Since I switched to brown rice, I haven't really gotten enough leftover rice for fried rice. Or I mixed it with the take away leftover white rice for my fried rice. Today, I finally get to try the 100% brown rice fried rice as according to one of my readers, the brown rice made good fried rice. The brown rice that I got in the Asian store was of high quality short grain variety. I was lucky enough to receive some BBQ pork from a friend which made my fried rice extra special. I added minced ginger, dried shrimps and "lap cheong" (Chinese sausage) and I tell you these combination made a good fried rice.
I can tell you the brown rice makes good fried rice too. Even though I found it on the wet side, I guess we used more water to cook the brown rice, also brown rice has more moisture compared to white rice. It tasted different and I liked it, a bit like eating the stir-fried glutinous rice in the dim sum shop. Why don't you give it a try too? Don't you love my colorful creation?
- 2 Tbsp dried shrimps, reconstituted in warm water, slightly chopped
- 1 inch piece of ginger, minced
- 1 egg, beaten
- 1/2 cup of cut BBQ pork
- 1 Lap Cheong, Chinese dried sausage, cut thinly in circle
- 3/4 cup frozen mixed vegetable
- 1 big bowl of leftover cold brown rice, about 4 cups
- Oyster sauce
- Soy sauce
- Black pepper
1. Heat up a wok, when heated, add in some cooking oil. Add in ginger, fry a little. Add in dried shrimps, fry until fragrant.
2. Add in beaten egg, when half cook add in cold rice and stir-fry well.
3. Add in Chinese sausage, BBQ pork and mixed vegetable, stir-fry well.
4. Add in seasoning to taste, stir-fry well. Dish out and serve hot.