Fujian fancy fried rice from Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns Around the World by Martin Yan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on March 01, 2018

    It sounded weird, gravy over fried rice, but I had faith in Martin Yan, his recipe has yet to disappoint me. This was very good, very comforting, like a slightly soupy rice. I used large shrimp instead of medium, a whole boneless skinless chicken thigh which was three times of the chicken he asked for, and since I increased those ingredients, I doubled the amount of bay scallops as well. Each of these were marinated separately, so I increased the marinade accordingly. Since all the marinade includes cornstarch, I added about half a cup of water to the sauce. I also used 8 stalks of asparagus because I had no use for 3 stalks of asparagus and I skipped the plum tomato because I did not have any.

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