Sun Ya Fried Rice Recipe
Cook Time: 15 minutes
Prep Time: 20 minutes
Total Time: 35 minutes
Description:
This delightful recipe hails from my cherished cookbook, Madame Wong’s Long-Life Chinese Cooking, infused with my own personal touches. Its name pays homage to the Sun Ya restaurant in Shanghai, where an ingenious chef first crafted this wonderful dish. The beauty of this fried rice lies in its flexibility—feel free to incorporate just about any leftover meat you have on hand, although I’ve suggested shrimp, chicken, and pork here. A particularly memorable variation I made involved leftover duck meat, which turned out to be utterly delicious!
Recipe Category: Lunch/Snacks
Keywords: White Rice, Rice, Vegetable, Meat, Asian, < 60 Mins, Stove Top, Stir Fry
Ingredients
| Quantity | Ingredient |
|---|---|
| 6 | eggs |
| 2 | teaspoons salt |
| 1/2 | cup green onions, chopped |
| 2 | tablespoons sherry wine |
| 2 | cups cooked rice |
| 1 1/2 | teaspoons salt (to taste) |
| 4 | ounces chicken, cooked and chopped |
| 1/2 | cup soy sauce |
| 1/2 | cup small shrimp, peeled and deveined |
| 1/2 | cup peas, frozen or fresh |
| 2 | tablespoons oil (for cooking) |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 403.3 kcal |
| Total Fat | 11.7 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 109.1 mg |
| Sodium | 810.7 mg |
| Total Carbohydrates | 56.9 g |
| Dietary Fiber | 1.4 g |
| Sugars | 0.9 g |
| Protein | 14 g |
Instructions
-
Scramble the Eggs:
Begin by heating 2 tablespoons of oil in a wok or a large skillet over high heat until it is very hot. Pour in the beaten eggs and scramble them briskly using a spoon until fully cooked. Once scrambled, remove the eggs from the pan and set them aside. -
Sauté the Vegetables:
In the same pan, add another 2 tablespoons of oil and heat it again. Stir-fry the chopped green onions and any other vegetables you like, such as mushrooms, until they become fragrant. Add the sherry wine and continue to stir-fry for an additional 10 seconds, then remove the mixture from the pan and set aside. -
Stir-Fry the Rice:
Heat another 2 tablespoons of oil in the pan. Add the cooked rice, breaking up any lumps with your spoon as you stir-fry. Sprinkle the rice with 1 ½ teaspoons of salt, ensuring it is evenly distributed. Keep stirring until the rice is heated through and slightly crispy. -
Combine Ingredients:
Once the rice is ready, return the chicken, pork, and the onion/mushroom mixture to the pan, along with the scrambled eggs. Stir-fry everything together, mixing well to ensure even distribution and heating. -
Add the Final Touches:
Pour in a bit of stock to moisten the mixture, followed by the soy sauce, small shrimp, and peas. Continue stir-frying until everything is heated thoroughly and the shrimp is fully cooked through. -
Serve and Enjoy:
Once the dish is well mixed and heated, remove it from the heat. Serve your Sun Ya Fried Rice hot, garnished with additional green onions if desired, and savor the delightful blend of flavors in every bite!
This Sun Ya Fried Rice not only makes a fantastic lunch or snack but is also a wonderful way to repurpose leftover meats into a delicious meal that the whole family will enjoy!
