Minced pork fried rice
Serves: 3
  • 1.5 cup of rice grains (the cup I used to measure the rice came together with the rice cooker, hence it's not your usual cup)
  • about 200g minced pork
  • 40g Japanese whitebait
  • 6 cloves shallots (sliced thinly)
  • 4 cloves garlic (minced)
  • 100g frozen mixed vegetables
  • 1 sprig scallions (for topping)
  • ¼ cup Oil
  • Oyster sauce to taste
Marinate minced pork with:
  • 1 teaspoon hua diao jiu
  • 2.5 tablespoons oyster sauce
  • 2 teaspoons sesame oil
  • a dash of ground white pepper
  1. Cook rice as per usual. You may prefer to use overnight rice or chill the rice for at least 4 hours.
  2. Rinse the Japanese whitebait and pat dry with kitchen towel.
  3. Heat oil in a wok.
  4. Add whitebait to the wok and fry till golden brown. Strain and set aside.
  5. Add the garlic and fry till light brown. Strain and set aside.
  6. Add the shallots and fry till golden brown. Strain and set aside.
  7. Pour out the extremely fragrant oil and set aside for later use, leaving about 2 teaspoons behind to fry the minced pork.
  8. Add the minced pork and stir quickly to prevent lumps.
  9. When the pork is almost cooked, add the mixed veggies.
  10. Add the cooked rice and mix well.
  11. Add oyster sauce to taste.
  12. Dish and top with the whitebait, garlic and shallots (and scallions).
  13. Drizzle the fragrant oil made earlier over the rice.
  14. Serve.
!For toddler's consumption:

If particular about seasoning, remove toddler's portion before adding the oyster sauce.

Drizzle the fragrant oil over the rice and serve the crispy whitebait separately (skip the garlic and shallots if your toddler isn't fond of them.
Recipe by at http://simplymommie.com/2010/07/minced-pork-fried-rice.html