Chinese Egg Fried Rice Recipe | Fusion Food | Chef Mahnoor Malik | 17 October 2022 | Masala Tv

Method
Loosen the rice grains as much as possible with chopsticks or a spoon. Lightly beat the eggs until the whites and yolks are fully incorporated. Heat up an empty, well-seasoned wok over high heat until it becomes very hot (smoke rises). Pour in 1 tablespoon of oil then swirl it around to coat the side of the wok. Pour in the egg. Once it begins to set at the bottom, stir to help the running part flow. Use a spatula to scramble quickly so that it turns into small pieces. Transfer out and set aside. Place the wok back on the burner. Add the remaining ½ tablespoon of oil. Fry garlic until fragrant then add the rice. Stir and toss continuously until the rice is piping hot. Use the spatula to break any clumps. Return the egg to the wok, along with green onions. Continue frying until everything is heated thoroughly. Season with soy sauce, sesame oil, salt and white pepper, black pepper. Give everything a good stir. Dish out and serve immediately.

Method
We begin making Sichuan poached beef by ‘marinating’ the meat. This technique involves soaking the sliced beef in a marination that contains water, corn-starch, egg white, and salt and soy sauce and white pepper for added flavouring. The marinade cover the beef in a thin coating that protects it from the heat of the wok and transforms into a silky coating leaving meat tender from inside. In a medium bowl, mix the beef with the marinated ingredients until thoroughly coated. Set aside for now. Heat a wok over high heat. Add oil. When the oil just begins to smoke, toss in sliced mushrooms and continue stir frying until the mushrooms have softened. Remove the wok from the heat. Transfer the mushrooms into a bowl and spread them. Clean the wok before you continue. Heat oil in the wok over medium heat. Add in the ginger slices and cook until they turn a light brown colour. Then, add in the and Sichuan peppercorns. Stir fry for a couple minutes, being very careful not to burn them. Add in the garlic and stir fry for about twenty seconds, then add in mala sauce and chili bean sauce. Continue stir frying for about four minutes until you get a bright red colour (make sure that heat is at medium in order to achieve the red colour). Mix in the chicken stock and sugar. Turn the heat up to high and continue to stir as you bring the broth to a boil. As soon as the broth begins to boil, turn down the heat to low and immediately add in the marinated beef. Slowly stir and separate the pieces of beef from each other. Cook for a brief amount of time, just until the outside of the beef has browned. It’s ok for the inside of the beef to be less cooked and still pink as this will result in more tender meat.