Yvonne Chen is originally from Ontario, and studies at UQAR in Rimouski, Québec. She prepared this fried rice as part of a HLSL Dynamic Discussions potluck supper in March 2025, and describes it a fusion between her Canadian and Chinese identities. The Dynamic Discussions sessions had brought more than 30 participants to the HLSL Resource Centre in Rimouski to practice their language skills in both English and French.
Ready in: Overnight for prep time (chilling rice + marinating eggs) : 30 mins cook time
Serves: 8
For the Fried Rice
Ingredients
- 3 cups white rice
- 1 cup water
- Soy sauce (to taste)
- 1 cup frozen peas
- ½ cup diced carrots
- 5 eggs
- 4 Chinese sausages (腊肠)
- 1 bag shrimp
- 1 tbsp oil
- 1 tsp diced garlic
Method
- Wash the white rice with cold water before cooking it in a rice cooker with 1 cup of water. Place the Chinese sausages on top of the rice to steam while it cooks.
- In a separate pot, heat oil and sauté the garlic until fragrant. Add the shrimp and cook until pink. Remove from the pot and set aside.
- In the same pot, boil some water and cook the peas and carrots until softened. Set aside.
- When the rice is done cooking, remove the steamed Chinese sausages. Slice and set aside.
- Allow the rice to cool to room temperature before placing it in the fridge overnight.
- In a large pot or wok, add some oil, and pour in the beaten eggs. Once half cooked, add the rice and mix well so the egg coats the rice. Cook over medium heat, stirring constantly, until the egg is fully cooked.
- Season the rice with soy sauce to taste. Add the shrimp, vegetables, and sliced sausage to the rice. Stir to combine. Mix well and serve hot.
For the Marinated Eggs
Ingredients
- 8 eggs
- ¾ cup soy sauce
- 2 tbsp white vinegar
- 1 tsp salt
- 4 cups water (for boiling eggs)
- ⅓ cup water (for the marinade)
- Ice cubes (for cooling the eggs)
- ⅓ cup white sugar
- 1 tbsp riced garlic
- 1 tbsp chilli flakes
Method
- In a pot, bring 4 cups of water, vinegar, and salt to a boil. Gently place the eggs into the pot and boil for 6 minutes to attain a jammy yolk.
- While the eggs are boiling, prepare an ice bath by filling a bowl with ice cubes and water. Once the eggs are done, immediately transfer them to the ice bath and soak for at least 10 minutes to stop the cooking process.
- Once cooled, peel the eggs and set them aside.
- To make the marinade, combine soy sauce, ⅓ cup of water, sugar, garlic, and chili flakes in a container. Stir until the sugar dissolves completely.
- Carefully place the peeled eggs into the marinade, ensuring they are fully submerged. If the eggs float, place a clean paper towel over them to press them down and ensure they are completely soaked in the sauce.
- Cover the container and refrigerate the marinated eggs overnight (about 12 hours).
- Serve the marinated eggs with rice or in noodle soup.
