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Hokkien-style fried rice recipe

Hokkien-style fried rice recipe

0 ratings

Created by The Tesco Real Food team

Try Verna Gao's hokkien-style fried rice for the ultimate fakeaway! Egg fried rice is topped with a protein and veg-rich gravy, flavoured with soy and oyster sauce. This Chinese-inspired recipe is perfect for your Lunar New Year celebrations. See method

  • Serves 2
  • Takes 25 mins
  • 654 calories / serving
  • Dairy-free

Ingredients

  • 3 tbsp cornflour
  • 150g chicken, sliced into bite-size pieces
  • 6-8 raw king prawns
  • 2 tbsp vegetable oil, for cooking
  • 2 eggs, beaten
  • 250g pack microwave jasmine rice
  • 2 spring onions, sliced
  • 2-3 garlic cloves, minced
  • 1 small onion, chopped
  • 1 small carrot, peeled and diced
  • 80g frozen peas
  • ½ vegetable or chicken stock made up to 250ml
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp dark soy sauce (optional)
  • 1 tsp caster sugar
  • ½ tsp white pepper
  • pinch of chicken flavour bouillon powder
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

    2740kj
    654kcal     33%

  • Fat

    24g 35%

  • Saturates

    5g 23%

  • Sugars

    13g 15%

  • Salt

    3.6g 60%

of the reference intake
Carbohydrate 70.4g Protein 34.7g Fibre 6.5g

Method

  1. Mix the cornflour with 5 tbsp cold water until smooth. Put the chicken and prawns in separate small bowls, sprinkle over a pinch of salt, then pour over 1 tbsp each of the cornflour mixture. Turn to coat, then leave to marinate for 10 mins.
  2. Meanwhile, heat 1 tbsp of the oil in a wok or large frying pan over a high heat. Scramble the eggs quickly until just set, then add the rice, breaking up any clumps and toss in half the spring onions. Remove and set aside on serving plates 
  3. In the same pan, heat the remaining 1 tbsp oil, then stir-fry the garlic and onion for 30 secs until fragrant. Add the chicken and cook for 5 mins or until golden, then add the prawns and cook for a further 2-3 mins, until they turn pink. 
  4. Toss in the carrot and peas and stir-fry for 5 mins, then add the stock, light soy sauce, oyster sauce, dark soy sauce (if using), white pepper, sugar and chicken bouillon powder. Let everything simmer for around 5 mins. 
  5. Give the remaining cornflour slurry a good stir before slowly pouring it into the wok. Allow it to bubble for another 2-3 mins until the sauce is glossy and thickened.
  6. Stir in the remaining spring onions and serve immediately over the fried rice.

See more Lunar New Year recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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