Fried Rice Sun Tak Style

Name: Fried Rice Sun Tak Style
Cuisine: China
Ingredients: 2 Chinese sausages; 1½ cups extra-long-grain rice; 2 cups peanut oil; 1½ cups cold water; 1 ounce of preserved fish (see note at end); 2 eggs, beaten; ½ teaspoon sesame oil; ½ teaspoon sugar; 1½ teaspoons minced ginger; ¼ teaspoon salt; 1½ teaspoons light soy sauce; 1 tablespoon oyster sauce; 1 scallion, washed, dried, with both ends trimmed, and finely sliced; 2 tablespoons peanut oil; 1½ teaspoons minced garlic; 2 tablespoons Chicken Broth; Pinch of white pepper

Hom Yu Chau Fan

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

The Chinese call all preserved fish hom yu. This particular fish, a toothed croaker, is widely eaten in Canton. It is usually dried and preserved in salt after it has been caught. The Cantonese use small pieces of it, very sparingly, because of its strong taste. This Sun Tak Style rice is a very special dish from my childhood in the Cantonese suburban town of Sun Tak.

Ingredients

Asia
China
Cantonese
Guangdong Province
Preserve
Main course

Ingredients

Method