Shanghai Preserved Vegetable Fried Rice

Be the first to rate

(No Ratings Yet)

Loading...

A classic Shanghai street-food classic, this fried rice gets its signature salty-savory punch from crunchy pickled mustard tuber (zha cai) and diced preserved radish. Tossed with juicy ground pork and ribbons of egg over high wok heat, it transforms humble leftover rice into a deeply satisfying one-pan meal in under 20 minutes.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 19 gFat
• 5 gSaturated Fat
• 54 gCarbs
• 3 gFiber
• 3 gSugar
• 22 gProtein
• 980 mgSodium
• 360 mgPotassium
• 75 mgCalcium
• 3.2 mgIron
• 8 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the rice base

• 3 cups day-old cooked jasmine rice, about 450 g, grains separated
• 100 g pickled mustard tuber (zha cai), finely diced
• 50 g preserved radish (luo bo gan) or preserved mustard greens, finely diced
• 150 g ground pork, preferably 20 percent fat

Aromatics and eggs

• 3 large eggs, lightly beaten with 1 tsp water
• 4 scallions, white and green parts separated, finely sliced
• 3 cloves garlic, minced

Sauce and seasoning

• 3 tbsp vegetable or peanut oil, divided
• 1.5 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1/4 tsp ground white pepper
• 1/2 tsp toasted sesame oil

Directions

1. Prep all ingredients before heating the wok: dice the preserved vegetables into uniform small cubes, beat the eggs, separate the scallion whites and greens, and use wet hands to break up any clumps in the cold rice.
2. Heat 1 tbsp oil in a wok or large skillet over high heat until just smoking. Add the ground pork and stir-fry for 2 to 3 minutes, breaking it into small crumbles, until browned and cooked through. Transfer to a plate.
3. Add 1 tbsp oil to the wok. Pour in the beaten eggs and scramble quickly for 20 to 30 seconds until just set but still soft. Break into small bits and push to one side of the wok.
4. Add the remaining 1 tbsp oil, then the garlic and scallion whites. Stir-fry for 15 seconds until fragrant, then add the diced zha cai and preserved radish. Stir-fry 1 to 2 minutes so the pickles release their aroma and lightly caramelize.
5. Add the cold rice and toss vigorously, using a wok spatula to break up any remaining clumps. Stir-fry for 3 to 4 minutes until the rice is heated through, grains are separate, and you hear a slight sizzle as they hit the hot surface.
6. Return the pork to the wok along with the light soy sauce, dark soy sauce, sugar, and white pepper. Toss and fold everything together for about 1 minute until evenly coated and slightly glossy.
7. Drizzle the sesame oil around the rim of the wok (so it hits the hot metal and toasts), scatter the scallion greens over the top, give one final toss, and serve immediately in warmed bowls.

Cook’s Notes

• Day-old rice is non-negotiable: spread freshly cooked rice on a tray and chill uncovered for at least 2 hours so grains dry out and stay separate in the wok.
• If your pickled mustard tuber tastes very salty, rinse it briefly under cold water, then pat dry with a paper towel before dicing to keep the dish balanced.
• Cook on the highest heat your stove can deliver; if your wok is small, fry the rice in two batches rather than crowding it, which steams instead of sears.
• For a vegetarian version, omit the pork and add 150 g diced shiitake mushrooms or pan-fried firm tofu along with the preserved vegetables.
• Look for vacuum-packed zha cai from Sichuan or Chongqing brands at Asian markets; the crunchy, slightly sweet pickles hold their texture much better than jarred versions.

You might also like

Asian

Cantonese Steamed Whole Fish

Asian

Mongolian Beef Classic American

Asian

Macanese Style Minced Meat Hash with Potatoes and Fried Egg

Desserts

Osmanthus Flower Jelly