Cantonese Fried Rice

Transform your weeknight dinners with Cantonese Fried Rice, a vibrant and savory dish brimming with authentic flavors and textures. This classic recipe combines tender pieces of char siu pork, succulent shrimp, fluffy scrambled eggs, and a colorful mix of peas and carrots, all stir-fried with perfectly chilled, long-grain white rice. Enhanced with soy sauce, oyster sauce, and a hint of sesame oil, each bite delivers a delightfully seasoned, umami-packed experience. Quick to prepare with simple ingredients, this dish is ideal for family meals and makes excellent use of leftover rice. Serve it piping hot, garnished with fresh green onions, for an irresistible, restaurant-quality Cantonese favorite right in your own kitchen.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups long-grain white rice
• 2.5 cups water
• 1 cup char siu pork, diced
• 8 oz medium shrimp, peeled and deveined
• 1 cup peas and carrots, frozen mix
• 4 stalks green onions, chopped
• 3 eggs
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 3 tbsp vegetable oil
• 0.5 tsp salt
• 0.25 tsp black pepper

Directions

Step 1

Rinse the rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium pot, combine the rice with 2.5 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is cooked. Let it cool and refrigerate for at least 2 hours or overnight.

Step 3

In a large wok or non-stick skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beaten eggs, scramble until just set, then remove and set aside.

Step 4

Add another tablespoon of vegetable oil to the wok, increase the heat to high, and add the shrimp. Stir-fry until the shrimp turn pink and are cooked through, about 2-3 minutes. Remove from wok and set aside.

Step 5

In the same wok, add the remaining tablespoon of vegetable oil. Add diced char siu pork and stir-fry for 1-2 minutes until heated through.

Step 6

Add the cold, cooked rice to the wok, breaking up any clumps with a spatula. Stir-fry for 2 minutes until the rice is heated through.

Step 7

Stir in the peas and carrots, scrambled eggs, and cooked shrimp. Mix well and cook for another 1-2 minutes.

Step 8

Add soy sauce, oyster sauce, and sesame oil. Sprinkle with salt and black pepper. Toss gently to evenly coat the rice with the sauces.

Step 9

Finally, add the chopped green onions, tossing everything together for another 30 seconds. Check for seasoning and adjust if necessary.

Step 10

Serve hot, garnished with extra green onions if desired.

Nutrition Facts

Serving size	(2010.4g)

Amount per serving	% Daily Value*
Calories	2305.1

Total Fat 121.9g	0%
Saturated Fat 30.9g	0%
Polyunsaturated Fat 31.1g
Cholesterol 1150.9mg	0%
Sodium 5603.2mg	0%
Total Carbohydrate 167.7g	0%
Dietary Fiber 10.9g	0%
Total Sugars 29.4g
Protein 133.4g	0%

Vitamin D 528.6IU	0%
Calcium 413.3mg	0%
Iron 16.7mg	0%
Potassium 2245.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 23.2%

Carbs: 29.1%