Recipe

February 6, 2024

Cantonese Fried Rice with Choy Sum

Recipe: Marie Wang

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The Wang sisters’ paternal grandmother created this recipe and passed it down through the generations. “It’s a rather special recipe, she perfected it over time and was so proud of it that she was constantly giving people the recipe and talking about it.”

Ingredients

  • 7 oz (200 g) choy sum, stems and leaves separated chopped into 1⁄2-inch (1 cm) pieces
  • 7 oz (200 g) Chinese barbecue pork (char siu), thinly sliced
  •  4 cups (1 L) cooked white rice, prepared the day before and refrigerated
  •  1⁄2 tbsp (7 mL) soy sauce or tamari
  • 2 green onions, thinly sliced
  • 5 tbsp (75 mL) vegetable oil
  • Salt, to taste

For the shrimp

  • 7 oz (200 g) shrimp, shelled and deveined
  • 1⁄4 tsp (1 mL) salt
  • 1⁄8 tsp (0.5 mL) granulated sugar
  • 2 cloves of garlic, crushed
  • 2 tbsp (30 mL) rice cooking wine

For the eggs

  • 2 large eggs
  • 1 tbsp (15 mL) water

For the sauce

  • 2 eggs
  • 1 tbsp (15 mL) water
  • 1 tbsp (15 mL) soy sauce or tamari

Directions

Yield: Serves 4

  1. For the shrimp: Add the salt, sugar, and shrimp to a bowl of cold water. Let soak for 30 minutes at room temperature. Drain, and then set aside.
  2. For the eggs: In a small bowl, using a fork or small whisk, beat together the eggs, water, and a pinch of salt. Set aside.
  3. For the sauce: In another small bowl, using a fork or small whisk, beat together the ingredients for the sauce along with a pinch of salt.
  4. Heat a wok over high heat. Add 1 tbsp (15 mL) of oil and a pinch of salt. Sauté the choy sum stems for 2 minutes, stirring constantly, and then add the leaves and continue cooking for 3 minutes. Set aside in a large dish.
  5. Over medium-high heat, pour the beaten eggs into the wok and let them cook like an omelette for 2 minutes per side. Transfer the omelette to a board and cut it into slices
    1⁄2 to 3⁄4 inch (1 to 2 cm) long and 1⁄4 inch (1⁄2 cm) wide. Set aside in the large dish.
  6. Heat the wok to medium heat, then add 1 tbsp (15 mL) of the oil and stir-fry the pork for 5 minutes. Set aside in the large dish.
  7. In the wok, over high heat, add 1 tbsp (15 mL) oil and stir-fry the shrimp with the garlic for 5 minutes. Add the rice cooking wine and stir. Transfer the shrimp to a board and cut into small pieces. Transfer the shrimp and cooking juices to the large dish.
  8. In the wok, over medium heat, add another 2 tbsp (15 mL) oil, then the rice, and stir. Add the sauce, and stir well for
    3 minutes. Add the ingredients from the large dish, and stir well for 5 minutes (being careful not to crush the rice). Add the soy sauce and combine.
  9. To serve, divide among serving bowls and sprinkle with green onions.
Source:

Excerpted from Asian Vegetables by Stéphanie Wang, Caroline Wang, and Patricia Ho-Yi Wang. Translated by J.C. Sutcliffe. ©2023 Stéphanie Wang, Caroline Wang, and Patricia Ho-Yi Wang. Published by House of Anansi Press

Tags: asian vegetables cantonese fried rice choy sum fried rice the wang sisters

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