Chinese soy sauce rice pilaf (酱油炒饭)
Want to make “fried rice” but no cooked rice available? This Chinese soy sauce rice pilaf comes to the rescue. Easy to prepare and better than takeaway.
Servings: 4 servings
For the rice
- 1 tbsp cooking oil
- 200 g rice, rinsed 1 cup (see note 2)
- 1 stalk scallions, chopped
- 250 g fresh soybeans, or green peas 9oz
- 1 medium carrot, diced
- ½ bell pepper, diced
- 10 dried shiitake mushrooms, rehydrated and diced see note 3
- 400 ml hot water 1¾ cups
- 2 tsp dark soy sauce see note 1
- ¼ tsp salt or to taste
- ½ tsp sesame oil
Cook the rice
In a wok (or a deep frying pan), heat up 1 tablespoon of oil over medium-high heat.
Stir in scallions and leave to sizzle for 10 seconds or so. Put in rice. Fry until every grain is covered by oil.
Add all the vegetables. Continue frying for a while. When everything appears to be very dry, pour in hot water and dark soy sauce.
Bring the water to a boil then cover with a lid. Turn the heat down to low. Leave to simmer for 12-15 minutes.
Then move the wok from the heat. Let it rest for a further 5 minutes.
Fry the prawns
While the rice is resting, heat up 1 teaspoon of oil in a frying pan. Place in marinated prawns. Cook both sides until they curl up tight (It should take very short time).
Sprinkle salt and sesame oil over the rice. Stir in the fried prawns. Serve immediately.
1. Dark soy sauce gives the dish a brownish colour. It can be substituted with regular soy sauce if you wish.
2. I find that Thai jasmine rice works best for this dish. However, you may replace it with other types of rice. Adjust the water volume accordingly.
3. How to rehydrate shiitake mushrooms: soak them in cold water for at least 8 hours until very soft. Trim and discard the stem before cutting.