Rice roll, chee cheong fun - steamed or fried ?

A lady with a push-cart comes out from the dim-sum kitchen and shouts out "cheong fun...cheong fun" in Cantonese. Would you wave your hand at her just to get a steaming hot plate of chee cheong fun (aka rice rolls)? Do you like yours with roasted pork(char siew, in cantonese) filling or shrimp/prawn (har, in cantonese) filling, or just plain?

The below venture is not from outer space. I'm just not sure how common it is. I only could get this back in the wet-market/hawker center breakfast stalls back in Singapore. My dad used to tapow (打包, meaning as take-away, or to-go) from Marine Parade wet market.

From memory, this is a very simple dish - chee cheong fun stir fried with preserved turnips (菜脯, aka chai por, in hokkien), dried shrimps, and green onions. The "road less travelled" to eat rice rolls, chee cheong fun. But I tell you, it's delicious!

Stir fry rice rolls, chee cheong fun (serves 2)
-1 pack ready-made rice rolls, chee cheong fun (already cooked but cold), cut them to bite size
-2tsp dried shrimps, pre-soaked in water
-2tsp dried anchovies, pre-soaked in water
-2tsp preserved turnips (菜脯, aka chai por , in hokkien)- you see it most commonly used in egg with preserved turnips- 菜脯蛋)
-some dark soy sauce (option)
-4 stalks spring onions, cut into 0.5cm lengths for frying and garnish
-1tbsp fried shallots
-1-2 eggs, whisked

1. Heat oil in frying pan and fry the dried shrimps, anchovies and preserved turnips till aromatic and slightly crisp
2.Add in rice rolls and half the quantity of spring onions, fry and mix well, about 3-5mins
3.Add in whisked egg, then fry and mix well with the rice rolls, about 2mins
4. Garnish with remaining spring onions and fried shallots, and serve warm, as breakfast or lunch. Some preserved green chili will be the best condiment. Yummy!

Related noodles posts:
Teppanyaki style stir fry udon
Wat dan hor - rice noodles with seafood and egg gravy sauce
Beef kway teow - fried rice noodles with beef

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