Chinese Superior Fried Rice
Recipe Type: Main Course
Cuisine: Chinese
Serves: 4
Who say fried rice is boring? Get creative and indulge in this dish and wow your family this Chinese New Year.
  • 3 cups 1-day old refrigerated cooked jasmine rice (see note)
  • 3 tbsp vegetable oil
  • 2 lap cheong (chinese sausage), thinly sliced
  • 3 garlic cloves, finely chopped
  • 2 shallots, thinly sliced
  • 8 fresh scallops, chopped into small cubes
  • ½ cup frozen green peas, soaked in warm water for 10 secs
  • ½ cup frozen corn kernels, soaked in warm water for 10 secs
  • ½ carrot, skinned and diced
  • 3 eggs, mixed with 3½ tbsp water and lightly beaten
  • ¼ – ½ cup tobiko roe (fresh or frozen), for garnish
  • 3 tbsp light soy sauce
  • 1 tbsp dark caramel sauce
  • 1 tsp sesame oil
  • 1 tsp ground white pepper
  1. Pour 1½ tbsp vegetable oil into a wok over high heat. Add garlic and fry for 1 minute. Then add shallots and stir fry until fragrant. Lastly add lap cheong and scallops. Stir fry until lap cheong turns crisp and scallops are just cooked through. Remove and set aside.
  2. Pour the remaining vegetable oil into the wok over high heat. Pour the egg mixture into the wok and leave it to cook on one side, while the top is still runny. After about 10 secs, add rice, peas, corn and carrot on top of the egg. Turn down to medium heat. Gently mix everything with spatula, ensuring that the rice is well coated with egg bits. Use the edge of the spatula to break large clumps of rice.
  3. Add seasoning and stir fry the rice to mix them well into the seasoning, turning them over and over again, until there is no specks of white rice left. Return the lap cheong and scallop into the rice and toss to combine. Remove from the heat.
  4. To serve, arrange tobiko roe at the bottom of a large bowl. Then scoop the fried rice into the bowl up to the brim of the bowl, tightly pack the bowl. Place the bowl upside down on a serving plate and release the bowl so the roe is now on top of the rice. Serve.
Fried rice is best cooked with 1-day old cold rice. Refrigerated day-old rice has less moisture and won’t clump together when fried. Never ever use freshly-cooked rice because it will release moisture and your dish will be a soggy gloop of mess.
Recipe by Honest Cooking at