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Eight-treasure fried rice 1

Eight-treasure fried rice

In Chinese tradition, 8 is a lucky number and it is represented in this vibrant  Fried rice which features eight luxury ingredients together with fermented chilli bean paste for heat. This special fried rice is perfect for a celebratory occasion like Chinese New Year. Courtesy of Shu Han Lee.

  • Medium
  • 4

This recipe uses:

Long Grain Rice

Where to buy
Eight-treasure fried rice

Method

Ingredients

Ingredients

  • 4 cups of Tilda Long Grain Rice, cooked and chilled
  • 2 tbsp of vegetable oil
  • 2 eggs, beaten
  • 4 garlic cloves, finely chopped
  • 1 knob of ginger, thumb-sized, finely chopped
  • 1 tbsp of fermented chilli bean paste, (Doubanjiang)
  • 1 tbsp of light soy sauce
  • 1 tbsp of sesame oil
  • 1 tsp light brown sugar
  • 1 pinch of salt, to taste
  • 2 spring onions, finely chopped, to garnish

Eight treasures

  • 40g of dried shrimp, soaked in warm water for 30 minutes
  • 50g of Chinese sausage (lap cheong), finely sliced
  • 100g of shiitake mushrooms, thickly sliced
  • 1 red pepper, diced to 5mm
  • 50g of sugar snap peas, thinly sliced diagonally
  • 50g of frozen peas
  • 40g of cashew nuts, roasted
  • 1 handful of toasted sesame seeds

How to make Eight-treasure fried rice

  1. Break up the cooked, chilled rice as much as possible to separate the grains, then set aside

  2. Heat a wok or large frying pan over a high heat. Add a tablespoon of the vegetable oil then pour in the beaten eggs, swirling the pan to scramble them until they're softly set and slightly golden at the edges. Transfer to a plate and set aside

  3. Add the remaining oil to the pan along with the garlic, ginger, chilli bean paste and drained dried shrimp. Stir-fry for 20 seconds, or until fragrant

  4. Push the ingredients to the side of the wok, then add the Chinese sausage and spread out in a thin layer. Fry until golden at the edges, then add the shiitake mushrooms, peppers and sugar snap peas. Stir-fry for 1 minute, or until the vegetables are tender

  5. Add the eggs back into the pan, along with the rice and peas. Toss well for 1 minute until mixed thoroughly

  6. Add the soy sauce, sesame oil and sugar, stirring and cooking until each grain of rice is hot and evenly seasoned. Taste and check for seasoning, adding any salt if necessary

  7. Finish with the roasted cashews, sesame seeds and spring onions, giving everything a final toss to mix

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