Recipe courtesy of
Ching-He Huang
Total:
40 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Ingredients
1 small handful dried shrimp, optional
Spicy Ketchup Sauce, optional:
2 tablespoons ketchup
1 tablespoon Sriracha chili sauce
Fried Rice:
2 tablespoons peanut oil
3 eggs, lightly beaten
1 tablespoon peeled and grated ginger
1 medium carrot, cut in 1/4-inch dice
4 ounces cooked Chinese pork (char siu) or ham, cut in 1/4-inch dice
3 fresh shiitake mushrooms, stemmed and diced
1 cup frozen peas
3 cups cooked jasmine rice, a day old
1 to 2 tablespoons light soy sauce
Sea salt and freshly ground white pepper
1 teaspoon toasted sesame oil
1 to 2 green onions, sliced on a diagonal, for garnish
Directions
Watch how to make this recipe.
If desired, in a small bowl, soak the dried shrimp in hot water for 20 minutes, then drain and set aside.
For the spicy ketchup sauce, if using: In a small bowl, combine the ketchup and chili sauce and set aside.
For the fried rice: Heat a wok over high heat and add 1 tablespoon peanut oil. Add the eggs and scramble, then set aside on a plate.
Add the remaining 1 tablespoon peanut oil to the wok. Add the ginger and stir-fry for less than 1 minute. Then add the carrots and stir-fry for 1 minute more. Add the pork, the soaked dried shrimp if using, and mushrooms and cook for 2 minutes. Then add the peas and cooked rice and toss together. Add the cooked egg back into the wok. Season the mixture with the light soy sauce, salt and pepper. At the very end add the sesame oil and spicy ketchup sauce if using. Check the seasoning and adjust to taste with salt and pepper. Garnish with green onions and serve immediately.
Recipe courtesy of Ching-He Huang, 2010
Show: Easy Chinese
Episode: Wok Skills and Simple Stir Fries.
