3 spears fresh asparagus, or 3 green (French) beans, cut in 2
1 tbsp salted black beans
1 tbsp boiled green mung peas
1 tbsp boiled red azuki beans
50 g soy beans or mung pea sprouts
1 tsp salt
White pepper powder to taste
3 red chillies, de-seeded and chopped
3 green chillies, de-seeded and chopped
3 cloves garlic
½ medium onion, finely chopped
Break up the rice grains with a fork and set aside.
Cut the beancurd in half crosswise, then shred and marinate with the soy sauce for a few minutes.
Heat 1 tbsp oil in a wok and stir fry the beancurd until crisp. Set aside.
Heat 1 tbsp fresh oil and stir fry the asparagus, three types of beans and sprouts over high heat for 1 minute.
Add the rice, increase heat to the maximum and stir fry for about 1 minute, until the rice is heated through. Season with salt and pepper and put on a serving dish.
Put the remaining tablespoon of oil in the wok and gently fry the chillies, garlic and onion for a bout 1 minute. Put this in the centre of the fried rice and surround with the fried shredded beancurd. Serve immediately.