fried Rice:
Yangzhou Fried Rice Variation:
Hokkien Fried Rice Variation:
Instructions
Base Recipe – Egg Fried Rice:
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Prepare the Rice: If your rice is cold, break up any clumps before cooking.
Cook the Eggs:
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Heat 1 tbsp of oil in a large wok or skillet over medium heat.
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Add the beaten eggs and scramble until just cooked. Do not let it brown. Remove and set aside.
Stir-Fry the Aromatics:
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In the same pan, add the remaining 1 tablespoon of oil. Sauté the minced garlic until fragrant, about 30 seconds.
Fry the Rice:
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Add the cooked rice to the pan and stir-fry for 3–4 minutes, breaking up any clumps.
Season:
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Return the scrambled eggs to the pan. Add the soy sauce, salt, and white pepper, and toss to combine.
Finish:
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Stir in the scallions, mix well, and serve hot.
Yangzhou Fried Rice:
Prepare Protein and Veggies:
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Stir-fry the shrimp, char siu, peas, and carrots in 1 tablespoon of oil over medium heat until heated through.
Combine:
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Add the prepared protein and veggies to the Cantonese Egg Fried Rice. Toss everything together, ensuring even distribution.
Serve:
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Add an optional dash of soy sauce, mix, and serve.
Hokkien Fried Rice:
Prepare the Sauce:
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In a separate pan, heat 1 tablespoon of oil over medium heat. Stir-fry the chicken and shrimp until cooked. Add the mixed vegetables and stir-fry for another 2 minutes.
Create the Sauce:
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Add the chicken stock and oyster sauce to the pan. Bring to a simmer, then stir in the cornstarch slurry to thicken the sauce.
Finish the Rice:
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Add the sesame oil and stir to combine.
Assemble:
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Pour the sauce and meat mixture over the Cantonese egg fried rice and serve immediately.
Maricel's Tips
- For the best fried rice, use day-old rice to ensure perfectly separated grains that absorb flavors without becoming mushy. If you don't have day-old rice, spread freshly cooked rice on a baking sheet and refrigerate it for an hour or two for a similar result.
- For an authentic experience while enjoying Yang Chow fried rice at a Chinese restaurant, ask for "The Chinese Menu." This might surprise the staff, but it's a signal that you're seeking the genuine, traditional dishes rather than the Westernized versions. True Chinese menus often feature a wider variety of dishes and flavors that reflect the rich culinary heritage of the cuisine, giving you a taste of the real deal.
- Customize It: These variations are highly adaptable—swap in your favorite veggies, proteins, or sauces to make the dish your own!
