RCI-RC.004.0295.001
Taiwanese Fried Rice
Taiwanese Fried Rice from the Recidemia collection
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- size Mushrooms10 mediumchopped
- red bell pepper1 largethinly sliced
- eggs3 unitor as needed
- of garlic4 piecescrushed
- thumb size pieces of ginger1 1/2 unitfinely chopped
- 3 unit
- 4 unit
- tin of Tuna1 unitdrained.
- 4 tablespoons
- Coriander1 unit1 handful or as needed
- oil for Stir-frying1 unitas needed
Method
1
Heat oil in a wok or large skillet over medium-high heat, then add the crushed garlic and finely chopped ginger, stirring constantly for about 1 minute until fragrant.
2
Add the chopped mushrooms and thinly sliced red bell pepper to the wok, stirring frequently until the mushrooms begin to soften and release their moisture.
3 minutes
3
Push the vegetables to the side of the wok and add the beaten eggs to the empty space, scrambling them lightly until just cooked through, then gently fold the vegetables back together.
4
Add the drained tuna to the wok and stir gently to break it up and distribute it evenly throughout the mixture.
5
Add the 4 breakfast bowls of rice to the wok, breaking up any clumps with the back of a wooden spoon and stirring constantly to combine all ingredients evenly.
3 minutes
6
Pour the soy sauce over the rice and continue stirring to coat all the rice grains uniformly with the sauce.
7
Add the thin strips of spicy red chilli peppers to the fried rice and toss to distribute them evenly throughout.
2 minutes
8
Stir in most of the fresh coriander, reserving a small handful for garnish, and toss the fried rice once more to combine all flavours.
9
Transfer the fried rice to a serving dish and top with the reserved fresh coriander before serving while hot.