Hello hi everyone! Wesley here. Today we’re diving back into our series dedicated to Chinese comfort food classics with yet another addition to our ever growing collection of fried rice recipes, with my very best shot at one of these golden fried rices that have been floating around the internet. For those not familiar, a golden fried rice is (like pretty much any other fried rice), a medley of veggies and proteins tossed together in a wok using dried leftover rice to yield the pebbly, grainy, wonderful rice texture that we all know and love in our fried rice. 

Today we’re going to be making ours using some Chinese lap cheong sausage and baby bok choy. Our golden fried rice today however has one unique addition, where in the eggs that we would traditionally scramble before tossing into the rice will instead be stripped down to their yolks, then mixed off heat to coat our rice, yielding the dish’s gorgeous golden color. Then to round this all out, we’re also going to assemble a light acid-forward sauce element to pair with our rice which (if done correctly) won’t bias the color of our golden hue too much here. Hope you try it. 

 

Serves 2-3

INGREDIENTS

  • 4 cloves garlic

  • 1 inch (about 1 tbsp) ginger

  • 3 green onions

  • 4-6 oz baby bok choy

  • 5 lap cheong sausages

  • 3 egg yolks 

  • 2 cups leftover rice

  • 1 tsp turmeric

  • peanut oil

INGREDIENTS (sauce)

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 1 tbsp sesame oil

  • 2 tbsp shaoxing wine

  • 1 tbsp hoisin sauce

  • 2 tbsp chili crisp oil

PREP

  • CRUSH and mince the garlic, set aside

  • FINE MINCE the ginger, set aside

  • SEPARATE the whites and greens of the green onions, then slice thinly, set aside

  • SLICE the bok choy into quarters, set aside

  • DICE the lap cheong, set aside

  • SEPARATE 3 egg yolks from their whites, whisk the yolks to combined, then combine the yolks with the leftover rice and turmeric

  • MASSAGE the rice with wet hands until the yolks and turmeric have fully coated the rice, and no large clumps of rice remain

  • COMBINE all sauce ingredients, set aside

ON THE STOVE

  • HEAT a wok as hot as possible, then add 4 tbsp peanut oil and long yao

  • ADD the garlic, ginger, and whites of the green onions, then saute for 15 seconds until fragrant

  • ADD the lap cheong and toss for 1-2 minutes

  • ADD the bok choy and toss to combine for 1-2 minutes

  • ADD the rice then toss to combine, using an overhand grip on the spatula to break up any large clumps of rice

  • ADD the sauce element to taste, then toss to combine

  • FINISH with greens of green onions

 

tagged with golden fried rice, fried rice, egg yolk fried rice, fried rice recipe, wok cooking, wok fried rice, wok fry, wok stir fry, Chinese cooking, Chinese food, Woo Can Cook