Chop the green onion and red pickled ginger finely.
Mix the douchi paste and shaoxing wine together.
Measure 1/4 teaspoon each of salt, pepper and umami seasoning beforehand. Add more if necessary during cooking.
Beat the egg lightly. Always leave eggs at room temperature before cooking.
Put the rice (or freshly cooked rice) on a plate in a doughnut shape. Microwave for one minute. This evaporates excess moisture and dries out the rice.
Heat plenty of oil in a wok, swirl it around and pour out. Reheat the wok and put oil and lard. Keep the heat high!
Add the beaten egg and rice immediately. Loosen the rice by using the ladle with a cutting motion. After the rice is loosened, press lightly with the back of the ladle.
Add the prepared seasonings ( salt, pepper and umami seasoning), red pickled ginger and char siu. Stir quickly, check the seasoning and add some more if necessary.
To finish, drizzle the shaoxing wine and douchi paste mixture along the sides of the wok. Add the green onion and stir quickly. It's done.
Transfer to a serving plate.
Try with home-made char siu! Recipe ID: 837298
Make char siu in a toaster. Recipe ID: 1803335
Story Behind this Recipe
It's delicious with homemade char siu!
Finish all the prep work before starting to cook. If you microwave freshly cooked rice, you can evaporate excess moisture. You don't have to use cold rice (which is the standard for fried rice). Lard imparts a richer flavour. After adding the green onion finish stir-frying immediately.