Thursday 6 September 2012


 If this rice sounds Greek to you, you may be more enlightened if I call it Hokkien fried rice. Still doesn't ring a bell? How about house special fried rice? Most restaurants call it that and it was only after a few years of eating it did I know what it was actually called. 

The ingredients doesn't fall in a pattern. That is probably because it is one of those dishes that uses up everything or anything that is available. In restaurants, they have special ingredients that may include char siu pork, prawns, squid and crab meat. Restaurants always have these ingredients on hand so most of their special dishes include them.

If making them at home, any assortment of ingredients will do. It is a good dish to make if you are trying to consume all the bits and bobs lying around in the fridge. I have included measured ingredients here but all of them may be replaced with what you like or have available.

Although it is a stand alone dish, it can also be eaten with simple dishes such as fish or blanched vegetables with oyster sauce.

Yield: 4 servings

Ingredients for the fried rice:

3 tbsps. cooking oil 2 eggs, lightly beaten
4 c. cooked rice
2 tsps. light soy sauce
1/2 tsp. sesame oil


Heat up a wok and add the cooking oil. Add the lightly beaten eggs and gently stir to form large curds. Chop with the edge of a metal spatula to make smaller pieces. 

Add the rice, soy sauce and sesame oil. Stir fry for about five minutes until hot and fragrant.

Transfer to a serving dish.

Ingredients for the topping:

2 tbsps. cooking oil 2 cloves garlic, crushed
4 chestnut mushrooms, diced
12 fine asparagus tips, cut into 1" lengths
1/2 c. cooked meats
1 medium carrot, diced and cooked
2 tbsps. oyster sauce
1/2 c. small uncooked prawns
1 spring onion, green and white parts separated, cut into rounds
1 tsp. sugar
1 c. chicken stock or water
4 tsps. corn flour dispersed in 1/4 c. water
1/2 tsp. sesame oil


Heat up a clean wok and put the oil in. Add in the garlic and stir fry for 1 minute then add in the mushrooms, asparagus, meats, carrots and oyster sauce. Stir fry for 2 minutes until the mushrooms and asparagus are half done. 

Next, add in the prawns, white parts of the spring onions, sugar and stock. Bring the mixture to a boil then thicken with the corn flour slurry while stirring. 

Add in the sesame oil and the green parts of the spring onions. Stir then pour on top of the fried rice.

Serve hot.

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  1. Oh really, this is the first time I heard of Hokkien Fried Rice!! By the look at it, it sure does look really delicious. Meat and vege, all are in there, hmmm....yummy.

  2. Never heard of Hokkian Fried Rice. Thanks for the info and the recipe :)

  3. Well, glad to see that I'm not the only one that has never heard of Hokkain Fried Rice. :) It sure is a beautiful rice dish and looks very delicious. I love making dishes like this because I always have leftover rice. Love all of the flavors and ingredients! Bookmarking this one!

  4. house specialty rice is what I remember it called. This definitely stands on its own... I love cooking dishes that make use of left-overs... so this one sounds like it will find its way in my dining table.


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