Makes 4 to 6 servings as part of a multi-course meal.
My family only made this dish when there was leftover rice and as a ploy to get us to eat
more rice as children. Although fried rice is an authentic Cantonese dish, most Chinese
eat it mainly at banquets. Some people prefer plain, simple steamed rice at home. My
own favorite way of cooking fried rice is to use brown rice, because I prefer the texture
and it is delicious with any combination of vegetables. The traditional recipe is cooked
with long grain rice. XO Sauce is a relatively new condiment, made from dried scallops,
shrimp roe, chili peppers, garlic and spices. It is a popular ingredient Hong Kong chefs
now add to fried rice to enhance the flavor.
2 large eggs
6 oz Chinese barbecued pork, store-bought or homemade
2 tsp plus 1 tablespoon vegetable oil
3 cups cooked brown rice, cooled
1 cup frozen peas, thawed (optional)
1/3 cup finely minced scallions
1 Tb thin soy sauce
1 tsp XO Sauce
1/4 tsp salt
1/4 tsp ground white pepper
Lightly beat eggs. Cut barbecued pork into 1/4-inch dice to make about 1-1/4 cups. Heat
a large wok over medium-high heat until hot but not smoking. Add 2 tsp oil and beaten
eggs, and cook 1 to 2 minutes, tilting the pan so that the egg pancake will be as thin as
possible. When the bottom side is just beginning to brown and the egg pancake is just
set, transfer to a cutting board. Allow pancake to cool slightly and then cut into 1/4-inch-
wide and 2-inch-long strips.
Add remaining 1 Tb oil and rice, and stir-fry 2 to 3 minutes, breaking up the rice to
separate the grains, until rice is lightly coated with oil. Add the diced barbecued pork,
peas, scallions, and egg strips, and continue stir-frying 3 to 4 minutes or until rice is
beginning to brown slightly. Add soy sauce, XO Sauce, salt, and pepper, and stir-fry 1
more minute or until well combined. Serve immediately.
