Ingredients
Main Ingredients
- 2 cups cooked white rice (refrigerated overnight)
- 4 egg yolks
- 1/2 teaspoon sea salt (or to taste)
- 1 teaspoon Shaoxing wine (or dry cooking sherry)
- 1/4 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 1/8 teaspoon turmeric (optional)
- 3 tablespoons vegetable oil
- 1/2 cup choy sum stems (or asparagus, broccoli stems, gai lan stems, etc.)
- 1 scallion (finely chopped)
Instructions
- Prepare rice mixture: In a medium bowl, combine the cooked white rice, egg yolks, sea salt, Shaoxing wine, white pepper, sesame oil, and turmeric if using. Mix thoroughly to ensure every grain of rice is well-coated and there are no lumps or clumps.
- Heat the wok: Preheat a wok over high heat until it just starts to smoke, signaling it’s hot enough for stir-frying. Add the vegetable oil and swirl to coat the wok evenly.
- Stir-fry rice and vegetables: Add the rice mixture to the wok and stir-fry continuously for 1-2 minutes. Then add the choy sum stems (or substitute vegetables) and continue stir-frying. Cook until the rice grains are dry and start to pop in the wok, indicating they are perfectly fried. Taste and adjust salt with an extra pinch if desired for enhanced flavor.
- Add scallions and serve: Stir in the finely chopped scallions, mixing well. Serve immediately while hot to enjoy the best texture and flavor.
Notes
- Refrigerating the cooked rice overnight helps dry out the grains and prevents clumping during frying.
- Shaoxing wine can be substituted with dry cooking sherry if unavailable.
- Turmeric is optional but adds a beautiful golden color and subtle earthiness.
- Use a well-seasoned wok or a wide skillet for best stir-fry results.
- Adjust salt seasoning at the end to suit your taste and enhance flavors.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
