As far as I am concerned, one can never have enough fried rice recipes. I did a fried rice recipe a while ago, and today I am sharing another. What can I say? We love fried rice. 🙂
I am currently mad about Bunashimeji. I keep buying boxes of these cute little mushrooms, and very often, I have boxes left after using them to make omelettes, noddle soup, and various other dishes.
Since I use whatever left-overs I happen to have to cook fried rice, it was only logical that I used these mushrooms too!
I also happened to have some cubed roast chicken in the freezer – I buy them when they go on sale at Cold Storage, and the meat is either cubed or shredded and I keep them sealed in bags in the freezer until I need them.
Since I had some cai xin that I needed to use up, they would be used in the fried rice as well.
I also added luncheon meat, because the LAM adores it, and also because luncheon meat makes everything taste better. 🙂
Here, I shall digress and explain a little on how to cook scrambled eggs the Chinese way.
Light soy sauce and grounded white pepper were added to the eggs before they were beaten. Allow the oil in the wok to get really hot and smoking.
The egg was poured into the wok and using my spatula, I kept pushing the eggs towards the same direction so that the the uncooked egg can run back down into the oil to get cooked.
When most of the egg was cooked, I turned off the heat and quickly scrambled the egg to break them into smaller pieces. The egg was placed in a bowl and set aside.
In the same wok, I heated a little more oil. I fried the garlic for about a minute, then added the vegetables. The stalks were added first and fried for a couple of minutes before the leaves were tossed into the wok.
As soon as the leaves had started to wilt, I added the mushrooms.
And the chicken.
Followed by the luncheon meat and egg.
I also added light soy sauce, grounded white pepper, rice and dark soy sauce.
Once everything was mixed, you are done.
And dinner can be served!
Fried Rice with Roast Chicken and Bunashimeji (Serves 4)
2 cups cooked rice, preferably over-night rice
1 can luncheon meat, cubed and pan fried until brown
1 box Bunashimeji, roots removed
1 bunch cai xin, cut, washed and drained
500g roast chicken, cubed
4 eggs, beaten with 1 tsp light soy sauce and a dash of grounded white pepper
1 tbs light soy sauce
2 tbs dark soy sauce
1/2 tsp grounded white pepper
4 tbs vegetable oil, divided into 2 parts
1. Heat wok, cook egg. Set aside.
2. In the same wok, fry garlic in oil for a minute, add vegetables (saute stalks for 2 minutes, then add leaves) and cook until leaves start to wilt.
3. Add mushrooms. chicken, luncheon meat and eggs. Stir to mix.
4. Add rice, light and dark soy sauces and pepper.
5. Stir until everything is combined. Serve hot.