Adam Liaw's green vegetable fried rice
Traditionally, this Chinese dish is made by boiling the vegetables with the rice, often with the addition of cured meat or dried fish. This fried-rice version is much easier and also has an extra punch of flavour.
Ingredients
60g baby spinach leaves
1 cup broccoli florets
1 bunch choy sum, washed
4 tbsp vegetable oil
1 small brown onion, finely chopped
6 cloves garlic, roughly chopped
6 cups cooked jasmine rice, chilled
salt and white pepper, to season
2 tsp fish sauce (or soy sauce, if preferred)
Method
1. Place the spinach, broccoli and choy sum in a large, heat-resistant bowl and cover with boiling water. Stand for 5 minutes, then drain. Roughly chop all the vegetables.
2. Heat a large frying pan over medium heat, add the oil, then the onion and fry for about 3 minutes. Add the garlic and fry for a further 2 minutes until it starts to brown. Add the chopped vegetables and cook for about 2 minutes. Add rice and season well with salt, pepper and fish or soy sauce. Breaking up the rice with a spatula, fry until softened and lightly toasted, adding more oil if the rice is looking dry. Taste, adjust seasoning again if necessary, and serve.
Also try my spring onion omelette
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/adam-liaws-green-vegetable-fried-rice-20220405-h22wke.html