entry in the Chen Fu Ji 2001 Fried Rice Classic
|200 grams rice||2 garlic cloves|
|200 grams jasmine tea leaves||2 eggs|
|200 grams jasmine tea||Garnish:|
|100 grams fish roe||Parsley|
|100 grams raw fish meat||Lemon|
|50 grams carrot and lettuce||Tea Leaves|
Cook the rice with the jasmine tea and leave overnight to dry.
Fish cube: Add the raw fish meat to the fish roe, mix and add salt. Pan-fry the mixture using a flat wok.
Whisk the eggs.
Heat the wok and add oil. When the oil is ready, add the fried rice and fry until the rice loosens.
Add the carrot and lettuce mixture and stir-fry for another minute.
Add the jasmine tea leaves, the fish cube, and the whisked eggs and mix. Serve with the lemon, parsley and tea leaf garnish.
Preparation Time: 20 minutes
Cooking Time: 5 minutes
Winning entry submitted by:
Chan Poh Chee
Remarks: Ingredients used for the fish cube is unconventional, creative and ingenious. Adding tea leaf into the rice is also another bold move. This practice is gaining popularity in Japan.
This recipe is reprinted with permission of Chen Fu Ji Fried Rice.
Graphic reprinted with permission from Chen Fu Ji Fried Rice