Fried rice is my usual
clean-out-the-fridge meal particularly on the day before my grocery delivery. My
ingredients are simple, but this time I added Hong Zhao(紅糟醬)/Red Yeast Paste to stir fry, and
the fragrance of red glutinous rice wine just perfectly enhanced the aroma of
fried rice. Also I feel the colour of this red yeast paste fried just looked so
Christmasy, don’t you think ?
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
:
-Hong Zhao/Red Yeast Paste.
-Short grain rice, cooked.
-Eggs, beaten.
-Sweetcorn.
-Frozen edamame beans.
-Salt to taste.
-Chopped spring onions and crispy
fried onions to garnish.
-Sesame oil for finishing.
𝐂𝐨𝐨𝐤𝐢𝐧𝐠
𝐌𝐞𝐭𝐡𝐨𝐝 :
-Heat
oil in a large pan over medium high heat, once it’s hot, add beaten eggs and
stir well to scramble, then transfer to a plate.
-Use the
same pan to stir fry red yeast paste over medium high heat for about 30 seconds,
add cooked rice and stir well until rice is coated reddish colour evenly.
-Add sweetcorn,
edamame beans, and fried eggs back to the pan, keep stirring fry everything
together.
-Add
salt to taste, sprinkle chopped spring onions and crispy fried onions, finish
with a drizzle of sesame oil.
之前用過的紅糟醬還剩下一點份量一直冷藏在冰箱，因為只剩兩大匙也不夠拿來醃豬五花，今天便決定拿它來做紅糟炒飯。不得不說紅糟的酒香真是特殊且迷人，而且這盤明明是清冰箱料理，但意外地炒出來有種聖誕節的感覺啊。(靈機一動：如果把紅糟炒飯做成一球一球的飯糰，然後疊成聖誕樹的樣子如何？)
