Eight-treasure fried rice
This very special fried rice is perfect for a celebratory occasion such as Chinese New Year. The grains are studded with a variety of luxury ingredients including Chinese sausage, dried shrimp, shiitake mushrooms and peas, with a little fermented chilli bean paste for heat. It's important to make sure your long grain rice is well cooked and chilled in advance of making fried rice, otherwise it can turn mushy.
This fried rice is made more celebratory by the addition of eight 'treasures'. Traditionally, eight-treasure rice could be sweet, made with steamed sticky rice and nuts and dried fruit; or savoury, such as in this recipe. The actual eight ingredients can vary household to household, but the idea is that we're using an abundance of ‘luxury’ ingredients that would have been relatively expensive or rare in the past, such as meat and seafood. This also means a much richer depth of flavours, colours and textures beyond your regular old egg-fried rice. I’ve opted for Chinese sausage, dried shrimp and roasted cashews, as well as a mix of vibrant vegetables for a fresher take on this classic.
Ingredients
Metric
Imperial
- 4 cups of long grain rice, cooked and chilled
- 2 tbsp of vegetable oil
- 2 eggs, beaten
- 4 garlic cloves, finely chopped
- 1 knob of ginger, thumb-sized, finely chopped
- 1 tbsp of fermented chilli bean paste, (Doubanjiang)
- 1 tbsp of light soy sauce
- 1 tbsp of sesame oil
- 1 tsp light brown sugar
- 1 pinch of salt, to taste
- 2 spring onions, finely chopped, to garnish
Eight treasures
- 40g of dried shrimp, soaked in warm water for 30 minutes
- 50g of Chinese sausage (lap cheong), finely sliced
- 100g of shiitake mushrooms, thickly sliced
- 1 red pepper, diced to 5mm
- 50g of sugar snap peas, thinly sliced diagonally
- 50g of frozen peas
- 40g of cashew nuts, roasted
- 1 handful of toasted sesame seeds
Method
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
