Once I discovered a veggie, I went crazy with it. If you are my avid reader, you should have noticed that a new veggie in my blog has surfaced. That's right, that's Asian mustard green or gai choy. I have been in love with this veggie and have been buying it and thus have been cooking it and thus the sprout of gai choy recipes in my blog. A dear reader of mine provided me with this great idea. She left in my comment that her mom used it to fry rice and the thought of fried rice with gai choy hasn't left my mind ever since. I could have tasted it in my mind how delicious it is going to be and determine to make my own.
My version of fried rice with gai choy and shrimps. It satisfied my craving for now. Hehe...
- 2 big soup bowls of days old rice or cold rice
- Large shrimps (how many up to you, I cut mine into small pieces)
- 2 eggs, beaten with soy sauce and crushed white pepper
- 1/2 red bell pepper, chopped
- 2-3 cloves of garlic, minced
- 1 big bowl of washed and cut Asian mustard green/gai choy (I cut mine into small pieces)
- Cooking oil
1. Heat oil in wok, when heated, stir-fry beaten eggs until cooked. Dished out and set aside.
2. Heat oil in wok, when heated, add in garlic and the harder part of gai choy, fry well. Add in shrimps and bell pepper, stir-fry well. Lastly, add in the lefy part of gai choy and season with some salt. Then, add in the rice and stir well. Add in cooked eggs and continue stirring. Add in remaining seasoning and stir-fry well. Season to taste. The best fried rice is when you fried until the rice starts jumping from the wok, then it's done. But if you couldn't achieve that, that's okay too.