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Fujian Salted Rice by Chen Jing

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
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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
  

  • 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
    Slice the dried Shiitake mushrooms into two halves
  • Then soak the sliced mushrooms in water.
    Soak the dried shiitake mushrooms for Fujian "Salty" rice
  • Peel and dice the carrot.
    1 carrot
    Diced carrots for Fujian rice
  • Chop the pork into bite-sized pieces.
    8 ounces pork belly
    chop the pork into bite sized pieces for Fujian rice
  • Wash the rice, drain, and set it aside.
    12 ounces long grain rice (non-sticky)
    Rinse and drain the rice, and set aside

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
    Stir-fry the pork
  • 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
    Add the carrots and mushrooms
  • Pour the rice into the wok and stir-fry on medium heat until the moisture is dry. 
    12 ounces long grain rice (non-sticky)
    Add the rice
  • Pour all the ingredients from the wok into the pot of the rice cooker.
    Transfer ingredients from the wok to 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.)
    Add the water that the mushrooms were soaked in
  •  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.)
    rice cooker
  • After it's cooked, sprinkle some chopped green onions to finish.
    Fujian Salted Rice
  • Serve.
    Fujian Salted Rice

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
    Tried this recipe?Let us know how it was!