📝 About This Recipe
Known as 'Guoba' in Chinese cuisine, this dramatic dish is a sensory masterpiece that combines the deep, nutty crunch of dehydrated rice cakes with a lush, umami-rich stir-fry. When the hot gravy hits the freshly fried rice, it produces a signature 'thunderous' crackle that has delighted diners for centuries. This recipe captures the perfect balance of textures, featuring velvet-tender proteins and crisp vegetables bathed in a glossy, savory sauce.
🥗 Ingredients
The Crispy Rice (Guoba)
- 2 cups Jasmine Rice (cooked and cooled (preferably day-old))
- 3 cups Vegetable Oil (for deep frying)
- 1/4 teaspoon Salt (fine grain)
The Stir-Fry Components
- 8 ounces Shrimp (peeled, deveined, and tails removed)
- 6 ounces Chicken Breast (thinly sliced against the grain)
- 4 pieces Dried Shiitake Mushrooms (rehydrated and sliced)
- 1/2 cup Bamboo Shoots (sliced into bite-sized pieces)
- 1 handful Snow Peas (trimmed)
- 1/2 cup Carrot (thinly sliced into rounds or flowers)
The Savory Gravy & Aromatics
- 1.5 cups Chicken Broth (low sodium)
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Shaoxing Rice Wine (or dry sherry)
- 1 teaspoon Sesame Oil (toasted)
- 2 tablespoons Cornstarch (mixed with 2 tbsp water to make a slurry)
- 1 tablespoon Ginger (minced)
- 2 cloves Garlic (minced)
👨🍳 Instructions
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1
Prepare the rice cakes: Take your cooked jasmine rice and spread it thinly (about 1/4 inch thick) onto a parchment-lined baking sheet. Press down firmly with a spatula to create a cohesive layer.
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2
Dehydrate the rice: Place the baking sheet in an oven at 200°F (95°C) for 2-3 hours, or leave it out in a dry area overnight. The rice should be completely dry and brittle to the touch.
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3
Break the rice: Once dry, break the rice sheet into irregular 2-inch squares or shards. Set these aside in a dry bowl.
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4
Velvet the meat: Toss the sliced chicken and shrimp with a splash of rice wine and a pinch of cornstarch. Let sit for 10 minutes to ensure tenderness during the high-heat stir-fry.
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5
Whisk the sauce: In a small bowl, combine chicken broth, light soy sauce, Shaoxing wine, and sesame oil. Keep your cornstarch slurry nearby.
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6
Sauté aromatics: Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add ginger and garlic, stirring for 30 seconds until fragrant.
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7
Cook the proteins: Add the chicken and shrimp to the wok. Stir-fry for 2-3 minutes until the chicken is opaque and the shrimp turns pink.
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8
Add vegetables: Toss in the mushrooms, bamboo shoots, carrots, and snow peas. Stir-fry for another 2 minutes until the vegetables are vibrant but still crisp.
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9
Simmer the sauce: Pour the sauce mixture into the wok. Bring to a boil, then slowly stir in the cornstarch slurry. Simmer for 1 minute until the sauce thickens into a glossy gravy. Keep this very hot on low heat.
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10
Fry the rice: In a separate deep pot, heat the 3 cups of vegetable oil to 375°F (190°C). Carefully drop the rice shards into the oil. They should puff up almost instantly.
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11
Drain the rice: Fry for only 30-45 seconds until pale golden. Use a slotted spoon to remove them and drain briefly on paper towels.
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12
The Grand Finale: Immediately place the hot fried rice cakes into a large, deep serving bowl. Carry the bowl and the pot of hot gravy to the table.
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13
Serve: Pour the boiling hot gravy over the rice cakes in front of your guests to trigger the dramatic sizzling and popping sound. Serve immediately while the rice is still partially crunchy.
💡 Chef's Tips
The most critical step is ensuring the rice is completely dry before frying; any moisture will prevent it from puffing and result in a hard, tooth-cracking texture. To save time, you can buy pre-made dried rice crusts at most Asian grocery stores. Always fry the rice at the very last second—the 'sizzle' only happens if both the rice and the sauce are piping hot. Don't overcrowd the frying pot; fry the rice in batches to maintain a high oil temperature. Use a high-smoke point oil like peanut or canola for the best frying results.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or a light Riesling to cut through the richness of the fried rice. Serve alongside a simple Smashed Cucumber Salad for a refreshing contrast in temperature. A pot of hot Jasmine or Oolong tea helps cleanse the palate between bites. For an extra kick, provide a small dish of chili oil or sambal oelek on the side.