📝 About This Recipe
A cornerstone of Chinese home cooking, this classic Chǎofàn celebrates the transformative power of the wok and the beauty of simple ingredients. This recipe focuses on the 'Golden' technique, where day-old rice is tossed with aromatics and high heat to achieve the elusive 'Wok Hei'—the breath of the wok. With its perfect balance of savory soy, fragrant sesame, and tender-crisp vegetables, this dish is both a comforting meal and a masterclass in texture.
🥗 Ingredients
The Foundation
- 4 cups Jasmine Rice (cooked, chilled overnight, and grains separated)
- 3 pieces Large Eggs (lightly beaten with a pinch of salt)
- 3 tablespoons Peanut Oil (or any high-smoke point vegetable oil)
Aromatics and Proteins
- 2 links Chinese Lap Cheong Sausage (diced into small cubes)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh Ginger (finely grated)
- 3 stalks Scallions (whites and greens separated and thinly sliced)
Vegetables
- 1/2 cup Carrots (finely diced)
- 1/2 cup Frozen Peas (thawed)
The Seasoning Sauce
- 2 tablespoons Light Soy Sauce (for saltiness and depth)
- 1 teaspoon Dark Soy Sauce (primarily for a rich amber color)
- 1 tablespoon Shaoxing Rice Wine (can substitute with dry sherry)
- 1 teaspoon Toasted Sesame Oil (added at the very end)
- 1/4 teaspoon White Pepper (ground)
- 1/2 teaspoon Sugar (to balance the saltiness)
👨🍳 Instructions
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1
Prepare the rice by breaking up any large clumps with clean, damp hands. It is vital that the grains are individual and dry to ensure they fry rather than steam.
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2
In a small bowl, whisk together the light soy sauce, dark soy sauce, Shaoxing wine, sugar, and white pepper. Set this seasoning liquid aside.
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3
Heat a carbon steel wok or large heavy-bottomed skillet over high heat until a drop of water flicked onto the surface evaporates instantly.
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4
Add 1 tablespoon of oil and swirl to coat the pan. Pour in the beaten eggs. Scramble quickly for 30 seconds until just set but still soft. Remove eggs from the wok and set aside.
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5
Wipe the wok if necessary, then add another tablespoon of oil. Add the diced Lap Cheong sausage and carrots. Stir-fry for 2 minutes until the sausage fat begins to render and the carrots soften slightly.
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6
Add the garlic, ginger, and the white parts of the scallions. Toss for 30 seconds until the kitchen becomes intensely fragrant, being careful not to burn the garlic.
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7
Add the remaining tablespoon of oil to the center of the wok, then add the chilled rice. Increase heat to the highest setting.
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8
Using a spatula, press the rice against the hot sides of the wok, then toss. Repeat this for 3-4 minutes. You should hear the rice 'popping'—this is the moisture leaving the grain and the frying process beginning.
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9
Pour the seasoning sauce around the edges of the wok (not directly onto the rice). This allows the sauce to caramelize slightly before you toss it into the grains.
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10
Add the peas and the reserved cooked eggs back into the wok. Break the eggs into smaller pieces with your spatula as you toss everything together.
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11
Continue to stir-fry for another 60 seconds until the peas are heated through and every grain of rice is evenly coated in a beautiful golden-brown hue.
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12
Remove from heat. Drizzle with the toasted sesame oil and toss in the green parts of the scallions. Give it one final mix and serve immediately while steaming hot.
💡 Chef's Tips
Always use day-old, refrigerated rice; fresh rice contains too much moisture and will result in a mushy texture. Don't crowd the pan; if you are doubling the recipe, cook it in two batches to maintain high heat. Rinse your raw rice thoroughly before cooking it the day before to remove excess starch. If you don't have Lap Cheong, substitute with diced ham, bacon, or small shrimp. For a vegetarian version, replace the sausage with diced firm tofu and use mushroom sauce instead of oyster or dark soy.
🍽️ Serving Suggestions
Serve alongside a crisp Cucumber Salad with smashed garlic and black vinegar. Pair with a hot bowl of Egg Drop Soup or Wonton Soup for a complete meal. Drizzle with homemade chili oil or Lao Gan Ma for an extra spicy kick. Enjoy with a glass of chilled Jasmine tea or a light, crisp lager. Serve as a side dish to Kung Pao Chicken or Beef and Broccoli.