FRIED RICE WITH CRAB MEAT AND PINE NUTS
By Liu Ching Hai, executive Chinese chef of Summer Palace, Regent Singapore
Serves 4
INGREDIENTS
3 tbsp cooking oil
1 1/2 cups cooked white rice
4 eggs, beaten
100g asparagus, thinly sliced
160g fresh frozen crab meat*, shredded
60ml light soya sauce
60g pine nuts, toasted in a toaster for 3min
DIRECTIONS
1 Heat the oil in a wok. Add the rice and slowly drizzle the eggs into the wok. Stir continuously until the grains are evenly coated with eggs.
2 Add the asparagus, crab meat and light soya sauce. Stir-fry for 5min until cooked.
3 Add the pine nuts and stir-fry for another 30 seconds.
*Available at major supermarkets.
FRIED RICE WITH FERMENTED BLACK BEANS AND GARLIC PRAWNS
By Liu Ching Hai, executive Chinese chef of Summer Palace, Regent Singapore
Serves 4
INGREDIENTS
6tbsp cooking oil
200g prawns
, peeled
1 1/2 cooked white rice
4 eggs, beaten
100g asparagus, thinly sliced
60g fried garlic
60g fermented black beans
DIRECTIONS
1 Heat 3 tbsp of oil in a wok and fry the prawns until cooked. Remove from heat and set aside.
2 Clean the wok. Heat the remaining oil and add the rice.
3 Slowly drizzle the beaten eggs into the wok. Stirr continuously until all the grains are evenly coated with eggs.
4 Add the asparagus, prawns, fried garlic and fermented black beans, and stir-fry for 2min.
This article was originally published in Simply Her March 2015.