So here’s the combo that serves as a meal. I made this at home and liked it a lot. It’s fried rice as the main dish paired with fish ball soup on the side. I grew up in Taiwan but I’ve never understood why people like to “drink” soup with their meal, main dish. Especially in summer I thought it’s too hot for that. I’d rather have a cup of chilled hand-shaked bubble tea in replace of the soup. But until one day I didn’t have the chilled tea next to my rice and only some iced water, I felt something was missing. All I could think of was a bowl of broth-like soup, “m…, that taste would totally blend with the fried rice.” I felt I gatta have some of it, so my meal would feel complete. Then I decided to also make the soup. It’s finally complete! Here’s the recipes for both, updated as of July 26 1:22 pm Taiwan time:
For the rice
5 or 6 sliced fish balls (optional)
1 1/2 thin-sliced cabbage
6 cups cooked brown rice
Squids (cut in strips) about 1 handful
Shrimps (shelled) 1 – 2 handfuls
3 tsp Hot Bean Pepper Sauce (辣豆瓣)
For the soup
4 fish balls
Chopped Taiwanese celery
Light sesame oil (香油)
A frying pan or a wok
A large serving spoon or a spatula
A small sauce pan
1. Mix a raw egg with rice, mix it well, like the egg wrap up each jewel of rice. Set aside.
2. Heat 3 tbs cooking oil in a frying pan (or a wok) till very hot.
3. Stir fry fish balls till outside layer looks slightly fried (about 5 minutes).
4. Cracked two eggs, stir back and forth to mix the egg yoke with egg whites till eggs are nearly done.
5. Add cabbage and stir fry till soft.
6. Add rice, stir fry, keep stir-frying back and forth for about 8 minutes (see rice is all separated, not sticked together. No need to press because the egg added in there will help separate. Keep stir-frying.)
7. Push everything to the side, empty central space.
8. Add squids onto the central space, stir fry till squids turn purple-pinkish (darker than raw).
9. Add shrimps, stir fry till shrimps turn pink.
10. Reduce heat to medium low, mix everything together, mix well.
11. Add Hot Bean Pepper Sauce. (Mix well.)
1. Boil 3 bowls of water in a small sauce pan.
2. Add 4 fish balls, reduce heat, cook under low heat for 10 minutes.
3. Meanwhile, sprinkle some white pepper in a soup bowl (see picture), 1/3 or 1/2 tsp salt, 3 drops sesame oil, 1 spoonful chopped celery.
4. Remove sauce pan from heat. Place first the balls in the bowl, so the broth-like soup doesn’t splash every where. Then pour the soup carefully into the bowl. (2 fish balls each serving.)
Here you have Seafood Fried Rice with Fish Bowl Soup. Chow!
Makes 2 servings.
For those who don’t like seafood, substitute seafood with cubed hams, pork or beef strips. Same cooking procedures.