Mixed Fried Rice
The umami is condensed in the parapara rice! Taiwanese-style five-mere fried rice featuring seafood and pork
Description
A staple eatery fried rice where 'Shijin' (various ingredients) like shrimp, squid, pork, and mixed veg are rapid-fried with egg and rice on high heat, coated in the scorched aroma of soy sauce.
Restaurants serving Mixed Fried Rice
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- [Ingredient Prep] True to the name 'Shijin', cut abundant ingredients like shredded pork, peeled shrimp, squid, scallions, minced onions, corn, and green peas into small pieces.
- Heat generous oil in a wok, briefly sauté pork and seafood to release aroma, then remove (to prevent toughening).
- Add oil to the wok, pour beaten egg, and add white rice while runny.
- Loosen rice with the back of a ladle, tossing on high heat until crumbly.
- Return the sautéed ingredients and veg to the wok.
- Season with salt and white pepper, drizzle a little soy sauce around the wok edge to coat the entire rice in a 'savory scorched soy aroma' to finish.
Learn more Spice, substitutes, tips
Key spices
White pepper and scorched soy sauce aroma
Substitutes at Japanese supermarkets
Frozen seafood mix, Store-bought fried rice base
Pairing
Meatball Soup (Gong Wan Tang) or Suanla Tang
Trivia
[For Everyone] If you can't decide between single-ingredient fried rice like Rou Si (Pork) or Xia Ren (Shrimp), choosing the all-inclusive 'Shijin (Mixed)' is the Taiwanese way. Both seafood extract and pork fat coat the rice, making it the most profound and luxurious fried rice.
Eating tips & etiquette
[Unique Eating] Drizzle a little 'homemade chili sauce' found in Taiwanese eateries on the edge, enjoying the various textures of the mixed ingredients while changing the flavor!
Allergen
Wheat, Egg, Shrimp, Squid, Soy, Pork