Chinese Food: What's Hot Now: Jasmine fried rice - Fried rice recipes

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Jasmine fried rice - Fried rice recipes Dec 27th 2011, 11:02 Jasmine Theme   A winning entry in the Chen Fu Ji 2001 Fried Rice Classic Category: Amateur    200 grams rice 2 garlic cloves 200 grams jasmine tea leaves 2 eggs 200 grams jasmine tea Garnish  100 grams fish roe Parsley 100 grams raw fish meat Lemon  50 grams carrot and lettuce Tea Leaves  Pre-preparation: Cook the rice with the jasmine tea and leave overnight to dry (rice 200 grams, tea 200 grams).  Fish cube: Add the raw fish meat to the fish roe, mix and add salt.  Pan-fry the mixture using a flat wok.  Whisk the eggs.  Directions Heat the wok and add oil.  When the oil is ready, add the fried rice and fry until the rice loosens.  Add the carrot and lettuce mixture and stir-fry for another minute.  Add the jasmine tea leaves, the fish cube, and the whisked eggs and mix. Serve with the lemon, parsley and tea leaves as garnish.  Preparation Time: 20 minutes Cooking Time: 5 minutes Winning entry submitted by: Chan Poh Chee    Remarks: Ingredients used for the fish cube is unconventional, creative and ingenious.  Adding tea leaf into the rice is also another bold move. This practice is gaining popularity in Japan.    This recipe is reprinted with permission of Chen Fu Ji Fried Rice.   Return to Rice Recipe Index Graphic reprinted with permission from Chen Fu Ji Fried Rice

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