Ingredients with Measurements:
- 2 cups cooked rice
- 2 eggs
- 1 cup Bai Ye (dried lily flowers)
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Rinse the Bai Ye in cold water and soak in warm water for 30 minutes until soft. Drain and set aside.
2. Beat the eggs in a bowl and season with salt and pepper.
3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the beaten eggs and scramble until cooked. Remove from the wok and set aside.
4. Add the remaining tablespoon of oil to the wok and sauté the onions and garlic until fragrant.
5. Add the carrots and peas and stir-fry for 2-3 minutes until tender.
6. Add the soaked Bai Ye and stir-fry for another 2-3 minutes.
7. Add the cooked rice and soy sauce to the wok and stir-fry for 5-7 minutes until heated through and well combined.
8. Add the scrambled eggs back into the wok and stir-fry for another minute.
9. Season with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
Temperature: Medium-high heat
Serving size: 4 servings
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 38g
Protein: 7g
Sodium: 300mg
Fiber: 3g
Substitutions for ingredients:
- Bai Ye can be substituted with dried shiitake mushrooms or dried wood ear mushrooms.
- Frozen peas can be substituted with fresh peas or corn.
- Carrots can be substituted with bell peppers or zucchini.
Variations:
- Add diced chicken or shrimp for a protein boost.
- Use brown rice instead of white rice for a healthier option.
- Add chopped scallions or cilantro for extra flavor.
Tips and tricks:
- Use day-old rice for best results.
- Soak the Bai Ye in warm water to soften them before cooking.
- Stir-fry the rice over high heat to prevent it from becoming mushy.
- Don't overcook the vegetables to retain their crunchiness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate with a sprinkle of chopped scallions or cilantro on top.
Garnishes:
Chopped scallions or cilantro
Pairings:
This dish pairs well with stir-fried vegetables or a simple salad.
Suggested side dishes:
- Steamed dumplings
- Egg drop soup
- Stir-fried green beans
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the vegetables are too crunchy, stir-fry them for a few more minutes until tender.
Food safety advice:
- Make sure to cook the eggs and vegetables thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bai Ye, also known as dried lily flowers, is a common ingredient in Chinese cuisine. It is often used in soups, stir-fries, and hot pots.
Flavor profiles:
This dish has a savory and slightly sweet flavor with a crunchy texture from the Bai Ye and vegetables.
Serving suggestions:
Serve hot as a main dish or as a side dish with other Chinese dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese