The Chinese New Year festival began on Monday and celebrations last for 15 days. It is the year of the ox and today's recipe is for Chinese-style fried rice. Fried rice is a specialty of the city of Yangzhou in the Jiangsu province and is popular around the world.
It is usually made with ham or Chinese sausage, roast pork, chicken, prawns or crab, as well as onion, shiitake mushrooms, peas and egg. This vegetarian version has extra vegetables, also garlic and ginger. It is a simple dish that makes a delightful meal when served with a clear soup or steamed vegetables.
Fried rice is a great way to use leftovers. Long-grain rice is generally used and Thai jasmine rice is the choice for many Chinese.
I have used an ingredient in the fried-rice recipe that you may not know. Frozen (shelled) young soy beans are a nutritious and handy ingredient to keep in the freezer. They are lovely to add to stirfries, soups and salads. On the packet, they are called by the Japanese name ''edamame''. In Japan, they are eaten straight from the pod as a snack.
I buy them at the Fyshwick Food Market Asian Food Store, but you will find both the shelled beans and the pods in the freezer of Asian grocers. You can use peas instead.
Fried rice
Cook rice several hours ahead. Fluff it up and keep in the fridge, bringing to room temperature before using. Rinse rice before steaming an electric rice cooker works well. For vegetarian fried rice, try tofu, button mushrooms, green beans, broccoli, chilli, coriander and toasted almonds or cashews.
Serves 3-4
1 cup long-grain rice, rinsed and steamed (about 3 cups cooked)
4-5 dried or fresh shiitake mushrooms
3 tbsp peanut oil
2-3 free-range eggs, seasoned and lightly beaten
1-2 cloves garlic, finely chopped
1 tsp finely chopped ginger
4 spring onions, including green tops
14 cup diced red capsicum or 14 cup chopped celery
12 cup fresh, frozen or canned corn kernels
12 cup frozen shelled soy beans (edamame) or frozen peas
a pinch each of sea salt, sugar and white pepper
1 tbsp soy sauce
1 tsp sesame oil
Soak dried shiitake mushrooms in boiling water for at least 30 minutes. Squeeze out soaking water and keep for stock. Cut off stems and discard and dice caps. Cut all vegetables to the size of a pea. Diagonally slice spring onions. Allow peas to defrost. If using soy beans, cook for four minutes in salted boiling water and refresh. Stir-frying the rice takes minutes, so prepare everything in advance. Warm a serving dish. Heat wok over high heat. Add half the oil and swirl to coat wok sides. Add half the spring onions, the garlic, ginger and a pinch salt. Stir for a moment until fragrant. Add the shiitake, capsicum, celery and corn one at a time, stirring. Cook a minute or two, then remove from wok. Add more oil around side of the wok and pour in eggs. When the eggs are half-cooked, tip in the rice and lower the heat a little. Toss around the wok, breaking up clumps. Add more oil around edge of wok if needed. Add peas or soy beans and cook for a minute. Return vegetables to wok and stir. Season with pepper, sugar, soy sauce and sesame oil. Stir-fry for a few moments to heat through. Stir in remaining spring onions. Serve immediately in the warmed dish.