Petitchef

Fried rice with asian mustard green and shrimps

Main Dish
5 servings
30 min
15 min
Easy

Ingredients

Number of serving: 5
2 big soup bowls of days old rice or cold rice

Large shrimps (how many up to you, I cut mine into small pieces)

2 eggs, beaten with soy sauce and crushed white pepper

1/2 red bell pepper, chopped

2-3 cloves of garlic, minced

1 big bowl of washed and cut Asian mustard green/gai choy (I cut mine into small pieces)

Cooking oil


Seasoning:

Salt, light soy sauce, chicken stock granules and lastly sesame oil (add it in when you switched off the fire/heat).

Preparation

  • 1. Heat oil in wok, when heated, stir-fry beaten eggs until cooked. Dished out and set aside.

    2. Heat oil in wok, when heated, add in garlic and the harder part of gai choy, fry well. Add in shrimps and bell pepper, stir-fry well. Lastly, add in the lefy part of gai choy and season with some salt. Then, add in the rice and stir well. Add in cooked eggs and continue stirring. Add in remaining seasoning and stir-fry well. Season to taste. The best fried rice is when you fried until the rice starts jumping from the wok, then it's done. But if you couldn't achieve that, that's okay too.

Photos

Fried Rice with Asian Mustard Green and Shrimps, photo 1Fried Rice with Asian Mustard Green and Shrimps, photo 2





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