Ingredients:

  • 2 cups (350 g) packed, cold, day-old Cooked Jasmine Rice
  • 8 oz (225 g) Wide Dried Rice Noodles (Pad See Ew style)
  • 12 oz (340 g) Pork Tenderloin or skinless chicken thigh, sliced thinly against the grain
  • 2 Large Eggs, lightly beaten
  • 4 Tbsp (60 ml) Neutral Oil (e.g., groundnut or canola), divided
  • 4 cloves (20 g) Garlic, minced fine
  • 1 Tbsp (15 g) Fresh Ginger, finely grated
  • 1 tsp (5 ml) Light Soy Sauce (for marinade)
  • 1 tsp (5 g) Cornstarch (or Tapioca Starch)
  • ½ tsp White Pepper, ground
  • 3 Tbsp (45 ml) Oyster Sauce (or vegetarian mushroom sauce)
  • 2 Tbsp (30 ml) Dark Soy Sauce
  • 1 Tbsp (15 ml) Light Soy Sauce (for sauce)
  • 1 tsp (5 ml) Rice Vinegar
  • 1 tsp (5 g) Granulated Sugar
  • 1 tsp (5 ml) Sesame Oil
  • 1 cup (150 g) Chinese Broccoli (Gai Lan) or regular Broccoli Florets, chopped into bite-sized pieces
  • 2 stalks (30 g) Spring Onion (Scallions), sliced for garnish

Instructions:

  1. Marinate the Protein: Combine sliced pork/chicken with 1 tsp light soy sauce, cornstarch, and white pepper. Mix well and set aside for 15 minutes.
  2. Soak the Noodles: Place wide rice noodles in a large bowl and cover them completely with very hot tap water (not boiling). Soak for 8–10 minutes, or until pliable but still slightly firm (al dente). Drain immediately and rinse with cold water to stop the cooking. Toss them lightly with 1 Tbsp of the Dark Soy Sauce to prevent sticking and pre-colour them.
  3. Prepare the Sauce: Whisk together the Oyster Sauce, remaining Dark Soy Sauce, Light Soy Sauce, Rice Vinegar, and Sugar in a small bowl. Set aside.
  4. Prepare Aromatics & Veg: Mince garlic and ginger. Chop broccoli/Gai Lan.
  5. Cook the Protein: Heat 1 Tbsp of neutral oil in the wok/skillet over high heat until just smoking. Add the marinated protein and stir-fry quickly until lightly browned and nearly cooked through (2-3 minutes). Remove the protein and set it aside.
  6. Create the Crispy Rice Base: Add 1.5 Tbsp of neutral oil to the wok. Once hot, add the cold, day-old rice. Spread the rice evenly across the bottom of the wok and press it down lightly using a spatula. Let it cook undisturbed over medium-high heat for 3–5 minutes until the bottom layer forms a golden-brown, crispy 'crust.'
  7. Add Aromatics & Eggs: Create a small well in the middle of the rice crust. Add the remaining 1.5 Tbsp of oil, followed by the garlic and ginger. Sauté briefly (30 seconds) until fragrant. Push the aromatics to the side, then pour in the beaten eggs. Scramble quickly until just set, then break them up and incorporate them slightly into the rice.
  8. Introduce Noodles and Sauce: Increase the heat back to high. Add the pre-coloured, drained noodles and the chopped vegetables to the wok. Pour the prepared Umami Sauce over the noodles and rice.
  9. Toss and Finish: Use a scooping motion to toss everything vigorously, scraping up the crispy rice crust from the bottom as you go. Stir-fry for 2–3 minutes, ensuring the noodles are fully coated and the vegetables are tender-crisp.
  10. Combine and Serve: Return the cooked protein to the wok and toss briefly to heat through (about 1 minute). Turn off the heat. Drizzle with sesame oil and toss one final time. Garnish with sliced spring onions and serve immediately.