Wednesday, November 2, 2011
Golden Fried Rice with Pumpkin and Wolfberries
i still have a small piece of pumpkin left after making my Pumpkin Kuih, so i decided to just add that for my fried rice here. I also put in some wolfberries . I guess most chinese know that wolfberries are believed to improve one's vision and also has its anti aging and antioxidant properties. Now dont think by just putting some wolfberries here, you can throw away your glasses or your expensive facial cream here.ha! It's not a magic berry! I 've tried wolfberries in fried rice before and i quite like it, therefore would like to share with you here. They actually taste like raisins to me. It isnt strange at all putting something that taste like raisins into your rice, try it..it's nice..at least to me.
I didnt break the eggs and stir it into my rice, instead this time i break the eggs and coated the cooked rice with the eggs to give it a little golden look.
2 bowls of cooked rice ( or overnight fridge kept rice ) mine was rice has been cooked for several hours, it's a bit lumpy..
100gm pumpkin, peeled and cubed
40gm wolfberries, soaked in water about 10 minutes and drained
2 cloves of garlic, chopped
some cooking oil for frying the pumpkin lightly
some chopped spring onions(optional)
1. Break an egg and coat the rice with the egg mixture. Put aside.
2. Pour some oil into the wok and put in the pumpkins. Pan fry them till they are tender, this will take about 5 minutes. Remove from wok , set aside.
3. You may scoop out some oil , leaving about 1/2 tbsp of oil in the wok. Saute the garlic, put in the egg coated rice and keep frying the rice. Throw in the wolfberries , salt and keep tossing and frying the rice till it is dry and golden. Return the pumpkins to the wok, add some chopped spring onions, lightly toss them around, remove from heat and serve hot.