Ingredients Jump to Instructions ↓

  1. 4 cups cold cooked rice

  2. 1 cake hard beancurd

  3. 1 tsp black soy sauce

  4. 3 tbsp oil

  5. 3 spears fresh asparagus, or 3 green (French) beans, cut in

  6. cm pieces 1 tbsp salted black beans

  7. 1 tbsp boiled green mung peas

  8. 1 tbsp boiled red azuki beans

  9. 50 g soy beans or mung pea sprouts

  10. 1 tsp salt

  11. White pepper powder to taste

  12. 3 red chillies, de-seeded and chopped

  13. 3 green chillies, de-seeded and chopped

  14. 3 cloves garlic

  15. 1/2 medium onion, finely chopped

Instructions Jump to Ingredients ↑

  1. Break up the rice grains with a fork and set aside.

  2. Cut the beancurd in half crosswise, then shred and marinate with the soy sauce for a few minutes.

  3. Heat 1 tbsp oil in a wok and stir fry the beancurd until crisp. Set aside.

  4. Heat 1 tbsp fresh oil and stir fry the asparagus, three types of beans and sprouts over high heat for 1 minute.

  5. Add the rice, increase heat to the maximum and stir fry for about 1 minute, until the rice is heated through. Season with salt and pepper and put on a serving dish.

  6. Put the remaining tablespoon of oil in the wok and gently fry the chillies, garlic and onion for a bout 1 minute. Put this in the centre of the fried rice and surround with the fried shredded beancurd. Serve immediately.


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