Eight Precious Fried Rice |
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Prep Time: 45 Minutes Cook Time: 7 Minutes |
Ready In: 52 Minutes Servings: 4 |
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In 'Martin Yan Quick & Easy' by Martin Yan Ingredients:
2 tablespoons vegetable oil |
2 garlic cloves, minced |
2 teaspoons oolong tea leaves |
1 cup diced cooked meat (such as smoked ham or roasted duck) |
1/4 cup pine nuts |
1 cup shredded napa cabbage |
1/2 cup chopped cauliflower floret |
1/2 cup diced chinese long beans or 1/2 cup green beans |
1 egg, lightly beaten |
5 cups cold cooked long-grain rice |
1/2 cup whole kernel corn (canned or thawed frozen) |
1/4 cup golden raisin |
1/4 cup dried cranberries |
3 tablespoons vegetable broth |
2 tablespoons oyster sauce |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
Directions:
1. Place a stir-fry pan over med-high heat until hot.
2. Add the oil, swirling to coat the sides.
3. Add the garlic and tea leaves and cook, stirring, until fragrant, about 20 seconds.
4. Add the meat, pine nuts, napa cabbage, cauliflower, and beans and cook, stirring, until the vegetables are tender-crisp, about 2 1/2 minutes.
5. Add the egg and cook, lightly stirring, until the egg begins to set, about 1 minute.
6. Add the rice, separating the grains with the back of a spoon.
7. Add the corn, raisins, cranberries, broth, oyster sauce, salt, and pepper and mix well.
8. Cook, stirring, until the rice is heated through, 2-3 minutes.
9. Transfer to a serving plate and serve.
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