Fried Rice With Eel In Worcestershire Sauce
Ingredients
2 taels freshwater eel
1 tael diced Chinese kale
2 eggs
3 bowls cooked rice
2 tbsp Lea & Perrins Worcestershire Sauce
Seasonings for Fried Rice
1 tbsp Lea & Perrins Worcestershire Sauce
1/3 tsp salt
1/3 tsp chicken powder
1 tbsp Lea & Perrins Worcestershire Sauce
1/3 tsp salt
1/2 tsp corn starch
1/3 tsp chicken powder
Preparation
- Debone the eel and cut it into large cubes. Add seasonings and marinate the eel for 10 minutes.
- Dice the stems of kales. Blanch them in boiling water until they are cooked through. Take them out. Sauté the eels then set them aside.
- Add eggs into the wok. Put in cooked rice and seasonings for fried rice. Stir-fry them.
- Lastly, put in diced kales, eel and 2 tbsp of Lea & Perrins Worcestershire Sauce. Stir-fry until they are heated through.
