Classic Hong Kong Cha Chaan Teng Fried Rice

Ingredients

• Jasmine rice — Must be cooked at least 1 day in advance and chilled in the fridge.400g (3 cups) g
• Small shrimp — Peeled and deveined. Pat completely dry with a paper towel.100g (3.5 oz) g
• Char siu (Chinese BBQ pork) — Diced into 1cm (1/4 inch) cubes.100g (3.5 oz) g
• Large eggs — Lightly beaten in a small bowl.2 whole
• Frozen peas — Thawed and drained of any excess water.50g (1/3 cup) g
• Scallions (spring onions) — Finely chopped. Keep white and green parts separate.30g (2 stalks) g
• Light soy sauce — For saltiness and umami.15ml (1 tbsp) ml
• Dark soy sauce — For that signature golden-brown color and slight molasses flavor.5ml (1 tsp) ml
• Toasted sesame oil — Added at the very end for aroma.5ml (1 tsp) ml
• White pepper powder — Essential for the authentic Cantonese flavor profile.1g (1/4 tsp) g
• Peanut oil or vegetable oil — Divided use. For high-heat stir-frying.45ml (3 tbsp) ml

Nutrition

Nutrition values are estimates and may vary depending on ingredients and brands.

Instructions

1. 1
   Prepare the rice

   Place the cold day-old rice in a large bowl. Using slightly wet hands, gently rub the rice grains together to break apart any large clumps into individual grains.

   2 minutes Room temperature

   Cues: Rice should be entirely loose with no clumps larger than a marble.

   Tip: Breaking the rice beforehand ensures you don't overwork and mash the grains in the wok.
2. 2
   Sear the proteins

   Heat 15ml (1 tbsp) of oil in a wok or large frying pan. Add the dried shrimp and cook briefly. Add the diced char siu and the white parts of the scallions, tossing frequently.

   2 minutes Medium-High heat

   Cues: Shrimp will curl into a loose 'C' shape and turn opaque pink. Char siu edges will slightly crisp.

   Tip: Remove the cooked proteins from the wok and set aside on a plate to prevent overcooking.
3. 3
   Scramble the eggs

   Wipe the wok clean if necessary. Add another 15ml (1 tbsp) of oil. Pour in the beaten eggs and stir rapidly with a spatula.

   30-45 seconds Medium-High heat

   Cues: Eggs will puff up quickly and form soft, slightly wet and glossy curds.

   Tip: Do not let the eggs brown; they will finish cooking when the rice is added.
4. 4
   Fry the rice

   Add the remaining 15ml (1 tbsp) of oil to the wok with the eggs. Immediately add the loosened rice. Use a tossing and pressing motion with your spatula to mix the egg into the rice and heat the grains thoroughly.

   3-4 minutes High heat

   Cues: You will hear a faint crackling sound. The rice grains will look separated and might 'jump' slightly in the pan.

   Tip: Keep the rice moving constantly to prevent it from sticking or burning.
5. 5
   Season and combine

   Return the cooked shrimp, char siu, and thawed peas to the wok. Drizzle the light and dark soy sauces around the edges of the wok (not directly on the rice). Sprinkle in the white pepper. Toss vigorously to distribute the color and flavors evenly.

   2 minutes High heat

   Cues: The rice will take on a uniform golden-brown hue and emit a deeply savory, toasted soy aroma.

   Tip: Pouring soy sauce on the hot edges of the wok caramelizes it instantly, creating the 'wok hei' flavor.
6. 6
   Finish and serve

   Turn off the heat. Stir in the green parts of the scallions and the toasted sesame oil. Toss one final time.

   30 seconds Off heat

   Cues: Scallions will turn bright green and fragrant; the sesame oil will release a nutty aroma without burning.

   Tip: Taste a small spoonful of rice; if it needs more salt, add a tiny pinch of table salt rather than more liquid soy sauce to keep the rice dry.