Wednesday, March 07, 2007

Yam Fried Rice

I have not had this for a long time, and had read about it recently. So I decided to try making it. There are various version of this, and some had minced meat as part of the ingredients. I added oyster sauce, sesame oil and soy sauce to the original recipe. It was delicious and the purple yams lend a sweet texture to the rice. The shallot oil gave the rice added fragrance and the the mini dried shrimps provided a depth of saltiness. Beware that the kitchen/house will smell of dried shrimp even with the exhaust fan working! :) Next time I'll do the hae bee (dried shrimp) part on the deck!

1 part purple yam, peeled and cubed
1 part white jasmine rice
1/2 part dried shrimp
vegetable cooking oil
shallots sliced
homemade chicken broth
oyster sauce
sesame oil
mushroom flavored soy sauce
salt and pepper

Wash and rinse rice till water runs clear. Drain in a sieve and set aside. In a hot non-stick pot, add cooking oil and deep fry yams till mostly cooked, about 5-10 mins. Remove yams and drain on paper towel. In the same oil, put in shallots and deep fry to brown. Watch carefully as it will burn easily. Remove and drain. Remove all but 1/4 of the oil, and set aside. Add the unwashed dried shrimp and cook for 5-10 mins. Add more oil if neccessary. Add rice to the pot and saute for 5 mins. Add homemade chicken broth, oyster sauce and sesame oil to the pot and stir. Return yam to the pot and cover with lid. Simmer for 10-20 mins or until cooked. Season with soy sauce, salt and pepper to taste. Garnish with fried shallots and serve hot.

Note: If you want to have the crispy burnt rice at the bottom, continue cooking with rice in the non-stick pot longer.

Recipe adapted from KC.


Little Corner of Mine said...

Yum! That some sweet purple yam you have there, love the color! Can't wait to go marketing in Denver and cook this dish.

East Meets West Kitchen said...

Thanks C! :)