Fujian, also known as Hokkien fried rice is packed with rich ingredients and aromatic flavours. The dish is native to China and comes from the Fujian Province. The rice-based dish consists of diced vegetables making it the ideal comfort food to munch to your heart's content. Our recipe leaves out the prawns making it vegan friendly.
Cross hatch the top and bottom of aubergine rounds, to resemble scallops. Cut the celeriac to resemble squid. Slice the rehydrated shiitake mushrooms. Dice the courgette.
Heat the Lee Kum Kee Sesame Wok Oil in a heavy based frying pan over a medium high, heat and fry the garlic and ginger for 1 minute until fragrant.
Add the aubergine rounds and fry the cross hatched top for 1-2 minutes until golden, then turn and fry the other side. Remove and set aside.
Add the celeriac and fry until golden. Remove and set aside.
Add Sauce Mix and bring to a gentle simmer. Put the aubergine and celeriac back into the sauce and toss to coat. Add the courgette and cook for a further minute. Set aside.
In a separate non-stick frying pan, heat 2 tablespoons Sesame Wok Oil over a medium high heat. Add the rice and break apart any clumps. Add the sliced shiitake and courgette and keep moving the rice for 2-3 minutes until the courgette is cooked through. Season with a pinch of salt.
Top the rice with the braised aubergine and celeriac sauce. Top with finely sliced spring onion and a dollop of Lee Kum Kee Chiu Chow Chilli Oil .
PREP TIME: 15 MINS | COOK TIME: 12 MINS
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
