Luxurious Sea Urchin Fried Rice (Golden Uni Fried Rice)

An indulgent twist on classic fried rice featuring fresh, sweet sea urchin roe, savory char siu, and rich egg-coated grains, finished with a final sprinkle of crispy pork cracklings for the ultimate crunch.

Ingredients

• 4 whole fresh sea urchins (uni)
• 3 cups cold leftover cooked white rice
• 4 whole eggs (2 split for yolks, 2 whole for beating)
• 100 g char siu pork
• 30 g dried scallops (conpoy), rehydrated and shredded
• 1/2 cup carrots
• 1/2 cup red onion
• 1 tbsp minced ginger
• 2 tbsp lard or cooking oil
• 1 tsp dark soy sauce
• to taste salt and white pepper powder
• 3 stalks green onions
• 1/4 cup crispy golden pork cracklings

Instructions

1. 1Open the Sea Urchins

   

   Carefully use culinary scissors to cut open the top section of the fresh, spiky black sea urchin over a sink.

   Tip: Wear thick, heavy-duty kitchen gloves or wrap the spiky shell securely in a folded kitchen towel to protect your hands from painful spine punctures.
2. 2Clean the Uni Roe

   

   Use a pair of tweezers to carefully remove the dark organic impurities surrounding the vibrant orange roe sections inside the shell.

   Tip: Keep a small bowl of clean water nearby to repeatedly dip the tweezers; sticky dark membranes will easily slide off into the water.
3. 3Rinse and Firm

   

   Submerge or rinse the opened shell gently using ice-cold water mixed with a pinch of sea salt to purify the interior cavity while tightening the structure of the roe segments.

   Tip: Avoid using warm or harsh running tap water, which prematurely breaks down the delicate outer membranes of the uni. Submerge a fine-mesh strainer into a bowl of ice-cold salt water to rinse away remaining debris cleanly.
4. 4Scoop and Dry Uni

   

   Slide a clean metal spoon underneath the segments of bright orange raw sea urchin roe, gently lifting them out of the spiky shell and transferring them into a clean white bowl.

   Tip: Gently lay the scooped uni segments onto paper towels. Removing excess surface water prevents the delicate roe from splattering violently when hitting the hot oil in the wok.
5. 5Sear the Uni Base

   

   Slide the cleaned raw sea urchin roe into a hot wok preheated with a tablespoon of oil and aromatic minced ginger. Gently stir-fry the roe over medium heat for about 1 minute until it just firms up, turns opaque, and slightly crumbles into a fragrant base. Transfer the cooked roe and its flavorful juices into a clean side bowl immediately to halt the cooking process.

   Tip: Minced ginger neutralizes strong ocean notes and elevates the unis natural sweetness. Do not overcook the uni here; it should remain moist and juicy so its rich essence can cleanly coat the rice grains later when reintroduced.
6. 6Organize Your Mise en Place

   

   Before firing up the wok for the rice, organize your diced char siu, shredded dried scallops, diced carrots, red onions, chopped green onions, and crispy pork cracklings into separate side bowls within arms reach of your stove.

   Tip: Having all ingredients properly organized next to your stove is critical because high-heat stir-frying moves incredibly fast once the wok gets hot.
7. 7Prep Golden Rice

   

   Place your cold leftover white rice into a large mixing bowl. Separate two raw egg yolks and pour them directly over the cold grains. Using a spoon or clean hands, break up any dense, hardened clumps of rice and mix thoroughly until every single grain is evenly coated in a vibrant, golden yellow hue.

   Tip: Using bone-dry leftover rice from the fridge is critical. Freshly cooked rice contains too much moisture, causing it to steam and turn mushy inside the wok instead of frying cleanly.
8. 8Sauté the Savory Meats

   

   Heat lard in a hot wok over medium-high heat. Toss in the finely diced char siu pork and shredded dried scallops. Stir-fry for 1-2 minutes until the meats become highly fragrant and the pork fat renders out slightly.

   Tip: Finely dicing the char siu pork to match the size of the rice grains ensures an even distribution of flavor and texture in every single bite.
9. 9Sauté the Vegetables

   

   Toss the finely diced carrots and red onions directly into the wok with the frying meats. Stir-fry everything together for about 2 minutes until the vegetables begin to soften and release their natural sweetness.

   Tip: Keep the ingredients moving continuously across the hot wok surface to prevent the delicate dried scallop shreds from scorching or sticking to the bottom.
10. 10Scramble Base Eggs

    

    Push the cooked meat and vegetable ingredients to one side of the wok to clear an open space. Pour your well-beaten raw egg mixture into the cleared area, allowing it to sit for a few seconds to set before scrambling it into soft curds and incorporating it into the surrounding ingredients.

    Tip: Do not over-scramble the egg mixture into tiny bits; allowing distinct, soft yellow and white ribbons to form adds excellent visual contrast to the final plate.
11. 11High-Heat Rice Toss

    

    Turn the heat up to maximum high. Pour the egg-yolk-coated rice directly into the center of the hot wok with the meat, vegetables, and scrambled eggs. Use your wok spatula in a pressing, sweeping, and flipping motion to vigorously break apart any remaining clumps, tossing continuously until individual grains separate, dry out, and heat through completely.

    Tip: Ensure the wok remains at maximum heat right before the rice goes in; this quick-sears the egg-yolk coating instantly, preventing individual grains from sticking and making them dance in the wok.
12. 12Perfect the Rice Texture

    

    Maintain maximum heat while using the back of your spatula to ensure the golden rice grains are moving constantly, absorbing the rendered pork fat and aromatics smoothly.

    Tip: You will know the rice is ready for seasoning when individual grains begin to visibly bounce or dance inside the hot surface of your wok.
13. 13Reintroduce Uni Base

    

    Pour the cooked sea urchin roe along with its fragrant infused ginger juices back into the wok over the hot fried rice. Season with salt and white pepper powder to taste, then fold gently to mix without breaking the delicate uni chunks.

    Tip: Work with a gentle folding motion from the bottom up to keep the golden sea urchin pieces intact while distributing their rich essence through the rice.
14. 14Season with Soy Sauce

    

    Drizzle a teaspoon of dark soy sauce around the scorching hot upper iron walls of the wok. Let it caramelize instantly for a second, then quickly toss the fried rice to distribute the rich color and smoky flavor throughout.

    Tip: Never pour the dark soy sauce directly on top of the rice grains; hitting the dry, hot iron perimeter wall creates the crucial, authentic wok hei aroma.
15. 15Flash-Fold Green Onions

    

    Toss the freshly chopped green onions into the frying rice mixture. Keep the wok moving and flipping continuously over high heat for about 15 seconds to release their aroma while maintaining their bright color.

    Tip: The residual heat of the fried rice will soften the green onions perfectly, so avoid overcooking them to preserve their vibrant color.
16. 16Add Pork Cracklings

    

    Sprinkle your crispy golden pork cracklings evenly over the top of the fried rice mixture inside the wok just before the final toss.

    Tip: Incorporate the pork cracklings right at the end of cooking to ensure they maintain their ultimate crunchy texture when served.
17. 17Final Wok Toss

    

    Give the fried rice one final, thorough toss in the wok to evenly incorporate the crunchy pork cracklings.

    Tip: Transfer the finished fried rice immediately to a warm serving bowl or a pre-heated rice cooker inner pot to securely retain the heat and capture escaping aromatics.

Storage & Reheating

Burn It Off

Frequently Asked Questions