Fish fillet fried rice

April 19, 2003

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Filed under My recipes; The rice bowl; Asian, Chinese

fish fillet fried rice

A health buff’s fried rice–low in fat; zero meat.

Ingredients :

150 g. of fish fillet, cut into 1″ x 1″ cubes
1 250-g. pack of mixed frozen vegetables (corn, carrots and green peas), thawed and drained
3 eggs
6 c. of cooked rice
1 tbsp. of minced garlic
1 onion, diced
1/2 c. of cooking oil
1/8 c. of oyster sauce
1 tsp. of sesame seed oil
salt and pepper

Cooking procedure :

First of all, use less water than usual when cooking the rice. The grains should separate when stirred.

Season the fish fillet cubes with salt and pepper and let stand for 15 minutes.

Heat wok or skillet. Add 1 tbsp. of cooking oil. Break eggs into a bowl and beat until foamy. When oil is hot, pour in the beaten eggs. Cook just until set. Transfer to a chopping board and chop coarsely. Set aside.

Add the rest of the cooking oil to the skillet or wok. Heat to smoking point. Fry fish cubes in batches until golden brown. Drain on paper towels and set aside.

Pour off excess oil. You only need about 2 to 3 tbsp. Saute garlic and onion for about 1 minute. Add mixed vegetables. Stir-fry over medium high heat for about 30 seconds. Add the rice to the vegetables, breaking up any lumps. Stir in the oyster sauce. Stir until rice is heated through. Return eggs and fish cubes to the skillet or wok. Season with salt and stir to distribute eggs and fish cubes. Turn off heat and add sesame seed oil. Stir a few more times and serve.

« Pork tongue asado fried rice

Fish & vegetables stir – fry »

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