XO Sauce Winged Bean Fried Rice
This XO sauce winged bean fried rice was made with winged beans my aunt grew organically in her garden. At the same time, I also made a plate of stir-fried winged beans to go with the fried rice. My aunt shared that winged beans are extra tasty in fried rice, and I agree with her wholeheartedly. There was a generous amount of crunchy winged beans with every spoonful of rice, giving this fried rice a satisfying texture.
- (1) and (2) Winged Beans. Prepare them by snipping off the ends, then cut them to thin slices. Each cross section of the cut winged bean is a cute star design.
- (3) I used XO sauce as the main seasoning for the fried rice. It is a fail-proof seasoning and great in fried rice!
- (4) I added sambal belacan to make the fried rice spicy. My aunt said that winged beans and sambal are the best couple.
- (5) Salt & Pepper blend. I love this salt & pepper blend which I bought from Daiso. If you have the exact bottle, do use it sparingly – a little goes a long way. As a substitute, just add a small pinch of salt and 2-3 dashes of white pepper. Other good substitutes include chicken seasoning powder (popularly used in fried rice), oyster sauce, soy sauce and/or fish sauce.
- Cooked Rice. Use overnight refrigerated rice for best results. Drier rice grains gives a good texture to the fried rice (not soggy or mushy).
COOK THE DISH
Fry the winged beans with garlic and ginger. Add rice, xo sauce, sambal belacan, salt & pepper blend (or chicken powder). Stir fry until the rice grains are dry and the flavours are even. Season to taste and it is done!