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Hokkien Fried Rice

Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Chinese
Servings 2 people


  • 2 Eggs beaten
  • 3 cups Day-old Rice cooked from 1 cup raw Thai Jasmine Rice
  • 60 g Carrots diced
  • 3 Dried Shiitake Mushrooms soaked until soft, sliced
  • 60 g Fine Asparagus sliced
  • 125 g Prawns cut into small pieces
  • 75 g Squid cut into small pieces
  • 1.5 cups Water
  • 2 Tbsp Oyster Sauce
  • 2 Tbsp Light Soy Sauce
  • 1 Tbsp Dark Sweet Soy Sauce
  • 2 Tbsp Tapioca Flour mixed with 3 Tbsp Water
  • 1 tsp Sesame Oil
  • White Pepper Powder to sprinke
  • Oil


  • Heat oil in pan on high heat.
  • Add the beaten eggs to the pan, leave for 30 seconds
  • Add the rice over the the cooking eggs
  • Gently break up the rice until each grain is seperated while mixing the rice with the egg
  • Transfer the egg fried rice to a plate
  • Heat oil in a pan on high heat.
  • Add carrots and fry for a minute
  • Add mushrooms and fry for 30 seconds
  • Add asparagus and fry for a minute
  • Transfer the fried vegetables to a plate
  • Heat oil in a pan on high heat.
  • Add the prawns and fry until half cooked
  • Add the squid and fry until half cooked
  • Add water, oyster sauce, light soy sauce and sweet dark soy sauce. Bring to a boil
  • Mix tapioca and water in small bowl and slowly pour the mixture in the pan while stirring continously until the sauce thickens
  • Add the fried vegetables to the sauce
  • Turn off the heat and add sesame oil and a sprinke of white pepper
  • Serve the egg fried rice on a place and pour the seafood + vegetables sauce over the rice.


Keyword Chinese, Fried Rice, Prawn, Squid