Vegetarian Fried Rice
|Cooked rice||4 Cup (64 tbs) (Cold)|
|Hard beancurd cake||1|
|Black soy sauce||1 Teaspoon|
|Fresh asparagus spears/3 green french beans||3 , cut in 3/4 inch pieces|
|Salted black beans||1 Tablespoon|
|Boiled green mung||1 Tablespoon|
|Boiled red adzuki beans||1 Tablespoon|
|Soya beans/Mung pea sprouts||1 1⁄2 Ounce (50 Gram)|
|White pepper powder||To Taste|
|Red chilies||3 , de-seeded and chopped|
|Green chilies||3 , de-seeded and chopped|
|Garlic||3 Clove (15 gm)|
|Onion||1⁄2 Medium, finely chopped|
Break up the rice grains with a fork and set aside.
Cut the beancurd in half crosswise, then shred and marinate with the soy sauce for a few minutes.
Heat 1 tablespoon oil in a wok and stir fry the beancurd until crisp.
Heat 1 tablespoon fresh oil and stir fry the asparagus, three types of beans and sprouts over high heat for 1 minute.
Add the rice, increase heat to the maximum and stir fry for about 1 minute, until the rice is heated through.
Season with salt and pepper and put on a serving dish.
Put the remaining tablespoon of oil in the wok and gently fry the chillies, garlic and onion for about 1 minute.
Put this in the centre of the fried rice and surround with the fried shredded beancurd.