The Hokkien Fried Rice My Dad's Made 100,000 Times

Ingredients

• 170 g (6 oz)chicken breast
• 85 g (3 oz)shrimp
• 57 g (2 oz)scallop
• 14 g (0.5 oz)dried shiitake mushroom
• 57 g (2 oz)carrot
• 2 clovesgarlic
• 14 g (0.5 oz)ginger
• 28 g (1 oz)green onion
• 15 ml (1 tablespoon)oil
• 5 ml (1 teaspoon)oil
• 10 ml (2 teaspoons)cooking wine
• 355 ml (1.5 cups)boiling water
• 5 ml (1 teaspoon)sesame oil
• 5 ml (1 teaspoon)oil
• 510 g (18 oz)uncooked jasmine rice
• 475 ml (2 cups)water
• 30 ml (2 tablespoons)oil
• 2eggs
• 2.5 ml (0.5 teaspoon)salt
• 10 ml (2 teaspoons)Kikkoman® light soy sauce
• 5 ml (1 teaspoon)cornstarch
• 15 ml (1 tablespoon)water
• 2.5 ml (0.5 teaspoon)salt
• 5 ml (1 teaspoon)cornstarch
• 1.25 ml (0.25 teaspoon)white pepper
• 5 ml (1 teaspoon)cornstarch
• 1.25 ml (0.25 teaspoon)white pepper
• 30 ml (2 tablespoons)Kikkoman® oyster sauce
• 15 ml (1 tablespoon)Kikkoman® light soy sauce
• 5 ml (1 teaspoon)Kikkoman® dark soy sauce
• 5 ml (1 teaspoon)chicken bouillon powder
• 5 ml (1 teaspoon)sugar
• 1.25 ml (0.25 teaspoon)white pepper
• 15 ml (1 tablespoon)cooking wine
• 10 ml (2 teaspoons)potato starch
• 30 ml (2 tablespoons)water

Instructions

1. 1

   Wash the rice

   Rinse the rice three times, draining it and using fresh water for each rinse. Gently swirl the grains with your fingers to loosen any dirt or debris.

2. 2

   Slice the chicken

   Cut the chicken breast into thick slices, then cut each slice lengthways into strips.

3. 3

   Prepare the shrimp

   Peel and devein the shrimp if needed.

4. 4

   Soak the mushrooms

   Soak the dried shiitake mushrooms in warm water for at least 15 minutes to rehydrate them.

5. 5

   Mix the sauce

   In a small bowl, combine the oyster sauce, light and dark soy sauces, chicken bouillon powder, sugar, white pepper and cooking wine.

6. 6

   Make the slurry

   Stir together the potato starch and water until thoroughly combined.

7. 7

   Beat the eggs

   Crack the eggs into a small bowl and beat them.

8. 8

   Heat the wok

   Heat a clean wok over high heat, then add the oil.

What is Hokkien fried rice?

Hokkien fried rice is a Chinese-style rice dish associated with Hokkien cooking traditions, built around rice and a savoury, sauce-led topping. This version pairs jasmine rice with chicken, shrimp and scallop, with egg and shiitake adding more depth.

The mix of oyster sauce, light and dark soy, cooking wine and white pepper gives the sauce a layered savoury flavour. Rinsing the rice and preparing the sauce and starch slurry separately helps keep the components organised.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 35g protein, 105g carbs, 16g fat.

Jasmine rice supplies most of the carbohydrates, while the chicken, shrimp, scallop and eggs contribute protein. Oil and sesame oil provide much of the fat, and the soy and oyster sauces, bouillon and salt contribute sodium. Serve it with a generous portion of vegetables to balance the rice-heavy plate.

The rice and aromatics

Rinsed rice: Swirl the grains gently and change the water for each of the three washes. This removes loose surface debris before the rice is cooked.

Mushrooms: Give the dried shiitake at least 15 minutes in warm water to rehydrate. Garlic, ginger, carrot and green onion add aromatic and fresh accents to the dish.

Preparing the proteins

Chicken: Thick slices cut into strips provide pieces that are easy to handle in a wok. Keep the shrimp and scallop ready alongside it so the seafood is prepared before cooking begins.

Shrimp: Peel and devein it if necessary. The recipe specifies no further preparation for the scallop.

Building the sauce

Sauce mixture: Oyster sauce, two kinds of soy sauce, bouillon powder, sugar, white pepper and cooking wine make the savoury seasoning. Mixing them in a small bowl means they are ready to use together.

Starch slurry: Mix the potato starch with water until smooth. The recipe gives this as a separate preparation from the sauce, so keep the two mixtures distinct.

Wok heat and texture

Hot wok: The method calls for heating a clean wok over high heat before adding oil. Have the prepared components close at hand, as this is a quick-cooking style of dish.

Rice grains: A gentle rinse is part of the preparation; avoid crushing the grains as you swirl them. The supplied method ends at the point where the wok is heated and oiled, so it does not give further cooking or doneness instructions.

Serving the dish

This recipe is designed as a filling rice-based main, with chicken, shrimp, scallop and egg alongside the grains. A simple side of greens or another lightly dressed vegetable would add contrast without competing with the seasoned rice.

The ingredient list includes green onion, but the supplied method does not state when to add it or how to finish the dish.

Recipe notes & tips

• Rinse the rice three times, using fresh water for every rinse as specified.
• Set aside at least 15 minutes to soak the dried shiitake mushrooms.
• Cut the chicken into strips before you heat the wok.
• Mix the sauce ingredients together in a small bowl before cooking.
• Stir the potato starch and water until the slurry is fully combined.
• Heat the wok over high heat before adding the oil.

Variations

• More vegetables: Add extra carrot or leafy greens for a vegetable-forward version.
• Mushroom choice: Use another dried mushroom in place of shiitake if needed.
• Seafood balance: Adjust the mix of shrimp and scallop while keeping the total seafood amount similar.
• Extra aromatics: Increase the garlic or ginger slightly for a more pronounced aromatic flavour.
• Milder seasoning: Reduce the white pepper for a gentler finish.

Common mistakes to avoid

• Skipping the rinses: Wash the rice three times, changing the water each time.
• Short soaking: Give the dried shiitake at least 15 minutes in warm water to rehydrate.
• Lumpy slurry: Mix the potato starch and water thoroughly before using.
• Cold wok: Heat the clean wok over high heat before adding oil, as the method directs.
• Unmixed sauce: Combine all the listed sauce ingredients in a bowl rather than adding them separately.

How to store

Refrigerate leftovers promptly in a covered container and use within 3–4 days. Reheat until steaming hot throughout, adding a small splash of water if the rice has dried out.

Frequently asked questions