This gourmet version isn’t so far off from the original recipe, but it utilizes homemade hoisin aioli and is topped with a rotating protein – like chunks of Chinese Lap Cheong sausage.
Courtesy of Chef Kenneth of Seto Kitchen + Bar.
Related: Fish Cheeks’ Crab Fried Rice
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This recipe works best in a carbon wok.
Heat wok with 1 tablespoon of vegetable oil until smoking.
Quickly add rice and vegetable to wok.
Constantly toss and stir, until there is a nice char on the vegetables.
Whisk together egg and soy sauce.
Move everything to the side of the wok and then add the egg mixture.
Cook egg to desired doneness and mix through rice.
Plate in your favourite bowl and add scallions.