Fried Rice in Lotus Leaf

Name: Fried Rice in Lotus Leaf
Cuisine: Australian
Ingredients: 2 red chillies, deseeded, finely chopped; 1 bunch spring onion, cut into ½ cm width; 5 cups rice, cooked in 4.5 cup of water, then cooled; 5 cups rice, cooked in 4.5 cup of water, then cooled; 300 g cooked chicken fillet, diced; 300 g prawn meat, deveined and diced; ½ bunch fresh coriander, stems only, finely chopped; 2 dried lotus leaves, softened in boiling water; 2 dried lotus leaves, softened in boiling water; 1 bunch garlic chives, finely chopped; 3 cloves garlic, finely chopped; 15 Chinese mushrooms, soaked, finely diced; 3 tbsp cooking oil; 6 shallots, peeled, finely chopped; 100 g Chinese sausage, diced; 300 g prawn meat, deveined and diced; 1 medium size carrot, peeled and diced; 1 tin winter bamboo, diced; 40 g dried scallops; 100 g lotus seeds, dried

Preparation info

6
Serves

Difficulty
Easy

Appears in

Cheong Liew

By David Sly and Cheong Liew

Published 2025

About

Ingredients

40 g dried scallops
100 g lotus seeds, dried
3

Oceania
Australia
Main course

Method

Prepare the dried scallops by soaking them in water, then steam for 20 minutes, loosen meat into threads, and keep the cooking liquid.

Prepare the dried lotus seeds by soaking them in water, remove green shoots in the centre, then cook over gentle heat for 20 minutes.

In a wok, heat cooking oil, then add 1 tbsp sea salt to the smoking wok. Add shallots and garli