نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Squid Hokkien fried rice

Chinese 20 Mins Prep · 30 Mins Cook

To make the chilli sauce, roughly chop the chillies, removing the seeds, if necessary. Finely chop the garlic and julienne the ginger. Heat 3 tablespoons of oil in a small pan over a medium heat. Add in the chillies, garlic and ginger. Sauté for a minute or two or until fragrant. Add in 1 teaspoon of soya sauce and remove from the heat. Set aside.
Soak the shiitake mushrooms in hot water for 15 minutes or until rehydrated.
Heat 1 tablespoon of sunflower oil in a wok over a high heat then crack the eggs into the wok. Once the eggs are half cooked, push them to one side of the wok. Add 1 tablespoon of oil to the pan. Fluff the cooked rice and add to the pan. Fold and cut the egg into the rice. Finely slice the spring onions and sauté through. Remove from the pan, set aside and keep warm until serving.
Combine the vegetable or fish stock, oyster sauce, 1 tablespoon of soya sauce, five spice, sugar, salt, white pepper and sesame oil in a small pot and place over a medium heat. Keep stirring until slightly reduced and syrupy.
Roughly chop the shiitake mushrooms. Add in the mushrooms and tentacles and cook for 5 minutes or until the tentacles are cooked. Remove from the heat.
Divide the rice and squid-mushroom mixture between four bowls and top with the chilli sauce.