Stir-frying rice with egg yolks is a technique that hails from Chinese imperial cuisine, says chef Lucas Sin of Junzi restaurant, and gives the dish a buttery richness and beautiful golden color. A generous amount of onions, garlic, scallions, and fresh ginger builds a foundation of flavor, while a spoonful of spicy seafood-infused XO sauce and plenty of freshly blanched asparagus make this fried rice even more delicious.

Lucas Sin

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Yekaterina Boytsova

Recipe Summary

active:
30 mins
total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut off the tips of the asparagus and slice the remainder of the stalks into rounds. In a medium pot of boiling salted water, blanch the tips and sliced stalks separately until bright green and crisp-tender, about 30 seconds each. Drain and rinse under cold running water; pat dry and set aside.

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  • In a medium bowl, toss rice with egg yolks, breaking up the rice with your hands to separate and coat each and every grain. 

  • Heat oil in a large nonstick skillet over medium-high heat. Add ginger and onion and cook, stirring constantly, until fragrant, about 1 minute.

  • Add the rice, gently mixing and pressing into the pan until the egg yolks are cooked though and the rice grains are fully separated, 3 to 5 minutes. Add asparagus stalks, garlic, and scallions. Stir in salt and sugar.

  • Briefly beat the egg whites, push the cooked rice mixture to the side of the skillet, and add the egg whites to the pan. Stir-fry until whites are cooked and scrambled, about 1 minute. Mix the cooked egg whites into the rice in the pan. Add XO sauce and stir-fry until incorporated and fragrant, about 1 minute more. Serve golden fried rice topped with asparagus tips and more XO sauce, if desired.

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