Authentic Homemade Cantonese Fried Rice: The Wok-Style Recipe
Take a journey to the heart of Cantonese cuisine with this generous fried rice, prepared according to tradition: day-old cold rice, a smoking hot wok, and the perfect seasoning of soy sauce and toasted sesame oil. A complete, flavorful dish ready in under 20 minutes that rivals the best Asian restaurants.
🛒 Ingredients
4 servings
- 14 oz long-grain rice, cooked the day before (cold)
- 2 whole eggs
- 3.5 oz diced ham or Char Siu pork
- 3.5 oz small peeled shrimp (fresh or thawed)
- 1.75 oz peas (fresh or frozen)
- 2 green onions, finely sliced
- 2 tbsp light soy sauce
- 1 tbsp toasted sesame oil
- 2 tbsp neutral oil (sunflower or peanut)
- Fine salt
- Freshly ground white pepper
Watch the original video
Watch on TikTokDirections
- 1
Prepare all your ingredients before starting: break up the cold rice with your hands to separate each grain and avoid clumps. Finely slice the green onions, beat the eggs with a pinch of salt, and keep the ham, shrimp, and peas within reach. A wok does not forgive delays.
- 2
Heat the wok over high heat until it begins to smoke slightly. Add 1 tbsp of neutral oil and pour in the beaten eggs. Without waiting, break the omelet into small, irregular pieces using a spatula. The eggs should be just cooked, still slightly soft inside. Remove and set aside in a bowl.
- 3
In the same smoking wok, add a little more oil if necessary and stir-fry the shrimp over very high heat for 1 minute, until they turn pink. Then add the ham and peas, stirring vigorously for 1 to 2 minutes. Frozen peas can be added directly without prior thawing.
- 4
Pour the separated rice into the wok over the garnish. Turn the heat to maximum and mix energetically using a wooden spatula or a wok shovel. Press the rice lightly against the hot sides of the wok so it toasts and absorbs the cooking juices. This step should take about 3 to 4 minutes.
- 5
Reduce the heat slightly and pour the light soy sauce in a drizzle all around the edges of the rice (not directly on top) so it caramelizes upon contact with the wok before incorporating. Then add the sesame oil. Season generously with white pepper. Taste and adjust salt if necessary.
- 6
Incorporate the scrambled egg pieces and three-quarters of the sliced green onions. Mix gently so as not to crush the eggs. Stir-fry for another minute over high heat. The rice should be piping hot, slightly golden, and each grain should remain distinct and not sticky.
- 7
Serve immediately in bowls or deep plates. Sprinkle with the remaining fresh green onions for color and freshness. Serve without delay; Cantonese fried rice is best enjoyed piping hot, straight from the wok.
💡 Chef's Tip
The absolute secret to Cantonese fried rice lies in the moisture of the rice: always use rice cooked the day before and refrigerated. The cold dries out the grains, reduces their surface starch content, and allows you to achieve that slightly crunchy, well-separated texture that is the signature of real fried rice. Freshly cooked, overly moist rice will result in a sticky mush, even with the best wok in the world.
