Ingredients with Measurements:
- 2 cups cooked white rice
- 1 cup diced kwai muk (also known as Chinese olive)
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onion
- 2 cloves minced garlic
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the garlic and onion and stir-fry for 1-2 minutes until fragrant.
3. Add the diced carrots and celery and stir-fry for 2-3 minutes until slightly softened.
4. Add the diced kwai muk and stir-fry for another 2-3 minutes until everything is evenly combined.
5. Push the vegetables to the side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until cooked through.
6. Add the cooked rice to the skillet and stir-fry everything together for 2-3 minutes until the rice is heated through.
7. Add the soy sauce, oyster sauce, salt, and black pepper to the skillet and stir-fry for another minute until everything is evenly coated.
8. Serve hot and enjoy!
15-20 minutes
5. Temperature: Medium-high heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 250 per serving
- Fat: 8g
- Carbohydrates: 38g
- Protein: 6g
Substitutions for ingredients:
- Kwai muk can be substituted with green olives or capers.
- Carrots and celery can be substituted with other vegetables such as peas, corn, or bell peppers.
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 cold, leftover rice for best results.
- Make sure to stir-fry the vegetables until slightly softened before adding the kwai muk to ensure even cooking.
- Don't overcook the eggs, as they will continue to cook when mixed with the rice.
Storage instructions:
- Store any leftovers 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 large bowl or on individual plates.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro.
Pairings:
- Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli, green beans, or asparagus.
- Simple salad with mixed greens and a vinaigrette dressing.
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 before adding the kwai muk.
Food safety advice:
- Make sure to cook the eggs until fully cooked to avoid any risk of foodborne illness.
Food history:
- Kwai muk, also known as Chinese olive, is a fruit native to China and Southeast Asia. It is commonly used in Chinese cuisine for its unique flavor and texture.
Flavor profiles:
- Savory, slightly sweet, and slightly tangy.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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