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| 7/3/2006 |
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Spicy Black Pepper Fried Rice Recipe by AMY BEH
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| Type of Dish | Main Course |
| Cooking Method | Fry |
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Meal Types | • Dinner • Lunch |
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Ingredients
350g cooked rice, preferably one-day old
1˝ tbsp oil
1/2 tsp sesame oil
1/2 tsp chopped garlic
1/2 tsp chilli powder
35g long beans, diced
35g carrot, diced
1 dried Chinese mushroom, soaked to soften and diced
40g vegetarian char siu, diced
1 red chilli, chopped
45g (1/2 piece) five-spice beancurd, diced
Seasoning
1 tbsp light soy sauce
1 tbsp Premium oyster sauce
1/2 tsp sugar
1/4 tsp pepper
1/4 tsp coarsely ground black pepper
1/2 tsp chicken stock granules
Method
Heat oil and sesame oil in a wok, and fry garlic and chilli powder until fragrant. Add long beans, carrot, beancurd and mushrooms. Stir-fry for one minute.
Put in rice and vegetarian char siu. Toss briefly. Add seasoning and stir-fry for another 2–3 minutes over high heat until rice starts to jump. Dish out and serve with a sprinkling of chopped red chilli.
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