Fried Rice Starter Recipe
I purchased my first Chinese cookbook, by Fuchsia Dunlop, many years ago — maybe 2020. It was the Revolutionary Chinese Cookbook. 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 who 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 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 jasmine rice, cooked
- 3–4 oz pickled mustard greens, finely chopped
- 3 strips turkey bacon, finely chopped
- 1–2 tablespoons Shaoxing wine (marinate the bacon in it)
- 4 garlic cloves, minced
- 3 green onions, greens only, finely chopped
- 5 eggs, mixed
- 3 tablespoons peanut oil
- 1–2 teaspoons 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, and let it sizzle a minute.
Add the egg and let it cook about halfway. I let it cook a bit so the bottom pulls away from the wok, then turn it over. It makes the egg fluffier.
When the egg is cooked about halfway, add the cooked rice and mix well with the other ingredients.
Let the rice cook a minute and crisp a bit, then mix and repeat for a few minutes.
Turn off the heat, add the sesame oil, and mix it into the fried rice. Do the same with the green onion.
Serve hot, and add soy sauce and/or chili oil as you wish.