8d • Wok Drop Universe
How To: Whitebait and Pickles Stir-Fried Rice (Yín Yú Suāncài Chǎofàn, 銀魚酸菜炒飯) #chinesefood
A very quick and delicious version of fried rice that anyone can make! It's a bit unique in that it uses boiled whitebait and pickles. It produces a very mildly fishy but delicious, crispy, lightly-sour fried rice that tastes especially great on a hot day. It's lighter than most other kinds of fried rice, but still filling, and it's much easier and faster to make, too. Please watch and enjoy.
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Ingredients:
1 package of whitebait (1.5-2 cups)
(Shirasu in Japanese, the boiled ones) 2 eggs, beaten and demoralized
200-400g of cooked white rice
~1 package (1-2 cups) of pickled mustard greens/cabbage (Suāncài)
white pepper
sea salt d
ry chicken stock
cooking oil !
Be careful ! Taste your suancai (takana) before you use it. It sometimes is preserved in salty brine. The Whitebait (Japanese shirasu) is also sometimes boiled in salty water. Adding extra salt will make the dish too salty. This whole dish can be cooked in one go in 10-15 minutes, it depends on how you prepare your rice. Once the pan is hot and the egg is mostly cooked, don't stop moving the rice and the mix in the wok because it will burn. It only takes about 3.5 minutes to cook everything once you've got the wok hot. Flip, chop, and introduce air. Don't burn the whitebait! -----------------------------------------------------
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How To: Whitebait and Pickles Stir-Fried Rice (Yín Yú Suāncài Chǎofàn, 銀魚酸菜炒飯) #chinesefood
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