Hokkien Fried Rice

• Start by making sure that the one-day-old cooked rice does not have any lumps. If it does, then gently break these lumps to individual rice grains.
• Take a clean wok and pour 2 tablespoons of oil in it. Heat it over medium heat and then add beaten eggs to it. When almost cooked then scramble them until they are still moist.
• Add rice to it and mix well. to get a professional 5-star restaurant look do not stir it continuously, rather wait for a few seconds and then stir and then wait for another couple of seconds before you stir again. This should be done on high heat and the rice be scrambled a few times to give it that restaurant texture.
• Once done with the ‘wait-and-stir’ technique, flavor the rice with salt and pepper and then keep them aside.
• For the gravy, take a large sauté pan and add shrimp, carrots, shiitake mushrooms, and chicken/duck. Place it over medium heat and sauté for 2 minutes. Once sautéed, add stock and bring it to a boil.
• Immediately add soy sauce, cooking wine, sugar, tomatoes, and oyster sauce, mix it and bring it to boil again. As soon as it starts boiling, for flavoring add white pepper powder and sesame oil. Add cornstarch to thicken the sauce.
• For serving put a scope of rice in a bowl and pour the gravy on top of it and serve while it is hot.

Trivia

The recipe was invented in Taiwan by Chinese restaurants.