Saturday, August 25, 2007

Chinese Chilli Rice

This little creation of mine is an adaptation from a savoury rice dish that my Chinese chef mentor, Harry, taught me during my Advanced Chinese Cooking Certificate Course. Harry had a knack for combining the perfect ingredients, and my addition of dried red chillis in this dish lifts it to a new height, especially for a chilli nut like me! Great as a light lunch or accompanying a robust main course dish, such as mongolian lamb (recipe to come).

2 cups cooked white rice
Small can (or fresh) sliced bamboo shoots
6 Green shallots (sometimes called green onions), 2 cm lengths
Handful of dried red chillis, 2 cm lengths
4 Chinese Sausages (Lap Cheong), sliced thinly on diagonal
2 Tbsp Oyster Sauce
2 Tbsp Light Soy Sauce
2 Tsp sesame oil
1 Tbsp Chilli Bean Sauce (can substitute other chilli sauces)
1 Tbsp Peanut Oil (for stir frying)
Salt and pepper to taste

1. Heat oil in a wok or very large fry pan. Need plenty of room to stir all ingredients.
2. Add shallots and bamboo shoots (can add capsicum and other vegies as well)
3. Stir fry for a minute to release flavour in oil.
4. Add sausage and rice. Stir fry for 3 minutes until rice is heated through and slightly brown.
5. Add wet sauce ingredients and fold in with large spatula.
6. Add salt and pepper to season to your liking. Serve with a sprinkle of fresh sliced shallots over the top.

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