Wuhan Wet Market Fried Rice Recipe

Wuhan Wet Market Fried Rice Recipe
Plain white rice is great and perfect for many dishes; it comes in several varieties like Jasmine, basmati, pearl, arborio, etc. But there are dozens (probably hundreds) of varieties of rice that are a bit different and well-worth trying. At Halloween, I always offer several dishes at my annual Halloween BOO-ffet made with Black Emperor’s rice because of the color, including Maggots Magnifique – my favorite. A couple of years ago, I discovered Bamboo Rice (green) to use in a favorite fried rice that I call Wuhan Wet Market Fried Rice at my Halloween BOO-ffet. This fried rice is a hearty meal in itself, and contains lots of different meats and vegetables (I just chop extra vegetables and slice extra meats when I’m setting up my Wuhan Wet Market Station, so it’s not really a lot of work). The meats can be sliced ahead, and the vegetables prepped ahead. The rice can also be made ahead and frozen.
This rice is not only delicious, it’s filled with good and healthy lean meats and crisp vegetables. It’s great year round, and you can vary the ingredients according to your likes and what you happen to have available. Make the stir-fry sauce ahead and use the leftovers for quick stir-fries on week nights.

30 Servings

4 cups bamboo rice
5 cups water
1 1/2 teaspoons salt
4 tablespoons butter

6 tablespoon vegetable oil, divided

6 beaten eggs

1 cup boneless skinless chicken breast halves, cleaned and trimmed of fat and veins, thinly sliced
1 cup top sirloin steaks, trimmed of fat and thinly sliced
1 cup pork loin, trimmed of all fat and sliced thin
1 cup lean ham, cut into cubes
2 cups small raw shrimp, peeled, deveined, and tails off
3 tablespoons cornstarch

1 cup onions, cut into 1/2' squares
1 cup carrots, thinly sliced
1/2 pound sliced mushrooms
3 cups green cabbage, thinly sliced
1 cup broccoli florets
1 cup cauliflower florets
1 pound soybean sprouts

Stir-fry Sauce:
2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine
2 tablespoons rice vinegar
1/4 cup water
4 tablespoons sugar
2 tablespoons Oriental sesame oil
1/4 teaspoon white pepper
2 tablespoons vegetable oil
1 tablespoon minced garlic
3 tablespoons finely minced ginger
3 tablespoons cornstarch

  1. Place the rice, water, salt, and butter in the pan of the Instant Pot.
  2. Cover, set the valve to sealing, and set to manual for 5 minutes.
  3. When the cycle is finished, let sit 10 minutes; release the pressure; remove the lid, stir the rice, and let cool thoroughly. This is best done the day before.
  4. Heat 1 tablespoon oil in a large wok; add the beaten eggs and swirl until cooked through, turning if necessary; remove from the wok and cut into 1/2" pieces.
  5. Mix the chicken breast slices, steak slices, pork slices, ham cubes, and shrimp in a bowl; sprinkle the cornstarch over and mix well.
  6. Add 1 tablespoon oil to the wok; add meat the mixture and stir-fry over high heat until all pieces are cooked through; add 1/3 cup of the stir-fry sauce and stir; remove from the wok and set aside.
  7. Add one tablespoon oil to the wok and add the vegetables (except sprouts) and 1/4 cup water.
  8. Stir fry until wilted, but still not cooked through.
  9. Add 3/4 cup of the stir-fry sauce and stir until it is thickened; the vegetables should be just barely crisp tender.
  10. Remove them from the wok and set aside.
  11. Add the remaining four tablespoons oil to the wok. Add the rice and stir-fry, breaking up lumps and coating the rice with the oil. Continue stirring over high heat until the rice starts to brown a little.
  12. When the rice is starting to brown and becomes fragrant, stir in the bean sprouts.
  13. Add the meats and vegetables, stirring over high heat until everything is hot; stir in the egg pieces. (you may need to use an extra pan since this makes a lot). When everything is cooked through, serve.
  14. Stir-Fry Sauce: Mix all ingredients in the blender or just whisk; you'll have some left over, but can use it in quick stir-fries.

Amount Per Serving
Calories 169 Calories from Fat 77
Percent Total Calories From: Fat 45% Protein 24% Carb. 37%

Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 2 g
Cholesterol 76 mg
Sodium 618 mg
Total Carbohydrate 14 g
Dietary Fiber 0 g
Sugars 2 g
Protein 9 g

Vitamin A 25% Vitamin C 21% Calcium 0% Iron 7%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.