serves
6-8
prep
30 minutes
cook
15 minutes
difficulty
Easy
serves
6-8
people
preparation
30
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Jiangsu and Zhejiang
episode • Destination Flavour China • cooking • 26m
G
episode • Destination Flavour China • cooking • 26m
G
Ingredients
- 3 dried shiitake mushrooms, soaked in 500 ml (2 cups) hot water for 20 minutes
- 125 ml (½ cup) canola oil
- 4 spring onions, cut into ½ cm-thick slices, white and green parts separated
- 1 small carrot, cut into ½ cm-thick slices
- 2 tbsp finely chopped fresh bamboo shoots
- 40 g (¼ cup) green peas
- 50 g (¼ cup) finely chopped cooked chicken thigh
- 2 tbsp finely chopped cooked chicken gizzard
- ¼ cup small raw prawns, peeled
- 3 eggs, lightly beaten
- 925 g (5 cups) day-old cooked Jasmine rice, preferably cooked in chicken stock
- 1 tsp salt
- 2 tbsp deep-fried dried scallop, to serve (optional)
Soaking time: 20 mins.
Serves 6-8 as part of a shared meal.
Instructions
1. Remove the stems of the soaked mushrooms and cut the caps into ½ cm pieces.
2. Heat a wok over high heat and add about half the oil. Fry the white part of the spring onion for about 30 seconds, then add the carrot, bamboo shoot and peas and fry for another minute.
3. Add the chicken thigh, gizzards and prawns and toss until the vegetables are softened and the prawns are just barely cooked. Remove from the wok and set aside.
4. Return the wok to the heat and add the remaining oil. Add the egg and stir vigorously to break it apart. When the egg is nearly set, add the rice and toss well to coat with the pieces of egg. Separate the clumps of rice by pressing them against the side of the wok with the back of your spatula. You can add a little more oil if necessary.
5. Add the reserved fried ingredients and the spring onion greens and toss to combine. Season well with salt, then transfer to a serving plate.
6. Scatter with deep-fried dried scallop threads and serve immediately.
Photography by Adam Liaw.
with Adam Liaw airs 7.30pm, Wednesday on SBS and then on SBS On Demand. Visit the for recipes, videos and more.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Jiangsu and Zhejiang
