Chinese Multigrain Egg Fried Rice (八宝蛋炒饭)

 

Serves 6 - 8

Ingredients:

- 500g cooked multigrain rice (chilled in the fridge overnight) consisting of half brown rice and half multigrain consisting a mixture of:

            1. Yellow Quinoa 

            2. Red Quinoa

            3. Black Quinoa

            4. Millet

            5. Yellow Millet

            6. Red Lentils

            7.  Spelt Kernels

            8. Wheat Kernels

            9. Brown Rice

            10. Black Rice

- 5 eggs

- 5 cloves garlic minced

- 2 TBS canola cooking oil

- 1 TBS soy sauce

- 1 stalk of spring onion chopped

- 1 large carrot diced (I like to use my mini food processor for this to very small size, but you can dice by hands) 

- A handful of frozen peas

- A handful of frozen corns

- A handful of Mukimame 

- Salt & pepper to taste

- Optional: 250g minced pork marinated with 1 TBS soy sauce and 1 TBS sesame oil

Instructions:

1. If using minced pork, marinade the minced pork with 1 tablespoon of soy sauce and 1 tablespoon of sesame oil.

2. Heat wok or a large skillet over high heat until it starts to smoke slightly. 

3. Add 1 tablespoon of oil and swirl it around. Crack eggs and add eggs in. Let them sit for a few seconds until the bottom sets, then quickly scramble them into soft, fluffy pieces. Remove the eggs while they are still slightly runny and set aside.

4. Heat wok/skillet and add 1 tablespoon of cooking oil again.

5. Fry marinated minced pork until golden and set aside.

6. Heat wok/skillet and add 1 tablespoon of cooking oil again.

7. Add minced garlic and half of the chopped green onions and fry until fragrant about 30 seconds.

8. Add the cooked multigrain rice and stir-fry for 2–3 minutes until the grains are heated through and start to "dance" or pop lightly in the pan.

9. Add 1 tablespoon of soy sauce, salt and pepper and stir, toss and mix well to ensure every grain is coated uniformly.

10. Add peas, corns and Mukimame and stir and mix well.

11. Add back the fried eggs and fried minced pork, stir and mix well.

12. Turn off the fire, add diced carrots, stir and mix well.

13. Garnish with the remaining chopped spring onion

Additional info:

This is a hit with J and very delicious, try it 🙂 It was also a big hit at the Bible study group today ❤️❤️ 

You can buy mukimame from Netto or Føtex Supermarket.

Dice carrots by hand or by mini-food processor.

Heat wok under medium fire (no. 7-8 on my stove) and add 1 tablespoon of cooking oil.

Crack 5 eggs and fry them. Let them sit for a few seconds until the bottom sets, then quickly scramble them into soft, fluffy pieces. 

Remove the eggs and set aside.

Heat wok again under medium fire (no. 7-8 on my stove) and add 1 tablespoon of cooking oil.

Add the cooked multigrain rice and stir-fry for 2–3 minutes until the grains are heated through and start to "dance" or pop lightly in the pan.

9. Add 1 tablespoon of soy sauce, salt and pepper and stir, toss and mix well to ensure every grain is coated uniformly.

Add Mukimame and stir and mix well.

Add peas and stir and mix well.

Add corns and stir and mix well.

Add back the fried eggs and fried minced pork, stir and mix well.

 Turn off the fire, add diced carrots, stir and mix well.

Dish and serve :-)

Homemade Remoulade

Ingredients:

1. 5 TBS mayonnaise
2. 5 TBS cremefraiche, skyr or Greek yogurt
3. 1 tsp Dijon mustard (optional)

4. 1 carrot diced
5. 1 apple diced
6. 1/4 cucumber diced

7. 1 stalk of spring onion diced

8. 1 handful of frozen peas (optional)

9. A handful of frozen corns (optional)
10. A handful of parsley (optional)
11. 1/2 onion diced (optional)
12. Salt &pepper to taste.

Directions:

1. Dice apple, carrot and cucumber in a food processor.

2. Add all the diced vegetables, frozen peas, frozen corns, spring onions, parsley into a bowl.

3. Add mayonnaise, cremefraiche, Dijon mustard, salt and pepper and mix well.

4. Garnish with some parsley and serve as a side dish.

Additional Information:

I made mayonnaise the other day and decided to use some of it to make remoulade. We like to eat it with Danish fish fillet.

Serving the King of our home 🥰 with his childhood Danish fish dish with parsley sauce for dinner yesterday :-)

 

Remoulade originated from the French, but have been adapted by the Americans, the Danes and all over the world. With the same sauce, a look at the recipes online showed how natural and healthy the Danish recipes are compared many recipes found in the rest of the world. 

The Danes are masters at taking cuisines from other cultures and bringing it a node up in taste and healthiness ❤️

References:

https://www.valdemarsro.dk/remoulade/

https://en.wikipedia.org/wiki/Remoulade
https://gastromand.dk/opskrift-hjemmelavet-remoulade/
https://mariavestergaard.dk/remoulade-hjemmelavet-remoulade/

Chinese Dumplings

 

Ingredients:

Dough:

1. 1kg of flour

2. 2 eggs + water total 500g (1.5 - 2 cups water approx. 360-480ml)

3. 2 tsp salt

Flour: Liquid Ratio

2:1

Filling:

1. 1 kg of minced chicken
2. 8 carrots shredded thin

3. 1/2 or 8 leaves of Chinese cabbage chopped

4. 1 bunch of spring onions chopped

5. 1 leek chopped

6. 2 eggs

7. 3 TBS light soy sauce

8. 3 TBS dark soy sauce

9. 3 TBS oyster sauce

10. 3 TBS sesame oil

11. 1 tsp sugar

12. 1 tsp salt

13. Dash of pepper

Frying and steaming:

1. 1 TBS cooking oil

2. 1/3 cup water

Directions:

1. Add salt to Chinese cabbage and leave it while working on the rest of the ingredients. Then squeeze and remove the water from the cabbage.

2. Knead the dough until firm and the dough doesn't stick to your hands. It should be elastic, but not too soft. I use a mixer and run it for 10 minutes. If possible, leave aside for 30 minutes, especially if you don't use a mixer to knead the dough.

3. Mix the meat, carrots, spring onions, leeks and sauce together and use hands to combine them well.

4. Cut a portion of dough out and roll it into a long line.

5. Cut the dough approx. 2 cm (2.5 by 2 cm).

6. Roll into a round flat dumpling shape with a rolling pin (best using the Chinese rolling pin).

7. Wrap with a bit of the meat mixture as shown.

8. Heat the pan until hot, and add cooking oil. 

9. Add dumplings, reduce fire to medium (no. 6.5 out of 9 on my stove) and fry until the bottom is lightly golden.

10. Add 1/3 cup of water into the middle of the pan, cover and reduce heat to no. 4 on my stove.

11. Once the dumplings change color to yellowish, remove the cover and let the water slowly evaporates. You can turn up the heat to no. 5. Once the water evaporates, they are done :-)

Additional Information:

A Chinese lady whose son owns a Chinese restaurant in Denmark taught me this. If you prefer pork, you can also use minced pork, although according to her, it is tastier to use minced chicken then minced pork.

To chop the cabbage, cut the leaves diagonally length-wise, then straight breadth-wise. Do the same for leek.

She said that the dough should be firm, but not too soft. For dumplings, it is easier to work with a harder dough.

She said it is best not to use a mixer to mix the minced meat, as it will be too mushy and the taste won't be good. It is best to use hands.

She also told me that it has to be pan-fried to get a bit of crusty bottom and then add a bit of water, with lid over to create steam to cook the meat in the dumplings. She told me that cooking dumplings this way will also keep the shape of the dumplings much better than boiling them.

Knead the dough until firm and the dough doesn't stick to your hands. It should be elastic, but not too soft. I use a mixer and run it for 10 minutes. If possible, leave aside for 30 minutes, especially if you don't use a mixer to knead the dough.

Add salt to Chinese cabbage and leave it while working on the rest of the ingredients. Then squeeze and remove the water from the cabbage.

Mix the meat, carrots, spring onions, leeks and sauce together and use hands to combine them well.

Cut a portion of dough out and roll it into a long line.

Cut the dough approx. 2 cm (2.5 by 2 cm).

Roll into a round flat dumpling shape with a rolling pin (best using the Chinese rolling pin).

Wrap with a bit of the meat mixture as shown.

Heat the pan until hot, and add cooking oil. Add dumplings, reduce fire to medium (no. 6.5 out of 9 on my stove) and fry until the bottom is lightly golden.

Add 1/3 cup of water into the middle of the pan, cover and reduce heat to no. 4 on my stove.

Once the dumplings change color to yellowish, remove the cover and let the water slowly evaporates. You can turn up the heat to no. 5. Once the water evaporates, they are done :-)

Sweet memories from our dumpling party on 1 October 2022:

Chinese Brown Rice & Quinoa Minced Pork Porridge

Serves 4

Ingredients:

1. 1 cup brown rice
2. 1 cup quinoa
3. 2 litres water
4. 250 g minced pork marinaded with 2 TBS soy sauce and 2 TBS sesame oil
5. A handful of lettuce sliced thin
6. 1 stalk spring onions chopped for garnish
7. Salt & pepper to taste
8. Garlic oil (optional)
9. 1 egg (optional)

Directions:

1. In a pot, rinse brown rice and quinoa, add 2 litres of water and bring to boil.

2. Simmer under low heat (no. 2.5 on my stove) for one hour.

3. Add minced pork, stir and mix well and simmer for another hour or until it is cooked and reaches the consistency that you desire. If you wish it to be softer, cook longer.

4. Add salt and pepper to taste.

5. Crack an egg into a serving bowl (optional).

6. Add porridge and garnish with spring onion, lettuce, garlic oil and serve.

Nutritional Value:

Brown rice as an excellent source of manganese, and a good source of selenium, phosphorus, copper, magnesium, and niacin (vitamin B3).

Quinoa is a highly nutritious food. Quinoa has been rated by the WHO as possessing protein of a quality similar to milk. It has been classified as a supercrop by the United Nations on account of its nutritional value and high protein content. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. The protein quality and quantity in quinoa seed is often superior to those of more common cereal grains. Quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. Quinoa is higher in lysine than wheat. Quinoa grain has a lower sodium content and is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

Quinoa is a very good source of manganese and a good source of copper, two minerals that serve as cofactors for the superoxide dismutase enzyme. Superoxide dismutase is an antioxidant that helps to protect the mitochondria from oxidative damage created during energy production as well as guard other cells, such as red blood cells, from injury caused by free radicals.

Quinoa also contains vitamins B6, Niacin and Thiamin. Quinoa is lower in carbohydrates than most other grains, but an excellent source of complex carbohydrates and cooks in about half the time of regular rice. Quinoa is low in fat.

Additional Information:

This porridge tastes great, and at the same time is healthier and more nutritious version, but is equally delicious as traditional Chinese minced pork porridge.

Our Little FECS having a bowl of warm brown rice & quinoa porridge after returning home from his Scouts camp.