At first glance, the fried rice of Macao looks like the ordinary Chinese variety. But Macanese cooks flavor it with the saffron, tomatoes and olive oil of Portugal. The rich amalgam of flavors can be traced to the travels of the spice traders during the late-15th and early-16th centuries.
Ingredients
- Small pinch saffron
- 1 egg beaten with 1 teaspoon of water
- ¼ cup olive oil
- 1 ½ teaspoons minced ginger
- ½ cup pureed tomatoes (fresh or canned)
- ½ cup chopped yellow onions
- 3 cups cooked rice
- 1 ¼ teaspoons salt
- ¼ teaspoon white pepper
- ½ teaspoon oyster sauce or soy sauce
- ½ cup frozen green peas, defrosted
- ⅓ cup thinly sliced scallions
- Nutritional Information
Nutritional analysis per serving (4 servings)
306 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 5 grams protein; 4 milligrams cholesterol; 788 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four to six servings
Preparation
- Powder the saffron in a small bowl using your finger tips. Stir in one tablespoon of water and set aside.
- In a wok or a large saute pan, heat one tablespoon of the oil and add the beaten egg. Immediately tilt the pan, spreading the egg to coat the bottom of the wok. As soon as the egg sets, turn off the heat. Scrape the omelet into a bowl, breaking into pieces.
- Add the remaining oil to the wok over high heat. Add the ginger, sizzle for 15 seconds, then add the tomatoes and saffron water. Cook, stirring constantly, until the contents turn thick and glazed (about four minutes). Add the onions and cook an additional minute. Fold in the rice, salt, pepper and oyster or soy sauce. Cook until the contents are heated through (about two minutes). Stir in the peas and egg pieces, tossing for about 30 seconds. Add the scallions and serve immediately.
15 minutes
Dining and Cooking