Golden Fried Rice comes from Chinese imperial cuisine, where stir-frying rice with egg yolks is a technique that gives the dish a buttery richness and beautiful golden color.
Ingredients:
Cooked long grained rice: 4 cups
1 medium size zucchini
1 Onion
1 red bell pepper
1 yellow bell pepper
1 pack trumpet mushrooms
4 eggs
1 pack of tofu
1 Tbsp mirin (You can buy it here)
1 Tbsp light soy sauce
1 Tbsp oyster sauce (You can buy it here)
1 Tbsp Vinegar
1 teaspoon five spice powder (You can buy it here)
4 Tbsp peanut or sunflower oil (You can buy it here)
2 pinches of MSG (Optional. Check with your medical supervisor on allergies and dietary restrictions)
2 Cups Stock (chicken or veg)
2 Tsp Corn Starch Powder
1/2 Tbsp sugar
1 Tbsp Finely chopped ginger
4 Tbsp Finely chopped Garlic
Steps for the rice:
1. Crack one of the eggs and separate the yolk. Reserve the white.
2. Stir the yolk in the cooked rice until all the rice is well coated with the egg yolk.
3. For the fried rice, first heat your wok till it’s really hot. If you don’t have a wok a skillet will do too. Put 2 Tbsp of oil and 3 tbsp of finely chopped garlic and fry till golden, pay attention as it might burn rather quickly.
4. Next drop the egg yolk coated rice in the wok and fry the rice. Remove and place in a plate.
5. Now add another spoon of oil and gently scramble the cracked eggs and add the reserved egg white (pay attention that the eggs are not fully cooked, they should be slightly runny).
6. Now just simply put in the reserved rice back in the wok and toss.
7. Add 2 pinches of Msg, if you are ok with it. If not then you may add a tbsp of light soy sauce instead. Keep it aside and start work on the vegetables.
For the vegetable:
1. Score the trumpet mushrooms after wiping them thoroughly with a damp cloth and marinate them in a mixture of the mirin, the oyster sauce and the light soy sauce.
2. Keep aside for sometime till you finish chopping the rest of the vegetables (minimum 20 minutes). This is a thick meaty mushroom so needs the flavour to soak up. With this process the mushrooms will release some liquid, please don’t throw that, it is all flavour, add it to the stock.
3. Chop the vegetables lengthwise into inch long pieces.
4. Cut the tofu into 1/2 inch pieces and toss with the five spice powder.
5. Take about 2 teaspoons of peanut oil or sunflower oil in a pan and heat.
6. Gently place the trumpet mushrooms and let them brown slightly. Make sure that the pan isn’t overcrowded else the mushrooms will sweat and not caramelise, make it in 2 batches if required.
7. Once the Mushrooms have caramelised, place them on a plate and drop in the bell peppers, after a couple of minutes drop in the onions stir fry for a minute or so.
8. Take out the stir fried vegetables and reserve on the same plate where the mushrooms are placed.
9. Now take the stock and whisk in corn starch powder, 1 tbsp fresh ginger and 1 tbsp of fresh garlic, 1/2 tsp of sugar and vinegar to taste.
10. Cook it in the same pan on a medium flame till the sauce thickens and add the sautéed veg and the raw zucchini. Cook no more that a couple of minutes, all you want is for the flavours to marry not overcook and become mush.
11. Once the vegetables are slightly tender take them out in a serving bowl.
12. Plate up!! Serve the rice with generous portions of the grilled vegetables and mushrooms and tofu.
I absolutely love food! Sometimes I choose it over spending time with my kids and that is a bold statement for me cause they are the best part of my life. My other passion is to explore new places and my travel plans are more often than not, mostly a food pilgrimage with breaks to absorb the culture of the place. I was solely a homemaker but have recently set up an advertisement delivery platform and am now far more pressed for time. For the past 15 years I have cooked almost all meals at home yet every meal is still pure joy!
