材料

扁鱼干½条
食油1½大匙
洋葱½个, 切块
鸡蛋2个, 打散
白饭190克
葱1棵,切细碎
柴鱼片5克
葱½棵,切细丝,点缀用
调味料
鼎泰丰干贝XO酱1大匙
盐¼小匙

做法

  1. 把烤箱预热到150℃。
  2. 去除扁鱼干的骨头,放进烤箱烤10分钟后取出冷却至室温。
  3. 把扁鱼干撕成小片,用调理机磨成细粉待用。
  4. 锅内倒入食油,用中火煸炒洋葱至微微
    发黄。
  5. 把洋葱拨到一边,在另一边倒入鸡蛋液。
  6. 小火炒制半熟时加入米饭一起翻炒。
  7. 加入盐,一小匙扁鱼粉和鼎泰丰干贝XO酱,继续用小火炒拌两分钟直到米饭粒粒分明。
  8. 把葱花加入锅里翻炒均匀后装盘。
  9. 在炒好的米饭上加葱丝和柴鱼片点缀,趁热享用。

烹饪小贴士:使用常温米饭来拌炒。

XO Fried Rice with Bonito Flakes

Ingredients

½ dried bream fish
1½ tbsp cooking oil
½ small onion, diced
2 eggs, beaten
190g white rice
1 stalk spring onion, finely chopped
5g bonito flakes
½ stalk spring onion, finely sliced length-wise, for garnishing

Seasoning

1 tbsp Din Tai Fung Premium XO Sauce
¼ tsp salt

Steps

  1. Pre-heat oven 150˚C.
  2. De-bone dried bream fish and bake for 10 mins. Leave to cool to room temperature.
  3. Break baked fish into smaller pieces and blend into a fine powder using a blender. Set aside.
  4. Pour cooking oil into a heated frying pan and fry diced onions over medium heat till golden.
  5. Push the onions aside, and pour in beaten eggs.
  6. Turn down the flame to low heat, then add in white rice and mix.
  7. Add salt, one tablespoon of dried bream fish powder, Din Tai Fung Premium XO Sauce and mix. Continue to fry over low heat for another 2 mins.
  8. Add finely chopped spring onions and mix well before plating fried rice.
  9. Top with bonito flakes and spring onion garnish. Serve hot.

Chef’s Tips: Rice should be at room temperature before stir-frying.

text: 若昕 photos + recipes: Din Tai Fung