Chinese rice pan Dan Chao Fan – Fried Rice

Ingredients for 4 servings:

• 300 g long grain rice
• 2 stalk(s) leeks
• 2 onions
• 2 cans of mushrooms
• 1 jar bamboo shoot(s)
• 1 jar soybean sprouts
• 200 g pork fillet(s)
• 2 eggs
• 1 dash of soy sauce
• 1 tbsp Chinese spice
• 5 tbsp peanut oil or sunflower or corn oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with pork fillet, alternatively shrimps or vegetarian

Slice the leek lengthwise into thin strips, approximately 5 cm long, up to the light green part. Slice or grate the onions into thin, approximately 3 mm thick rings. Also slice the pork fillet into thin strips. Drain the sprouts and mushrooms. Cook the rice according to the package instructions until slightly al dente. First, fry the mushrooms, bamboo shoots, and soybean sprouts in 1 tablespoon of oil in a large pan or wok, not too hot. Store in a bowl for now. Then fry the onions and leek in oil. Then fry the pork fillet. Finally, combine all the ingredients with the rice in the pan or wok, season with soy sauce and Chinese spices. Finally, stir in the beaten eggs with a little pepper and salt. Tip: You can replace the pork fillet with shrimp, or omit it for a vegetarian dish. Sautéed nuts or almonds also go well with it. A simple one-pan dish that works well even for large portions. It can be kept warm in the oven for some time, covered. The flavor is very similar to Chinese spices and varies depending on the brand used.