Fried Rice in Beancurd 

A winning entry in the Chen Fu Ji 2001 Fried Rice Classic 
Category: International 

Pre-preparation:
Soak 30 grams glutinous rice in water for 20 minutes and drain.  Add 600 grams of rice and 650 grams of water then cook with lemon grass, ginger juice extract, 2 pieces of pandan leaves and 5 grams of ginger powder
Parboil the prawns in oil  Remove and set aside.
Dice the chicken breast meat and parboil in oil. Drain and set aside. 
Parboil the bean puff in simmering water, drain and set aside. 
Cut pineapple into cubes
Dice the celery, red capsicum, coconut pulp and mushrooms

Directions
Heat up the wok with oil.  Add in the eggs and rice. Stir-fry until even. 
Add the chicken breasts, red capsicum, coconut pulp, mushroom, celery, sweet beans, ginger flower, prawns and stir and mix together for about 1 minute.
Add salt and MSG to taste and chicken broth and stir-fry quickly. 
Sprinkle shallot oil and add light soy sauce to taste and give the wok a final stir. 
Remove wok from flame.  Scoop rice into bean puff. Garnish as desired and serve.

Preparation Time: 8 minutes
Cooking Time: 3 minutes

Winning entry submitted by: Lee Jung Ming   

Remarks: Finger-food fried rice, creative, colorful and tasty.
 
*Pandan leaves come from the pandanus plant, and are frequently used in Thai and Indonesian dishes. 
**Capsicum refers to the milder peppers, such as bell peppers.
***A pink flower that is difficult to obtain outside of Asia. Try mint as a substitute.

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This recipe is reprinted with permission of Chen Fu Ji Fried Rice.  

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