Fa Cai Fried Rice

I love fried rice, to cook and to eat. Especially at this time when the fridge is packed with so many ingredients to choose from.
This dish was made in between the busy mahjong sessions. Quick and easy but extremely delicious. This is truly a feast in a dish packed with all the festive's essence.
More liau than rice :P


As the exact amount of ingredients in this dish isn't crucial, I do not specify the amount so you are free to experiment - add or omit, entirely up to you.
These are the many goodies I found in my fridge...


Fa Cai Fried Rice
~overnight cooked rice, loosened
~fresh prawns, peeled and diced
~chinese sausage, thinly sliced
~carrots, peeled and diced
~pumpkin, peeled and diced
~dried prawns, soaked and chopped
~leek, sliced
~fresh mushroom (shitake, button or enoki), cleaned and sliced
~yam, peeled, diced and deep fried (I used the 'khew nyuk' leftover yam)
~celery, diced
~red pepper, de-seed and diced
~eggs
~garlic, chopped
~big onions, peeled and diced
~oyster sauce
~light soy sauce
~sesame oil
~oil
~salt and pepper

Heat oil in a hot wok.
Add the chinese sausage, onion and dried prawns then garlic and fry till fragrant.
Add pumpkin, yam, carrots and cook for 2-3 minutes until veggies soften.
Add fresh prawns and leek.
Push these to one side of wok (take out if wok too small), add another 1-2 tablespoons oil and add eggs.
Keep stirring to break up the eggs, add rice and put in the rest of the fried stuffs.
All these are done over very high heat so constant stirring and tossing is essential to avoid burning.
Add the soy sauce, oyster sauce, salt and pepper to taste.
Lastly add the red pepper and celery to give an extra crunch and sweetness to this special fried rice.
Dish out and sprinkle some chopped spring onion to garnish.

Jo