Thursday, November 26, 2009

Rainbow Fried Rice

Don't you think the fried rice is very colourful?
There's the green from broccoli, red from chinese sausages, black from chinese mushrooms, yellow from egg, and orange from carrots. And there's a whole lot of vegetables in the rice! I call this dish ... Rainbow Fried Rice!

Hubby dear wanted to cook dinner, since it's a long Thanksgiving weekend. I got get some rest too, since he would be cooking. However, he had only a vague idea of what to put in for the fried rice, so I helped in preparing the ingredients. As it was his first time frying chinese sausages, he was not too sure when he should add the rice. So the rice and sausages were added into the pan the same time. I tried to put the rice aside while frying the sausages. Chinese sausages have a high percentage of fats in them, so when frying, no oil is needed. There will be some oil left the pan, after the sausages are fried. The rice can be fried in this little sausage oil then.


2 Chinese Sausages, diced
12-14 Dried Chinese Mushrooms, reconstitue in water and sliced
1 Carrot, peeled and cut into thin sticks
1 Small Yellow Onion, diced
2 cups Cooked Rice
1 tbsp Oyster
1 tbsp Oil
2 Eggs
1.5 tbsp Soy Sauce
1 tbsp Sugar

  • Cook rice, and let cool. Alternatively, you can cook extra rice the day before, and keep in the fridge. The rice has to be cold before frying.
  • Reconstitue the dried chinese mushrooms in water. Squeezed the water out from the mushrooms, and sliced.
  • Marinate the sliced mushrooms in : 1 tbsp Soy Sauce + 1 tbsp Sugar.
  • Set aside for at least 15 minutes.
  • Add 1 tbsp of oil into a heated pan.
  • Add onions. Fry the onions till and fragrant.
  • Add seasoned sliced mushrooms. Fry for a while.
  • Add carrots and broccoli.
  • Add some water, cover the pan.
  • Let cook till the carrots and broccoli have softened.
  • Alternatively, microwave the vegetables first before adding them.
  • The vegetable stir fry should not be too watery. Add some oyster sauce to taste if you like it more salty. We are ok with nothing added, as the mushrooms gave the mix some taste.
  • In another heated pan, fry the chinese sausages. No oil is needed for frying.
  • When the sausages are done, remove, and set aside.
  • Add rice into the heated pan. There should be some oil from frying the sausages.
  • Loosen up the rice, and add 1 tbsp of oyster sauce. Mix well.
  • Add eggs, and mix well with the rice.
  • Add the cooked sausages and mix well.
  • Add the cooked vegetables. Scoop the vegetables from its pan and drain, if the pan of vegetables is more watery than what you desired.
  • Stir well and serve warm.

There's lots of vegetables in this dish. You can add whatever vegetables you have in hand. The seasoned mushrooms and the chinese sausages add a nice sweet chewy touch to the pan of fried rice.

As a side dish, I oven-baked some chicken wings. The nice thing about baking wings is that you can flavor the wings with whatever you have in the pantry or fridge. Some alternatives to marinating the wings:

a) Lemon Juice, and add a dash of Italian herbs to cornflour.
b) Lemon Juice, and add a dash of grated Parmesan Cheese to cornflour.
b) Shaoxing Wine and a dash of salt
c) Shaoxing Wine and some grated ginger
d) Salt
e) Soy Sauce
f) Oyster Sauce

  • Coat the marinated wings in corn flour. Shake off excess flour.
  • Arrange wings on a baking tray lined with parchment paper.
  • Bake at 425F for 20 minutes.
  • Turn the wings over and bake for another 10-15 minutes.
  • Switch to Broil function and broil for another few minutes to get a crispy skin.
  • Keep warm in the oven till ready to serve.

I'm glad I omitted the butter this time. The wings were crispy, and there was no oil in the tray when I took the wings out. It was a very simple, but tasty dinner on Thanksgiving Day! The kids gave their Papa ... Two thumbs UP for the Rainbow Fried Rice ... YUMMY .. they said! The next dish by hubby dear? ABC Soup, he said ... I'm looking forward that!

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