Three Flavor Fried Rice (三鮮炒飯, Saam1 Sin1 Caau2 Faan6)

 

This recipe was updated on 04 Aug 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

Here’s another three flavor (beef, chicken, shrimp) dish that you can get at my local Muslim Chinese restaurant. In order to make this dish you need all three flavors available at once, which can be a problem since you’re likely to make dishes with only one available. Since I made the Three Flavor Shanghai Noodles (三鮮上海麵, Saam¹ Sin¹ Soeng⁶ Hoi² Min⁶) recipe, I had all three flavors available and decided to go for it.

I use Lee Kum Kee brand Premium Oyster Flavored Sauce because it’s the brand I grew up with and has a good flavor. It’s a little more expensive than other brands, but it’s worth the price in my opinion. I once had a weak moment and bought an inexpensive brand of oyster sauce, and was disappointed in the flavor when compared to the Lee Kum Kee Premium brand. So get the good stuff!

Enjoy!

Ingredients

¼ lb.	125 g.	Prawn or shrimp meat (蝦仁, haa1 jan4)
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
1 Tbs.	15 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
¼ lb.	125 g.	Beef flank or flap meat (牛肉, ngau4 juk6), cut into thin 2-inch (5 cm.) pieces
1 tsp.	5 ml.	Baking soda (蘇打粉, sou1 daa2 fan2)
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
¼ lb.	125 g.	Chicken thigh or breast meat (雞肉, gai1 juk6), cut into 1-inch (2.5 cm.) pieces
1 tsp.	5 ml.	Baking soda (蘇打粉, sou1 daa2 fan2)
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
2	2	Eggs (雞蛋, gai1 daan6), scrambled
1 cup	250 ml.	Leftover cooked rice (飯, faan6)
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
2 stalks	2 stalks	Green onions (葱, cung1), cut into ¼-inch (7.5 mm.) pieces
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Oil for cooking

 

Sauce Ingredients

2 Tbs.	30 ml.	Lee Kum Kee brand premium oyster sauce (蠔油, hou4 jau4) or equivalent
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
½ Tbs.	7.5 ml.	Sesame oil (麻油, maa4 jau4)

 

Equipment

		Garlic press
14 in.	35.5 cm.	Wok or pan

 

Lee Kum Kee Brand
Premium Oyster Sauce
(蠔油, hou4 jau4)

Preparation Instructions

1. If using frozen prawn or shrimp, thaw in a covered container overnight in the refrigerator. Take the shrimp out of the refrigerator at least one hour before cooking. Shell and devein the shrimp, and marinate for at least one hour with the ginger crushed in a garlic press, corn starch, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In the USA, the names prawn and shrimp are used interchangeably, with prawn usually meaning a large shrimp; either will work in this dish.
2. Prepare the beef flank or flap meat by removing any silver skin or fat, and cut the meat into thin 2-inch (5 cm.) pieces. Cutting the beef against the grain makes it easier to eat (if cut with the grain, the beef would be stringy and difficult to eat). Wet with water and add the baking soda to the beef, allow to tenderize for 15 minutes, and then wash the baking soda from the meat. The baking soda can be omitted but results in the tender meat experienced in restaurant dishes.
3. Marinate the beef in a covered container for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, corn starch, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. If marinating the beef overnight, take it out of the refrigerator at least one hour before cooking.
4. Prepare the chicken thigh or breast meat by removing any skin or bones, and cut into 1-inch (2.5 cm.) pieces. Wet with water and add baking soda to the chicken, allow to tenderize for 15 minutes, and then wash the baking soda from the meat. The baking soda can be omitted but results in the tender meat experienced in restaurant dishes.
5. Marinate the chicken in a covered container for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, corn starch, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. If marinating the chicken overnight, take it out of the refrigerator at least one hour before cooking.
6. Take the leftover rice out of the refrigerator at least one hour before cooking and break up any clumps. Ideally you want to have each cooked rice grain separated. Add the sesame oil and white pepper to the rice. Mix the ingredients together, coating the rice with the sesame oil.
7. Take the eggs out of the refrigerator at least one hour before cooking. Break and scramble the eggs in a bowl.
8. Crush the ginger and garlic in a garlic press and put into a small bowl.
9. Wash and cut the green onions into ¼-inch (7.5 mm.) pieces.
10. Prepare and mix the sauce in a small bowl: add the Lee Kum Kee brand premium oyster sauce or equivalent, ground white pepper, and sesame oil.

Cooking Instructions

1. Heat a wok or pan over high heat before adding oil. Add the eggs and scramble them while the wok is heating up. To get fluffy scrambled eggs, use this technique: As the eggs set, remove the pan or wok from the heat while continually scrambling the eggs with a spatula. Once the eggs stop setting off the heat, put the wok back onto the heat until the eggs start setting again. Continue taking the pan or wok on and off the heat as the eggs set until fully scrambled. Transfer the eggs to a bowl when complete.
2. Reheat the wok over high heat before adding oil. Add the shrimp to the wok in a single layer on the bottom and stir fry until the shrimp just turn pink. The shrimp should look undercooked. You may have to cook the shrimp in batches, so be sure to reheat the wok over high heat before adding more oil. Transfer the shrimp to a bowl separate from the scrambled eggs.
3. Reheat the wok over high heat before adding oil and then the beef. Stir fry the beef until brown by forming one layer of beef in the wok and leaving the beef alone for a while before flipping it over to brown the other side. You may have to stir fry the beef in batches, so be sure to reheat the wok over high heat before adding more oil. Transfer the browned beef to the bowl with the shrimp.
4. Reheat the wok over high heat before adding oil. Add the chicken pieces to the wok in a single layer on the bottom and brown the outside. You may have to cook the chicken in batches, so be sure to reheat the wok over high heat before adding more oil. Transfer the chicken to the bowl with the shrimp.
5. Reheat the wok over high heat before adding oil and then the leftover cooked rice. Stir fry the rice before adding the bowl with the ginger and garlic mixture, and then some oil to the mixture. Quickly stir fry all the ingredients until the ginger and garlic mixture becomes fragrant. Add the green onions, scrambled eggs, and the contents of the bowl with the shrimp back into the wok, and stir fry all the ingredients together. Add the sauce ingredients to the wok and mix the ingredients together. Put the cooked ingredients into a serving dish and serve immediately.