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.
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INGREDIENTS
- (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!
XO Sauce Winged Bean Fried Rice Recipe
In this recipe, there is a generous amount of winged beans with every spoonful of rice. The winged beans give a satisfying crunchy texture to the fried rice.
If you don’t have XO sauce, substitute it with seasonings such as oyster sauce, soy sauce or fish sauce (to taste).
This recipe serves one, but you can scale up this recipe proportionally to make bigger servings.
Check out the ingredients and step-by-step photos on the previous page.
Ingredients:
- 50g winged beans (四角豆)
- 1/2 tbsp cooking oil
- 3 cloves garlic minced
- 3 thinly sliced ginger finely chopped
- 100g overnight refrigerated cooked rice
- 1 tbsp XO sauce
- 1 tsp sambal belacan optional
- sprinkle of salt & pepper blend (or 1/4 tsp chicken powder) to taste
Directions:
- Prepare winged beans. Trim and snip both ends of each winged bean. Cut each winged bean to 1-cm thickness.
- Fry the winged beans. Heat oil in a wok pen. Add garlic and ginger and stir fry briskly until aromatic.
- Add rice, xo sauce, sambal belacan, salt & pepper blend (or chicken powder). Stir fry until the rice drains are dry and the flavours are evenly mixed. Season to taste.
Cooking Tip
I used a light sprinkle of salt & pepper blend to improve the taste of my fried rice. In place of the S&P blend, you can substitute with a pinch of salt + 2 dashes white pepper, chicken seasoning powder, oyster sauce, soy sauce, mushroom seasoning powder, fish sauce etc