Ya cai fried rice

Ingredients

• 600 g Day-old cooked jasmine rice
• 60 g Ya cai (preserved Yibin mustard)
• 200 g Ground pork (shoulder or belly)
• 3 pieces Eggs
• 4 pieces Scallion
• 2 cloves Garlic
• 1 piece Fresh ginger
• 2 tbsp Soy sauce
• 1 tbsp Toasted sesame oil
• to taste Ground Sichuan pepper
• 3 tbsp Vegetable oil (canola or sunflower)
• to taste Salt

Method

1. Rinse the ya cai in clear water to remove excess salt, then chop it very finely with a knife. Set aside on a paper towel.
2. Beat the eggs in a bowl with a pinch of salt until well combined.
3. Heat a wok over high heat until slightly smoking, add a drizzle of oil, pour in the beaten eggs, and scramble quickly by pushing the edges toward the center until just set but still soft, about 30 seconds. Set aside on a plate.
4. Return the wok to the heat with a drizzle of oil, add the ground pork, and stir-fry, breaking it up with a spatula until deeply golden and slightly crispy, about 3 to 4 minutes.
5. Add the chopped garlic and ginger, and stir-fry for 30 seconds until highly fragrant.
6. Add the chopped ya cai, and stir-fry for 1 minute to release its aromas and coat it in the pork fat.
7. Add the cold cooked rice, break up any clumps by pressing firmly with the spatula, and stir-fry vigorously for 3 to 4 minutes until each grain is separate, dry, and slightly pearlescent.
8. Return the scrambled eggs to the wok, drizzle the soy sauce along the edges of the wok to caramelize it, sprinkle with Sichuan pepper, and stir-fry for 1 minute to thoroughly coat the rice.
9. Off the heat, add the sliced scallion and a drizzle of sesame oil, then toss gently.
10. Serve immediately, piping hot in bowls.

Nutrition

Per serving

Energy

494.4 kcal

Protein

18.79 g

Carbohydrate

44.13 g

Fat

26.43 g

Fibre

1.06 g

Calcium

10.12 mg

Iron

0.49 mg

Magnesium

19.9 mg