Flo Lum Fried Rice Recipe: Cantonese-Style Wok Tossed Perfection

This Cantonese-style wok toss delivers perfectly balanced flavors with every bite. I’ve refined this method to capture the authentic taste of Flo Lum’s signature dish.

The secret lies in high heat and timing. Each ingredient cooks just enough to retain texture while absorbing the savory sauce. The result is fragrant, slightly charred rice with vibrant color.

You’ll achieve restaurant-quality fried rice at home with simple pantry staples. The dish comes together quickly once prep is complete.

Serve hot for the best experience. This version stays true to traditional techniques while keeping the process straightforward.

Ingredients for Flo Lum Fried Rice

Pantry staples meet traditional Cantonese flavors for this iconic wok dish.

The rice is key here—day-old, cold, and preferably overnight from the fridge gives you that perfect texture. Char siu can be found at most Asian markets or specialty grocers. If you’re in a pinch, bbq pork from a Chinese takeout spot works too. Peanut oil handles the high heat better than most, but grapeseed or vegetable oil will do in a bind (just avoid olive oil).

No char siu? Chicken or shrimp make great substitutes—just keep the pieces small so they cook quickly. For a vegetarian twist, extra-firm tofu (pressed and cubed) works well. Shaoxing wine is traditional, but dry sherry is an easy swap. Oyster sauce can be replaced with vegetarian oyster sauce or a mix of soy sauce and hoisin.

This keeps 3-4 days in the fridge—though it’s best fresh from the wok. Reheat quickly in a hot pan with a splash of oil to restore that signature texture. Freezing works for up to 3 months, but the rice may soften slightly (worth it for the convenience).

Step-by-Step Instructions for Cantonese-Style Wok Tossed Perfection

Here’s the method that delivers that signature wok hei flavor with every bite.

Step 1: Prep All Ingredients Within Arm’s Reach

This dish moves fast, so have everything ready before you start. I dice the 0.5 lb Char Siu Pork into ¼-inch pieces and lightly beat the 3 whole Large Eggs. Thinly slice the 4 whole Green Onions, keeping whites and greens separate, and finely mince the 3 cloves Garlic Cloves.

Small-dice the 2 whole Carrots into ¼-inch cubes, and thaw and drain the 0.75 cup Frozen Peas. Measure out all sauces—the 3 tbsp Soy Sauce, 1 tbsp Oyster Sauce, 1 tsp Sesame Oil, and 1 tbsp Shaoxing Wine—and place them near your wok. Break up the 4 cups Day-Old Cooked White Rice with your hands to prevent clumping.

Step 2: Scramble Eggs in the Wok First

Heat 1 tbsp of the 3 tbsp Peanut Oil in a wok or large skillet over high heat until it shimmers. Pour in the beaten 3 whole Large Eggs and let them set slightly at the edges. Using a spatula, gently scramble them into soft, curdy pieces. This takes about 30-45 seconds.

Remove the eggs to a plate while they’re still slightly runny—they’ll finish cooking later. Wipe the wok clean with a paper towel. This two-step egg process ensures they stay tender and distinct in the final dish rather than disappearing into the rice.

Step 3: Sear Pork and Aromatics for Maximum Flavor

Add the remaining 2 tbsp Peanut Oil to the wok and return it to high heat. Add the diced 0.5 lb Char Siu Pork and let it sear for 1-2 minutes until lightly browned. Toss in the minced 3 cloves Garlic Cloves and the white parts of the 4 whole Green Onions, stirring constantly for 20-30 seconds until fragrant.

Now add the diced 2 whole Carrots and 0.75 cup Frozen Peas, stir-frying for 2-3 minutes until the carrots soften slightly. The pork should be cooked through and the garlic just beginning to turn golden. This builds the flavor base that makes the dish sing.

Step 4: Combine Rice and Sauces for the Signature Wok Toss

Add the 4 cups Day-Old Cooked White Rice to the wok, breaking up any remaining clumps with your spatula. Drizzle the 3 tbsp Soy Sauce, 1 tbsp Oyster Sauce, and 1 tbsp Shaoxing Wine evenly over the rice. Sprinkle with 0.5 tsp Kosher Salt and 0.5 tsp White Pepper.

Stir-fry for 3-4 minutes until the rice is heated through and beginning to crisp in spots. Return the scrambled 3 whole Large Eggs to the wok and toss everything together. The rice should be lightly browned and all ingredients evenly distributed throughout.

Step 5: Finish with Green Onions and Sesame Oil

Remove the wok from heat and stir in the green parts of the 4 whole Green Onions and the 1 tsp Sesame Oil. The residual heat will soften the onions slightly while keeping them bright and fresh. Taste and adjust seasoning if needed, though the combination of soy and oyster sauces usually hits the perfect balance.

Serve immediately while hot. The finished dish should have a beautiful sheen from the sauces, with each grain of rice distinct yet coated in flavor. The char siu pork adds a sweet, smoky depth that’s the hallmark of Cantonese-style fried rice.

Pro Cooking Tips for Perfect Results

Wok Heat Control

Your wok must scream hot—heat peanut oil until it shimmers and nearly smokes at high heat. I test by flicking a drop of water; it should sizzle violently. High heat creates that elusive wok hei smokiness that defines authentic Cantonese fried rice. 🔥

Rice Prep Secret

Use day-old cold rice straight from the fridge—it fries up fluffy and separate. Break up clumps with your hands before adding to the wok. Fresh rice turns mushy, ruining the texture. This single step makes the biggest difference in your final dish.

Egg Timing Trick

Scramble eggs first in 1 tbsp oil, then remove while still soft. They’ll finish cooking when returned to the wok later. This prevents rubbery eggs and keeps them distinct. I learned this method from a Hong Kong street vendor—game-changer.

Sauce Distribution

Drizzle sauces (soy, oyster, Shaoxing) around the wok edges, not directly on rice. This ensures even coating as you toss. Add white pepper and salt after sauces to layer flavors properly.

The Final Toss

Use a wok spatula to toss ingredients in a scooping motion, letting rice fly briefly in the air. This creates that signature charred texture. Work quickly—the entire process should take 5-6 minutes from first sizzle to serving. 💡

Rest Before Serving

Let the finished rice rest off heat for 1-2 minutes before serving. This allows flavors to meld and the sesame oil to perfume the dish. Serve immediately while the green onions are still vibrant and crisp.

Frequently Asked Questions