Fried Rice with Golden Mountain Seasoning Sauce
I learned about this "secret" ingredient for flavoring Asian foods from a DVD I bought on Thai Street Food from importfood.com.
I found it in my local Asian (Korean owned) market and have been using it regularly, storing it in the fridge.
Having just returned from a trip north for the holidays I haven't yet filled my pantry, so potluck has been the menu for several meals.
For lunch today we had some Korean fish pancakes that I had in the freezer (you partially defrost them, dip them in beaten egg, fry them and serve them with a dipping sauce), and some fried rice that I threw together with what was hanging around: diced sweet onions, crushed garlic, shredded carrot, beaten egg, sliced baby bella mushrooms, frozen peas, and cashews. (I love trying out the frozen prepared foods from the Korean market. Most have English instructions on them.)
I started with a generous splat of peanut oil in which I fried the beaten egg, removed it and set it aside.
Added a little oil and sauteed the rest of the ingredients less the egg.
Next added about 12 ounces of cooked, refrigerated leftover rice and stir fried the whole batch until it looked done, then added a few dashes of the Golden Mountain sauce and a small dash of Asian sesame oil. Lastly, I cut up the fried egg and added it to the mix.
If you like fried rice, you really ought to try the Golden Mountain sauce. I used to add light soy sauce to give the fried rice color and flavor but I prefer the Golden Mountain sauce now...and the addition of the sesame oil add an authentic Chinese tasting touch.