Asian > Chinese

Puyunghai Fried Rice Recipe

Ingredients with Measurements:
- 2 cups cooked rice
- 1/2 cup diced chicken
- 1/2 cup diced shrimp
- 1/2 cup diced ham
- 1/2 cup diced carrots
- 1/2 cup diced green beans
- 1/2 cup diced onions
- 1/4 cup diced scallions
- 2 cloves garlic, minced
- 2 eggs, beaten
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Vegetable oil for frying

Special equipment needed:
- Wok or large skillet
- Spatula

Step-by-step instructions:

1. Heat the wok or large skillet over medium-high heat. Add 2 tablespoons of vegetable oil and swirl to coat the bottom of the pan.

2. Add the diced chicken, shrimp, and ham to the pan and stir-fry for 2-3 minutes until cooked through.

3. Add the diced carrots, green beans, onions, and garlic to the pan and stir-fry for another 2-3 minutes until the vegetables are tender.

4. Push the ingredients to the sides of the pan, creating a well in the center. Pour the beaten eggs into the well and scramble until cooked through.

5. Add the cooked rice to the pan and stir-fry for 2-3 minutes until heated through.

6. Add the soy sauce, oyster sauce, sesame oil, salt, and pepper to the pan and stir-fry for another 1-2 minutes until the ingredients are well combined.

7. Garnish with diced scallions and serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 40g
Protein: 20g

Substitutions for ingredients:
- Chicken, shrimp, and ham can be substituted with tofu or tempeh for a vegetarian version.
- Carrots and green beans can be substituted with any vegetables of your choice.

Variations:
- Add diced pineapple or raisins for a sweet and savory twist.
- Use brown rice instead of white rice for a healthier option.
- Add chopped peanuts or cashews for extra crunch.

Tips and tricks:
- Use cold leftover rice for best results.
- Make sure to stir-fry the ingredients quickly over high heat to prevent the rice from becoming mushy.
- Add more soy sauce or oyster sauce to taste.

Storage instructions:
Store any leftover fried rice in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the fried rice in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the fried rice in a large bowl or on individual plates.

Garnishes:
Garnish with diced scallions or chopped cilantro.

Pairings:
Pair with a side of stir-fried vegetables or a simple salad.

Suggested side dishes:
Stir-fried vegetables or a simple salad.

Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to the pan.
- If the rice is too wet, increase the heat and stir-fry for a few more minutes until the excess moisture evaporates.

Food safety advice:
Make sure to cook the chicken, shrimp, and ham to an internal temperature of 165°F to prevent foodborne illness.

Food history:
Puyunghai fried rice is a popular Indonesian dish that is believed to have originated in the city of Surabaya.

Flavor profiles:
Savory, umami, slightly sweet.

Serving suggestions:
Serve hot as a main dish for lunch or dinner.

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Taste: Savory, Tangy, Spicy, Umami, Aromatic