Chinese-style Rice

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Chinese-style Rice
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45 min.
ready in 1 hr 15 min.
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For the fried fish:
2 egg yolks
70 grams Pastry flour
600 grams fish fillets (ready to cook, such as cod)
For the rice:
300 grams Long grain rice
1 small white onion
1 garlic clove
1 bunch scallions
200 grams canned Bamboo shoots
200 grams Bok Choy (or Chinese broccoli, or chard)
125 grams Surimi
1 Red chili pepper
For the egg rolls:
3 eggs
2 Tbsps Pastry flour
20 grams butter
100 grams Pastry flour
300 milliliters vegetable oil (for frying)
2 Tbsps soybean oil
200 grams Peas
freshly ground peppers
1 Tbsp sweet Chili sauce
2 Tbsps Fish sauce
For the dip:
4 Tbsps soy sauce
4 Tbsps Mirin (Or sherry)
1 generous pinch Wasabi
1 pinch sugar

Preparation steps


For the fish: Mix egg yolks and the flour with 80 ml (approximately 1/3 cup) of water. Stir until a batter forms and chill. Rinse the fish fillets, pat dry and cut into strips.

Put the rice in 600 ml (approximately 2.5 cups) of hot water with a pinch of salt and cook al dente. Drain well and cool. Peel and finely chop the onion and garlic. Finely chop the whites of the scallions and cut the greens into strips of about 5 cm (approximately 2 inches) in length. Drain the bamboo shoots.


Rinse pak boong and blanch in boiling salted water, remove and drain. Cut the surimi into strips. Wash the chile pepper, cut in half, remove the seeds and stems and finely chop. Beat the eggs with the flour, 2 tablespoons water, salt and pepper.

For the eggs rolls: Pour the mixture into a hot frying pan with melted butter. Cook until slightly browned. Remove, roll keep warm. Slice immediately before serving.


Salt the fish, coat with flour, dip in the batter, shake off excess and fry in the hot oil until golden brown. Using a slotted spoon remove the fish from the oil, degrease on paper towels and keep warm. Heat a little oil in a wok or frying pan. Finely dice onions, and sauté with the garlic while stirring. Add the peas and bamboo, fry. Add the cooked rice, the surimi and the chile pepper. Mix everything together.


Cover and simmer over low heat for 4 minutes. Add the scallion tops and pak boong to the rice and let simer 1-2 minutes. Season with salt, pepper, chili sauce and fish sauce. Pour into warmed plates or bowls and place the pieces of fish and egg rolls on top. Mix all the ingredients for the dipping sauce and serve on the side.