Fujian Salted Rice (Hokkien Salted Rice)

The staple food of the Chinese is usually either noodles or rice. Northerners feed on noodles as their staple food, while southerners feed on rice as their staple food. Maybe you have heard of all kinds of noodle dishes in China, have you heard of the many ways of cooking of rice? There are many rice dishes and many ways to prepare them, and each region of China has its own special rice recipe. In Fujian this is called salted rice. Fujian Cuisine is one of the 8 great cuisines of China. (NOTE: There is also a famous dish called Fujian Fried Rice, but it is prepared differently.)

I lived and worked in Fujian for a few years. I really liked the local rice dish, which is called “salty rice.” When I first heard the name, I thought it would be very salty, but when I tasted it, I found that it tasted just right, not as salty as I thought. Since I usually eat plain rice, I am interested in Fujian salty rice, and I am curious about the way it is cooked. After asking the locals for some cooking methods, I started cooking this special rice dish. I want my family members to taste the Fujian rice that I cook. If you are also interested, please cook with me. 

Ingredients for Fujian Salted Rice

Servings: 3

• 8 oz (200 grams) of pork (fat and lean together) 
• 20 dried shiitake mushrooms 
• 1 carrot 
• 12 ounces (350 grams) of long grain, non-sticky rice
• 1 teaspoon (5 ml) Light soy sauce
• .5 teaspoon (3 ml) Salt 
• 1 teaspoon (5 ml) Cooking wine 
• .5 teaspoon (3 ml) Chicken Essence (granulated chicken bouillon)
• 1 teaspoon (5 ml) Oil  

Preparing the ingredients for Fujian salted rice

1. Wash the dried shiitake mushrooms and cut them in half. Then soak the sliced mushrooms in water. 
   
2. Peel and dice the carrot.
   
3. Chop the pork into bite-sized pieces.
   
4. Wash the rice, drain, and set it aside.
   

Cooking Fujian salted rice

1. Heat the oil in the wok, then add the pork to stir fry, and fry pork on medium heat until browned.
   
2. Remove the mushrooms from the water. Squeeze the water from the shiitake mushrooms, but don’t pour out the soaking water. Then add the carrots and mushrooms to the pork in the wok. Next, add the light soy sauce, salt, chicken essence, and cooking wine. Stir-fry evenly. 
   
3. Pour the rice into the wok and stir-fry on medium heat until the moisture is dry. 
   
4. Pour all the ingredients from the wok into the pot of the rice cooker. Add 24 ounces (700ml) of the water you used to soak the shiitake mushrooms, so that the water covers the ingredients. (For firmer rice, use less water. Please see the notes below.)
   
5.  Select “cooking mode” in the high-pressure rice cooker. Then the rice will cook automatically. (If you do not have a rice cooker, see the notes below for cooking the rice with a saucepan.)
   
6. After it’s cooked, sprinkle some chopped green onions to finish.
   

Notes

• Do not discard the water used for soaking the dried shiitake mushrooms. Using it to cook rice will increase the aroma. 
• Regarding the type of rice, there is no designated rice, but it is better to use longer grain rice. 
• As far as I know, authentic Hokkien salted rice requires the uncooked rice to be stir-fried in a wok during the production process. 
• There is a child in my family, so I added more water. This way the rice will be softer. For normal cooking, please add 19 to 20 ounces (560ml—600ml) of water. 
• If you don’t have a rice cooker, please boil the rice and water on high heat, then cook for 10 minutes on low heat, then turn off the heat and cover the pot and wait for 15 minutes. You can get a fragrant rice. 

Fujian Salted Rice (Hokkien Salted Rice)

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I lived and worked in Fujian for a few years. I really liked the local rice dish, which is called “salty rice.” When I first heard the name, I thought it would be very salty, but when I tasted it, I found that it tasted just right, not as salty as I thought. Since I usually eat plain rice, I am interested in Fujian salty rice, and I am curious about the way it is cooked. After asking the locals for some cooking methods, I started cooking this special rice dish. I want my family members to taste the Fujian rice that I cook. If you are also interested, please cook with me. 

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Chinese Home Cooking, Fujian (Min) cuisine

Servings 4 servings

Calories 638 kcal

Equipment

• 1 wok
• 1 rice cooker or 3 quart saucepan

Ingredients

  

1x2x3x

• 8 ounces pork belly (fat and lean together)
• 20 shiitake mushrooms, dried
• 1 carrot
• 12 ounces long grain rice (non-sticky)
• 1 teaspoon light soy sauce 
• ½ teaspoon salt
• 1 teaspoon Shaoxing wine
• ½ cup chicken broth (or 1/2 tsp chicken bouillon)
• 1 teaspoon oil (caiziyou, peanut, soybean, canola, or lard)

Instructions

 

Preparation

• Wash the dried shiitake mushrooms and cut them in half.
  20 shiitake mushrooms, dried
  
• Then soak the sliced mushrooms in water.
  
• Peel and dice the carrot.
  1 carrot
  
• Chop the pork into bite-sized pieces.
  8 ounces pork belly
  
• Wash the rice, drain, and set it aside.
  12 ounces long grain rice (non-sticky)
  

Cooking

• Heat the oil in the wok, then add the pork to stir fry, and fry pork on medium heat until browned.
  1 teaspoon oil, 8 ounces pork belly
  
• Remove the mushrooms from the water. Squeeze the water from the shiitake mushrooms, but don't pour out the soaking water. Then add the carrots and mushrooms to the pork in the wok. Next, add the light soy sauce, salt, chicken broth, and cooking wine. Stir-fry evenly. 
  20 shiitake mushrooms, dried, 1 carrot, 1 teaspoon light soy sauce , 1/2 teaspoon salt, 1/2 cup chicken broth, 1 teaspoon Shaoxing wine
  
• Pour the rice into the wok and stir-fry on medium heat until the moisture is dry. 
  12 ounces long grain rice (non-sticky)
  
• Pour all the ingredients from the wok into the pot of the rice cooker.
  
• Add 24 ounces (700ml) of the water you used to soak the shiitake mushrooms, so that the water covers the ingredients. (For firmer rice, use less water. Please see the notes below.)
  
•  Select “cooking mode” in the high-pressure rice cooker. Then the rice will cook automatically. (If you do not have a rice cooker, see the notes below for cooking the rice with a saucepan.)
  
• After it’s cooked, sprinkle some chopped green onions to finish.
  
• Serve.
  

Notes

Do not discard the water used for soaking the dried shiitake mushrooms. Using it to cook rice will increase the aroma. 

Regarding the type of rice, there is no designated rice, but it is better to use longer grain rice. 

As far as I know, authentic Hokkien salted rice requires the uncooked rice to be stir-fried in a wok during the production process. 

There is a child in my family, so I added more water. This way the rice will be softer. For normal cooking, please add 19 to 20 ounces (560ml—600ml) of water. 

If you don’t have a rice cooker, please boil the rice and water on high heat, then cook for 10 minutes on low heat, then turn off the heat and cover the pot and wait for 15 minutes. You can get a fragrant rice. 

Nutrition

Calories: 638kcalCarbohydrates: 74gProtein: 12gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 41mgSodium: 517mgPotassium: 337mgFiber: 2gSugar: 1gVitamin A: 2554IUVitamin C: 1mgCalcium: 34mgIron: 1mg

Keyword carrots, chicken broth, cooking wine, fujian cuisine, pork belly, Rice Recipes, shiitake mushroom, soy sauce, light

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