KCB 2.10 Savoury Cantonese Fried Rice
Savoury Cantonese Fried Rice
Use long-grain rice in this tasty fried combination with sauteed vegetables, tofu, and seasonings. The rice should be boiled in water, drained, and chilled overnight before frying. The tofu required is the firm rather than the soft or "silken" variety. It is available from any Asian grocer.
• PREPARATION & COOKING TIME: 30 minutes
• YIELD: Enough for 6-8 persons
• YIELD: Enough for 6-8 persons
• 4 tablespoons (80 ml) Chinese sesame oil
• 1 teaspoon (5 ml) minced fresh ginger
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 small carrot, cut julienne style
• 1/4 cup (60 ml) finely slivered celery
• 1/4 cup (60 ml) finely diced cabbage
• 1/4 cup (60 ml) unpeeled cucumber pieces, cut match stick-size
• 2 tablespoons (40 ml) bamboo shoots, cut match stick-size
• 2 tablespoons (40 ml) diced red pepper
• 1/4 cup (60 ml) cooked green peas
• 1/4 cup (60 ml) mung bean shoots
• 1/4 cup (60 ml) crumbled firm tofu
• 3 tablespoons (60 ml) soy sauce
• 2 teaspoons (10 ml) Chinese chili oil
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (1 ml) black pepper
• 2 cups (500 ml) long-grain rice, cooked without salt and chilled overnight
• 1 teaspoon (5 ml) minced fresh ginger
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 small carrot, cut julienne style
• 1/4 cup (60 ml) finely slivered celery
• 1/4 cup (60 ml) finely diced cabbage
• 1/4 cup (60 ml) unpeeled cucumber pieces, cut match stick-size
• 2 tablespoons (40 ml) bamboo shoots, cut match stick-size
• 2 tablespoons (40 ml) diced red pepper
• 1/4 cup (60 ml) cooked green peas
• 1/4 cup (60 ml) mung bean shoots
• 1/4 cup (60 ml) crumbled firm tofu
• 3 tablespoons (60 ml) soy sauce
• 2 teaspoons (10 ml) Chinese chili oil
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (1 ml) black pepper
• 2 cups (500 ml) long-grain rice, cooked without salt and chilled overnight
1. Heat 1 tablespoon (20 ml) of Chinese sesame oil in a wok over moderate heat. Saute the minced ginger in the hot oil for one minute. Add the asafoetida, tossing it momentarily with the ginger. Increase the heat to full. Add the carrots, celery, and cabbage and saute for 2 or 3 minutes. Add the cucumber, bamboo shoots, red peppers, green peas, and bean shoots and saute for one minute; then add the tofu, soy sauce, chili oil, salt, and pepper. Saute for one minute.
2. Empty the contents of the wok into a bowl, cover with a lid, and rinse the wok.
3. Heat the wok until dry and hot and add the remaining sesame oil. Saute the chilled long-grain rice in the hot oil over full heat. Add the vegetables and serve immediately.
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