“Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish”.

“Chinese fried rice- light soy sauce and dark soy sauce are used. Some chefs prefer just a pinch of salt to keep the bright colour of the rice. … Chinese-American fried rice– tomato ketchup and Worcestershire sauce are used to render a whole new flavour. Thai fried rice- uses fish sauce, soy sauce, and sugar. Use cold, leftover cooked rice, medium to long grain rice, not short grain sweet/sushi rice or glutinous rice. A blazing hot wok (a wok is ideal, but a large pan) will do”.

Being creative and an adventurous cook, I am taking my fried rice up to next level by adding marinated minced pork, frozen vegetables, lup cheong (Chinese sausage) to boost the flavour with sesame oil and sauces along with Shao Xing Chinese cooking wine.

Today my fried rice is not dark colour, as I removed Worcestershire sauce using tamari sauce. It turns out well, tasty, colourful, flavourful and delicious. Let’s cook!!!

Ingredients

3 c cooked rice, 2-3 days old
3 Chinese lup cheong/sausage (thinly sliced)
3 large eggs, beaten
4 Tsp minced garlic, divided
1 small onion, sliced
200 g frozen vegetables (carrots, corns and peas)
250 g bean shoots, tails removed
oil
salt

Sauce for rice

1 Tbs light soy sauce
2 Tbs Shoa Xing (Chinese cooking wine), divided
1 Tbs oyster sauce
1 Tbs tamari
1 Tbs fish sauce

Pork and marinade

300 g minced pork
1 Tbs minced garlic
1 Tbs light soy sauce
1 Tsp oyster sauce
1Tsp sesame oil
1 Tsp Shaoxing rice wine (or dry sherry)
1 Tsp tamari sauce
1 Tsp cornstarch
1 Tsp ginger powder

Method

Pork and marinade

Place minced pork into a clean mixing bowl. Add in all the liquid, 1 Tbs Shao Xing only, and dry seasonings over minced pork. Wear plastic gloves, mix thoroughly, stirring in one direction for 1 minute until minced pork looks sticky and absorbs the liquids. Cover the bowl and let it rest in room temperature for 15 to 20 minutes before cooking.

Sauce for rice and cook lup cheong

Next combine the sauce for rice in a medium bowl, except Shao Xing Chinese cooking wine, and set aside. Heat up a wok with 1 Tbs of oil cook 1 Tsp garlic until aromatic. Add in lup cheong and cook until they are soft about 4 minutes. Remove and set aside.

Cook minced pork

Heat wok on medium high heat and add 1 Tbs oil. When the oil is hot, add 1 Tsp garlic and cook until fragrant. Cook for 1 to 2 minutes, until it starts to brown and soften. Add the marinated pork and let it brown, breaking it apart with a spatula for 4 to 5 minutes until fully cooked through and slightly caramelized. Transfer cooked pork back to the marinade bowl and set aside.

Cooking rice and thawed vegetables

Using the same wok, over medium high heat, add 2 Tbs oil and cook 2 Tsp garlic until aromatic. Add rice using a metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir fry until the rice is warmed up, about 5 minutes. Also, sprinkling a little water on large clumps of rice will help break them up more easily.

Once the rice is warmed through, add the sauce for rice. Stir the rice with a scooping motion until the grains are evenly coated with sauce. The rice should be completely hot by now. Next, add back marinated minced pork and marinade from the bowl you set aside earlier, and stir fry for about 2 minutes. Then add thawed vegetables and onion cooked about 2 minutes. Next add back the cooked lup cheong. Toss to mixed everything together and rice has some light brown colour.

Make a “well” in the middle of the wok and pour the beaten eggs in the well. Wait for 30 seconds and then cover the “egg well” with rice. Leave it for 30 seconds and continue to stir fry fried rice so the eggs form small pieces and mix well with the fried rice. Push the rice into the middle of the wok to let the edge of the wok heat up.

After about 20 seconds, pour  remaining 1 Tbs of Shao Xing wine around the edge of the wok. Scatter bean shoots around the rice. Stir-fry for another 20 seconds. Adding the wine using this method gives the dish a little extra wok hei according to my grandma. At this point, taste rice to see if it needs a little more salt, soy sauce, or white pepper and season accordingly. Spoon onto serving bowls. Serve immediately with a glass of red wine. Enjoy!!!!!

Note: You can use any vegetables of your choice. You can omit lup cheong just use bacon. You may use herbs such as basil, parsley, coriander and kafir lime leaves. You may omit minced pork use beef, chicken, prawns, or fish.

https://helenscchin.com/2025/08/05/fried-rice-minced-pork-bean-shoots-and-frozen-vegetables/

For my other fried rice recipes:

https://helenscchin.com/2021/06/18/fried-rice-bacon-lup-cheong-fried-chicken-with-vegetables/

https://helenscchin.com/2021/06/18/fried-rice-with-green-beans-lup-cheong-and-minced-beef/

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