Singapore's Crystal Jade-Style Mixed Fried Rice

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Wherever I travel, I always make room for a culinary journey. That's because I am always searching for flavours that satisfy my taste buds, and flavours I can recreate back home at Ruby's Kitchen with tweaks to available ingredients. Cantonese mixed fried, which we had at Michelin-starred Crystal Jade in Singapore, is one such redefined humble staple prepared by Ruby's Kitchen's head chef. From Ruby’s Kitchen, here is an authentic s recipe to master dry grain separation, vibrant flavour balance, and delicate wok hei right on your home stove.

GASTRONOMY: RUBY'S KITCHEN

Crystal Jade-Style Mixed Fried Rice

Recreating Singapore's Signature Wok-Charred Fine Dining Classic at Home

Prep Time: 15 mins

Cook Time: 10 mins

Servings: 3 - 4

Cuisine: Cantonese / Singapore

Inspired by our dining experience at Crystal Jade in Holland Village, Singapore. This recipe recreates the delicate wok hei (breath of the wok), non-greasy texture, perfectly separated rice grains, and savory harmony of juicy prawns, tender chicken, and sweet peas.

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Ingredients

• 3 cups Cold day-old Jasmine Rice (dry-chilled in the fridge, grains separated)
• 100g Fresh Prawns (peeled, deveined, and finely diced)
• 80g Cooked Chicken Breast or Char Siu / Ham (finely diced)
• 2 large Eggs (lightly beaten)
• ¼ cup Green Peas (blanched)
• 3 tbsp Spring Onion / Scallion (whites and greens, chopped)
• 2½ tbsp Peanut Oil or Vegetable Oil
• 1 tsp Light Soy Sauce (poured around wok edges for aroma)
• 1 tsp Shaoxing Rice Wine or Dry Sherry
• ½ tsp White Pepper Powder
• To taste Fine Sea Salt

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Preparation Method

1. Prep the Rice: Gently break apart cold Jasmine rice with your hands so there are no clumps. Keep all diced ingredients ready near the stove.
2. Flash-Sauté Proteins: Heat ½ tablespoon oil in a carbon steel wok or heavy skillet on high heat. Add diced prawns and chicken/char siu. Stir-fry for 1 minute until cooked. Splash Shaoxing wine, toss, and transfer to a plate.
3. Scramble Eggs: Add remaining 2 tablespoons oil to a high-heat wok. Pour in beaten eggs and stir rapidly to create soft, fine curds.
4. High Heat Rice Toss: Immediately add chilled rice to the eggs. Press and toss continuously on high heat for 3 to 4 minutes until rice is piping hot, dry, and popping in the wok.
5. Season & Finish: Drizzle light soy sauce around the wok rim. Season with salt and white pepper. Return cooked prawns, chicken, and green peas to the flavour wok. Toss on high heat for 1 minute to blend flavors.
6. Garnish & Serve: Fold in chopped spring onions, toss for 5 seconds, and serve piping hot immediately.

Ruby's Kitchen Tip: The key to high-end Cantonese restaurant-style fried rice is using slightly undercooked, dry-refrigerated Jasmine rice and keeping heat at maximum. Avoid overusing soy sauce to retain the golden rice hue.

Published on ranaruby.in — Travel Tales & Global Gastronomy