Cantonese Fried Rice
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Total time: 1 hour
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Serves 4
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10.6 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
2 cups - Brown rice, cooked
1 cup - Red kidney beans
4 pcs - Cloud ear fungus, dried
2 - Egg white
60g - Shrimps, deveined
2 slices - Ham, sliced
1 tsp - Onion powder
½ cup - Bok choy, sliced
⅔ cup - Carrots, sliced
1 ½ tb - Soy sauce, reduced salt
2 cloves - Garlic, chopped
2 tsp - Vegetable oil
UTENSILS
Mixing bowl, Steamer, Cooking pot, Colander, Knife, Chopping board, Non-stick wok with lid.
INSTRUCTIONS
1. Soak washed dried cloud ear fungus in hot water until it is fully rehydrated. Cut into slices.
2. Wash and soak the kidney beans for 8 to 12 hours. Scald until it becomes tender with very little to no water remaining behind.
3. Dissolve the onion powder in 1 tablespoon of water. Separate 2 egg whites from the yolk.
4. Heat 1 teaspoon of oil on a low flame in a non-stick wok. Sauté the garlic and dissolved onion powder until the garlic is lightly toasted.
5. Add another teaspoon of oil. Add the carrot, bok choy, cloud ear fungus and ham slices. Cover and simmer until the vegetables become tender.
6. Add the steamed rice, red kidney beans, shrimps, and soya sauce. Toss and mix well.
7. Add the egg whites and stir until evenly distributed.
8. Serve hot.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 240g
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Energy (kcal)
277.0
Carbs (g)
42.3
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Proteins (g)
15.9
Fats (g)
5.1
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Fibre (g)
10.6
