Fried Mucilaginous Rice
Jumat, 20 November 2020
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Fried pasty rice is a Cantonese dish. It may live on made amongst pasty rice that's cooked or raw. The raw version, when it's done right, is to a greater extent than fragrant, to a greater extent than chewy, in addition to non sticky at all. It's similar regular fried non-glutinous rice, but better.
Stir-frying raw pasty rice requires to a greater extent than or less patience. Water must live on added to the rice a petty at a time.
Too much H2O inward ane instruct would consequence inward an excessive sum of starch leaking out of the rice. Starch + H2O + estrus = sticky mess. You don't desire that, trust me.
After H2O is added, you lot cause got to stir-fry continuously till it's absorbed yesteryear the rice. You in addition to then add together a fleck to a greater extent than water, in addition to stir-fry again. The cycle goes on for well-nigh xv minutes.
You tin add together anything you lot similar to fried pasty rice. The classic choices are dried prawns, dried mushrooms, lap cheong (Chinese sausage), peanuts, in addition to eggs. A proficient laid would strike a perfect residual betwixt the rice in addition to additional ingredients. Neither overwhelms the other.
When you're eating fried pasty rice, chew it thoroughly to bask the texture in addition to aroma. Your jaws should instruct a proficient workout!
Glutinous rice may live on stir-fried later or earlier it's cooked. This recipe is for the latter. Water must live on added to raw pasty rice a petty at a fourth dimension whilst stir-frying continuously. If you lot add together besides much H2O inward ane go, or if your stir-frying slacks off, the rice would clump together into a big sticky ball.
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 320 g pasty rice – rinse thoroughly, add together plenty H2O to encompass yesteryear 1 cm, expect iii hours, drain thoroughly
- 8 medium size Chinese dried mushrooms, 35 g – wash; soak inward 120 ml H2O till soft, thirty minutes or longer; crush dry, reserving water; cutting into 1-cm die (stalks may live on frozen, in addition to then used to brand stock)
- 20 g dried prawns – wash; soak inward two tbsp H2O till soft, thirty minutes or longer; crush dry, reserving water
- 100 g pork shoulder butt – launder in addition to cutting into 1-cm dice; marinate xv minutes or longer amongst 1 tsp each of calorie-free soya sauce, Shaoxing vino in addition to egg
- 2 eggs (use 1 tsp for marinating pork) – crunch amongst dash of soil white pepper, pinch of sugar, 1 tsp calorie-free soya sauce in addition to 1 tsp Shaoxing wine
- 1½ tbsp crude from deep-frying shallots, or white sesame oil
- 2 tbsp Shaoxing wine
- ¼ tsp salt
- ½ loving cup water
- 1½ tbsp oyster sauce
- 3 tbsp deep-fried shallots
- 3 tbsp roughly chopped fountain onions
- ground white pepper to taste
- ½ tsp toasted white sesame seeds
INSTRUCTIONS
- Prep ingredients equally detailed above.
- In a well-seasoned or non-stick wok, brand a sparse omelette amongst eggs using ½ tbsp oil. Chop roughly (just jab violently amongst your spatula when omelette is almost done, equally if it's your boss/mother-in-law). Set aside.
- Add remaining 1 tbsp crude to the wok. Stir-fry dried prawns over high estrus till lightly golden. Add mushrooms in addition to stir-fry till fragrant. Add pork in addition to marinade. Stir-fry till wok is really hot. Drizzle amongst two tbsp Shaoxing wine. Stir till absorbed. Sprinkle amongst tabular array salt in addition to stir through.
- Add rice in addition to stir through again. Drizzle amongst H2O used for soaking mushrooms. Stir till absorbed. Drizzle amongst H2O used for soaking dried prawns. Repeat stirring equally before. Add H2O two tbsp at a time, stir-frying till absorbed later each addition. Rice should live on cooked later adding ½ loving cup water, which should accept well-nigh 10 minutes.
- Taste to cheque if rice is cooked. If it isn't or if it's besides hard, add together to a greater extent than H2O in addition to stir-fry a few to a greater extent than minutes. Add oyster sauce in addition to mix thoroughly. Taste in addition to adapt seasoning if necessary. Turn off heat. Sprinkle amongst one-half of omelette, deep-fried shallots, in addition to fountain onions. Add soil white pepper to taste. Mix through.
- Plate in addition to sprinkle amongst sesame seeds, remaining omelette, shallots in addition to fountain onions. Serve immediately.
