Macau Fried Rice
A flavorful Macanese-style fried rice with shrimp and char siu, infused with aromatic curry powder, each grain distinct and appetizing.
Ingredients
11 items- Cooked rice (preferably day-old) 3 cups
- Shrimp 150g
- Char siu (Chinese BBQ pork) 100g
- Eggs 2
- Green peas 50g
- Onion 1/4
- Curry powder 1 tablespoon
- Salt 1/2 teaspoon
- Light soy sauce 1 tablespoon
- White pepper 1/4 teaspoon
- Cooking oil 3 tablespoons
Nutrition
Steps （8 steps）
Prepare all ingredients: fluff rice, marinate shrimp, dice char siu, beat eggs, chop onion, blanch peas.
Heat wok over medium heat, add 1 tbsp oil. Pour in egg and scramble quickly just until set; transfer out.
Add another 1 tbsp oil to wok over medium heat. Stir-fry shrimp until pink (about 1 minute); remove and set aside.
Add 1/2 tbsp oil, sauté onion and char siu over medium heat until fragrant (about 1 minute).
Increase heat to high, add rice. Use spatula to break up and stir-fry, letting each grain heat through (about 2 minutes).
Sprinkle curry powder, salt, soy sauce, and white pepper. Continue stir-frying on high to coat rice evenly.
Add back egg, shrimp, and green peas. Stir-fry on high for about 1 minute until everything is well combined and rice is separate.
Turn off heat, plate the fried rice. Garnish with chopped green onion (optional) and serve hot.
Tips
Keys to success: Use day-old rice for drier grains; stir-fry on high heat throughout to avoid soggy rice; scramble eggs first and add back later for tender texture.
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