Friday, October 3, 2008
Another fried rice medley, this time with crab meat and water chestnuts, providing contrasting textures and flavors. Recipe serves 4.
1 3/4 cup white long grain rice
3 tablespoons vegetable oil
1 onion, roughly chopped
4 dried black Chinese mushrooms, soaked for 10 minutes in warm water to cover
4 ounces (125 g) cooked ham, diced
6 ounces (185 g) drained canned white crab meat
1/2 cup drained canned water chestnuts
1 cup peas, thawed if frozen
2 tablespoons oyster sauce
1 teaspoon granulated sugar
1. Rinse the rice, then cook for about 10-12 minutes in a saucepan of lightly salted boiling water. Drain, refresh under cold water, drain again and allow to cool. Heat half the oil in a wok. When very hot, stir-fry the rice for 3 minutes. Transfer the cooked rice to a bowl and set aside.
2. Heat the remaining oil in the wok and cook the onion until softened but not colored. Drain the mushrooms, cut off and discard the stems, then chop the caps.
3. Add the chopped mushrooms to the wok, with all the remaining ingredients except the rice. Stir-fry for 2 minutes, then add the rice and stir-fry for about 3 minutes more. Serve at once.
Tip: When adding the oil to the hot wok, drizzle it in a "necklace" just below the rim. As it runs down, it will coat the inner surface as it heats.