Cantonese Fried Rice
Transport your taste buds to the bustling streets of Southern China with this irresistible Cantonese Fried Rice recipe. This dish combines fragrant long-grain rice, perfectly stir-fried with savory char siu pork, succulent shrimp, and vibrant peas and carrots. The wok-fired rice is brought to life with the rich flavors of soy sauce, oyster sauce, and sesame oil, while fluffy scrambled eggs and fresh green onions add texture and brightness. Designed for quick preparation after the rice is chilled, this dish achieves the signature smoky essence of authentic fried rice. Perfect for a family dinner or as a crowd-pleasing side dish, Cantonese Fried Rice is a versatile, flavorful masterpiece that will quickly become a favorite.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 2.5 cups water
- 1 cup char siu pork, diced
- 8 oz medium shrimp, peeled and deveined
- 1 cup peas and carrots, frozen mix
- 4 stalks green onions, chopped
- 3 eggs
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 3 tbsp vegetable oil
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a medium pot, combine the rice with 2.5 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is cooked. Let it cool and refrigerate for at least 2 hours or overnight.
In a large wok or non-stick skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beaten eggs, scramble until just set, then remove and set aside.
Add another tablespoon of vegetable oil to the wok, increase the heat to high, and add the shrimp. Stir-fry until the shrimp turn pink and are cooked through, about 2-3 minutes. Remove from wok and set aside.
In the same wok, add the remaining tablespoon of vegetable oil. Add diced char siu pork and stir-fry for 1-2 minutes until heated through.
Add the cold, cooked rice to the wok, breaking up any clumps with a spatula. Stir-fry for 2 minutes until the rice is heated through.
Stir in the peas and carrots, scrambled eggs, and cooked shrimp. Mix well and cook for another 1-2 minutes.
Add soy sauce, oyster sauce, and sesame oil. Sprinkle with salt and black pepper. Toss gently to evenly coat the rice with the sauces.
Finally, add the chopped green onions, tossing everything together for another 30 seconds. Check for seasoning and adjust if necessary.
Serve hot, garnished with extra green onions if desired.
Nutrition Facts
Calories |
2306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 1151 mg | 384% | |
| Sodium | 5403 mg | 235% | |
| Total Carbohydrate | 167.9 g | 61% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 30.2 g | ||
| Protein | 133.6 g | 267% | |
| Vitamin D | 13.2 mcg | 66% | |
| Calcium | 430 mg | 33% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2228 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
