Lunch, Main Course
Comment 1

Macau Fried Rice (edited)

macau fried rice recipe

I chose this recipe as my very first as I think this dish is not only easy to make and delicious, but it also represents my background and me very well. I was born and raised in Macau, a tiny peninsula in the southeast of China very close to Hong Kong – and until 1999 a colony of Portugal. In my early twenties, I moved to London and since two years I am now living in Berlin.  I am the mother of a 3 year old girl. My cooking has been influenced by the Portuguese kitchen and Chinese kitchen as well as the melting pot of international food in London, which, I reckon, is pretty interesting.

This dish is a fusion of South East China and Portuguese cooking: Fried rice is a popular and traditional dish in Macau and Hong Kong. Chorizo and olives are two of the most favorite ingredients in Macau-Portuguese cuisine.  This East meets West combination makes this dish unique. Every time I make this dish, the smell of it reminds me of home, that’s why it is my favorite fried rice dish. Another thing I like about this dish is the fact that it makes a great party or picnic food and it is tasty either warm or cold.  My daughter loves it and always empties her bowl very quickly.

I added in diced carrot in this recipe as I like to add in extra veggies to make this dish healthier. Black olive is used normally in the original version of this rice in Macau, but I like to use green olive as well to make a bit of a variety, both are equally delicious in this recipe. You can make the rice ahead of them or use left over cooked rice for this recipe, in fact it is easier to fry than freshly cooked rice!


(serves 4)

  • 1 mug uncooked Basmati rice (you can use long grain rice), washed and drained
  • 1.5 mugs of chicken or vegetable stock (or water)
  • Splash of olive oil
  • 1 heap tbsp. tomato puree
  • 3 tbsp. soy sauce
  • a small pinch of sugar
  • 1 tsp. of sesame oil (optional)
  • 100g Chorizo, diced
  • 1 small onion, finely chopped
  • 1 medium carrot, finely diced (optional)
  • 120g tomato, diced
  • 100g frozen green peas
  • 80g (or handful) black olive (I used green olives here), stoned

Warm a splash of olive oil in a medium saucepan, add drained rice and fry for a minute, then carefully pour in the stock (or water) and mix well with the rice, bring it to boil. Then immediately reduce the heat to low, cover and simmer until all the liquid is absorbed – around 7 to 10 minutes. Check if the liquid is all gone and remove the pan from heat and place a clean kitchen towel on the saucepan and cover it with the lid, and let it stand for another 5 minutes. The towel will absorb the steam and condensation from the hot rice, keeping the rice light and fluffy. After the 5 minutes, fluff the rice up with a fork or spatula.

Transfer the rice onto a large baking tray (or platter) lined with baking pepper, or non stick parchment. Spread it out as much as possible, it allows the rice to cool down quickly and avoid them sticking together, it means easier for frying!

If you are using leftover rice, start from the step below.

In a small bowl, combine tomato puree, soy sauce, a pinch of sugar and sesame oil (if use), mix well and set aside.

Heat a large, deep, non-stick pan (a wok will be ideal!) on high, and add a little bit olive oil, add the chorizo and stir fry until the chorizo turns slightly brown (be careful not to burn it). Transfer the chorizo in a bowl and set aside, drain the extra paprika oil from the chorizo in a little bowl (leave a little bit in the pan), set aside (please don’t throw it away!)

Add the onion and a small pinch of salt to the pan, fry on medium heat until the onion start to soften, about 1-2 minutes. Add carrots and fry for a minute, add chopped tomato and keep stir-frying for another 2-3 minutes or until the tomatoes start to collapse. Then add the rice and turn the heat to high, continue stir frying for a further 2-3 minutes.

Drizzle over the soy sauce tomato puree mixture, fry and make sure everything is coated with the sauce. Add green peas and stir fry for another 2 minutes. Now add the chorizo and the remaining paprika oil little at a time, then stir fry again until all combined. Now, it is the time to have a taste and adjust the seasoning. Add a bit more soy sauce if needed. Remove from the heat, finally add the olives, mix well. Serve warm or at room temperature (if make ahead).

1 Comment

  1. Pingback: Chorizo Stuffed Peppers | ginger & chorizo

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