Western fried rice (Canto-Western cha chaan teng style)
Chinese Cooking Demystified · ♥ 9.8K likes · 314.3K views · 8 min video
Read about rice in the BrightCulinary Book
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Ingredients
Method
Techniques
- ¼ tsp salt
- ½ tsp sugar
- ¼ tsp white pepper powder
- 0.125 tsp MSG
- 230 g jasmine rice
Rinse 230 g jasmine rice three or four times to remove surface starch.
Poke a couple of holes in the rice in the mesh strainer, cover with foil, set over a pot of bubbling water and steam ten minutes on high.
Long yao: heat the wok piping hot, shut off the heat, add two tablespoons of lard.
- 2 tbsp lard
- ½ whole onion
On medium, fry the minced half onion until a bit translucent, about three minutes.
- 5 tbsp ketchup
- 1 whole hot dog
- 75 g char siu
Add the hot dog and char siu, raise the flame to high, quick mix.
- 1 tbsp liaojiu (Shaoxing wine)
Pour a tablespoon of Shaoxing wine over the spatula and around the wok; brief stir; add the steamed rice and fry a minute or two until evenly mixed with the ketchup.
Pour a teaspoon of soy sauce over the spatula and around the wok, quick mix, add the seasoning, quick mix.
- 1 tsp soy sauce
- ½ whole tomato
- ¼ whole red bell pepper
Add the diced half tomato and quarter red bell pepper; fry 15 seconds, heat off, and out.