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Iron Chef Chen's Knockout Chinese
by Chen Kenichi

Serves 2


• 21 oz (600 g) cooked rice
• 2¾ oz (80 g) wiener (hot dog)
• 1¾ oz (50 g) carrot
• 1/2 cucumber
• 1¾ oz (50 g) onion
• 3 to 4 Tbsp vegetable oil
• 1/4 tsp salt
• Dash pepper
• 2 tsp soy sauce


1. Mince wiener. Peel carrot and cucumber and remove seeds from cucumber. Mince carrot, cucumber, and onion.

2. Heat 2 Tbsp oil in a wok and add minced wiener. Fry until crispy and aromatic. Add minced vegetables and stir-fry. Vegetables should be about the same size as the minced wiener.   Stir-fry quickly at high heat until vegetables are tender
Add remaining oil and add rice to wok. Stir-fry, mixing rice into other ingredients.  If clumps form, break up as you stir.  Stir-fry quickly, scooping up from the bottom and turning over to mix well. Use high heat.

3. Continue to stir-fry until well blended, then season with salt and pepper. Pour soy sauce in a circular motion directly onto the surface of wok and mix in quickly.


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