Fried Rice

In Taiwan we had a lot of fried rice. Every restaurant makes it in a slightly different way. Constant factors seemed to be green onions (scallions) and eggs. Often tiny dried salted shrimp were added. Sometimes diced ham or slivers of pork as well.

When making fried rice it is important to cook the rice well in advance, preferably even the day before. The rice should be completely cold. Making fried rice is also a great way to use up leftover cooked rice. You can also add small amounts of other leftovers to it, so it is a great way to clean out your fridge. Here is my version.


For 2-3 servings

200 grams (1 cup) rice, cooked and cooled, yielding about 2 cups of cooked rice

3 scallions / green onions, sliced

1 or 2 eggs, beaten

25 grams (1/4 cup) dried salted shrimp, soaked in water to remove excess salt

a nice glug of shaoxing rice wine

salt and freshly ground white pepper

a few drops of sesame oil

soy sauce (optional)

vegetable oil with a high smoke point such as peanut oil


Soak the salted shrimp in water to remove excess salt.

The rice should be cooked and cooled off completely and refrigerated. If you are in a hurry, spread the rice in a thin layer so it will cool more quickly. Wet your fingers and loosen the rice to prevent clumps. Wetting your fingers helps to avoid sticking. Wet them several times if necessary.

Heat up a wok and add about 2 tablespoons of oil. When the oil is hot, add the beaten eggs.

Stir the eggs briefly until they are partially cooked, then take them out of the pan and set aside. (You can put them in the same bowl in which you beat them, as they will be cooked later again anyway.)

After removing the egg, add some oil and the green onions.

Stir fry for a minute, then add the shrimp and stir fry for another minute.

Deglaze the wok with some shaoxing rice wine.

Stir until the wine has evaporated.

Add the rice.

Stir fry the rice of medium-high heat, trying to break up the rice as much as possible. Add more oil as needed. Ideally each grain of rice will be coated with a very thin layer of oil.

Now add back the egg…

…and stir fry briefly to break up the egg and mix it with the rice.

Add sesame oil, salt, and freshly ground white pepper to taste. You could also use some soy sauce.

The fried rice is now ready to be served.



Ravioli with gorgonzola in foie gras sauce is simple and decadent at the same time. Delicate fresh pasta is stuffed with pungent gorgonzola, and served with a creamy sauce of foie gras. The combination is delicious. Since we love foie gras and we love blue cheese, this was a winner.




6 thoughts on “Fried Rice

  1. Stefan: my sincere compliments – yours is what ‘fried rice’ should be and hardly ever is. I absolutely cringe when I go into a Chinese restaurant and see clients order a full slew of rich and expensive dishes and then add ‘fried rice’!! And have people wonder when I say ‘steamed, please’! Fried rice is the ‘poor man’s food’ when one uses the grain and adds what else there is in a poor home – it is not an accompaniment to all the proteins we may have the money to buy!!!!

    Liked by 1 person

  2. Heerlijk Stefan

    Ik heb het recept iets verrijkt met knoflook en op het laatst door de hete nassi spierwitte verse tauge geroerd naast je fris groene lenteuitjes.
    Lente uitjes en tauge zijn razendsnel gaar, dus ik wijk iets af van de aangegeven volgorde door ze aan de bijna kant en klare nassi toe te voegen de laatste twee minuten voor het opdienen.
    Als bijgerecht heb ik je garnalen met zwarte bonen gebruikt. Verrukkelijke combinatie

    Liked by 1 person

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