SunRice

San Choy Bau

I am using:

Prep time

10min

Cook time

30min

A delicious take on traditional San Choy Bau using our fragrant Jasmine rice. A great way to step into Spring bursting with flavour!

SunRice Jasmine Fragrant Rice

SunRice Jasmine Fragrant Rice

Jasmine rice is a long grain varietal that is perfect in southeast Asian style dishes. It is often used in stir frys and curries as the natural fragrance compliments many spices. This grain will be slightly sticky but still fluffy. Its separating qualities and fragrance, make it a great choice for a wide variety of fried rice, stir fry and curry recipes. SunRice Jasmine rice, is known for its delicious fragrance. Use this rice to create a dish that evokes the sights and sounds of Southeast Asia, from the street vendors of Bangkok to Saigon. For best results, rinse this rice before cooking and cook without salt to preserve its fragrance. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • ⅔ cup SunRice Jasmine Rice (rinsed)

  • 1⅓ cup Water

  • 2 tbsp Vegetable Oil

  • 2 Large Eschallots (thinly sliced)

  • 1 Long Green Chilli (seeded, finely chopped)

  • 1 Long Red Chilli (seeded, finely chopped)

  • 2 tsp Lemongrass Paste

  • 500 g Pork Mince

  • 3 tbsp Kecap Manis

  • 1 Lime (juiced)

  • 1 Iceberg Lettuce (halved)

  • cup Roasted Peanuts (roughly chopped)

  • cup Coriander Leaves

Jasmine

Jasmine rice is a fragrant long grain varietal that is perfect in southeast Asian style dishes. This grain will be slightly sticky but still fluffy. Its separating qualities and natural fragrance compliment many spices, making it a great choice for a wide variety of fried rice, stir fries and curry recipes.

Characteristics

Fluffy

Fluffy

Fragrant

Fragrant

Longer Grains

Longer Grains

Photo of San Choy Bau

Method

  • Put rice and water into a saucepan, bring to the boil over high heat. Reduce heat to very low, cover and simmer 12 minutes until rice has absorbed the water. Stand without removing the lid 5 minutes. Spread rice onto a tray and refrigerate, uncovered 30 minutes until cold.

  • Heat a wok over medium heat. Add the oil, eschallots, chilli and lemongrass, stir-fry 1-2 minutes until soft. Increase heat to high, add pork mince and stir-fry, breaking up the mince for 4-5 minutes or until cooked through.

  • Combine the kecap manis and lime juice together then pour over the mince, add the rice and stir-fry 2-3 minutes or until hot. Remove from the heat.

  • Separate the leaves from the lettuce, wash then pat dry with paper towel. Spoon the san choy bau in lettuce cups top with, peanuts and herbs. Serve.

  • TIP: You can replace the pork mince with chicken mince and kecap manis with other Asian sauces like hoisin, char sui or sweet chilli.

    TIP: To get nice shape lettuce cups, remove the core then cut the lettuce in half through where the core was, the cups will simply fall apart.

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