Chinese Food: What's Hot Now: Fried Rice Recipe - Fried Rice in Beancurd

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Fried Rice Recipe - Fried Rice in Beancurd Oct 15th 2011, 10:04 Fried Rice in Beancurd  A winning entry in the Chen Fu Ji 2001 Fried Rice Classic  Category: International  30 grams glutinous rice 4 bean puffs 600 grams rice 30 grams pineapple 650 grams water 40 grams celery Lemongrass to taste 30 grams red capsicum** Ginger juice extract to taste 40 grams sweet beans 2 pieces pandan leaves* 40 grams coconut pulp 5 grams ginger powder ginger flower*** 8 medium sized prawns 2 eggs  50 grams chicken breasts 30 grams mushrooms Pre-preparation: Soak 30 grams glutinous rice in water for 20 minutes and drain.  Add 600 grams of rice and 650 grams of water then cook with lemon grass, ginger juice extract, 2 pieces of pandan leaves and 5 grams of ginger powder Parboil the prawns in oil  Remove and set aside. Dice the chicken breast meat and parboil in oil. Drain and set aside.  Parboil the bean puff in simmering water, drain and set aside.  Cut pineapple into cubes Dice the celery, red capsicum, coconut pulp and mushrooms Directions Heat up the wok with oil.  Add in the eggs and rice. Stir-fry until even.  Add the chicken breasts, red capsicum, coconut pulp, mushroom, celery, sweet beans, ginger flower, prawns and stir and mix together for about 1 minute. Add salt and MSG to taste and chicken broth and stir-fry quickly.  Sprinkle shallot oil and add light soy sauce to taste and give the wok a final stir.  Remove wok from flame.  Scoop rice into bean puff. Garnish as desired and serve. Preparation Time: 8 minutes Cooking Time: 3 minutes Winning entry submitted by: Lee Jung Ming    Remarks: Finger-food fried rice, creative, colorful and tasty.   *Pandan leaves come from the pandanus plant, and are frequently used in Thai and Indonesian dishes.  **Capsicum refers to the milder peppers, such as bell peppers. ***A pink flower that is difficult to obtain outside of Asia. Try mint as a substitute. Next page > Winning Recipes  > Page 1, 2, 3, 4,  This recipe is reprinted with permission of Chen Fu Ji Fried Rice.   Graphic reprinted with permission from Chen Fu Ji Fried Rice

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