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Dou Dou (豆豆)

Curry Vegetable Fried Rice — 咖哩素炒飯

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Noodles & Rice
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 2 servings Day-old rice 隔夜飯
  • Green bok choy 青江菜 finely chopped
  • King oyster mushroom 杏鮑菇 thinly sliced
  • 2 slices Vegetarian ham 素火腿 diced
  • 1/4 Carrot 紅蘿蔔 fine dice
  • to taste Corn kernels 玉米粒
  • 1 knob Vegan butter 素奶油
  • 1 tbsp Soy sauce 醬油
  • 1 tbsp Curry powder 咖哩粉
  • 1/4 tsp Salt 鹽
  • 1/2 tsp Ground pepper 胡椒粉

Method
 

  1. Wash and finely chop the bok choy. Slice the king oyster mushroom thin and dice the vegetarian ham. Cut the carrot into a fine dice.
  2. Melt vegan butter in a wok. Fry vegetarian ham and mushroom until golden and fragrant.
  3. Add carrot and bok choy and stir-fry until just tender. Do not add water. Stir in corn kernels.
  4. Add day-old rice, breaking up clumps and pressing grains loose. Season with soy sauce, curry powder, salt and pepper until evenly golden.
  5. Spread rice flat and let it crisp about a minute, then toss quickly. Finish with a final fast stir.
  6. Spoon into warm bowls and scatter with seaweed floss. Serve hot.

Notes

Never add water when stir-frying the vegetables, and press the rice grains loose for perfectly separate, fragrant pieces.