Ingredients with Measurements:
- 2 cups cooked white rice
- 1 cup chopped suan cai (Chinese pickled mustard greens)
- 1/2 cup cooked shrimp, peeled and deveined
- 1/4 cup chopped scallions
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 egg, 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 minced garlic and chopped scallions, and stir-fry for 30 seconds until fragrant.
3. Add the chopped suan cai and stir-fry for 1-2 minutes until softened.
4. Add the cooked shrimp and stir-fry for another minute until heated through.
5. Push the ingredients to the side of the skillet or wok, and pour the beaten egg into the empty space.
6. Scramble the egg until cooked, and then mix it with the other ingredients in the skillet or wok.
7. Add the cooked white rice to the skillet or wok, and stir-fry for 2-3 minutes until heated through.
8. Add the soy sauce, oyster sauce, sugar, and white pepper, and stir-fry for another minute until well combined.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 235
Fat: 9g
Carbohydrates: 28g
Protein: 10g
Sodium: 750mg
Substitutions for ingredients:
- Cooked chicken, beef, or pork can be substituted for the shrimp.
- Regular white rice or brown rice can be used instead of cooked white rice.
- Chopped green cabbage can be used instead of suan cai.
Variations:
- Add diced carrots, peas, or corn for extra color and nutrition.
- Use leftover cooked vegetables or meat from other meals to add variety.
- Add a dash of sesame oil for extra flavor.
Tips and tricks:
- Use cold cooked rice to prevent it from becoming mushy when stir-fried.
- Cook the egg separately to prevent it from getting lost in the rice.
- Adjust the seasoning to taste, adding more soy sauce or oyster sauce if desired.
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 large bowl or on individual plates, garnished with chopped scallions or cilantro.
Garnishes:
Chopped scallions, cilantro, or sesame seeds.
Pairings:
This dish pairs well with stir-fried vegetables, steamed dumplings, or hot and sour soup.
Suggested side dishes:
Steamed broccoli, stir-fried bok choy, or Chinese-style green beans.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the rice is too wet, stir-fry it for a few minutes longer to evaporate the excess moisture.
Food safety advice:
Make sure to cook the shrimp or other meat to a safe internal temperature of 145°F.
Food history:
Fried rice is a popular dish in many Asian cuisines, and is often made with leftover rice and a variety of ingredients.
Flavor profiles:
This dish is savory, slightly sour, and slightly sweet, with a hint of umami from the oyster sauce.
Serving suggestions:
Serve hot as a main dish or as a side dish with other Chinese-inspired dishes.
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Region: Chinese