Happy Chinese New Year and may all readers be blessed with abundances of health and wealth. This is the first post for the Year of Monkey and I am looking forward to share more post Chinese New Year dishes with all readers.
When I was young, Bakwa or pork jerky is a very precious item as it is made from meat and mostly imported from China. It only appeared during Chinese New Year and become a presentable gift during Chinese New Year gift sending. Therefore, Using bakwa to fry rice was not a common dish during Chinese New Year.
However, as years went by, due to the affluence of the society, Bakwa become an more affordable item and the gift sending of bakwa traditions to close relatives continues until today. Therefore, in every Chinese New Year, I will have 1-2 kg of bakwa from my close relatives and I have been cooking this dish for many many years. Initially, I did not issue this post as I found that it is quite a common household dish during Chinese New Year, but after second thoughts, I have decided to issue as there may be many new house chefs who are looking for inspiration of dealing with excess bakwa.
Though bakwa is not commonly use to fry rice during childhood days, however, Chinese leek fried rice was a common Chinese New Year menu item in my house. One of the ways my late mother disposed of excess leek was frying rice. Leek has a special aroma resembling garlic and onion. With the use of leek, no other pungent plants such as shallots, onion and garlics is required. The rice was fully flavoured by the aroma of leek. Don’t worry if your kids do not enjoy leek, if you cut it in small pieces like in this illustration, they will not notice and pick up the leek. With the addition of bakwa, they will be more interested in bakwa than the small pieces of leek hidden in the rice. The leek here serves as a flavouring vegetables only.
This recipe is very flexible, all quantities listed are for reference. A bit more or less is acceptable and you are welcome to tailor to suit your family’s taste buds. As expected, nobody in my family complained about this fried rice. It is rather strange that my boy and girl will complain eating a whole piece of bakwa but not bakwa fried with rice. Any difference? I presume it is the size of the bakwa that matters.
WHAT IS REQUIRED
Servings : 4-6 adult servings
- 4 cups of cooked rice, cooled for at least one hour or chill overnight
- 4 sticks of Chinese Leek
- 4 pieces of bakwa
- 4 eggs
- Dashes of white pepper
- 1 tablespoon of light soya sauce or fish sauce
- 1 teaspoon of chicken stock powder or sugar
- Pinches of salt
STEPS OF PREPARATION
- Clean the leeks and cut into small pieces separating the white and green portions in different bowls. Set aside.
- Crack and light beat the eggs. Put one tablespoon of oil in a pan and pan fry the eggs and make it into Chinese style scramble eggs. You can refer to this post for how to prepare osmanthus eggs (Chinese “Osmanthus” Eggs (桂花蛋）). Set aside.
- Cut the bakwa into small pieces and set side.
- Heat up a wok, put 2-3 tablespoons of cooking oil, sauté the white portion of the leek until fragrant and soft. Add in the cooked rice, stir fry the rice and the leek under high heat until the flavour is well incorporated which took about 3-4 minutes. Add the green portion of the leek, cut bakwa and scrambled eggs. Stir fry until well mixed. Add seasonings (light soya sauce, pinches of salt, white pepper and chicken stock powder), stir fry until well combined before dishing up for serving. If preferred, you can garnish the fried rice with chopped spring onions or Chinese coriander or pork floss.
I am sure all of you have your own method of frying rice. You can always use your own method and ingredients combo. But if you are running out of ideas, you can try this recipe.
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