Recipe Ingredient
- 350g cooked rice, preferably one-day old
- 1½ 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
Instructions
- 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.
