Ginger Fried Five-Grain Rice



No two dishes of fried rice taste the same even using the same recipe.  I believe many of you don't have a precise measurement when it comes to cooking this comfort dish.  Well, at least I don't; I will just toss in whatever I could find in my fridge although there are a few basic must-have ingredients like garlic, ginger and eggs.  In this aromatic fried rice, I used a lot of shredded ginger.  However, the ingredients may be varied according to personal preference and taste.

Ingredients:
cooked Five Grain rice
French beans, finely cut
carrots, finely diced
sweet corn kernels
ginger, shredded
garlic, minced
shallots, finely sliced
eggs
salt & pepper
Chinese cooking wine (optional)
cooking oil
sesame oil

• Heat up cooking oil and sesame oil in a wok and fry the shredded ginger until crispy.  Dish out and set aside.  Then fry shallots and garlic until fragrant.  Dish out and set aside.
• In the same wok, scramble eggs with a dash of pepper. Dish out and set aside.
• Add in more oil, and stir fry carrot, beans and corn kernels for a minute.  Add in rice.  Sprinkle wine over rice and combine fried ginger, garlic-shallots and scrambled eggs together with rice and toss well until heated through.  Season well with salt and pepper.

Salted Egg Yolk Tofu (黃金豆腐)

Ingredients:
4 pieces of tofu, cut into 1" length, pat dry
3 salted egg yolks, steamed and mashed
2 tbsp butter
3 cloves garlic, minced
3 shallots, minced
3 sprigs of curry leaves, washed and pat dry
2 bird's eye chillies, chopped
sugar & salt, to taste
dash of pepper

• Heat oil and fry tofu until golden brown and crispy.  Drain on kitchen towels to absorb excess oil.  Set aside.
• In the same frying pan, fry curry leaves until crispy and fragrant.  Remove and set aside.  
• Add butter and saute minced shallots and garlic until fragrant, then add in chillies and then the crispy curry leaves.  
• Add in mashed salted egg yolks and stir until well combined.  Toss in the fried tofu pieces and fry until tofu pieces are well coated.
• Dish out and serve hot with plain rice.