Monday, 22 September 2014

Fusion Fried Rice/Bee Hoon


1. 250gm of brown rice beehoon (soaked to softened)
2. 2 cups of sushi rice (cooked and set aside to cool)
3. 1 small sized cabbage (washed and cut into thin strips)
4. 300gm of minced chicken (seasoned with sea-salt)
5. 1/2 bulb of garlic (sliced into thin slices)
6. Sea-salt
7. Sunflower oil
8. 2 eggs (beaten)
9. Soya sauce (*optional)


1. Heat a wok and pour the sunflower oil into it once the wok is hot.

2. Add the garlic and stir-fry until slightly browned.

3. Add the minced chicken and fry until 90% cooked.

4. Break the minced chicken into fine pieces.

5. Add the cabbage and continue to stir-fry until chicken is thoroughly cooked and cabbage has softened.

6. Add the cooked rice and softened beehoon.

7. Pour the beaten eggs over the dish and add some sea-salt.
*If you want to season with soya sauce, you can add it at this point.

8. Continue to stir fry (mix everything up) and until the eggs are fully cooked.

9. Scoop up onto serving dish once everything is fully cooked.

10. Serve hot.

Bon appétit!

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