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Welcome back to what Wednesday. This is Lance from School Walk London's best Asian cooking school. And today we're cooking fujen fried rice, which is the egg fried rice base with a seafood gravy on top. Really delicious. So, let's go through the ingredients. So, first thing we got here for the seafood gravy, we've got some shiakei mushrooms. And if you can see this is the dry version with the dry version and we soak them in hot water for about 30 minutes and becomes wet just to rehydrate them soften them bring back the flavor and when compared to the fresh one it has a really nice um kind of mellow uh and earthy flavor to it.
This is why we use it a lot in stir fries, in dumpling fillings. Really widely used in Chinese cooking. And next thing on your plate, on your walk, yeah, it's your asparagus. Just dice them up. Bit of carrots. And we've got some spring onions, stems, and leaves for the egg fried rice. Okay. Stevie wise, we've got some squid scor and chopped into chunks and also a bit of prawns, just de veained and butterflies. If you want to know how to uh clean your squids and how to butterfly our prawns, make sure you check out our videos. This one or this one? Just that one.
Make sure you check out our videos. This one. And first we make egg fra rice. We've got some cold rice here which I made in the morning and I separated grain by grain. Okay. Let's get walking. Okay. Smoking hot. Oil. way until solid. Scramble it. While still runny, you want it you want to add yolk to kind of stick onto the grain of rice. That's why you want to add in the rice while still running. You can see it's nicely sticking. We're using jasmine rice for this dish, but you can use sushi rice or long grain rice if you want. Okay. And last bit, you push everything away. Bit of oil.
Going to add in some spring onion stems. And now we're going to start seasoning start to season your rice. Little pinch of salt and do this technique. Kind of really loosen it. Separate the rice and again spread it out. Let it char. What we're looking for at the moment is your dancing rice. If you want to, if you divide it, you can see it's jumping. means it's nicely dry and crispy. Last bit like so about a 1 and 1/2 tbspoon from the edge. Spread it out. Let it chop for the one last 10 seconds. And we're ready to serve. So, this would be the base for the fujen fried rice. And next, we do the seafood gravy. This is actually
a Hong Kong dish. Uh the chefs that they wanted to sound a bit more premier so they named it Fujian fried rice. Again, smoky hot walk. Oil in. Rinse around. Bit of spring onion stems. I'm on a medium heat type at the moment. Nice fragrance. And now we turn it up to 9 on a high heat. Now we add in a tiny bit of light soy. The reason why we add it in now cuz we want to kind of caramelize the light soy. Get a really nice like charred soy flavor.
Now we bring it to boil. While we're waiting for it to boil, we get our seafood ready. Go in the seafood. This dish is in our Chinese banquet class. Make sure you sign up for it if you want to learn it right in this place. Okay, now we season with some more oyster, about a tablespoon, pinch of sugar, pinch of white pepper to kind of cover this fishiness. Uh once the um squid curls up and the prawns turn into pink color, it's ready to taste. Okay. More salty. Light soy. Now we thicken up cornflour slurry. Okay. You add it in bit by bit. Nicely thick and silky. Now we add in That's it. Turn off the heat and we serve.
It's really savory, kind of seafuey, very succulent. It's really a comfort food, comforting food in the winter day. And every grain of rice just soaks up the nice seafue um gravy and just makes it like extra silky and delicious. Thank you so much for watching. If you do like our videos as much as we love making them for you, please comment down below what's your favorite fried rice dish and we will see you next week. Bye.
