Hokkien Fried Rice
Recipe by: Aaron A, Grade 11
Fried Rice Ingredients:
4 cups Cooked 1 day old rice
1 Egg, beaten
Salt and pepper
Sauce ingredients:
12 small shrimp
2/3 cup Grilled chicken or duck (chopped)
1/2 cup Carrot, diced
2/3 cup Shiitake mushroom, diced
1 cup Tomatoes, diced
2 tbsp soy sauce
1 tbsp Oyster sauce
2 tbsp Cooking wine
1 tbsp Sugar
1 tsp White pepper powder
2 cup Stock Corn starch
1 tsp Sesame oil
Procedure:
Before cook the fried rice, make sure the rice doesn’t have any lumps in it. If so, gently break up to individual rice grain.
Heat up 2 tbsp of oil in a wok over medium heat, add beaten eggs and scramble until almost cooked but still moisture.
Add the rice and mix well with the rice. To get that restaurant texture, do not stir the rice non-stop, instead use the “wait-and-stir” technique. Turn up the heat.
First spread out the rice to form a thin level and let it cook for 3 seconds or so.
Then stir and scramble the rice quickly for few times.
Repeat this two-process step for a few times.
Flavor the rice with some salt and pepper. Set the rice aside and keep it warm.
To make the gravy, saute the shrimp, chicken/duck, carrots, and shiitake mushroom over medium heat for 2 minutes.
Add stock to the saute pan and bring to boil.
Immediate add soy sauce, oyster sauce, sugar, cooking wine, and tomatoes.
Mix well and bring to boil again. As soon as it is boiling, add sesame oil and white pepper powder for flavoring.
Add some salt if necessary. Thicken the sauce with some corn starch.
In a rice bowl, place one scope of rice on the bottom. Top the rice with about ½ scope of the gravy and serve it hot.
Recipe from:
http://yireservation.com/recipes/hokkien-fried-rice/
Their personal connection:
Hookkien fried rice is the best fried rice that I have ever eaten which is from my culture. The sauce makes the dish more juicy and scrumptious at the same time. My family and I always eat out together to try this fried rice.
Comentarios