Thursday, February 10, 2011
Fried Rice with Char Siu
Barbecue Pork Fried Rice
It is absolutely amazing in how many Chinese dishes this great barbecued pork is used. Dim Sums, soups, noodles, rice and even deserts! This pork fried rice is another restaurant favorite. To make it at home traditional way is, as usual, a bit tedious since everything has to be cut in uniform sizes and cuts and then each item is cooked separately. As with so many dishes less is sometimes more. By substituting just one or two items will change the texture and taste of a dish that it is in reality another item on most restaurants menus. It is always better to use at least one day old and refrigerated long grain rice.
Here is my version of this dish.
1 cup Char Siu, cut into 1/4” strips
12 large shrimps, shell, tail and veins removed
1 carrot, julienned
3 Chinese mushrooms
2 green onions
1/2 cup green beans
1/2 cup green peas
1” piece ginger, chopped
Garlic, 1 clove chopped
3 cups leftover and refrigerated rice
2 Tbs. peanut oil
1 tsp. sesame oil
1/2 tsp. white pepper
Preparation (mise en place):
§ Soak mushrooms in hot water for at least 1/2 hour. Remove stems and cut into 1/4” slices. Reserve 1/4 cup of the water.
§ Marinate shrimps in 1 Tbs. of rice wine and sprinkle of salt, sugar and white pepper.
§ Cut ends of green beans and cut diagonally into 1” pieces. Parboil for 3 minutes in boiling salted water. Drain and plunge into cold water. Drain again and set aside.
§ Peel and julienne carrots into 1/4” pieces. Parboil for 1 minute in boiling salted water. Drain and plunge into cold water. Drain again and set aside.
§ Cut green onions diagonally into 1” pieces and separate white and green parts.
§ Soak frozen green peas in salted hot water for 1/2 hour, drain and set aside.
§ Beat eggs in a bowl with fork, add salt and white pepper and set aside.
§ Crush and chop ginger and garlic and set aside.
§ Break up clumps of cold rice till you have individual grains. Set aside
1/4 cup mushroom soaking water
1 Tbs. of Oyster sauce
1 Tbs. of Hoisin sauce
Stir together all ingredients till well combined.
§ Heat a wok and add 1 tsp. of oil and spread with steel spatula till sides are well coated. When wok is very hot add eggs and scramble lightly. Remove to preheated bowl, break up the eggs, set aside and keep warm.
§ Wipe the wok clean, add 1 tsp. of oil and spread with steel spatula till sides are well coated. Sprinkle 1 tsp. of salt and drop in the rice. Stir till rice is evenly coated and grains are separated. Remove to bowl with eggs.
§ Wipe the wok clean, add 1 tsp. of oil and spread with steel spatula till sides are well coated. Add shrimps with marinade and stir-fry for 1 minute. Remove to bowl with rice and eggs and keep warm.
§ Wipe the wok clean, add 1 tsp. of oil and spread with steel spatula till sides are well coated. Add garlic and ginger and stir-fry for few seconds then add mushrooms and stir.
§ Add the pork strips and stir till heated through.
§ Add previously prepared green beans, green peas, carrots and white parts of green onions. Stir-fry till well combined.
§ Add reserved rice, shrimps and eggs and mix well till all ingredients are very hot.
§ Pour sauce on side of wok and stir.
Serve immediately in individual preheated bowls and garnish with green parts of onions.