A Nod to Japanese Fried Rice

Ingredients

• ½ tin Valcom water chestnut slices, drained.
• 1 cup sliced bbq pork from deli
• 2 cups pre-cooked jasmine rice (or any long-grain rice)
• 1/3rd cup finely diced white onion
• 1 garlic clove (minced)
• 1/3rd cup green onions
• 1 Tbsp olive oil
• 4 Tbsp regular soy sauce
• 1/2 tsp hot chili oil
• 1/3rd tsp pepper

Method

1. In a frypan or wok, heat oil over a fairly high heat. Add the vegetables and saute for about 2-3 minutes, frequently stirring, until nicely caramelized. To help the vegetables soften up, lower the heat to medium and cover them with a small lid placed inside the wok. Let saute for another 3-5 minutes, stirring every 1 minute or so, until the vegetables are soft enough.
2. Turn up the heat to medium-high. Add the rice and the soy sauce. Add unsalted butter and hot chili oil for flavour. Sprinkle the white pepper. Mix with vegetables and saute for about 3-4 minutes, constantly stirring and trying to break up any rice clumps.
3. 3. Finally, add the water chestnuts, green onions and sliced pork, continue sauteing for 2 minutes.

Product used in recipe

• Valcom - Valcom Water Chestnut Sliced