Com Chien Duong Chau (Yangzhou Fried Rice), Made with Monk Fruit Sweetener

Method

1. Cook the rice a little drier than usual and spread it out to cool completely.
2. Blanch the Chinese sausage and dice it. Dice the char siu. Beat 2 eggs. Soak the dried shrimp until soft and rinse them.
3. Dice the carrot and boil it with the green peas. Chop the spring onion.
4. Toss the rice with the char siu, green peas and carrot, and season with 2 teaspoons seasoning powder, 1 teaspoon soy sauce, 1 teaspoon kOBE Monk Fruit Blend, 1 tablespoon tomato sauce and 1 tablespoon annatto oil.
5. Fry the Chinese sausage briefly in a hot pan until the fat runs, then set it aside. Fry 1 teaspoon minced garlic until fragrant, add the dried shrimp and 1 teaspoon kOBE Monk Fruit Blend and cook until glossy, then add it to the sausage and stir both through the rice.
6. Heat 2 tablespoons cooking oil, pour in the eggs and break them up as they cook into thin pieces. Add the seasoned rice and toss until the grains dry off.
7. Spoon onto plates, scatter over cilantro and serve with cucumber, tomato and soy sauce.

Tips

• Rice fried too long or stirred too much breaks down and turns sticky.
• Older rice cooked slightly dry fries up the loosest, while fresh, wetter rice tends to stick.
• Dried shrimp simmered until glossy before they go into the rice give the dish a deeper savory sweetness.
• Frying the Chinese sausage (lap xuong) on its own renders fat that coats the pan and carries its aroma into the rice.
• Pour the egg into hot oil and add the rice straight after, which is how the grains pick up a coat of egg.