20.4.11

beijing rice

Fried rice is a very versatile meal and accompaniment, and this version with egg and tomatoes is apparently very popular in China, especially Beijing.
I loved the flavour - slightly swet and sour, from the tomatoes, but very refreshing. It definitely went perfectly well with teriyaki steak, but would go equally well with dishes such as sweet and sour pork (recipe for this will be coming up soon).

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So, yummi, yummi stuff, and this quantity will feed 4 people as a side dish, or 2 as a main course.





Ingredients:
300g (one large coffee mug) of jasmine rice
1 tbsp groundnut oil
3 large or 9 cherry tomatoes
2 eggs
2 spring onions
a splash of toasted sesame oil and light soy sauce
a pinch of white pepper

Preparation:

The chinese will never make fried rice with freshly cooked rice. So it is true that it would be best if you used leftover rice from the day before, but I never have spare cooked rice hanging around, so I make this with freshly cooked rice and it is lovely.
So, cook the rice (my tried and tested recipe for rice is 1 mug of rice with 1 and 3/4 same mug water, cover and bring to boil, then reduce the heat right down to a minimum and leave for 15 - 20 minutes - you'll end up with perfectly cooked rice).

Chop the tomatoes into bite-sized pieces and finely slice the spring onion.
Beat the eggs and first scramble them in the wok. Remove from the wok when cooked and set aside.
Reheat the wok and add tomatoes, toss for a few seconds, add rice and stir-fry for 1 minute. Add soy sauce, toasted sesame oil and white pepper to taste, then add egg and spring onion.
Stir and serve immediately.

Bon appétit!

2 comments:

  1. Kad sam prvi put imala priliku jesti rižu s jajima bila sam jako skeptična. To mi nikako nije zvučalo privlačno jer nisam baš ljubitelj jaja. Nakon što sam probala jelo totalno sam promijenila mišljenje i shvatila da je to jako dobra kombinacija. :)
    Hvala na još jednom odličnom receptu i ideji. Brzo ću i ovo isprobati jer imam doma tonu jasmin riže koja žudi da se potroši. :)

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  2. odkako sam pocela stalno praviti kinesku hranu, pojela sam vise rize nego vjerojatno u cijelom dosadasnjem zivotu :D jedemo kilu rize na tjedan, doslovno (nas dvoje samo!).
    iako sam jela i pravila rizot i prije, ipak su krumpir i kruh bili glavni ugljikohidrati, a evo krumpir nisam pojela sad vec mjesecima.
    jako mi pase riza, i generalno ovaj stil prehrane.
    i to bijela riza, integralna riza mi je preteska i ne jedem ju (kontam da svi ovi Kinezi koji jedu samo bijelu rizu stoljecima nisu bas toliko u krivu)

    a verzija "fried rice" ima milijun, i jos jedna verzija koja bi ti se mogla svidjeti je sa komadicima preprzene slanine, jajima i malo graska - tzv. "bacon and egg rice", isto zacinjeno sa soja sosom, bijelim paprom i malo toasted sesame oil. oni to jedu za dorucak ali mislim da bi bas pasalo sa nekim dinstanim mesom ili sto vec, a i sa nekom velikom salatom isto :)

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