Lotus Leaf Fried Rice

400g jasmine rice, cooked with slightly less water and cooled
1 lotus leaf, soaked in hot water for 45 minutes

1 thumb-size piece ginger, finely chopped
2 cloves garlic, finely chopped
3 spring onions, sliced

3-4 dried shiitake mushrooms, soaked and sliced
2 tablespoons dried shrimp, soaked and roughly chopped
100g Chinese sausage, sliced
100g water chestnuts, diced

Handful coriander stalks, roughly chopped

Vegetable oil

The Sauce

Pinch salt
Pinch sugar

1-2 tablespoons light soy sauce
Drizzle sesame oil

PREPARATION

COOKING

1. Heat a wok over high heat with a small drizzle of oil.
2. Add ginger and garlic and stir fry briefly until fragrant.
3. Add spring onions and continue to stir on high heat.
4. Add soaked mushrooms, dried shrimp, Chinese sausage and water chestnuts. Stir fry until the sausage releases its fat.
5. Allow the sausage fat to coat the wok before adding the cooked rice. Do not overcrowd the wok.
6. Fold the rice through so it absorbs the flavour and fat evenly. Break up any clumps so the grains separate.
7. Season with light soy sauce and a drizzle of sesame oil. Toss on high heat until lightly smoky.
8. Switch off the heat and fold through chopped coriander stalks.
9. Line a steamer basket with the soaked lotus leaf. Spoon the fried rice into the centre.
10. Fold the lotus leaf over to enclose the rice.
11. Steam over boiling water for 10 minutes to infuse the rice with the lotus leaf aroma.
12. Carefully unwrap and serve immediately.

School of Wok Tips

• Use slightly drier rice so grains stay separate during frying.
• Let the sausage fat flavour the wok before adding rice.
• Add coriander stalks at the end for fresh aroma.
• Steam tightly wrapped to trap the lotus fragrance.

FAQs

What does lotus leaf add?
It infuses the rice with a delicate tea like aroma that transforms the dish.

Can I make this in advance?
Yes? Fry the rice earlier, cool and refrigerate, then steam in the lotus leaf just before serving.

Can I substitute Chinese sausage?
You can use diced cooked bacon or chorizo, though the flavour will differ slightly.