Recipe Ingredient
- 300g cooked cooled rice
- 2 eggs
- Dash of pepper
- 50g French beans, diced
- 2 tbsp finely chopped carrot
- 1 tbsp chopped Szechuan preserved vegetable (char choy)
- 35g five-spiced bean curd (ng heong taufu)
- 2 dried Chinese mushrooms, soaked and shredded
- 100g chicken fillet, shredded
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 2-3 tbsp oil
- 1 tsp sesame oil
- Seasoning:
- 1 tbsp oyster sauce
- 1 tbsp light soya sauce
- 1/4 tsp salt or to taste
- 1/2 tsp sugar
- A good dash of pepper
- A good dash of ground black pepper
- 1/2 tsp chicken stock granules
Instructions
- Heat 1 tablespoon oil in a wok and crack the eggs into the wok. Add a good dash of pepper and scramble until just cooked. Push aside. Add remaining oil and sesame oil. Add chicken, garlic and ginger and fry until chicken turns pale. Stir in mushrooms, French beans, carrot, Five-spiced bean curd and char choy. Fry well to combine.
- Put in the rice and toss well to combine. Add seasoning to mix. Toss the rice briskly over high heat and drizzle in extra oil if necessary to glaze the rice. Keep stirring until the rice starts to 'jump'. Combine all the ingredients together and fry until heated through. Dish out and serve immediately.
