Ready in minutes, anytime is a great time for friend rice, one of China’s and other parts of Asia’s most popular rice preparation. This is highly customizable and can be enjoyed by kids and adults alike. I love my Fried rice with a healthy serving of veggies and protein unlike some of the restaurant take out versions that pack more starch than anything else. Like any other Chinese recipe, it’s really important to get all your mise en place ready which is just a fancy word for getting all your ingredients and condiments ready before you begin cooking.
I’m using day old cooked Jasmine rice for this recipe as cooked rice is the best thing to use. If you eat Indo Chinese in India, the restaurants almost always use Basmati rice as the Indian palate loves it. Jasmine rice is really the best option – it has the perfect grain that won’t break under the pressures of being stirred in a wok, the long grain rice could break, and the short grain rice releases way too much starch. In other words short grain is too starchy, Basmati grains are too long and break while stirfrying but the Jasmine rice is just right! This version uses Shrimp and is a Hakka style recipe.
What is Hakka Chinese?
Hakka Chinese refers to a subgroup of Han Chinese people who speak the Hakka language, which is one of the major dialects of the Chinese language. The term “Hakka” literally means “guest families,” and it is believed that the Hakka people originated from northern China and migrated southward over the centuries. Today, Hakka people can be found in many parts of China, as well as in Taiwan, Hong Kong, and other countries around the world.
The Hakka people have a distinct cultural identity and have made significant contributions to Chinese history and culture. They are known for their strong sense of community and tradition, as well as their resilience and adaptability in the face of adversity. Many Hakka people have also achieved success in various fields, including politics, business, and the arts.
In terms of cuisine, Hakka cuisine is known for its bold and hearty flavors, featuring dishes such as salt-baked chicken, braised pork belly, and stuffed tofu. Hakka people also have a rich tradition of folk music and dance, as well as martial arts and other cultural practices.
Hakka Chinese people have a long history in India, dating back to the late 18th century when many of them migrated to the country as traders and laborers. Today, there is a significant Hakka Chinese community in India, particularly in the eastern city of Kolkata (formerly Calcutta).
In Kolkata, the Hakka Chinese community has created its own unique culture, blending traditional Chinese customs with Indian influences. They are known for their delicious cuisine, which includes dishes such as momos (steamed dumplings), noodles, and various stir-fried dishes. The Hakka Chinese community in Kolkata also has its own dialect of the Chinese language, which is a blend of Mandarin, Cantonese, and Hakka.
Despite their cultural contributions to Indian society, the Hakka Chinese community in India has faced challenges over the years, including discrimination and a lack of recognition. Nevertheless, they have persevered and continue to maintain their cultural identity and traditions, while also integrating into Indian society.
Hakka fried rice is a popular Chinese dish that is believed to have originated from the Hakka Chinese community. It is a stir-fried rice dish that is typically made with cooked rice, eggs, vegetables, and sometimes meat.
Hakka fried rice is a versatile dish that can be customized to individual tastes and preferences. It can be served as a main course or as a side dish to complement other Chinese dishes. It is a delicious and satisfying meal that is enjoyed by many people around the world.
Other Fried Rice recipes click here
Shrimp Fried Rice
- 1/4 cup Spring Onion bulbs
- 1 cup sliced Mushrooms
- 2 cups Cauliflower florets
- 1 cup diced green Pepper
- 1/2 cup diced Carrots
- 1/2 cup cooked Peas
- 1/2 cup Bean Sprouts
- 1 tbsp Soya sauce
- 1 tsp Sesame Oil
- 1 lb Shrimp
- 2 – 3 tbsps Sesame Oil
- 3 cups precooked Jasmine Rice
- 1/2 cup crumbled Tofu
- 2 whole eggs
- 1/2 cup of Spring Onion
- Sesame Oil
- Add some oil and add the spring onion bulbs, followed by the mushrooms and cauliflower and saute
- Add the green pepper, carrots, peas & bean sprouts
- Season with soya sauce and remove
- Add more oil and saute the shrimp and remove
- Add more oil and add the rice
- Add some soya sauce and saute
- Add some crumbled tofu
- Add all the vegetables and shrimp back in
- Push the rice to one side, and crack in two eggs, scramble to cook and mix with the rice
- Add the spring onion leaves