I purchased my first Chinese cookbook by Fuchsia Dunlop many years ago, maybe 2020. It was the Revolutionary Chinese Cookbook, and I've made many of the recipes in it and recommend it highly. I've since bought several others by Ms Dunlop, and she is an excellent writer and creates concise, well-formed recipes. You can't go wrong; I can't recommend her enough if you are interested in making delicious Chinese food but don't live in China, and read English.
I adapted this recipe from one of her fried rice recipes, on the web there are a few and I'm sure they're all delicious.
Ingredients
- 3 cups of jasmine rice, cooked
- 3-4oz pickled mustard greens, finely chopped
- 3 strips of turkey bacon, finely chopped
- 1-2 tablespoons Shaoxing Wine, marinate in the bacon
- 4 garlic cloves, minced
- 3 green onions, finely chopping the greens only
- 5 eggs, mixed
- 3 tablespoons peanut oil
- 1-2 teaspoons of sesame oil
- soy sauce and chili oil as condiment
Recipe
Get the wok hot, leave it on high heat, add the oil and coat the bottom of the wok with it.
Add the mustard greens, bacon, and garlic, make let it sizzle a minute.
Add the egg, let it cook about half way. I let it cook a little bit so the bottom will pull away from the wok, and then turn it over. It makes the egg fluffier.
When the egg is cooked about half way, add the cooked rice and mix it well with the ingredients.
Let the rice cook a minute and crisp a bit, then mix and do it again, and repeat for a few minutes.
Turn off the heat, add the sesame oil, and mix it with the fried rice. Do the same with the green onion.
Serve hot, and add soy sauce and/or chili oil as you wish.