Li Bai Cantonese Restaurant Hokkien-style Fried Rice with Black Truffle

Do you know your fried rice?

Mention fried rice and you’d think of Yangzhou fried rice right away. Many of us already know this, but are you familiar with the other types of fried rice served in Chinese establishments? In this article, we’ll dive into the various cooking styles.

Yangzhou

(Image Credit: Eat What Tonight)

Starting with the classic, we typically order this when dining out. This style is colourful with incorporations of egg, corn, carrots, peas, scallions, shrimps and char siu/beef/chicken/pork. If you’re not a veggie lover, we’ll probably see you picking the colours out before you tuck into your meal. Fret not, read on to find other ways you can still have your rice and enjoy it too, without the hassle of removing ingredients you don’t eat.

Cantonese

(Image Credit: Curated Kitchenware)

Similar to the former, the main difference is the ingredients used. In this style, a variety of cured meats like lup cheong and jinhua ham are used. Instead of mixed vegetables, this version uses broccoli or kai lan, a more nutritious option for those looking to incorporate leafy greens in their diet. They also use garlic, as well as shiitake mushrooms. Japanese short grain rice are also typically seen in this version. Like Yangzhou fried rice, having wok hei expertise would greatly amplify its taste if you’re one to cook. Haven’t mastered it yet? You can still impress with the next version we’re introducing!

Teochew

Think Teochew flavours and one would recall them as light, homely when he/she tucks into a bowl of watery porridge and several plates of side dishes to accompany with. The taste of Teochew fried rice does not differ much, with the use of ingredients like Chinese olives, yam, shallots and fish sauce. Admin wonders if Thai olive fried rice perhaps drew inspiration from this dish. Admin also thinks Thai jasmine rice would probably go very well with this version of fried rice too. The best part? You don’t have to worry about not achieving wok hei as its flavour is much more forgiving due to the lightness of the delicacy.

Hokkien

Probably the most distinct out of all the fried rice variants, this style boasts a thick seafood-based sauce poured around the bed of rice. While you can prepare a stock on your own, one can also opt for an oyster-sauce-cornflour slurry mixture as well. Some ingredients that are not to be missed are shiitake mushrooms, shrimps, scallops and spring onions. In our version, we incorporate black truffle and 12-head South African abalone as well. Renowned for its rich, firm texture, this abalone is great for braising as well. This April, we have not just one, but TWO month-exclusive menus featuring Abalone, Bird’s Nest and Sri Lankan Crabs.

Find out all about them here