Special Chinese Fried Rice Recipe
This special Chinese fried rice is coated in egg yolks and infused with rich ingredients like Chinese cured ham and dried scallops, delivering a deeply savory and golden dish. With hints of garlic, ginger, and a surprising touch of sweetness from golden raisins, it’s a luxurious take on classic Chinese food recipes.
Equipment
- Wok
- Fine mesh strainer
- Steaming rack (optional, for scallop steaming variation)
Ingredients
- ⅓ cup dried scallops
- 1 cup hot water
- 6 large egg yolks
- 1 tablespoon Shaoxing wine
- ½ teaspoon fine sea salt
- ¼ teaspoon white pepper powder
- 5 cups cooked and cooled long-grain white rice preferably jasmine
- ¼ cup neutral oil
- ⅓ cup very finely diced Chinese cured ham or dry-cured ham
- 1 tablespoon finely minced fresh ginger
- 1 teaspoon minced garlic
- ⅓ cup golden raisins
- 3 scallions thinly sliced
Instructions
- Rehydrate the Scallops: Place the dried scallops in a bowl and cover with hot water. Let them soak for 1 hour until fully softened. After soaking, shred them into fine threads with your fingers and set aside.
- Prepare the Egg Mixture: Beat 3 of the egg yolks in a small bowl and reserve. In another bowl, mix the remaining 3 yolks with Shaoxing wine, salt, and white pepper. Combine this with the rice, ensuring every grain is coated thoroughly.
- Preheat and Flavor the Oil: Heat the wok over medium-high heat. When hot, add the oil. Test readiness by dipping a chopstick in the oil — if bubbles form, it's ready. Pour in the beaten egg yolks (from step 2), not the coated rice. Stir quickly to create egg threads, then strain and set aside the cooked egg, returning the oil to the wok.
- Cook the Aromatics and Ham: With the wok still hot, add the shredded scallops and stir-fry for 8–10 minutes until golden and aromatic. Toss in the ham and cook for 1–2 minutes until the edges turn crispy. Add ginger and garlic and cook for another minute.
- Stir-Fry the Rice: Increase the heat and add the rice mixture. Stir briskly for about 2 minutes to heat it through. Add the cooked egg threads, raisins, and scallions, and stir-fry for 1 final minute.
- Serve: Dish it up hot for the best flavor and texture.
Notes
Tender Texture Variation: For a more delicate bite, steam the scallops and cured ham instead of stir-frying. Place them in a heatproof dish and steam over medium-high heat for 15 minutes using a steamer setup or bamboo steamer with boiling water. Proceed with the recipe as usual, adding them when indicated.
Rice Tip: Use day-old rice for best results—it fries better and absorbs flavors without getting mushy.
Substitution Tip: If Chinese cured ham isn't available, dry-cured country ham or prosciutto can work in a pinch.
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