Sunday, May 3, 2015

Stir Fried Chee Cheong Fun

My kids love chee cheong fun a.k.a steamed rice roll for breakfast! Smooth, and silky texture which they enjoy slurping in with lots of sweet dark sauce. Since they love it so much so I come out with this stir-frying chee cheong fun which serve as a main meal :D This is a very versatile dish which you can add any ingredients which you like. I do not want the dish to taste/look too complicated, I've only added some lean pork and fresh shiitake mushroom with some long beans and carrots for crunch and  colours. Hae bee (dried shrimps) and fish sauce are the main seasoning to perk up the taste of this stir-frying chee cheong fun. Fast, simple one dish me which I adore and most importantly the kids polished it up cleanly. ^0^

  • 100gm rice roll, cut in chunks
  • 2 tbsp dried shrimp, softened
  • 2 cloves garlic, minced
  • 1 small onion, finely sliced
  • 80gm fresh mushroom, sliced
  • 100gm pork fillet, sliced thinly
  • 100gm fine long beans, trimmed
  • 40gm carrots, shredded
  • 1 stalk spring onion, sliced
  • 120ml water
  • 1 tsp chicken stock granules
  • 2 tsp fish sauce
  • 1/2 tsp pepper
  • 1/2 tsp sesame oil

  1. Marinate pork slices with 1/2 tsp soy sauce, 1/4 tsp sesame oil, dash of pepper and set aside.
  2. Heat 1 tbsp oil in wok, add in beans and fry for 2 mins. Add in carrots and toss for another one minute. Dish up and set aside.
  3. Using sane wok and in another tbsp of oil. Add in dried shrimps, garlic and onion. Sauté till fragrant and shrimps are crisp.
  4. Add in marinated pork and fry till pork turn white. Toss in mushroom.
  5. Add in rice roll, water and seasoning. Toss thoroughly but gently, you do not want the rice roll to break up too much.
  6. Add in the beans, carrots and spring onion and mix well to incorporated. Dish up and serve immediately.

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