I love Asian cuisine. Our family is a fairly frequent guest in Chinese restaurants. But you don’t look like a lot there, after all, restaurants are far from the cheapest event. Therefore, sometimes I try to portray something, to repeat it at home, and not in a special vog frying pan, which in theory is needed, but in the most that is, simple, which is available.
And it was Asian cuisine that opened for me fried Beijing cabbage, which I fell in love with just instantly. Now dishes with her presence are frequent guests at our table.
Eggs each weighing approximately 60 grams.
Besides soy, I always use oyster sauce. If your supermarket has a department of Chinese spices, then most likely you will find this same oyster sauce. By the way, it is not expensive at all. I put a large tablespoon of it.
Poor quality soy sauce can spoil the whole dish. No E, preservatives or chemical additives should be there. My composition includes soybeans, water and salt. This is probably not the most correct, but I like it without chemistry. If you have a thick, dark sauce, start with two tablespoons, and then focus on the taste.
Fig. Of course, you can take yesterday’s ready-made rice. It will take about one and a half to two glasses and the whole process will take much less time, although it is not very long anyway.
Well, if you do everything from scratch, then for a start I very well wash the rice in cold water several times. This is to make it as friable as possible. About the rice variety - just don’t take the starchy varieties that are used to make risotto. The last time I buy only Basmati rice - I just fell in love with it.
It is believed that if you take one part of the rice, then the water should be two parts. That is, if we take 150 grams of rice, then there will be 300 grams of water. Since I wash the rice, all the same, a little water will remain in the bowl with the rice, so we think that I used 350 grams of water, which in the end turned out to be just the perfect amount.
Pour the rice with water, bring to a boil, add a little salt, cover with a lid, make a minimum heat and cook for about 10 minutes until cooked. Well, in the meantime, he is preparing to take care of the vegetables and prepare everything.
To begin with, I always soak Beijing cabbage in cold water for about 20 minutes. If not all, then most of the nitrates goes into the water.
Peel and cut onions in a medium cube, about a centimeter in size.
Wash, peel and finely chop the carrots with washers or, if the carrots are thick, with half washers.
Chilli. I have half a small pod about 6 centimeters long. Do not forget that the sharpness will remain on your fingers for a long time, therefore it is better if you do everything with gloves. Pepper to clear seeds and chop with a knife.
Heat the pan and pour 2 tablespoons of vegetable oil. Throw our onions there and fry, without reducing the fire, literally a minute. It will only begin to become transparent and slightly brown.
Next, add carrots, chili peppers and fry for a couple of minutes, almost until the carrots are ready.
While carrots and onions are fried, quickly chop the Beijing cabbage. I do not cut and do not cut out the thick part of the leaves, because it will refresh and make the dish more juicy. Add it to our vegetables in the pan, add another spoonful of vegetable oil and fry for a couple more minutes. While everything is frying, quickly chop the green onion feathers. They are also in the pan, thirty seconds of frying and turn off.
All, set the vegetables aside and take another pan.
In a mug, beat and mix with a fork two eggs with a small amount of salt.
Heat the pan, add a spoonful of vegetable oil and our talker. We fry on low heat on both sides. Turn over when the top is practically frozen. And now we take two forks and tear, crush our scrambled eggs, then add all the rice, another spoonful of butter on top and mix well.
And now we connect everything. I always fry vegetables in a larger pan than rice, so I transfer the last to vegetables.
We make the maximum heat, add soy sauce (if you have oyster, then it too), a little sugar and mix everything well. We try and adjust the taste. It all depends on soy sauce. First add two or three tablespoons, and only after that try and add as much as you want. Personally, I needed five, but I have a rather delicate sauce.
It’s not necessary to fry for a long time, just warm it up, literally a minute and it's ready.
Everything. Serve, for example, garnished with green onions. And enjoy your meal!