Food + Drink

From the Chronicle Kitchen
Martin Yan’s China

Where have you had the best fried rice of your life? Share your favorite restaurant (or homemade secret!) and tell us what makes it so special. Three winners will be selected at random from the comments/trackbacks below to receive a free copy of this book.

Congratulations to Martin Yan, whose Martin Yan’s China has been nominated for a prestigious 2009 International Association of Culinary Professionals’ Cookbook Award in the International category.

Red and Gold Fried Rice
This dish combines two of Canton’s classics: tomato beef and fried rice. Tasty and fulfilling, this dish is also very quick and easy to make. It’s a popular lunch order for many workers in busy Hong Kong. The dash of ketchup gives a nice tangy taste to the silky scrambled eggs.

Makes 4 servings

4 dried black mushrooms
2 tablespoons vegetable oil
1/4 cup chopped onion
1 tablespoon minced ginger
4 ounces ground beef
3 cups cold cooked long-grain rice
1 1/2 cups cherry tomatoes, halved
1/4 cup sliced green onions
2 tablespoons ketchup
1 tablespoon Rich Homemade Broth (page tk) or canned chicken broth
1 tablespoon soy sauce
2 teaspoons hoisin sauce
3/4 teaspoon salt
4 eggs, lightly beaten

In a small bowl, soak the mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard the stems and chop the caps.

Place a wok or stir-fry pan over medium-high heat until hot. Add the oil, swirling to coat the sides. Add the onion and ginger and cook, stirring, until fragrant, about 30 seconds. Add the beef and mushrooms and stir-fry until the meat is no longer pink, about 2 minutes. Add the rice, separating the grains with the back of a spoon, and cook until the rice is heated through. Add the tomatoes, green onions, ketchup, broth, soy sauce, hoisin sauce, and salt and stir to combine. Make a well in the center of the rice, add the eggs, and gently stir the eggs until they form soft curds, about 1 minute. Stir to mix the eggs into the rice.

Transfer to a serving plate and serve.

Purchase Martin Yan’s China.

Click here for more great recipes.

Peter Perez
Senior Marketing Manager

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  • Connie Chan March 25, 2009 at 1:07 pm

    Best Fried Rice EVER: Dried Scallops & Egg White Fried Rice from R&G Lounge in San Francisco, check it out!


  • Medini Pradhan March 25, 2009 at 1:28 pm

    The best – the very very best I had was in Mumbai – fried rice made in Khar Gymkhana they are known for their Indian Chinese recipes…ask any Mumbai-ite….Have not found anyone to duplicate the taste here 🙁

    That bowl of fried rice does look DELISH!!!!


  • Cameron March 25, 2009 at 1:31 pm

    Cafe Su in W Des Moines, Iowa. Perfect egg to chicken to rice ratio. Just right soy and sesame. And Ella Fitzgerald in the background. What could be better?


  • Heather L March 25, 2009 at 3:15 pm

    The dried fish fried rice at the R&G Lounge is fantastic. It’s the simplicity and perfect balance of this dish that makes it my favorite. The salty cod is a perfect foil to the fried rice and the peas add a sweetness that echoes the sweetness of the rice.


  • Steven Stark March 25, 2009 at 4:27 pm

    The Canton Carry Out in Baltimore. Though long gone now, it was the first Chinese restaurant I ever had fried rice from, and to this day no other fried rice quite compares.


  • guinevere March 25, 2009 at 4:51 pm

    I love my fried rice Hawaiian style. Secret ingredient = Portuguese sausage (though we’d call it Portagee sausage back home…). You could also do it with spam. Still good, but not quite as yummy.

    Pauoa Chop Suey or Island Manapua Factory are my two favorite local spots for da kine grinds.


  • Kristen M. March 26, 2009 at 10:55 pm

    I like my own fried rice … very simple but always tasty.


  • Peter April 1, 2009 at 11:22 pm

    Congrats Cameron, you won! Purist and delicious-sounding combo.
    Please email me your address so we can send a copy of Martin’s book off to you right away.


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