#fujian fried rice

[quieteating]

Orient

There comes a time in every blogger’s life when they have to confront a harsh truth. Their dearly held prejudices are blinkered, unreasonable and plain wrong.  So this was how I was frogged marched to a Chinatown eatery, where I previously would loudly proclaim that is where you go if you don’t know what real Cantonese food is like.  To add insult to injury, eating in some place called Orient…

[sustenance-soon]

2024 recipes

my goal is to! cook 52 new recipes in 2024! here is a running list of possibilities.

winter:

moroccan vegetable tagine stew (recipetin eats)

✅ sheet pan nachoes with queso (gimme some oven)

aloo chaat two ways, add chickpeas! (bon appetit, indian healthy recipes)

✅ japanese tomato curry (just one cookbook)

fujian fried rice (woks of life)

✅ weeknight enchiladas (budget bytes)

✅ leek and potato soup (ch7 author's notes of alchemyalice's a steady grip, the tumblr post that started it all, use some spinach!)

✅ single chocolate chip cookie (dessert for two)

✅ sweet red bean soup (woks of life)

✅ spinach smoothie (the natural nurturer / ruby)

✅ shandong fish and pork dumplings (woks of life)

✅ vegetable biryani with leftover basmati rice (raaazzz food love)

spring:

yotam ottolengi's green pancakes (bon appetit)

红油抄手 (woks of life, just buy chili oil lol)

japchae (my korean kitchen)

butter chicken (random youtube person)

these four sandwiches (youtube)

https://www.wellseasonedstudio.com/eggs-florentine/

miso ramen

summer:

yotam ottolengi's very full roasted veg tart (the bitten word)

spicy spring roll cold noodles (momofuku)

yotam ottolegi's soba noodle w/ eggplant and mango (the happy foodie)

peach or berry galette (kitchn)

cucumber green pear smoothie (isha)

tuna tomato cold somen (just one cookbook)

frozen orange shaved ice (youtube but look up a couple more maybe)

beef and tomato donburi (youtube)

some kind of cold marscapone/ricotta and pesto pasta? maybe add spicy green chutney to see?

fall:

ginger scallion shrimp with crispy coconut rice (momofuku)

november cakes from scorpio races (maggie stiefvater)

brock's cream stew (tumblr)

this bean? soup? ppl r losing their minds over? (tumblr)

carrot onion ginger soup w ditallini, key is to grate the ginger in the end (COOK NOODLES IN THE SOUP)

anytime:

korean toast (my korean kitchen)

gamja jorim, korean braised potatoes (my korean kitchen)

edible water/juice jelly drops (tumblr)

cauliflower dal (feasting at home)

red lentil wraps, eat w/?? yogurt / leftover chutney (six hungry feet, from Tor)

bombay burritos / frankies (feasting at home)

lemon blueberry yogurt cake, use frozen bluebs (recipe tin eats)

tomato rice (sunny: core tomato; salt/oil water; rice cooker)

boba from scratch from this book dk reviewed

gochujang stir fry sauce (tumblr, use on leftovers)

muffins?? (tumblr)

ratatouille

beef in pita (various)

super easy rice cooker meal (that lady i like on youtube)

THREE MORE EASY RICE COOKER MEALS (youtube guy)

hungarian mushroom soup (tumblr, add chicken maybe? google)

rocket shrimp — just shrimp and wrappers omg w a sauce, easy?? (youtube)

tofu shrimp stew chinese style — one pan balanced meal, use romano beans! (youtube)

[tianshiisdead]

5, 7 and 36!

5. how accurately is your country depicted?

(For Canada) He fits the global stereotype but, like some people have pointed out, I'd have expected him to be a bit more rugged and woodsy loll the amount of people I grew up with who just hiked and camped and mountain climbed and hunted all over the place all the time every weekend 🤯 I'm also from Alb*rta though so my opinions basically mean nothing! Now that I'm living in Ottawa for school, I think Canada should've been meaner underneath his veneer of shy politeness (noah fence to Ontarians I'm just not used to how you guys interact with each other kdjslhgf)

(For China) Hmm this is a difficult question ngl LOL there are some things that I was super pleasantly surprised about, Hima once said he made China more cold and cruel/intimidating seeming but after meeting actual Chinese people ended up making him more cutesy, I think the affection for pandas and hello kitty and cute things is accurate, these things are popular in China! I like that he's a little bad-tempered and irritable with western countries and the way he's proud and overbearing and clearly ancient both in a humourous grandpa way and in a serious and slightly tragic way.

However, parts of his characterization bother me a little... low-hanging fruit, but I hate 'aru' deeply and with a passion, whether or not the concept of Chinese people saying 'aru' really did come from the colonial era, it's just tired either way and I cringe whenever I hear it. I don't love how clumsy and stupid he acts, like I think it's cute in an isolated way, but in the greater context...

Ultimately, I don't think it's horribly egregious. A lot of Chinese and Sino diaspo fans enjoy his character and/or have interpretations that still clearly have their roots in canon, and I'm personally fairly satisfied with it. Oh, and one thing I loved is how originally all of the provinces were supposed to be their own characters who live in China's house! I wish Hima had brought that up more than once, I love that idea.

7. food-related headcanons?

MAN ok hmm! China has 8 great food regions, Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan and Zhejiang, and I'd imagine he can cook them all, but as Han Chinese culture has always been more concentrated in the vaguely more Southern regions, I'd imagine he'd prefer relatively more Southern food... dishes from Dongbei and Inner Mongolia, the north, in general, all have heavy influences from Mongolia and northern groups, and tend to be more wheat, butter, and milk heavy. and I'd imagine he's lactose intolerant and prefers rice LOL although he still enjoys Northern food that he can digest! For an example, breakfast.

I think China likes to make food from scratch sometimes taking days at a time to cook, but also enjoys instant noodles (though he modifies them and adds eggs and veggies) and pre-made food but he would never admit it. This is based off of canon, but he also likes fusion food and international food! Hotpot with cheese-filled rice cake and fried chicken, salmon sashimi was popular in parts of China for a while recently iirc, he's just a big foodie who likes a variety of flavours. He's very adventurous.

I think he likes to cook most of his meals but goes out for breakfast a lot, before a meeting or while out on his morning walk he just swings by one of Beijing's many breakfast stalls for a doufunao, some youtiao, shaobing, some doujiang, etc. I can't speak on Southern breakfasts, but when he spends time down there, I imagine they would also have a lot of cheap and fast breakfast shops, though the food is very different.

General headcanons: I think when he's tired he just gets a flavourless bowl of congee with some salted duck egg for breakfast, and that when one of his kids are sick he makes them steamed eggs and boiled pear soup. He has a strong grasp on the different elements of food in Chinese medicine and can integrate it into his cooking easily! He also makes his own xiancai (pickled veg) and has a doujiang machine for homemade fast soy milk. His cabinet filled with spices and vinegars and chili oils and cooking wine and so on and so forth is this huge walk-in closet of a place organized with homemade labels and filled from the top to the bottom. When he cooks, he has several stoves going at a time, frying and boiling and steaming and chopping all at once, before celebrations like new years he spends days in the kitchen. The only thing he doesn't make from scratch himself for celebrations are dumplings, while he's working away everyone gathers around the cleared-off dining table and Macau shapes the dough and they all make dumplings together and Hong Kong puts weird fillings in some dumplings as pranks and Taiwan folds them into cute little animal shapes and fills them with brown sugar.

I have a lot of things to say about food but if I say anymore it'll turn into a book, so I'll leave it at that for now hehe maybe I'll make a proper post on it's own sometime!

36. if you could, what event would you host?

Hmm maybe one for OCs, or minority/native culture OCs! I don't think it would get enough traction, but I'd also love to host a China based event LOL I just don't think there would be enough people to participate :')

[daemonduality]

🍅.

Your Food Preferences Based on What I see on Your Blog 🍅 / meme

Based on your blog, I imagine you prefer cuisine that emphasizes the natural flavors of the food rather than cuisine that is more processed / spiced. Fujian is probably the Chinese cuisine of your choice, but since I don't really cook that, I think I'll have to make do on the meal part of this meme.

You're probably a carb craver like my employer. Rice or bread is a must with every meal. You need the energy to do all the things you need to get through your day.

You're not particularly picky. You have some preferences but probably grew into certain tastes - the whole thing about how loved ones end up with matching tastes sometimes. This might be especially pertinent because you seem to be the main cook in the household.

You don't really like things that are too sweet. Frosting probably puts you off. If you're gonna have a sweet, it needs to have more than sweetness. I'm probably biasing because of the color of your blog, but maybe plum is your preference. Sweet with a hint of sour. I don't know why, but I might've vaguely remembered something about red bean.

Choice in meat might be chicken or fish / seafood. I get a vibe you might not often partake in meat much though if at all.

---

I guess as an appetizer / vegetable dish, I'd choose Chinese Broccoli with Oyster Sauce. The broccoli is very crispy when it comes out of the pot, and the combination of both peanut and oyster sauce adds a slightly sweet and a strong satisfying umami taste. I usually make it often as a go-to dish because of how simple it is to prepare and how flavorful it is.

Main dish would be Fried Tofu with Shrimp. The light clean taste of the tofu brings out the shrimp's umami, and the shrimp's umami brings out the faint sweetness of the tofu. The crispy texture and light oil bring it all together. As for dipping sauces, I personally prefer a light soy dipping sauce.

--

Lastly for dessert, I'd choose red bean soup. It's my personal favorite as opposed to the milk puddings and coconut-based desserts. The soup is created from well-boiled and broken-down adzuki beans and small chewy tapioca pearls, which gives it a pleasant mouthfeel. The sweetness is not too strong, and it's a good, hot end to a meal.

[fgfoodpteltd]

Ways to Cook and Serve Sausages in Singaporean Style

Singaporean cuisine is famous for its distinct taste, aroma and beautiful texture. Although sausages in Singaporean cuisine are mostly a flavouring agent in noodles, stir-fried and fried rice, they can also be the star of the dish, if you know how to cook. Need a helping hand in cookingChinese sausage in Singapore? Here’s some information for you!

Choosing the Right Sausage

Singapore is also known as the hub of different sausages. You can find a plethora of sausages in Singapore, including Chinese sausage, pork sausage, and chicken sausage. Chinese sausage, otherwise famous as “lap cheong,” is a popular ingredient in Singaporean cuisine. It has a distinct sweetness and savoury feel. When choosing sausage, look for high-quality sausages with minimal additives and preservatives.

Preparing the Sausage

Prepare the sausage properly before cooking. Remove the casing and slice the sausage thinly if you are working with Chinese sausage. However, for other sausages, you can remove the casing and chop it into bite-sized pieces. For those who love a crispier texture, pan-frying the sausage before cooking is an excellent idea!

Cooking Sausage in Singaporean Style

There are many ways to cook and serve sausage in the Singaporean style. One popular dish is fried rice with Chinese sausage, also known as “lap cheong fried rice.” To make this dish, cook the rice in a rice cooker and set it aside. In a pan, sauté diced onions and garlic until fragrant. Add sliced Chinese sausage and cook until it is slightly browned. Add the cooked rice to the pan and mix well. Season with soy sauce and white pepper to taste, and serve hot. There are other recipes as well that you can try. Some of them are listed as follows: 

Nasi Lemak - Nasi Lemak is a Malaysian and Singaporean dish consisting of coconut rice, sambal, fried anchovies, peanuts, cucumber, and a hard-boiled egg. Sausages are often added to this dish as a protein option.

Hokkien Mee - Hokkien Me originated in the Fujian province in China. It is a stir-fried noodle dish, including prawns, squid, pork belly, and sliced sausages. The dish is flavoured with dark soy sauce and oyster sauce.

Fried Carrot Cake - Fried Carrot Cake is a popular hawker food in Singapore cooked with stir-fried radish cake, egg, and various ingredients. Some vendors add sliced sausages to this dish to add flavour and protein.

Curry Puff - Curry puffs are a popular snack in Singapore. They are deep-fried pastry pockets filled with spicy potato and chicken curry. Some curry puff variations include sliced sausages as an additional ingredient.

Sausage Bun - Sausage buns are a common snack in Singapore that consists of a bread roll filled with sliced sausage, ketchup, and chilli sauce.

Claypot Rice - Claypot Rice is a popular one-pot meal in Singapore cooked in a clay pot over a charcoal fire. It consists of rice, chicken, Chinese sausage, mushrooms, and vegetables cooked together until the rice is crispy at the bottom and fluffy on top. The sausage adds a savoury and smoky flavour to the dish, and it pairs well with the other ingredients.

Takeaway!

You can also cook other dishes with Chinese sausage in Singapore like stir-fried noodles. Just pick the right sausages, and you can create a wide array of dishes perfect for any occasion!

Source: https://fgfood.com.sg/ways-to-cook-and-serve-sausages-in-singaporean-style/

[zaobitouguang]

Sauces in Chinese

To follow up on my last post about spices, here are some of the most common sauces used in Chinese cooking! This is an even broader category than spices, so forgive me if I've left out your favorite, but these basics should do the trick to help you understand recipe videos and even fill out your own Chinese pantry.

醬油 (jiàngyóu): soy sauce

生抽 (shēngchōu): light soy sauce - This is the basic soy sauce that is used to season dishes all across China.

老抽 (lǎochōu): dark soy sauce - This darker, more deeply-flavored soy sauce is used in small quantities to add color to dishes.

醋 (cù): vinegar

白醋 (báicù): white vinegar - The same distilled vinegar you'll see in American supermarkets.

米醋 (mǐcù): rice vinegar - This can refer to the basic clear rice vinegar that you'll also see in Japanese cuisine, and also be used as a catch-all term for the other rice-based vinegars listed below.

香醋 (xiāngcù): black vinegar - A dark-colored vinegar made from fermented sticky rice. 鎮江香醋 is a famous variety.

老醋 (lǎocù)/陳醋 (chéncù): mature vinegar - These words can refer to various types of aged vinegars.

料酒 (liàojiǔ): cooking wine

米酒 (mǐjiǔ): rice wine - All of the wines in this list can be drank as well as cooked with, but be warned that if you're in the U.S. most of what you'll find will not be high enough quality to drink (or to use in recipes where wine is the main focus).

黃酒 (huángjiǔ): yellow rice/millet wine - Similarly to other types of wine, there are many varieties of yellow wine and different ways to describe the taste.

紹興酒 (shàoxīngjiǔ): Shaoxing wine - The most common wine called for in Chinese recipes (in the US), this is a type of 黃酒.

白酒 (báijiǔ): baijiu - China's most famous hard liquor can also be used for curing and preserving foods.

玫瑰露酒 (méiguilùjiǔ): rose wine - Another hard liquor that is flavored with rose and used in Cantonese cooking.

油 (yóu): oil

香油 (xiāngyóu): sesame oil - The most popular seasoning oil in Chinese cooking.

菜子油 (càizǐyóu): rapeseed oil - A cooking oil used in Sichuan cuisine with a pungent, mustardy flavor. It's very hard to import into the U.S. but god am I waiting for my Asian grocery store to get some.

花椒油 (huājiàoyóu): Sichuan peppercorn oil - An neutral oil infused with Sichuan peppercorn used to finish certain Sichuan dishes.

辣椒油 (làjiāoyóu): chili oil - A delicious and spicy condiment made by pouring hot oil, potentially seasoned with spices and aromatics, over chili flakes.

紅油 (hóngyóu): red oil, chili oil - Often, but not always, connotates the oil itself without the "sediment" (chili flakes that gather at the bottom).

油潑辣子 (yóupōlàzi): chili oil - Another term for chili oil, this one faring from Shaanxi.

油辣椒 (yóulàjiāo): chili crisp - This is a Guizhou style chili oil made iconic by 老乾媽. It can be a more straightforward chili oil or have add-ins like peanuts, fried tofu or fermented vegetables (get the 三丁 flavor!).

蠔油 (háoyóu): oyster sauce - Pretty common in the U.S. because of the long history of Cantonese immigration here.

魚露 (yúlù): fish sauce - Fish sauce is more famous for its use in Southeast Asian cooking, but is also popular in Fujian cuisine.

蝦醬 (xiājiàng): salted shrimp paste - This is a Cantonese ingredient made of ground-up fermented shrimp.

甜麵醬 (tiánmiànjiàng): sweet bean/wheat sauce - This sauce is often translated as "sweat bean sauce", but it's really made from fermented wheat flour! It's used in many recipes for Beijing's famous zhajiang noodles, though its inclusion is controversial.

豆瓣醬 (dòubànjiàng): fermented soybean paste - This sweetish paste is similar to 甜麵醬, but is actually made out of beans!

辣豆瓣醬 (làdòubànjiàng): spicy fermented bean paste - This iconic Sichuan condiment is confusingly often referred to as 豆瓣醬. Unlike that smooth paste, 辣豆瓣醬 is a spicy, chunky paste made of chilis and beans.

海鮮醬 (hǎixiānjiàng): hoisin sauce - Despite literally translating to "seafood sauce", this sauce has no seafood in it, nor is it served with seafood. It's based on fermented bean sauce with other seasonings and is a popular dipping sauce in Cantonese and American Chinese cuisine.

柱侯醬 (zhùhóujiàng): chee hou sauce - Another Cantonese fermented bean-based sauce, this one has different seasonings from hoisin and is used in braises and stews.

XO醬 (XO jiàng): XO sauce - XO sauce is a luxurious sauce invented in Hong Kong in the '80s containing aromatics, dried seafood, ham and other pricy ingredients.

沙茶醬 (shāchájiàng): shacha sauce/Chinese satay sauce - This sauce is distantly related to but very different from Southeast Asian satay sauce. It's made with dried seafood, aromatics and chilies and popular in Fujian, Teochow and Taiwanese cuisine (and makes an excellent hot pot dipping sauce!).

芝麻醬 (zhīmajiàng): sesame paste - This thick paste is similar to tahini but made with roasted sesame seeds, and is the base for sesame noodle sauce.

豆豉醬 (dòuchǐjiàng): black bean sauce - This sauce is made of fermented black soybeans and garlic and is popular with clams and beef.

蘇梅醬 (sūméijiàng): plum sauce - This sauce is made with salted plums and is similar to duck sauce. It can be used for dipping sauces and glazed meats.

叉燒醬 (chāshāojiàng): char siu sauce -This is the sauce used to flavor Cantonese char siu barbecue pork.

[radio-charlie]

So one thing about rice congee is that its a very popular ‘struggle meal’ type of food among Southern Chinese. if u make it plain, its just rice slowly cooked in a lot of water. this sounds like a recipe for the world’s most boring chowder.

And it is. that’s why we like to eat it with little dishes such as: stirfried salted mustard greens, sweet pickled mustard green stems, crispy fried salted fish, 1-2 cubes of fermented tofu (usually 1 is more than enough for one bowl because it’s very intense). Some people like to have it with peanuts that have been braised in five spice powder and soy sauce until sweet and tender.

My favorite things to eat it with are stirfried salted mustard greens and fermented tofu. rarely both at the same time because -> sodium party. You don’t have to do all that much to make an alright salted mustard green stirfry. Here’s what i like to do

Ingredients:

minced garlic julienned ginger one packet of long salted mustard greens (theres the type that looks more like a little cabbage - i don’t do that for congee) chicken/veg stock powder chinese wine birds eye chillies (optional) sesame oil

Steps:

i. Prepare the mustard greens by washing them, then soaking them in water for abt 20-30 mins, then washing again and wringing out the water. You can then wad it up and slice it to the thickness of your liking. Thin makes it nice and noodly, but thicker lets you enjoy the crunch of the stem more.

1. Gently fry your garlic, ginger and chillies in the sesame oil until fragrant 2. Add the sliced mustard greens. Turn heat up to medium-low. Stir until mixed up with the aromatics 3. Slosh in the Chinese cooking wine. Turn heat up to medium. Keep stirring but not so much that the greens break up 4. Add water, then a little bit of stock powder. Set the heat to simmer, leave it alone until the water reduces enough that you can hardly see it 5. Serve with a hot bowl of rice congee

That’s it! As you can see it can easily be made vegan, which worked well for Fujian farmers back in the old days because who could just get fresh pork whenever.

[thehungrykat1]

Jasmine at New World Makati Reopens for Mother’s Day Weekend

New World Makati Hotel finally reopens its signature Cantonese restaurant Jasmine for all-you-can-eat dim sum, barbecued dishes, desserts and more during Mother’s Day weekend, May 8-9, 2021. The venue will be accepting guests for lunch and dinner on May 8 and lunch on May 9. Takeout, pick-up and delivery services continue to be available daily for those who prefer to dine at home. Guests can try new additions such as Minced Chicken and Truffle Mushroom Dumpling and Pork Bean Curd with Red Berry along with favorites such as Barbecued Honey Roasted Pork, Steamed “Har gao” Shrimp Dumplings, “Xiao long bao” Shanghainese Pork Dumplings, and much more.

Some of the restaurant’s best-selling main courses are also included in the offer, such as the Deep-Fried Sole Fillet with Salted Egg, Wok-fried “Kong Pao” Chicken and cashew nuts, plus Sweet and Sour Pork. A selection of rice, noodle, and congee dishes are likewise available such as Fried Rice “Yeung Chow” Style, Pork and Century Egg Congee, and Braised E-fu Noodles with Vegetables. For dessert, there’s Mango Cream Sago as well as Strawberry Shortcake. Guests can opt to add more of Jasmine’s signature dishes to complete the bountiful meal such as the famous Crispy Pork Belly (P240), Soy Chicken (P240) and Pan-fried Beef Renderloin (P280) which are offered at an add-on price. As an added treat, all moms who dine on May 9 get a complimentary Bath Set gift. Jasmine’s Yum Cha is priced at P1,288 nett for Mother’s Day and P1,088 on other weekends.

Jasmine’s premium dim sum may likewise be enjoyed in the comfort of home via takeout, pick up, or third-party delivery service. Two special Mother’s Day set menus are ideal for groups of four. Set Menu 1 (P6,988) starts off with a combination platter of Honey-barbecued Pork, Soy Chicken and Jelly Fish followed by Hot and Sour Soup Shredded Chicken, Wok-fried Beef Tenderloin in XO sauce, Steamed Garoupa Fillet, Bean Curd, Garlic, Braised Assorted Mushrooms with fungus and bamboo pith, Seafood Fried Rice with salted fish, Glutinous Rice Dumpling with milk chocolate, and Mango Cream Sago. Set Menu 2 (P7,988) includes Suckling Pig and Barbecued Combination, Assorted Seafood and Wintermelon Conpoy Soup, U.S beef Ribs with black pepper sauce, Steamed Prawn Vermicelli with garlic, Braised Abalone Mushroom with shitake and premium oyster sauce, ‘Fujian’ style fried rice, Chilled almond bean curd with lychee, and Steamed piggy bun with milky egg cream. A minimum spend of P5,000 or more for takeout, pick-up and delivery also get a free bath set gift. For table reservations or orders, guests can call +632 8811 6888, send a message on Viber at +63 917 888 4194 or e-mail fbreservations.manila@newworldhotels.com.

[aussietaste]

Hokkien Fried Rice Recipe Hokkien fried rice (Chinese: 福建炒飯; also known as Fujian fried rice) is a popular Chinese-style wok fried rice dish in many Chinese restaurants. It has a thick sauce poured and mixed over fried rice with egg. #aussietasterecipes

[thinksmartandwinmillions]

Fujian Fried Rice

is not your average fried rice! This unique dish is a marriage of fried rice and a saucy stir-fry, consisting of a basic egg fried rice topped with a mixture of meat, seafood, vegetables, and sauce. If you love extra spoonfuls of sauce over your rice, you’ll love this recipe. Source: Fujian Fried Rice

[aussietaste]

New Post has been published on The Taste of Aussie

New Post has been published on http://aussietaste.recipes/cuisine-of-the-americas/north-american-cuisine/united-states-cuisine/american-chinese-cuisine/hokkien-fried-rice/

Hokkien Fried Rice

Hokkien fried rice (Chinese: 福建炒飯; also known as Fujian fried rice) is a popular Chinese-style wok fried rice dish in many Chinese restaurants. It has a thick sauce poured and mixed over fried rice with egg. The sauce can include mushrooms, meat, vegetables, etc.

Despite the name, this dish did not originate in Fujian. The recipe was invented by Chinese restaurants in Hong Kong.

Hokkien Fried Rice

Recipe Type: Fried Rice

Cuisine: Cantonese

Author: The Cook

Serves: Serves 4

Ingredients

4 cups cooked white rice

2 eggs

½ cup peanut oil

¼ cup medium shrimp , peeled, deveined and diced

¼ cup chicken breast, boned, skinned and diced

1 – 2 cups chicken stock

⅛ cup dried black mushrooms, reconstituted in warm water for 20 minutes, diced

¼ cup kale, diced

¼ cup fresh asparagus, diced

¼ cup scallops, diced

¼ cup roast duck, boned and diced

2 tablespoons oyster sauce

1 – 3 tablespoons light soy sauce

<a href=”http://aussietaste.recipes/questions/question/what-is-a-cornflour-slurry” target=”_blank”>cornflour slurry</a>

Instructions

Place rice in large bowl.

Whip eggs until foamy and then stir into rice.

Heat ¼ cup oil in wok or large sauté pan; add rice and egg mixture and stir rapidly; fry until lightly browned then transfer to serving dish; keep warm.

Heat ¼ cup oil in wok or sauté; flash-fry the shrimp and chicken; remove from wok; drain; keep warm.

Discard oil in wok and wipe clean.

Place chicken stock in wok and bring to a rolling boil over medium heat; add the kale and asparagus; simmer 2 minutes; add mushrooms, scallops and duck; simmer 1 minute; stir in oyster sauce and soy sauce.

Whisk enough cornflour slurry into stock to thicken to desired consistency.

Stir in fried shrimp and chicken; remove from heat; spoon over fried egg rice; serve immediately.

3.5.3226

[thinksmartandwinmillions]

Fujian Fried Rice

is not your average fried rice! This unique dish is a marriage of fried rice and a saucy stir-fry, consisting of a basic egg fried rice topped with a mixture of meat, seafood, vegetables, and sauce. If you love extra spoonfuls of sauce over your rice, you’ll love this recipe. Source: Fujian Fried Rice