While it’s a simple recipe to execute, it can easily be messed up if you skip one or two steps and/or key ingredients. And if you don’t want to disappoint Uncle Roger as Jamie Oliver did, be sure to take note of the important elements you need to prepare.

What are the most important ingredients?

First and foremost, the most important ingredient in egg fried rice is, well, the rice itself. You can work with most kinds of white rice but it absolutely, positively, must be cooked cold, leftover rice. Day-old white rice from the fridge is perfect and will ensure your execution of this recipe is successful.

This step is key because freshly cooked rice ends up becoming mushy when stir-fried. And the last thing you want is for your egg fried rice to be more akin to porridge. So, if you’re making rice the day before, make a bit extra to store in the fridge.

Also, as the name suggests, you’ll also need eggs. You can use pretty much any kind you like or have available. However, if you have the option, definitely go for large, free-range eggs. Not only do these give you more egg in your fried rice, but also I’ve found they taste richer than most other kinds.

Finally, I need to mention one more ingredient that I typically omit (sorry Uncle Roger): MSG. There’s no doubt that a pinch of this stuff gives egg fried rice an extra boost of umami. However, Me and my family have been making this recipe for ages and we’ve been able to make it super flavorful without MSG. So, the choice is yours here.

All in all, you’ll need the following ingredients to make my authentic Chinese egg fried rice recipe.

Ingredients:

• 380g leftover rice
• 2 medium free-range eggs
• 80g mild Chorizo
• 300g sweetheart cabbage
• 1 medium carrot
• 1 medium red bell pepper
• 5 tbs vegetable oil
• 1 tbs light soy sauce
• ½ tbs dark soy sauce
• 1 tbs oyster sauce
• Spring onion x 2
• Salt to taste

Wait a minute! Chorizo in Chinese egg fried rice? What am I trying to pull here, you ask? Well, here’s the thing. Ever since I discovered this kind of sausage, I can’t help but add it to a lot of dishes. Its oils are bursting with flavor and give the dish an extra kick. If you don’t like spice, you can omit this and the recipe will still be great.

Remember, always gather and prep your ingredients before cooking so you’ve got everything on hand. Now, with that out of the way, time to start cooking!

How to Make Chinese Egg Fried Rice with Chorizo

1. Peel the carrots, remove the centre stem from the sweetheart cabbage, and remove the seeds and stem from the red bell pepper.
2. Cut the chorizo and carrot into small cubes.
3. Cut the bell pepper and cabbage into small pieces similar in size to the carrot and chorizo cubes.
4. Cut 2 spring onions into small decorative pieces.
5. Add 2 tbs vegetable oil, 1 tbs light soy sauce, ½ tbs dark soy sauce, and 1 tbs oyster sauce to the leftover rice, and mix well.
6. Crack 2 medium eggs, and beat well.
7. Warm up your pan, add 2 tbs vegetable oil, and let it heat up.
8. Drop the mixed egg and scramble it. After well cooked, take the scrambled eggs out.
9. Add 1 tbs vegetable oil into the pan and add the chopped chorizo.
10. Stir fry the chopped chorizo until cooked thoroughly, add in chopped vegetables, and cook for 1 minute.
11. Add the well-mixed rice into the pan, and stir fry for further 3-4 mins until thoroughly cooked.
12. Add in the scrambled eggs, mix, and stir fry well.
13. Turn off the stove, sprinkle the chopped spring onion pieces.

And that’s it! Serve and enjoy while warm (请慢用 qǐng màn yòng)!

What other variations can I try?

As mentioned before, this recipe is very versatile and can be modified to suit your taste. One popular variation is to add diced vegetables such as carrots, peas, and bell peppers. These can be stir-fried with the rice and eggs for a delicious and healthy twist on the traditional recipe. Another variation is to add protein such as diced chicken, shrimp, or tofu. This will make the dish more filling and satisfying.

Another variation is to add a touch of spice by adding a teaspoon of chili paste or a diced chili pepper to the pan while stir-frying. You can also add a touch of sweetness by adding a teaspoon of sugar. These variations give a different flavor profile and make it a perfect dish to serve with a side of stir-fry vegetables or meat.

You can also change the type of rice you use, such as using Jasmine or Basmati rice. This will change the texture and flavor of the dish, making it more fragrant.

In conclusion, this egg fried rice recipe is a great base, and you can play around with different ingredients and seasonings to create a unique and delicious dish each time you make it. So, don’t be afraid to experiment and make it your own!

What is the history of Chinese Egg Fried Rice?

Egg fried rice, also known as “chao fan” in Chinese, is a popular dish that has a rich history in Chinese cuisine. It is believed to have originated in the southern region of China, specifically in the city of Canton (now known as Guangzhou), where rice is a staple food. The dish was first created as a way to use up leftover rice from the night before, as it was a cost-effective and efficient way to feed a large number of people.

The dish gained popularity in the United States and Europe in the 20th century and became a staple in Chinese-American cuisine. The dish is loved for its simplicity, versatility, and delicious flavor. It is often served as a side dish or a main dish depending on the ingredients added.

In China, it is a common street food and can be found at local markets and street vendors. It is also a popular dish at Chinese restaurants and can be found on many Chinese menus worldwide.

In summary, Chinese egg fried rice is a classic dish with a rich history in Chinese cuisine, it’s a versatile, easy and delicious dish that is enjoyed by many around the world. This recipe is a traditional and authentic way to make Chinese egg fried rice, and it’s sure to be a hit with your family and friends.

And that’s it! You’ve just made a delicious and authentic Chinese egg fried rice dish. This recipe is incredibly versatile, so feel free to add in any other ingredients you like, such as diced vegetables or protein. You can make it your own by adding in different flavors and ingredients to make it unique.

We hope you enjoy this recipe and will give it a try! If you do make this dish, be sure to take a picture and tag us on social media. We can’t wait to see your creations!

This 15-Minute Chinese Egg Fried Rice Recipe Will Blow Your Mind

Recipe by LinCourse: Rice, SidesCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

7

minutes

Cooking time

5

minutes

This recipe teaches you how to make a flavourful and healthy authentic Chinese egg fried rice, with a twist if you want to spice things up!

Ingredients

• 380g leftover rice

• 2 medium free-range eggs

• 80g mild Chorizo (optional)

• 300g sweetheart cabbage

• 1 medium carrot

• 1 medium red bell pepper

• 5 tbs vegetable oil

• 1 tbs light soy sauce

• ½ tbs dark soy sauce

• 1 tbs oyster sauce

• Spring onion x 2

• Salt to taste

Directions

• Peel the carrots, remove the centre stem from the sweetheart cabbage, and remove the seeds and stem from the red bell pepper.
• Cut the chorizo and carrot into small cubes.
• Cut the bell pepper and cabbage into small pieces similar in size to the carrot and chorizo cubes.
• Cut 2 spring onions into small decorative pieces.
• Add 2 tbs vegetable oil, 1 tbs light soy sauce, ½ tbs dark soy sauce, and 1 tbs oyster sauce to the leftover rice, and mix well.
• Crack 2 medium eggs, and beat well.
• Warm up your pan, add 2 tbs vegetable oil, and let it heat up.
• Drop the mixed egg and scramble it. After well cooked, take the scrambled eggs out.
• Add 1 tbs vegetable oil into the pan and add the chopped chorizo.
• Stir fry the chopped chorizo until cooked thoroughly, add in chopped vegetables, and cook for 1 minute.
• Add the well-mixed rice into the pan, and stir fry for further 3-4 mins until thoroughly cooked.
• Add in the scrambled eggs, mix, and stir fry well.
• Turn off the stove, sprinkle the chopped spring onion pieces.
• Serve and enjoy while warm (请慢用 qǐng màn yòng)!

The post This 15-Minute Chinese Egg Fried Rice Recipe Will Blow Your Mind appeared first on Lin's Chinese Kitchen.

The chicken in this dish is tender and saucy, which is perfect when paired with rice. My fondest memory of eating this dish is in one of those iconic “hole in the wall” restaurants in Guilin when I was in college. 

To achieve the best taste and texture, it is best to choose skin on and bone on chicken thighs. However, I happen to have a box of chicken thigh fillets from our local Sainsbury’s, so that’s what I went with. Let’s prepare this dish!

Ingredients for Chinese Braised Chicken

To make Huang Men Ji, you’ll need the following ingredients:

• Brown cane sugar 1 tbsp
• Chicken thigh fillet 500g
• Chinese cooking wine ½ tsp
• Sliced fresh ginger 19g
• Garlic 25g
• Light soy 1 tbsp
• Dark soy 1 tbsp
• Oyster sauce 1 tbsp
• Bean paste sauce 1 tbsp
• Dried Shiitake Mushroom 11
• Potato medium/large 2
• Sweet pepper (small) 4

How to Make Chinese Braised Chicken with Bell Peppers

This Huang Men Ji recipe is fairly simple and efficient to make. You’ll need to follow these steps:

1. For prep, soak the dried Shiitake mushrooms in one cup of water for 20 minutes, and peel 2 medium-to-large potatoes and cut them into big chunks. Then, cut the mushrooms into quarters and leave the juice aside for later use. Finally, cut the sweet peppers into roughly 2x2cm chunks.
2. Slice the garlic and ginger and set them aside in a container. Cut the chicken thighs into big chunks.
3. Add 2 slices of fresh ginger, diced chicken thighs, ½ tsp of Chinese cooking wine, and tap water in a cooking pot, and bring it to a boil. Then, drain the water and put the boiled chicken thighs aside to air dry.
4. Heat up a pan and add 2 tbsp of vegetable oil. Add 1 tbsp brown cane sugar (you could also choose to use crystal sugar if you have any) in the oil, then stir until melted and darkened with low heat.
5. Add the diced chicken thighs to the pan (pad dry the chicken thighs before putting them in if needed with some paper towels). Stir fry until nicely browned.
6. Add the rest of the sliced ginger, sliced garlic, 1 tbsp light soy, 1 tbsp dark soy, 1 tbsp oyster sauce, and 1 tbsp Chinese bean paste sauce. Then stir and mix well.
7. Add the mushroom juice we set aside earlier, and freshwater until all the ingredients in the pan are covered (roughly 150ml in total).
8. Cover the lid, bring it to boil, reduce the heat and let it stew for 15 – 20 mins.
9. Taste to see if you need more salt. Add diced potatoes and mushrooms in and cook for further 10 mins.
10. Open the lid, to thicken the sauce. Add the sliced sweet pepper in, stir with low heat for 2 mins, and plate.
11. Serve with rice, don’t forget to have your rice soaked in the sauce, have a big spoon full of rice, chicken, potato, and pepper. Enjoy, 请慢用 (qǐng màn yòng )!

Try It Yourself!

And that’s how you can make a delicious and flavourful authentic Chinese braised chicken dish! If you like Chinese chicken, be sure to check out the rest of our chicken recipes.

Did you make this recipe? Be sure to share the result on Instagram and tag us @linschinesekitchen.

Chinese Bean Paste Braised Chicken (Huang Men Ji) Recipe

Recipe by LinCourse: Stir FryCuisine: ChineseDifficulty: Easy

Servings

3

servings

Prep time

20

minutes

Cooking time

30

minutes

This recipe will show you how to make authentic Huang Men Ji, a delicious Chinese bean paste braised chicken dish.

Ingredients

• Brown cane sugar 1 tbsp

• Chicken thigh fillet 500g

• Chinese cooking wine ½ tsp

• Sliced fresh ginger 19g

• Garlic 25g

• Light soy 1 tbsp

• Dark soy 1 tbsp

• Oyster sauce 1 tbsp

• Bean paste sauce 1 tbsp

• Dried Shiitake Mushroom 11

• Potato medium/large 2

• Sweet pepper (small) 4

Directions

• Soak the dried Shiitake mushrooms with a cup of water for 20 mins.
• Cut the mushrooms into quarters. Leave the juice aside for later use.
• Peel 2 medium to large potatoes, cut them into big chunks.
• Cut the sweet peppers into roughly 2x2cm chunks.
• Slice the garlic and ginger, set them aside in a container.
• Cut the chicken thighs into big chunks.
• Add 2 slices of fresh ginger, diced chicken thighs, ½ tsp of Chinese cooking wine, and tap water in a cooking pot, bring it to boil.
• Drain the water, put the boiled chicken thighs aside to air dry.
• Heat up a pan, add 2 tbsp of vegetable oil.
• Add 1 tbsp brown cane sugar (you could also choose to use crystal sugar if you have any) in the oil, stir until melted and darkened with low heat.
• Add the diced chicken thighs to the pan (pad dry the chicken thighs before putting them in if needed with some paper towel).
• Stir fry until nicely browned.
• Add the rest of the sliced ginger, sliced garlic, 1 tbsp light soy, 1 tbsp dark soy, 1 tbsp oyster sauce, 1 tbsp Chinese bean paste sauce, stir and mix well.
• Add the mushroom juice we have preserved before, and freshwater until covering all the ingredients that are in the pan (roughly 150ml in total).
• Cover the lid, bring it to boil, reduce the heat and let it stew for 15 – 20 mins.
• Taste to see if you need more salt.
• Add diced potatoes and mushrooms in and cook for further 10 mins.
• Open the lid, to thicken the sauce.
• Add the sliced sweet pepper in, stir with low heat for 2 mins, and plate.
• Serve with rice, don’t forget to have your rice soaked in the sauce, have a big spoon full of rice, chicken, potato, and pepper. Enjoy, 请慢用 (qǐng màn yòng )!

The post Chinese Bean Paste Braised Chicken (Huang Men Ji) Recipe appeared first on Lin's Chinese Kitchen.

In this post, I’m going to give you what I consider to be the best Shumai recipe that can be made at home.

What are Shumai Dumplings?

Shumai (烧卖 shāo mài) is a type of traditional Chinese steamed dumpling commonly seen in Cantonese style restaurants. The historic record shows that a local dish of a similar description already existed in the Yuan dynasty, therefore people believe its history can be traced back at least 700 years ago.

Where Does Shumai Come From?

The story of Shumai is quite inspiring. Once upon a time, there was this restaurant. Compare to other restaurants nearby, this one was always quiet, and soon it might face being permanently shutting down. The owner of the restaurant one day looked at all the leftovers from the previous day, decided to mix the rice and meat, stuff them in a dumpling and sell them. However, because the stuffing was too much, he failed to close the dumplings as normally they would have, so instead, he just left them open and steamed them as they were. Without a name for this newly created dish, he told his staff to cook(烧) them and sell (卖) them. Unexpectedly these new dumplings sold out fast and gained a good reputation in the neighbourhood. Since then the name Shumai has been passed down through generations. There are many variations of Shumai in China, from north to south, ranging from vegetable to seafood to different kinds of meat as well as sticky rice (糯米 nuò mǐ) as stuffings.

How are Shumai Made?

In traditional Cantonese cuisine, Shumai are stuffed with either ground pork or shrimp mixed with other ingredients such as ginger, mushrooms, and spring onions. The cool thing about Shumai (and any kind of dumpling, for that matter) is that you can make it your own.

In this post, we are going to make pork, scallop and sticky rice stuffed Shumai together. It is not easy to find Chinese sticky rice (糯米 nuò mǐ) so I replace it with pudding rice, which works just fine.

How to Steam Shumai Without a Steamer?

Let me tell you a little secret: I do not own a steamer! The horror, I know right? Well, not quite. Steamers can be somewhat overrated, especially when you have a more versatile piece of equipment like a big pot. What I do is add enough water to last a few rounds of steaming. Then I use a steaming stand and make sure that the boiling water won’t reach the Shumai. I also cut a baking sheet into squares roughly a bit larger than the bottom of my Shumai to make sure the dough doesn’t stick to the stand. After that, all you need to do is turn on the heat, place the dumplings in once you get a rolling boil, and cover the pot.

Can You Reheat Shumai?

Yes, you can reheat Shumai. I believe the best way is to just steam them using the method I described above. Alternatively, you can lightly fry them, which is a treat in itself. The added crunch gives the dumplings a whole new dimension so I recommend making extra to fry later.

Shumai

Recipe by LinCourse: Dumplings, MainCuisine: Chinese, CantoneseDifficulty: Medium

Servings

4

servings

Prep time

10

hours 

Cooking time

50

minutes

This recipe shows you how to make authentic homemade Cantonese Shumai with a ground pork and rice stuffing.

Ingredients

• Pudding rice ½ cup

• Green peas ¼ cup

• Sweet corn ¼ cup

• 10% fat minced pork 300g

• 10 dried Chinese shiitake mushrooms (香菇 xiāng gū)

• 1 purple onion

• 1 green bell pepper

• 3 spring onions

• 2 medium-sized carrots

• 5 cloves of garlic

• Scallops 50g

• Wangshouyi 13 spices ¼ tsp

• Light soy 1 tbsp

• Dark soy 1 tbsp

• Oyster sauce ½ tbsp

• Sugar 1 tsp

• Purple cabbage leaves x 5

• 3 tsp white vinegar

• Plain flour 240g

• Corn starch 120g

• Salt ¼ tsp

Directions

• Prepare the dough
• Boil 5 pieces of purple cabbage leaves in a cooking pot.
• Use a hand blender to blend and filter the juice (now it is dark purple).
• Add 3 tsp white vinegar into the juice, stir and wait for it to turn pink. Set it aside to cool.
• Mix 240g plain flour, 120g corn starch, ¼ tsp salt in a container.
• Divide the flour mix into two containers, each one should be around 180g.
• Pour 80-90g water into one of the flour mix, stir and knead. Pour 80-90g cooled pink cabbage juice into the other flour mix, stir and knead.
• Cover both doughs with a film and let them rest for 30 mins.
• Prepare the stuffing
• Soak 1/2 cup pudding rice in fresh water overnight.
• Soak 10 dried Chinese shiitake mushrooms in fresh water for 1 hour. Wash thoroughly before soaking.
• Peel the carrots and squeeze the mushrooms dry. Cut the mushrooms, bell pepper and carrots into small cubes, then place them in a bowl with green peas and sweet corns. Save the juice from the shiitake mushrooms for later use, because we don’t want all that flavour to go to waste.
• Finely blend the purple onion and 5 cloves of garlic.
• Finely blend the scallops.
• Stir fry the finely blended onion and garlic with a tsp of vegetable oil until softened.
• Add minced pork with blended scallops.
• Add 1 tbsp light soy, 1 tbsp dark soy, ½ tbsp oyster sauce, ¼ tsp Wangshouyi 13 spices and 1 tsp sugar into the mix. Stir fry well until thoroughly cooked. Turn off the stove. Add in the vegetables and mix well.
• Drained the soaked pudding rice, and put them in your slow cooker/rice cooker. Add your cooked and seasoned minced pork and vegetable mix to your rice.
• Pour the saved mushroom juice with fresh water into your slow cooker until the liquid reaches the surface of all the ingredients.
• Mix well and close the lid. Turn on the “rice” option and let it work the magic.
• After it is done. Don’t open the airway immediately to let the steam out. Instead, let it sit for another 10 mins.
• Open the lid, sprinkle some diced spring onion, mix well and let the rice stuffing cool while we prepare the Shumai skin.
• Assemble your Shumai
• Sort the rested dough into a long roll (white) and a larger piece with the same length (pinkish purple).
• Gently wrap the pinkish-purple skin outside the white dough. Roughly 2 cm diameter.
• Cut the long dough into small pieces (1 cm in length).
• Spread flour on top and flatten them.
• Use a rolling pin to roll the mini doughs into dumpling skins.
• Spread more flour between skins to prevent them from sticking to each other.
• After the rice stuffing is cool, spread the stuffing on a piece of skin. Remember to leave some space on the edge.
• Close your hand gently, while using the other hand to squeeze the “neck” of the Shumai. The first two may not come out the way you expected but it is ok. Keep trying and you will get the hang of it.
• After you are done with them, add baking sheets squares underneath each one and place them gently on your steamer or steaming stand (while the water underneath is boiling).
• Cover the lid and let them steam for 5 minutes. Voila!
• You could serve them with Chinese dark vinegar, eat them as they are, or like Yannis, eat them with his favourite sweet chilli sauce One bite is a mouth full of flavours. 您慢用(nín màn yòng)！

Try It Yourself!

And there you have it! You now know how to make authentic Chinese Shumai with ground pork, scallops and sticky rice. Give the recipe a try and let us know how it goes in the comments! We’d love to hear from you. Also, be sure to share your creation on Instagram and tag us @linschinesekitchen.

The post Authentic Shumai (Siu Mai) Chinese Steamed Dumplings Recipe appeared first on Lin's Chinese Kitchen.

Background on Lu Rou Fan

The best cut of pork to make this dish is what we call Wuhuarou (五花肉 wǔ huā ròu) in Chinese, which means marbled meat. This is what we use to describe the “5-layered meat” of a good pork belly cut. This specific cut of pork will give you a superb texture when braised or slow-cooked, also it is quite cheap to get here in the UK compare to other cuts of pork, which means if you are cooking for a big group, this dish will not only provide that exotic wow factor but will also save you quite a bit of money. 

If you are planning a trip to Taiwan, definitely give this dish a try, you won’t regret it! Here are some suggested restaurants for Lu Rou Fan in Taipei:

1. Lugang Lu Rou Fan (鹿港魯肉飯)

Address: No. 233, Section 2, Yanping N Rd, Datong District, Taipei City, Taiwan 

Phone: +886 2 2557 3269

2. Huang Ji Braised Pork (黃記魯肉飯)

Address: No. 28, Lane 183, Section 2, Zhongshan N Rd, Zhongshan District, Taipei City, Taiwan

Phone: +886 2 2595 8396

3. Lushier Braised Pork (魯十二滷肉飯 三重仁愛店)

Address: No. 356, Ren’ai St, Sanchong District, New Taipei City, Taiwan 

Phone: +886 2 8985 2279

What Ingredients You Need to Make Authentic Lu Rou Fan

The best cut of meat to use for Lu Rou Fan is pork belly, preferably with a nice ratio of fat on it for that extra flavour. You’ll also need a nice helping of dried shiitake mushrooms. Our recipe also includes boiled eggs which compliment the braised flavours of the pork.

Now that we have our ingredients ready, let’s get to the recipe!

Authentic Lu Rou Fan (Braised Pork Belly) Recipe

Recipe by LinCourse: MainCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

10

minutes

This recipe shows you how to make an authentic Chinese Lu Rou Fan stir fry with braised pork belly and boiled eggs.

Ingredients

• 500g pork belly

• 10 x dried shiitake mushrooms

• 3 x eggs

• 1 medium onion

• 4 x cloves of garlic

• 5g fresh ginger

• 3 x bay leaves

• ½ tsp Wangshouyi 13 species

• ½ tsp Chinese cooking wine

• ½ tbsp dark soy sauce

• 1 tbsp light soy sauce

• ½ tsp oyster sauce

Directions

• Soak the dried shiitake mushrooms in room temperature water for 30 mins. Afterwards, cut the mushrooms into small cubes, filter the mushroom water and put the cut mushrooms back. We purposely save the mushroom water for its rich savoury note which will provide the dish bursting umami.
• Boil 3 eggs and peel them. Set them aside for later.
• Peel your garlic, onion and ginger (because I didn’t have any onion at the time, I didn’t put any). Finely chop them like shown in the picture, this step will make the fragrance of the ingredients release easily when stir-fried in hot oil.
• Cut your pork belly into small strips, make sure the one strip you cut has the “layered marble”, which means it should contain a few layers of fat and lean meat.
• Add a tbsp of vegetable oil to a cooking pot, heat it up. Add your minced ginger, garlic, onion and bay leaves in the oil, keep stir-frying until they are nicely browned.
• Add your pork belly in and keep stir-frying until the meat is browned evenly. Add the soaked and cut mushrooms along with the mushroom water.
• Add ½ tsp oyster sauce, 1tbsp light soy sauce, ½ tbsp dark soy sauce, ½ tsp Chinese cooking wine, ½ tsp Wangshouyi 13 spices, 3 tsp pure cane sugar, salt to your taste and 2.5 cups of water, add the boiled and peeled eggs in. Medium-low heat, let the ingredients slow cook for 1 hour. Check midway to make sure your food is not dry and is not burned (I added a layer of damp towel on top of my lid to reduce water evaporation). Flip the eggs if only half of them are soaked in the sauce, so they could come out with a more evenly “tan”.
• Take out the bay leaves before serving. Boil vegetables of your choice for garnishing. Don’t forget to serve with some of the sauce on your rice, that’s the soul of this dish!
• We hope you enjoy it. 您慢用 (nín màn yòng)!

Try It Yourself!

And there you have it! This is how you can make an authentic Lu Rou Fan dish with braised pork and boiled eggs. Give it a go and let us know what you think in the comments below. If you make the recipe, be sure to share it on Instagram and tag us @linschinesekitchen.

The post Authentic Lu Rou Fan (Braised Pork Belly) Recipe appeared first on Lin's Chinese Kitchen.

The best months to visit Xinjiang are July, August, and September as Autumn is the season of harvest. Not only you will enjoy Xinjiang’s stunning Autumn sceneries, cultural activities, but you will also get to really experience the taste of Xinjiang. Check what is the Top 10 Things To Do in Xinjiang.

So back to our dish today. As a tradition, Uyghur people would sit together at a big table to feast, chat, dance, and sing during the New Year. Uyghur lamb pilaf (shouzhuafan) would be served to all the guests. The host would bring clean water and towels for all the guests to wash their hands so they can eat with their fingers, hence the “手抓饭（shǒu zhuā fàn）” in Chinese which literally means “hand grab rice”. 

For this recipe, we are going to use the leftover Chinese-style roasted lamb from the previous night. Isn’t it the best when the food we cook can just keep giving?! 

Traditional Uyghur lamb pilaf will only require carrots and onion. But as a vegetable lover, I always like to toss what I have in the fridge in the mix when I have the chance.

What you need to cook Uyghur Lamb Pilaf

You will need the ingredients in the image below to make this delicious dish. On top of all this, you’ll need rice, of course.

Now on the recipe!

Uyghur Lamb Pilaf (Shouzhuafan) Recipe

Recipe by LinCourse: RiceCuisine: Chinese, UyghurDifficulty: Super Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

This recipe shows you how to make Uyghur Lamb Pilaf, a perfect recipe to take advantage of any leftovers you have from another lamb dish.

Ingredients

• Roughly 200g roasted lamb leftovers

• The lamb juice and oil from the leftovers

• 2 celery sticks

• 2 x medium-sized carrots

• A handful of dwarf beans

• 1 medium-sized potato

• 1 tbsp dark soy

• 1 tsp sugar

• ½ tsp ground cumin

• 1 cup rice

• Salt to taste

Directions

• Wash all the vegetables, peel the potato and carrots. Cut them all into small cubes (roughly 1cm x1cm).
• Soak potato in the water while we prepare other ingredients.
• Cut the leftover lamb into small cubes too, or bigger if you prefer a chunkier texture.
• Set your pressure cooker to browning (you can also do this in a frying pan), put in the leftover lamb oil and juice you have collected from last night, and heat it up. Add in the chopped lamb cubes, let it cook.
• Add in all of your vegetables, let it cook. Make sure to mix well during cooking.
• Rinse 1 cup of rice with water first (Asian habit :p), drain. Add the rinsed rice to the mix and pour water until it reaches the top of all of your ingredients. Add ½ tsp ground cumin, 1 tsp sugar, 1 tbsp dark soy, salt to taste and mix well.
• Set your pressure cooker to the “rice” option and let modern technology does its magic. One more tip, don’t rush to open the pressure cooker after the cooking process is completed. It is better to let all the steam settle and be absorbed by the rice. I usually let it sit for 20-30 minutes before serving.
• That’s it. All done. Garnish it however you like and you have a full meal again! How awesome is that! I like to eat mine with Laoganma chilli oil, and Yanni prefers to enjoy his Shouzhuafan (Uyghur polo) with some Greek yoghurt. Let us know how do you prefer to enjoy yours in the comment 请慢用 (qǐng màn yòng)

Try It Yourself!

And there you have it! You now know how to make Uyghur lamb pilaf out of your lamb leftovers. Give it a try and let us know how it went by sounding off in the comments below. If you do make this recipe, we’d love to see the results so post it on Instagram and tag us @linschinesekitchen.

The post Uyghur Lamb Pilaf (Shouzhuafan) Recipe appeared first on Lin's Chinese Kitchen.