Another of my fried rice edition (肉干乌打碎肉炒饭) (For 2 pax)
Since there are some leftovers of otah and Bak Kwa, I've decided to used it to fry some rice for dinner.
Ingredient 1. Overnight cooked riced - approx. 2 bowls worth 2. Bak Kwa (BBQ dried pork)- 1/2 a square pc (cut into small strips) 3. Otah - 5 standard pc ( cut into dice) 4. Beansprout - a generous handful 5. Chive - 5 stalks ( cut into 2 inch strips) 6. Prawns - 6 mediums pc ( De-shell and cut into 3PCs per prawn) 7. Minced meat - 50g (marinated with pepper, sesame oil, light soya sauce, cornflour) 8. Eggs - 2pcs. 9. Minced garlic - 3 cloves worth.
Preparation 1. Stir fry the cold otah, Bak Kwa and prawns. Once done, set aside for later usage.
2. Stir fry the eggs and try to keep stir it so that the eggs will turn out to be smaller pieces. Set aside once done.
The Dish 1. Heat wok using medium heat. Add in the minced garlic and saute till fragrant and add in the minced meat.
2. Saute till the meat is no longer pinkish and add in the rice. Turn up the heat to high and keep tossing it. Do try to use the spatula to flatten the rice before mixing and tossing it. Do keep repeating this process in order to loosen it up.
3. Pour in the otah, Bak Kwa, eggs, prawns and chives. Mixed it well into the rice. Do note that after a short session of mixing, do leave it for approx 30 secs before mixing again. This process will allow the rice to be slightly burnt but that is also where the "wok hei" will come from.
4. Add salt to taste. When sprinkling the salt into the dish, I would suggest you bring your hand to head level and sprinkle as it will be spread evenly. Mix and stir well.
5. Once you attain the salty level that you wanted, add in the Beansprout and quickly mixed it into the fried rice. Oncr the Beansprout is slightly soften, off heat and you are ready to serve.
6. Serve your fried rice with some preserved green chilli or any chilli of your own choice. For better presentation, you can serve with some sliced tomato and coriander.
The ingredients mentioned maybe changed based on whatever you have in your fridge. Ingredients that are hardy (won't melt of dissolved type), you can add them earlier. Hope these steps does help someone out there.
Happy cooking and Bon Appetit!
