Cantonese Fried Rice with Maia Shred™, Peas & Gai Lan – By Chef Roberto Young

1 minute read

A modern take on classic Cantonese fried rice featuring Maia Farms’ oyster mushroom mycelium-based Shred™. Packed with plant-powered protein, vibrant vegetables, and the aroma of sesame and Shaoxing wine, this quick and wholesome dish celebrates texture, flavor, and sustainability—straight from the wok.

Level

Easy

Total

25 minutes

Active

15 minutes

Servings

2–3 servings

Ingredients

2 cups day-old jasmine rice (cold and fluffed)
1 cup Maia Shred™ (maiafarms.com)
2 eggs, lightly beaten
½ yellow onion, finely chopped
1 small carrot, diced
2 scallions, chopped (white and green parts separated)
2 cloves garlic, minced
½ cup frozen peas
½ cup chopped gai lan (Chinese broccoli) – optional
1½ tbsp soy sauce
1 tbsp Shaoxing wine
¼ tsp white pepper
1 tsp sesame oil
1½ tbsp neutral oil (canola or peanut)

Cook's Notes

For the best texture, use day-old rice that’s been chilled and fluffed before cooking. Maia Shred™ adds a clean-label, high-protein upgrade that complements the wok-seared flavor beautifully. Perfect for a quick weekday dinner or post-workout meal.

Directions

Watch how to make this recipe.

Prep greens: Blanch chopped gai lan in boiling water for 30 seconds. Drain and set aside.
Scramble eggs: Heat ½ tbsp oil in a wok or non-stick pan over medium-high heat. Scramble eggs until just set. Remove and set aside.
Sauté aromatics: Add 1 tbsp oil. Stir-fry garlic, onion, and white parts of scallions for 1–2 minutes until fragrant.
Cook veggies & Maia Shred™: Add carrots, peas, and gai lan. Stir-fry for 2–3 minutes. Add Maia Shred™ and cook until lightly browned.
Add rice & seasonings: Increase heat to high. Add rice, breaking up clumps. Stir-fry for 2–3 minutes. Add soy sauce, Shaoxing wine, and white pepper. Mix thoroughly.
Finish: Return scrambled eggs, drizzle sesame oil, and toss in green scallion tops. Stir-fry for one more minute.
Serve hot: Garnish with extra scallions or toasted sesame seeds if desired.