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).


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

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


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!

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