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Classic Chinese Special Fried Rice Recipe. Christmas Leftovers Recipes. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Chinese Special Fried Rice Recipe, a Fantastic Filling One Pot Meal

This Chinese special fried rice recipe makes use of that leftover steamed rice you have in the fridge and that wonderful char siu pork you cooked yesterday. Fantastic and filling, it’s my go-to recipe when I’m looking for an easy one pot dish to make.

There always seems to be plenty of leftover steamed rice in our refrigerator. Whenever we use the rice cooker we seem to make a batch that’s big enough for two meals. But I know the real reason we always seem to have these leftovers is become they come in handy to whip up this classic Chinese special fried rice recipe.

The dish is sometimes called Yangzhou fried rice, because its provenance is the city of Yangzhou in Jiangsu province in China, which was one of the culinary hotbeds of Huaiyang cuisine. However, the history is a little more complicated.

The traditional version of this Chinese special fried rice dish includes cooked rice, char siu pork, shrimps, scallions, ‘scrambled’ eggs, peas, and carrots. Sea cucumber and crab meat were other additions.

Some recipes use lap cheong (or lap chong) instead of char siu pork. While Lara enjoys lap cheong, I find the sweetness of the sausages a little too much for me. Here in Siem Reap, lap cheong is widely available, however, Siem Reap sausage is my preferred option. The local Cambodian fried rice is actually quite similar to this Chinese special fried rice recipe, as are other versions across the region.

Growing up in Australia, fried rice was always served in those Cantonese ‘all you can eat’ restaurants that were in every city and town’s Chinatown, and at suburban Chinese restaurants around Australia. While this dish probably tastes just fine after sitting in a bain-marie for a few hours, it really shines when made fresh and steaming hot.

Classic Chinese Special Fried Rice Recipe. Copyright 2021 Terence Carter / Grantourismo. All Rights Reserved.

Chinese Special Fried Rice Recipe

My Chinese special fried rice recipe has been refined over the years. I like it a little darker than you’ll traditionally see in a Chinese restaurant and put in more dark soy than I used to. I’m all about the flavour. I don’t care about the green peas ‘popping’ with colour and the carrots looking like they’ve not absorbed any of the sauce.

I also like to keep the meat — in this case, char siu pork and shrimps — in bigger pieces than most do, and reserving a few pieces of each for final presentation.

There are two ways of preparing the scrambled eggs for this dish. The classic version calls for the eggs to be scrambled first in a little oil in the wok until just set, and then set aside to be tossed through the final dish just before serving.

Another popular version has the eggs being added at the end of cooking and tossed through to cook the eggs. I prefer the first method as getting the timing right during cooking can be easy to get wrong.

I sometimes make a rolled omelette with the two eggs and then slice the omelette. It looks a little more attractive in the final dish.

Tips to Making this Chinese Special Fried Rice Recipe

Making sure you don’t have mushy rice or clumps of rice is key to making this dish correctly. While I always use rice from the day before, I make sure that it has reached room temperature before using it as cold rice tends to not break up properly and turns mushy. I always break apart the clumps of rice with my hands, using a little water if it’s too sticky.

If you are going to use freshly steamed rice, use less water during the cooking process and let it cool off. If the rice is hot when added to the wok, it will stick and once again turn to mush.

The idea is to get the individual grains of rice coated with the oil and then the sauce. Using the biggest wok you have is key to this. I use a 14 inch carbon steel wok for this dish. With a smaller wok I can’t get that separation of the grains.

Some recipes have the addition of Shaoxing wine and chicken stock. I find these unnecessary. The dish has more than enough flavour going on as it is.

When I make this Chinese special fried rice recipe, I nearly always add a fried egg with a soft yolk on top to each serving. We love mixing the egg yolk into the rice. For the photo (above), I didn’t as I wanted to show off the beautiful local shrimp we have here in Cambodia, as I think that this helps elevate this classic dish back to the status it deserves.

Chinese Special Fried Rice Recipe

Classic Chinese Special Fried Rice Recipe. Christmas Leftovers Recipes. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Chinese Special Fried Rice Recipe, a Fantastic Filling One Pot Meal

Print Recipe Rate Recipe
This Chinese special fried rice recipe makes use of that leftover steamed rice you have in the fridge and that wonderful char siu pork you cooked yesterday. Fantastic and filling, it's a go-to recipe when you're looking for an easy one pot dish to make.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Chinese
Servings: 4
Calories: 919kcal
Author: Terence Carter

Ingredients

  • 2 tbsp vegetable oil
  • 2 cloves of garlic finely chopped
  • 2 spring onions chopped (reserve green parts for garnish)
  • 1 tbsp chopped ginger
  • 100 g Chinese char siu roast pork finely chopped
  • 100 g raw prawns shelled and deveined
  • 50 g garden peas boiled and drained
  • 50 g carrots finely diced
  • 2 eggs beaten lightly
  • 4 eggs fried
  • 4 cups steamed Jasmine rice
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil

Instructions

  • Heat a wok until hot and add a little of the vegetable oil.
  • Add the eggs and scramble. Remove from the wok just before fully set.
  • Add a little more oil and then the ginger and the white parts of the spring onions. Stir-fry for 30 seconds and add the shrimp and the garlic.
  • When the shrimps are cooked and start to colour, add in the Chinese roast pork and stir-fry for a minute.
  • Add the peas and carrots and stir-fry for a minute.
  • Add a little more oil and add the rice, mixing well, and stir-fry until all of the rice is coated in oil. Carefully break apart any clumps of rice with a spoon.
  • Turn the heat down to medium and add the soy sauce, oyster sauce, and the scrambled eggs and mix well.
  • Add the sesame oil and half the green parts of the spring onions and mix well.
  • Serve in individual bowls, place the fried egg the rice and sprinkle the rest of the spring onions on top to garnish.
  • Serve immediately.

Nutrition

Serving: 1g | Calories: 919kcal | Carbohydrates: 149.7g | Protein: 31.1g | Fat: 19.4g | Saturated Fat: 4.7g | Polyunsaturated Fat: 14.7g | Trans Fat: 0g | Cholesterol: 323mg | Sodium: 712mg | Fiber: 8.7g | Sugar: 2.3g

Do let us know if you make this Chinese special fried rice recipe. I’d love to know how it turns out.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

Reader Interactions

Comments

  1. Vira says

    December 29, 2016 at 7:11 am

    Fried rice is a popular dish in my country, Indonesia. But we fry the rice with sweet soya sauce usually, along with sunny side up, shallots, garlic and whatever else you’d want to be in the dish . Oh man, I’m hungry just writing about it. Lol.

  2. Lara Dunston says

    January 5, 2017 at 11:58 pm

    Hi Vira – you do some truly delicious fried rice in Indonesia! Thanks for dropping by!

  3. Felicia says

    June 13, 2017 at 10:38 pm

    A great recipe that I’ve used a few times now and have tried both cooking the egg separately first and adding it for it to cook through. I found cooking it first, cutting it up and adding it later, plus large pieces of meat works best for me.

    This is a solid go to recipe for me now.
    Thank you.5 stars

  4. Lisa L says

    June 17, 2020 at 4:36 pm

    This is amazing for something that starts with leftover rice! Pretty decadent too with those prawns and pork. Speaking of pork, do you have a go-to roast pork recipe?
    Will intentionally make too much rice the next time I make a curry for the family ;)5 stars

  5. Terence Carter says

    June 17, 2020 at 5:04 pm

    Hi Lisa, glad you enjoyed it! I do have a char siu pork recipe and I’ve included now in the recipe itself – it was just in the text before.
    Happy cooking!
    T

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Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
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This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

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Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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