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XO Sauce Fried Rice
XO Sauce is a gourmet Cantonese seafood sauce made up of dried scallops & dried shrimps among other ingredients, and it can be eaten on its own as a condiment or used in stir-fries.
XO Sauce Fried Rice Recipe
For best results when cooking fried rice, use cooked rice that has been refrigerated overnight. Alternatively, you can also use freshly cooked rice which has been refrigerated for at least 2 hours in the fridge. Refrigerating the rice keeps the grains dry so that they won’t stick to each other during stir frying. You can also “ta bao” (takeaway) extra rice for making fried rice the next day.
Ingredients:
- 2 tbsp cooking oil
- 4 shallots peeled and finely chopped
- 4 garlic cloves peeled & finely chopped
- 100 grams fresh shiitake mushrooms stalks trimmed; sliced thinly
- 1 carrot peeled and diced
- 300 grams cooked rice (approximately cooked from 1 cup of rice) refrigerated overnight
- 150 grams roasted meat diced (I use a combination of char siu and siu yuk)
- 100 grams frozen peas thaw before use
- 2 tbsp chopped spring onions
- 1 egg lightly beaten; optional
- salt to taste
(A) Sauce – combine in a small bowl
- 3 tbsp XO Sauce
- 1 tbsp oyster sauce
- 1 tsp belacan chilli (can use instant belacan too; omit if prefer non-spicy)
- dashes of white pepper to taste
Directions:
- Heat oil in wok, stir-fry the shallots and garlic until fragrant.
- Add mushrooms and carrots, stir-frying until the mushrooms start to soften, about 3 minutes.
- Add cooked rice and use the back of the turner or spatula to flatten the rice balls so that the grains are separated.
- Add (A) and stir fry to distribute the sauce evenly over the rice.
- Add roasted meat, peas and spring onions. Stir fry for about two minutes, mixing all the ingredients evenly. If using egg, pour egg mixture evenly over the rice and use high heat to fry the rice until the fried rice is dry. Season with salt if needed.
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Tried your fried rice last nite, whole family gave thumbs upz! YUMMY :D
Lena, so happy to hear that! :))
I have always seen that bottle of XO paste and have never dared to use it!
I have leftover fried beehoon that I fried yesterday in the fridge. Do you think XO sauce might just work with that?
now my favourite chao fan is KimChi chao fan.
I’m trying this recipe for the second time because it was so well-received the first time round! Thanks for helping me feel less ‘noob’ at cooking these days! :)