It has now been four months since I moved out of home. I’ve been cooking most nights, but one thing I haven’t really cooked much of is Chinese cuisine. I know Zen loves his Fujian fried rice (pronounced fook kin chao fan) so I thought I’d start with that!
This is a popular style of fried rice, attributed to the Fujian province but actually from the Canton area. It is distinguished by its gravy-like sauce and luxurious combination of ingredients such as scallops and prawns.
The taste is light and flavourful, and extremely comforting – exactly what home-cooking should be.
Recipe adapted from Key Ingredient
12 medium raw prawns, shelled and deveined
1 teaspoon cornstarch
4 dried shiitake mushrooms, re-hydrated and sliced
5 asparagus stalks but into 2 – 3cm pieces
3 medium zucchini, diced
1 carrot, diced
2 tsp vegetable oil
2 eggs lightly beaten
3 cups cold cooked rice, separated
¼ tsp salt
¼ tsp sugar
⅛ tsp freshly ground pepper
400g chicken breasts or thighs, cut into small pieces
1 tsp minced garlic
1 tsp cornstarch
½ tsp Shaoxing rice wine
½ tsp soy sauce
½ tsp minced ginger
1½ cups chicken stock
1 tbs cornstarch
1½ oyster sauce
1 tsp soy sauce
½ tsp sugar
¼ tsp sesame oil
In a small bowl, toss the prawns with 1 teaspoon cornstarch.
For the chicken marinade: In a separate small bowl, stir the garlic, cornstarch, wine, soy sauce and ginger; add the chicken and toss gently to coat. Let stand for 10 minutes.
For the sauce: Stir the stock, cornstarch, oyster-flavored sauce, soy sauce, sugar and sesame oil together in a medium bowl.
For the fried rice: Heat a wok over medium-high heat until hot. Add 2 teaspoons of the oil. Pour the eggs into the wok and cook, stirring, until the eggs are slightly firm, about 30 seconds. Add the rice, salt, sugar, and pepper, stirring constantly until heated through. Transfer to a serving platter and cover with foil, shiny-side down, to keep warm.
Return the wok to high heat, add 1 tablespoon oil, and swirl to coat the pan. Add the chicken and stir-fry until the chicken is no longer pink, about 3 minutes. Add the prawns and stir-fry until they turn pink, about 1 minute. Add all vegetables and stir-fry until they are tender-crisp, 1 to 2 minutes.
Pour the sauce mixture into the wok and cook, stirring, until the sauce boils and is lightly thickened. Scoop the contents of the wok over the fried rice and serve.
I also had the opportunity of simultaneously reviewing one of Dreamfarm’s quirky kitchenware innovations, their Supoon, a sit up, scraping spoon.
It’s not much to the eye but I loved that it was built for multi-purpose. So much thought has clearly been put into this product design and it really answers all the problems you didn’t know you had (like trying to keep your spoon off the bench)!
The silicone spoon is even safe to use on non-stick cookware and is heat resistant to 260°C!
I used this one spoon to stir, scrape, mix, scoop and serve. It is quite clever really, and an awesome gift idea for any foodie!
View products: www.dreamfarm.com.au
JENIUS received the Supoon from the lovely team at Dreamfarm with no obligation to review.