© 2018 Ching He Huang. All rights reserved.

Special Veggie Fried Rice

Serves : 2 Preparation 30 mins Cooking 8 mins Total 38
Nutrition facts: 718.00 calories 22.60g protein 16.30g carbs 4.50g sugars 21.40g fat 4.60g 6.90g fibre 1941.00mg sodium
For the rice: 250g, washed well, rinsed in water Sushi short grain rice ½ teaspoon Vegetable bouillon stock powder 450mL Filtered water For the vegetables: 1 tablespoon Peanut oil ½ tablespoon, peeled and finely chopped Garlic 1 teaspoon, deseeded and finely chopped Red chilli 108g, kernels removed Whole Sweetcorn 86g, hard stalk removed, sliced to 1cm rounds Baby asparagus rounds 72g, fresh, diced, stalks removed Shiitake mushrooms 3 tablespoons Lee Kum Kee Premium Light Soy Sauce 1 tablespoon (or dry sherry) Shaoxing rice wine 1 teaspoon Lee Kum Kee Pure Sesame Oil 1 pinch (optional) Ground white pepper For the egg: 1 tablespoon Peanut oil 2, large-sized and organic if possible Eggs For the garnish: 4 sheets, 7cm x 4cm sized, torn into 1-inch pieces Roasted seaweed

The Special Veggie Fried Rice is inspired by the sumptuous Jiangnan style fried rice Ching has at the Crystal Jade restaurant in Hong Kong. This veggie fried rice appears delicate and light, but has bags of flavour!

Special Veggie Fried Rice

  1. Serves : 2
  2. Preparation time 30 Minutes
  3. Cooking time 8 Minutes
per serving

Cals


718.00

Protein (g)


22.60

Carbs (g)


16.30

Sugars (g)


4.50

Fat (g)


21.40

Sat Fat (g)


4.60

Fibre (g)


6.90

Sodium (mg)


1941.00

Source from

Ching He Huang Web Site

About the recipe

main courses

The Special Veggie Fried Rice is inspired by the sumptuous Jiangnan style fried rice Ching has at the Crystal Jade restaurant in Hong Kong. This veggie fried rice appears delicate and light, but has bags of flavour!

For the rice
  • Sushi short grain rice - 250g, washed well, rinsed in water
  • Vegetable bouillon stock powder - ½ teaspoon
  • Filtered water - 450mL
For the vegetables
  • Peanut oil - 1 tablespoon
  • Garlic - ½ tablespoon, peeled and finely chopped
  • Red chilli - 1 teaspoon, deseeded and finely chopped
  • Whole Sweetcorn - 108g, kernels removed
  • Baby asparagus rounds - 86g, hard stalk removed, sliced to 1cm rounds
  • Shiitake mushrooms - 72g, fresh, diced, stalks removed
  • Lee Kum Kee Premium Light Soy Sauce - 3 tablespoons
  • Shaoxing rice wine - 1 tablespoon (or dry sherry)
  • Lee Kum Kee Pure Sesame Oil - 1 teaspoon
  • Ground white pepper - 1 pinch (optional)
For the egg
  • Peanut oil - 1 tablespoon
  • Eggs - 2, large-sized and organic if possible
For the garnish
  • Roasted seaweed - 4 sheets, 7cm x 4cm sized, torn into 1-inch pieces

Steps

  • To cook the sushi rice, place the washed rice in a medium pan, add the vegetable bouillon powder and the water, bring to the boil, then turn the heat to low and place a lid on top. Cook covered on low heat for 15 minutes. Remove the lid, fluff up the rice and transfer to a tray, cool for 15-20 minutes at room temperature.
  • Heat a wok over high heat, add the peanut oil. Add the garlic, chilli and shallots and stir for a few seconds to release their aroma. Add the sweetcorn kernels and then wok fry for 10 seconds. Then add the Asparagus rounds, then add the shitake mushrooms and cook for 1 minutes. Season with 1 tablespoon Lee Kum Kee Premium light soy sauce, 1 tablespoon of Shaoxing Rice wine or dry sherry.
  • Push the vegetables to the side of the wok and add the rice, toss cooking until all the ingredients are combined well. Season with 2 tablespoons of Lee Kum Kee Premium light soy sauce and 1 teaspoon of pure sesame oil. (Optional - Season with a pinch of ground white pepper).
  • Remove the rice and place into two clay pots. Place the lid on and switch the oven to 150 degrees. Keep the rice warm.
  • Meanwhile, heat a saucepan, add 1 tablespoon of rapeseed oil, crack two eggs and fry for 2 minutes until the base is crispy with a sunny runny eggy centre.
  • To serve the rice, remove the rice from the oven, place the egg in the centre. Bring to the table with the lid closed with accompaniments in small bowls.
  • To serve at tableside, remove the lid, sprinkle over the seaweed, and the Togarashi peppers around the egg yolk.
For the rice
  • Sushi short grain rice - 250g, washed well, rinsed in water
  • Vegetable bouillon stock powder - ½ teaspoon
  • Filtered water - 450mL
For the vegetables
  • Peanut oil - 1 tablespoon
  • Garlic - ½ tablespoon, peeled and finely chopped
  • Red chilli - 1 teaspoon, deseeded and finely chopped
  • Whole Sweetcorn - 108g, kernels removed
  • Baby asparagus rounds - 86g, hard stalk removed, sliced to 1cm rounds
  • Shiitake mushrooms - 72g, fresh, diced, stalks removed
  • Lee Kum Kee Premium Light Soy Sauce - 3 tablespoons
  • Shaoxing rice wine - 1 tablespoon (or dry sherry)
  • Lee Kum Kee Pure Sesame Oil - 1 teaspoon
  • Ground white pepper - 1 pinch (optional)
For the egg
  • Peanut oil - 1 tablespoon
  • Eggs - 2, large-sized and organic if possible
For the garnish
  • Roasted seaweed - 4 sheets, 7cm x 4cm sized, torn into 1-inch pieces