Fujian Fancy Fried Rice

Recipe Ingredients

2 oz	56g	Bay scallops
12 oz	340g	Uncooked shrimp - shelled, deveined (medium)
2 teaspoons	10ml	Cornstarch
		For The Chicken Marinade
2 oz	56g	Boneless skinless chicken - cut 1" pieces
		= (breasts or thighs)
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Cornstarch
1/2 teaspoon	2.5ml	Chinese rice wine
		= (or dry sherry)
1/2 teaspoon	2.5ml	Soy sauce
1/2 teaspoon	2.5ml	Minced ginger
		For The Sauce
1 1/2 cups	355ml	Chicken stock
		= (or canned chicken broth)
1 tablespoon	15ml	Cornstarch
1 1/2 teaspoons	7.5ml	Oyster-flavoured sauce
1 teaspoon	5ml	Soy sauce
1/2 teaspoon	2.5ml	Sugar
1/4 teaspoon	1.3ml	Sesame oil
		== FOR THE FRIED RICE ===
2 tablespoons	30ml	Vegetable oil
2		Eggs - lightly beaten
3 cups	480g / 16oz	Cold cooked long-grain rice - grains separated
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Sugar
1/8 teaspoon	0.6ml	Freshly-ground white pepper
		For The Dish
4		Dried black mushrooms
5		Asparagus stalks - cut diagonally
		Into 1" pieces
1		Roma tomato - diced

Recipe Instructions

In separate small bowls, toss the scallops and shrimp with 1 teaspoon cornstarch each.

For the Chicken Marinade: In a separate small bowl, stir the garlic, cornstarch, wine, soy sauce and ginger; add the chicken and toss gently to coat. Let stand for 10 minutes.

For the Sauce: Stir the stock, cornstarch, oyster-flavored sauce, soy sauce, sugar and sesame oil together in a medium bowl.

For the Fried Rice: Heat a wok over medium-high heat until hot. Add 2 teaspoons of the oil. Pour the eggs into the wok and cook, stirring, until the eggs are slightly firm, about 30 seconds. Add the rice, salt, sugar, and pepper, stirring constantly until heated through. Transfer to a serving platter and cover with foil, shiny-side down, to keep warm.

For the Dish: Pour enough warm water over the mushrooms in a bowl to cover them completely. Let stand until softened, about 20 minutes. Drain thoroughly. Remove and discard the stems and cut the caps in quarters.

Return the wok to high heat, add 1 tablespoon oil, and swirl to coat the pan. Add the chicken and stir-fry until the chicken is no longer pink, about 3 minutes. Add the shrimp and scallops; stir-fry until the shrimp turn pink, about 1 minute. Add the asparagus, mushrooms and tomatoes and stir-fry until the asparagus is tender-crisp, 1 to 2 minutes.

Pour the sauce mixture into the wok and cook, stirring, until the sauce boils and is lightly thickened. Scoop the contents of the wok over the fried rice and serve.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Cantonese - Favourites) - from the TV FOOD NETWORK CANADA

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