Popular South-Eastern Chinese fried rice recipes

Recipe 1: Chinese Fried Rice with Salted Fish and Chicken

Chinese salted fish is available in Chinese food stores
selling cured meat and other dried foods. The salted fish is popular in
southeast China and is called “Ma You salted fish” in Cantonese. It has a
special strong aroma, which arises appetite, and goes well with rice and
fresh meat.


2 oz. Chinese salted fish

4 oz. chicken breast

1 egg, beaten

1/8 oz. ginger

1 head chives

12 oz. rice, cooked

1/2 tsp. starch

1/2 tsp. salt

2 tsp. light soy sauce

1/4 tsp. sugar


Cut the salty fish meat into 1/4″ cubes, and the
chicken breast into 1/2″ cubes. Finely chop the ginger and chives.

Pickle the chicken with the salt and starch for 15 minutes.
Heat half of the oil in a pan and saute the salty fish. When the aroma rises,
add the ginger, chives and beaten egg, stir fry until the egg solidifies. Take
out the saute and use remaining oil to saute the chicken breast until it is
barely well done.

Take out the chicken and heat the other half of the oil. Add
the rice and saute until the grains separate easily with each other. Add the
sauteed chicken and salty fish, stir to blend them. Flavor with the soy sauce
and sugar before turning off the heat.

Note: the salted fish has strong aroma, and if not properly
stored, the aroma will turn into a disgusting smell. Unused salted fish should
be stored in airtight glass containers or plastic bags, and placed at cool and
dry places or inside the fridge.

Recipe 2: Chinese Fujian Fried Rice

This special Chinese seafood and meat rice dish is a blend
of fried rice and risotto, so you can enjoy the delicacy of both at the same


2 oz. prawn meat

1 oz. scallop, fresh or dried and soaked

1 oz. chicken, leg or breast meat

1 oz. Chinese style braised duck (if unavailable, may use smoked duck breast instead)

2 oz. mushroom, fresh or canned

2 oz. tomato

1 egg, beaten

12 oz. rice, cooked

1 T. vegetable oil

1 T. oyster sauce

1 T. soy sauce

1 T. starch

To taste salt


Cut all the vegetables, meat and seafood into 1/3″

Heat 1/2 T. oil in a pan, and saute the scallop and
chicken with medium heat for 1-2 minutes, until they turn opaque (barely cooked on the surface).

Heat the other 1/2 T. oil, and saute the beaten egg to medium
well done. Add the rice and saute until the grains separate easily with each
other. Take out the fried rice.

Boil all the vegetables, meat and seafood in 12 oz. water.
When the vegetables are well done, blend the starch with 1 T. water, and
add the starch blend into the boiling mixture. Slightly stir and turn off the heat. Pour the
mixture on top of the fried rice.

Note: the feature of this dish is the base of fried rice plus
the topping of risotto. Thus, the starch sauce for the topping should be thick
enough to make the dish delicious.

Chinese cuisine is broad and profound. The rich collection of popular and homemade Chinese food recipes should make some difference of your lunchbox choices and ideas for every meal!