Spiced Pork Fried Rice

During my last stay in KL, I eat out almost every weekend with my parents as my mom made it a rule of not cooking during weekend unless it is a special occassion. My parents especially like the food served at these Hong Kong styled eating outlets which we normally referred to as char-charn-teng. We have been going to one in 1-U called Wong Kok Char-Charn-Teng located bewteen the old and new wings.

There was this time, my mom ordered this spiced pork fried rice from their menu. It tasted quite good so I decided to try it at home. Since young, I'd love eating this particular spiced pork which is called 'yuk-ting' in Mandarin. It goes well with plain rice or used as meat on stir-fry vegetable dishes.

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Ingredients

• 1 can Spiced pork


• 1.5 Cups of Rice (pre-cooked and kept overnight in the fridge)


• 6 strands Long beans or 12 strands French beans


• 1/2 Cup Carrot cubes


• 1 Bombay onion


• 2 Eggs


• Light soy sauce and pepper for taste

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Methods

1. Heat up wok with some oil and lightly fry the longbeans or French beans till 70% soft. Lift up and put aside.


2. Lightly fry the carrot cubes till soften, lift up.


3. Add a little oil to the wok and saute the Bombay onion strips till light golden brown.


4. Add in the cooked longbeans or French beans and continue to stir before add in the rice.


5. When all are well mixed, add in the beaten eggs and stir continously until mixed before pouring in the entire can of spiced pork.


6. Stir till all are well mixed, add in light soy sauce and pepper (depending on individual preferrence)

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Braised Longbeans Rice

I like to prepare dishes that are not so heaty and also one-pot-cook type of of thing. Sometimes it can be tough cooking for 2 person so I always opt for the simple stuff.

Every time I go for food shopping, I will tend to buy longbeans or french beans as they have a longer shelf lives as compared to other green vegetables.

I am not too sure if this dish is Hokkien or Hakka influenced but I like it as it is easy to prepare and taste just so yummy!

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Ingredients

• 12 strands Longbeans - cut into 1.5" length


• 5-6 pcs Chinese mushrooms (cut into thick strips)


• 200-300g Lean pork - sliced, marinate with some corn flour, black sauce and light sauce


• 4-6 cloves Garlic - finely chopped


• 2 cups Rice


• Sesame seed oil (optional)


• Dark sauce (add more if you prefers darker colour)


• Light soy sauce to taste


• Water

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Methods

1. Heat up wok with some oil and lightly fry the longbeans till about 70% cooked. Lift up.


2. Using the same wok, heat some oil or sesame seed oil and saute the chopped garlic till fragrant. Pour in the marinated meat and stir till about 70% cooked.


3. Add in the Chinese mushrooms, stir for a few minutes then add in the rice, black sauce and light soy sauce and continue to stir for a few more minutes. Then add in the fried longbeans and stir for a while before lifting up.


4. Put all ingredients into the rice cooker, add adequate water (like cooking normal rice) and cook like normal (follow your rice cooker's indicator).


5. Stir the cooked rice before serving.

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*You can also use chicken meat to substitute the lean pork.

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