📝 About This Recipe
Originating from the heart of the Xiang River region, this Hunan Fried Rice is a bold departure from its milder Cantonese cousins. It captures the essence of 'Gan La' (dry and spicy) through a vibrant combination of smoky cured pork, fermented black beans, and a generous amount of fresh bird's eye chilies. Each grain of rice is toasted to perfection, absorbing the savory depth of the aromatics for a meal that is as rustic as it is exhilarating.
🥗 Ingredients
The Foundation
- 3 cups Jasmine Rice (cooked, preferably day-old and chilled)
- 100 grams Hunan Smoked Pork (La Rou) (thinly sliced into bite-sized strips; can substitute with thick-cut bacon)
- 2 large Eggs (lightly beaten with a pinch of salt)
The Hunan Aromatics
- 4-6 pieces Fresh Red Bird's Eye Chilies (thinly sliced; adjust to your heat tolerance)
- 1/4 cup Pickled Long Beans (finely chopped for a signature Hunan sour crunch)
- 1 tablespoon Fermented Black Beans (Douchi) (rinsed and lightly mashed)
- 3 cloves Garlic (minced)
- 1 inch Ginger (peeled and finely minced)
- 2 stalks Scallions (whites and greens separated and chopped)
The Seasoning Liquid
- 1.5 tablespoons Light Soy Sauce
- 1/2 teaspoon Dark Soy Sauce (primarily for a rich mahogany color)
- 1 tablespoon Shaoxing Rice Wine
- 1/4 teaspoon White Pepper (ground)
- 3 tablespoons Vegetable Oil (divided)
👨🍳 Instructions
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1
Prepare the rice by breaking up any large clumps with damp fingers or a spatula. Ensuring the grains are separate before they hit the pan is the secret to a non-mushy fried rice.
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2
Heat 1 tablespoon of oil in a well-seasoned wok over high heat until wisps of smoke begin to rise.
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3
Pour in the beaten eggs. Let them puff up for 5 seconds, then quickly scramble into small curds. Remove the eggs from the wok while they are still slightly soft and set aside.
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4
Wipe the wok if necessary and add another tablespoon of oil. Add the sliced smoked pork (La Rou). Stir-fry for 1-2 minutes until the fat renders out and the edges become translucent and crispy.
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5
Push the pork to the sides of the wok. Add the minced ginger, garlic, scallion whites, and sliced chilies into the center. Stir-fry for 30 seconds until the aroma fills the kitchen.
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6
Incorporate the fermented black beans and pickled long beans. Stir-fry for another minute to allow their salty, tangy flavors to meld with the pork fat.
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7
Add the remaining tablespoon of oil if the wok looks dry, then add the chilled rice.
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8
Using a rhythmic tossing motion or a sturdy spatula, stir-fry the rice over high heat for 2-3 minutes. Press the rice against the sides of the wok to toast the grains.
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9
Drizzle the Shaoxing wine around the hot perimeter of the wok to create steam and deglaze the flavorful bits.
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10
Add the light soy sauce, dark soy sauce, and white pepper. Toss vigorously until every grain of rice is evenly coated in a light golden-brown hue.
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11
Return the cooked eggs to the wok and add the scallion greens.
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12
Give everything a final, high-heat toss for 30 seconds to achieve 'Wok Hei' (the breath of the wok), ensuring the rice is piping hot and slightly smoky.
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13
Taste and adjust seasoning. If you desire more salt, add a pinch of sea salt rather than more soy sauce to keep the rice dry. Serve immediately.
💡 Chef's Tips
Use 'old' rice that has been refrigerated overnight; the lower moisture content prevents the dish from becoming soggy. If you cannot find Hunan La Rou, use high-quality smoked bacon or pancetta, but boil it for 5 minutes first to soften the rind. Don't skimp on the heat—Hunan cuisine is famous for its 'dry' spice, so use fresh chilies rather than a paste. Ensure your wok is screaming hot before adding the rice; this creates the toasted texture characteristic of authentic stir-fry. Be careful with salt additions, as the fermented black beans and smoked pork are naturally quite salty.
🍽️ Serving Suggestions
Serve alongside a refreshing smashed cucumber salad (Pai Huang Gua) to balance the heat. Pair with a cold, crisp lager or a chilled Chrysanthemum tea to soothe the palate. Accompany with a side of stir-fried cabbage with dried chilies (Hand-shredded Cabbage). Top with a few extra slices of pickled long beans for an added burst of acidity. For a complete feast, serve as a base for Hunan Cumin Lamb.