Hai Lu Fried rice is a very popular and common dish in Chinese or Taiwanese cooking. Fried rice’s history has been in China for over a thousand years.
We have so many different kind of fried rice in both Chinese and Taiwanese cooking, but their have two very important ingredients is a essential for fried rice. One is egg and the other is spring onion.
Fried rice was called “Rice with crush gold” when Duke Jingwu of Chu – Yang Su who first invented the fried rice. Because the egg in fried rice have such beautiful golden colour and it’s just look like “gold” been crushed then added into rice so it’s called “Rice with crush gold”. Spring onion can enhance the flavour of fried rice and also give fried rice that special fragrance.
I made this “Hai lu fried rice” is by mixing prawns, chicken breasts and many different kind of vegetables. “Who said Chinese food can’t be healthy?!” The directly meaning of “hai” is Sea, also can be the name short for Seafood on the menu in a restaurant. The directly meaning of “lu” is land, but also can be the name short for meat.
Bellow is the recipe for Hai lu fried rice, Hope you enjoy cooking!!
Hai Lu Fried Rice
- 1/2 red pepper
- 1/2 yellow pepper
- 1/2 orange pepper
- 1 carrot depends on the size of the carrot but half is used for final decoration
- 15 prawns
- 1 pc chicken breast
- 3 spring onions
- 4 large eggs
- Pinch salt
- Drop soy sauce
- Pinch white pepper powder
Procedure for Chicken marinade
Cut chicken breast into small dices.
3 cloves of garlic, chop really really finely.
Mix chicken breast with chopped garlic, pinch of salt, 1 table spoon light soy sauce, 1/2 table spoon brown sugar, couple pinches of black pepper powder, 1 tea spoon potato starch.
Leave it to marinade for 10 minutes.
Procedure for prawn marinade
Gently slice prawns from the back of it and without cutting through it.
Mix prawns with 1 table spoon rice wine, pinch of salt, 1/2 tea spoon of black pepper powder.
Leave it to marinade for 10 minutes also.
Procedure for cooking Hai Lu fried rice
Cook rice and leave it to cool down and use spatula to loosen it gently. (You can also cook it a night before, it’s even better.)
Marinade prawns and chicken breast by the follow steps above.
1/2 carrot cut into small dice and cook in the water until it’s soft (but not mash!)
Wash peppers and cut into small dice. (a little bit smaller than one penny.)
Chop 2 spring onions finely.
Chop garlic very finely.
Use a table spoon vegetable oil to saute garlic and then peppers about 30 seconds. Place peppers onto a plate and leave aside.
Use a little bit of oil to saute the chicken and prawn separately and also place onto a plate and leave aside.
Whisk eggs with a little bit of salt, pepper powder and heat the wok up with 1 table spoon oil to cook it until medium rare then add the cold rice into it to mix properly.
Add all the ingredients except chopped spring onion and mix it properly.
Add chopped spring onion into rice when it’s nearly cook and just mix it properly again.
Julienne 1 spring onion and 1/3 carrot as final touch to decorate on top of your fried rice.