Chinese Jewelled Rice recipe
information
This rice dish, with its many different, interesting ingredients, can make a meal in itself.
ingredients
350 g (12 oz) long grain rice
45 ml (3 tbsp) vegetable oil
1 onion, roughly chopped
115 g (4 oz) cooked ham, diced
175 g (6 oz) canned white crab meat
75 g (3 oz) canned water chestnuts, drained and cut into cubes
4 dried black Chinese mushrooms, soaked, drained and diced
115 g (4 oz) peas, thawed if frozen
30 ml (2 tbsp) oyster sauce
5 ml (1 tsp) sugar
salt
45 ml (3 tbsp) vegetable oil
1 onion, roughly chopped
115 g (4 oz) cooked ham, diced
175 g (6 oz) canned white crab meat
75 g (3 oz) canned water chestnuts, drained and cut into cubes
4 dried black Chinese mushrooms, soaked, drained and diced
115 g (4 oz) peas, thawed if frozen
30 ml (2 tbsp) oyster sauce
5 ml (1 tsp) sugar
salt
method
1. Rinse the rice, then cook for 10 - 12 minutes in 700 - 900 ml ( 1 1/4 - l 1/2 pints) 3 - 3 3/4 cups salted water in a saucepan with a tight-fitting lid. When cooked, refresh under cold water. Heat half the oil in a preheated wok, then stir-fry the rice for 3 minutes. Remove and set aside.
2. Add the remaining oil to the wok. When the oil is hot, cook the onion until softened but not coloured.
3. Add all the remaining ingredients and stir-fry for 2 minutes.
4. Return the rice to the wok and stir-fry for 3 minutes, then serve.
2. Add the remaining oil to the wok. When the oil is hot, cook the onion until softened but not coloured.
3. Add all the remaining ingredients and stir-fry for 2 minutes.
4. Return the rice to the wok and stir-fry for 3 minutes, then serve.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
