One of my favorite versions of fried rice is Spicy Egg Fried Rice. In fact, as long as the fried rice is spicy, I wouldn’t mind eating it everyday!! Nowadays, we can easily get ready-made shrimp or anchovies spicy paste at any Asian market to help spice up your fried rice or any dish you may like to add a little kick to.
1 cup jasmine rice (wash and cook rice cooker at normal measurement or at slightly less water if it’s new crops)
1 large onion, peeled and diced
2 large eggs
1 ¼ cups of green mustard or Chinese baby bak choy, washed and cut into small pieces
2 cloves garlic, peeled and minced
1 tsp chicken bouillon powder
1 tbsp salt
1 tsp ground pepper
2 tbsp shrimp Chili paste (Tean’s or Delimas brand)
3 tbsp canola oil
1: Cook jasmine rice accordingly, if it’s a new crop add less water to prevent the rice from getting too wet or sticky. Cool rice down before cooking or, if you can, overnight rice is the best.
2: Heat wok or large skillet on medium-high heat, add oil and eggs. Saute for 30 seconds, remove from wok and set aside.
3: Add a touch more oil, add in garlic. Fry for 30 seconds, add in diced onion, and cooked rice.
4: Add in salt, chicken bouillon powder, and ground pepper. Make sure to keep stirring the rice until the rice starts “jumping” or “popping” in the wok.
5: Add in cut mustard green and eggs into the rice, keep stirring for another 5 minutes. Add in spicy shrimp paste, mix well.
6:Dish out and serve warm.