XO Fried Rice
by wiffy on April 2, 2012
I have been using XO Sauce for Chinese stir-fries, and recently I have also been using it in my fried rice for a more gourmet version of my usual egg fried rice. I love to cook fried rice once in a while as it is an easy and satisfying one-dish meal, great for clearing the fridge of any random leftover ingredients. Whenever I plan to cook fried rice, I will cook extra rice for dinner so that I can refrigerate the extras overnight for best results (refrigerating keeps the rice grains dry and not sticky, which is ideal for stir-frying). I will also try to buy roasted meat (char siu and siu yuk) for adding to my fried rice because being deliciously salty and savoury, the roasted meat are excellent for instantly bringing a fried rice dish to life. Fried rice is a really flexible dish and you can add any ingredients such as seafood and chicken to make your own version.
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XO Sauce is a gourmet Cantonese seafood sauce made up of dried scallops & dried shrimps among other ingredients, and it can be eaten on its own as a condiment or used in stir-fries. If you love XO Sauce, check out my XO sauce scallops, and stir-fry XO prawns recipes.
XO Fried Rice Recipe
- Serves: 4
- Prep: 20 mins
- Cook: 12 mins
For best results when cooking fried rice, use cooked rice that has been refrigerated overnight. Alternatively, you can also use freshly cooked rice which has been refrigerated for at least 2 hours in the fridge. Refrigerating the rice keeps the grains dry so that they won’t stick to each other during stir frying. You can also "ta bao" (takeaway) extra rice for making fried rice the next day.
- 2 tbsp cooking oil
- 4 shallots peeled and finely chopped
- 4 garlic cloves peeled & finely chopped
- 100 grams fresh shiitake mushrooms stalks trimmed and sliced thinly
- 1 carrot peeled and diced
- 300 grams cooked rice, refrigerated overnight approximately cooked from 1 cup of rice
- 3 tbsp XO Sauce
- 1 tbsp oyster sauce
- 1 tsp belacan chilli optional; home-made or store-bought
- dashes of white pepper to taste
- 150 grams roasted meat, diced I use a combination of char siu and siu yuk
- 100 grams frozen peas thaw before use
- 2 tbsp chopped spring onions
- 1 egg optional; lightly beaten
- salt to taste; optional
- Heat oil in wok, stir-fry the shallots and garlic until fragrant.
- Add mushrooms and carrots, stir-frying until the mushrooms start to soften, about 3 minutes.
- Add cooked rice and use the back of the turner or spatula to flatten the rice balls so that the grains are separated.
- Add XO sauce, oyster sauce, belacan chilli and white pepper. Stir fry to distribute the sauce evenly over the rice.
- Add roasted meat, peas and spring onions. Stir fry for about two minutes, mixing all the ingredients evenly. If using egg, pour egg mixture evenly over the rice and use high heat to fry the rice until the fried rice is dry. Season with salt to taste.
(Get more photos, cooking notes and ingredients list on page 2)
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