Saturday, July 4, 2009

Mustard Greens Chinese Fried Rice

Each time I ordered fried rice from a restaurant here or back in Malaysia, it's always the same style with bits of 'char siew' (sweet barbequed pork), small prawns, mixed corn kernels, cubed carrots and peas. Since fried rice is so versatile and delicious, I made my own version of it with lots and lots of chopped 'chye sim' (mustard greens), and I would use up especially all the stems as they make the fried rice extra delicious and crunchy in the eating.

1 big bowl of cooked rice
1 tbsp cooking oil + 1 tbsp sesame seed oil (sesame seed oil is optional but it does add to the fragrance & taste. if you don't have it, just use 2 tbsp oil)
2-3 garlic, chopped
2-3 shallots, chopped
1 tbsp dried prawns, soaked in water for 10 mins, rinsed and chopped
1 egg
A bunch of 'chye sim', washed and chopped
A small bowl of diced ham (or luncheon meat)/chicken/small prawns
Soy sauce or salt (according to taste)

Heat the oil in a wok (or a pan if you don't have a wok). Saute the garlic, shallots and dried prawns for a few minutes. Break the egg in, mix in the diced ham/chicken/prawn and saute for another 2-3 minutes. Then, mix in the chye sim and rice together. Add soy sauce/salt and fry under medium fire for 3-5 minutes. The 'chye sim' will be just nice to the bite..with still crunchy stems.

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