Name: Golden Fried Rice with Wood Ear Mushroom Mapo Tofu & Tapioca Double Yam Tong Sui
Cuisine: 中華
Ingredients: [Golden Fried Rice (Serves 5)]; Cooked rice: 500g; Eggs: 2; Scallion (finely chopped): 30g (about 1/4 stalk); Oil: 2 tbsp; Soy sauce: 1 tbsp; [Wood Ear Mushroom Mapo Tofu (Serves 5)]; Wood ear mushrooms (fresh or rehydrated): 30g; Okinawan firm tofu (or silken tofu): 300g; Oil: 1/2 tbsp; Ground pork: 50g; Garlic (finely chopped): 1/2 clove; Water: 300ml; Doubanjiang (chili bean paste): 1/2 tbsp; Chicken bouillon powder: 1 tbsp; Sugar: 1/2 tbsp; Oyster sauce: 1 tbsp; Soy sauce: 1 tbsp; Dark soy sauce (Lao Chou): A pinch; Pepper: A pinch; Potato starch slurry (1.5 tbsp water + 1.5 tbsp potato starch): 3 tbsp total; Sesame oil: A pinch; [Tapioca Double Yam Tong Sui (Serves 5)]; Dried tapioca pearls (small): 40g; Sweet potato: 125g; Taro: 125g; Water: 1200ml; Ginger (sliced): 3g (3 slices); Brown sugar: 150g; Wood ear mushroom powder: A pinch (optional)

About "Golden Fried Rice with Wood Ear Mushroom Mapo Tofu & Tapioca Double Yam Tong Sui"

This video introduces two dishes by the fiery chef, Jin Wanfu, which were a huge hit at the 2nd Wood Ear Mushroom Festival in Okinawa. The main dish is "Golden Fried Rice with Wood Ear Mushroom Mapo Tofu," featuring fluffy golden fried rice coated in egg and topped with plenty of wood ear mushroom mapo tofu. The dessert is "Tapioca Double Yam Tong Sui," a warm Hong Kong sweet soup made by simmering sweet potato, taro, and tapioca with brown sugar and ginger. The video also explains professional tips that make a big difference, such as parboiling the tofu and prepping the tapioca.

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Video Timestamps

Tips for Making "Golden Fried Rice with Wood Ear Mushroom Mapo Tofu & Tapioca Double Yam Tong Sui"

Tofu Prep
- Parboil the tofu in water with a pinch of salt over low heat just to warm it. This removes excess moisture, prevents it from breaking, and helps it absorb the mapo flavors.
Wood Ear Prep
- Roughly chop the wood ear mushrooms to retain their texture. If chopped too finely, they will lose their signature crunch.
Fried Rice Heat
- Add the rice at the exact moment the eggs become soft-scrambled, then stir-fry quickly over high heat to coat each grain with egg.
Mapo Seasoning
- Adding a small amount of dark soy sauce (Lao Chou) gives the dish an authentic flavor and deep color.
Thickening Mapo
- Gradually swirl in the potato starch slurry to reach your desired thickness. Finish with a drizzle of sesame oil for aroma.
Tapioca Prep
- Boil tapioca in plenty of water for 20 minutes, keeping them dancing. Drain and rinse in cold water. They will turn fully translucent if left in water.
Yam Prep
- Peel the sweet potato and taro, cut them into small cubes, and soak them in water.
Tong Sui Heat
- Dissolve the brown sugar in water first, then add the yams and simmer over low heat for 7 to 10 minutes until tender.
Tong Sui Finish
- Ladle the soup into bowls and top each with 1 tbsp of tapioca. Sprinkle with wood ear mushroom powder for an extra gut-health boost.

Ingredients for "Golden Fried Rice with Wood Ear Mushroom Mapo Tofu & Tapioca Double Yam Tong Sui"

30 items

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[GoldenFried Rice (Serves 5)]
Cookedrice: 500g
Eggs:2
Scallion(finely chopped): 30g (about 1/4 stalk)
Oil:2 tbsp
Soysauce: 1 tbsp
[WoodEar Mushroom Mapo Tofu (Serves 5)]
Woodear mushrooms (fresh or rehydrated): 30g
Okinawanfirm tofu (or silken tofu): 300g
Oil:1/2 tbsp
Groundpork: 50g
Garlic(finely chopped): 1/2 clove
Water:300ml
Doubanjiang(chili bean paste): 1/2 tbsp
Chickenbouillon powder: 1 tbsp
Sugar:1/2 tbsp
Oystersauce: 1 tbsp
Soysauce: 1 tbsp
Darksoy sauce (Lao Chou): A pinch
Pepper:A pinch
Potatostarch slurry (1.5 tbsp water + 1.5 tbsp potato starch): 3 tbsp total
Sesameoil: A pinch
[TapiocaDouble Yam Tong Sui (Serves 5)]
Driedtapioca pearls (small): 40g
Sweetpotato: 125g
Taro:125g
Water:1200ml
Ginger(sliced): 3g (3 slices)
Brownsugar: 150g
Woodear mushroom powder: A pinch (optional)

How to Make "Golden Fried Rice with Wood Ear Mushroom Mapo Tofu & Tapioca Double Yam Tong Sui"

1
[Prep (Mapo Tofu)]
2
Finely chop 30g of scallion and 1/2 clove of garlic.
3
Roughly chop 30g of wood ear mushrooms to retain their crunchy texture.
4
Cut 300g of tofu into bite-sized cubes. Parboil them in hot water with a pinch of salt over low heat just to warm them through, then drain.
5
Beat 2 eggs well.
6
[Making the Golden Fried Rice]
7
Heat a wok thoroughly and add 2 tbsp of oil.
8
Pour in the beaten eggs all at once, and add 500g of warm rice just as the eggs become soft-scrambled.
9
Stir-fry quickly over high heat to coat each grain of rice with egg, finishing it to a beautiful golden color.
10
Add 1 tbsp of soy sauce and stir-fry until fragrant, then add the chopped scallion and toss quickly.
11
Divide evenly into 5 serving bowls and set aside, ready to be topped with the mapo tofu.
12
[Making the Wood Ear Mushroom Mapo Tofu]
13
Heat 1/2 tbsp of oil in a pan, then add 1/2 tbsp of doubanjiang and the chopped garlic to release their aroma.
14
Add 50g of ground pork and stir-fry thoroughly until no longer pink.
15
Add the roughly chopped wood ear mushrooms and stir-fry briefly.
16
Pour in 300ml of water and add the parboiled tofu.
17
Add 1 tbsp of chicken bouillon powder, 1/2 tbsp of sugar, 1 tbsp of oyster sauce, 1 tbsp of soy sauce, a pinch of dark soy sauce, and a pinch of pepper, then simmer for about 30 seconds.
18
Gradually swirl in the potato starch slurry (1.5 tbsp water + 1.5 tbsp potato starch) while checking the consistency to reach your desired thickness.
19
Drizzle a pinch of sesame oil at the end for aroma.
20
Pour the piping hot mapo tofu generously over the golden fried rice to complete the dish.
21
[Prep (Tapioca Double Yam Tong Sui)]
22
Place 40g of dried tapioca pearls into a large pot of boiling water. Cook for about 20 minutes at a heat level where the pearls dance in the water. Once the outer edges become translucent, drain them in a colander and rinse under cold water to remove any starchiness. (Even if the centers are slightly white, they will naturally become fully translucent if left soaking in water.)
23
Peel 125g of sweet potato and 125g of taro, cut them into small cubes, and soak them in water.
24
[Making the Tong Sui Soup]
25
Bring 1200ml of water to a boil in a pot and add 3g (3 slices) of sliced ginger.
26
Add 150g of brown sugar and let it dissolve completely.
27
Add the drained sweet potato and taro, and simmer over low heat for 7 to 10 minutes until the yams reach your desired tenderness.
28
Ladle the soup and yams into bowls, then top each with 1 tbsp of the rehydrated tapioca. Sprinkle with wood ear mushroom powder if desired, and serve.

Detailed Commentary on "Golden Fried Rice with Wood Ear Mushroom Mapo Tofu & Tapioca Double Yam Tong Sui"

* Content organized by topics from the video.

Huge Success at the Wood Ear Mushroom Festival

The video starts at the stage of the "2nd Wood Ear Mushroom Festival" held in Okinawa. The fiery chef, Jin Wanfu, introduces "Wood Ear Mushroom Mapo Tofu" and "Tapioca Double Yam Tong Sui" (a Hong Kong dessert), both of which were massive hits at the event. Both dishes sold out in no time, making the event a huge success. This video shows the actual trial run of these popular festival dishes in the kitchen. Since the footage focuses on the trial stage, it captures the lively atmosphere of a professional kitchen, friendly banter with the staff, and Chef Jin Wanfu's humorous interactions. Enjoy these delicious, fortune-bringing Chinese recipes that highlight the crunchy texture of wood ear mushrooms.

Prep and Pro Tips for Mapo Golden Fried Rice

We begin with the prep work for the "Golden Fried Rice with Wood Ear Mushroom Mapo Tofu." Finely chop 30g of scallion (about 1/4 stalk) and 1/2 clove of garlic, and roughly chop 30g of the star ingredient, wood ear mushrooms, to preserve their texture. Cut 300g of tofu (Okinawan firm tofu or silken tofu) into bite-sized cubes. Here, Chef Jin Wanfu shares a crucial "Manpuku Point": parboil the tofu in hot water with a pinch of salt over low heat just to warm it through. This extra step draws out excess moisture from the tofu, preventing it from breaking apart during cooking and allowing it to absorb the mapo flavors better. It also removes any raw soy aroma, highlighting the natural sweetness of the tofu—a true professional technique. Finally, beat 2 eggs and set them aside.

How to Make Egg-Coated Golden Fried Rice

Once the prep is complete, we move on to making the base: the golden fried rice. Add 2 tbsp of oil to a well-heated wok, and pour in the 2 beaten eggs all at once. At the perfect moment when the eggs are soft-scrambled, add 500g of warm rice. This is where culinary skill shines: stir-fry quickly over high heat, gently coating each grain of rice with egg. Once the rice is beautifully colored in gold, add 1 tbsp of soy sauce to make it fragrant, and toss in the chopped scallions at the very end. Toss quickly to keep the scallions crisp, and you have a simple yet perfectly fluffy golden fried rice. Divide the finished fried rice evenly into 5 serving bowls, ready to be topped with the hot mapo tofu.

Finishing the Crunchy Wood Ear Mapo Tofu

Next, we cook the "Wood Ear Mushroom Mapo Tofu" to pour over the golden fried rice. Heat 1/2 tbsp of oil in a pan, and add 1/2 tbsp of doubanjiang and the chopped garlic to release their aromas. Add 50g of ground pork and stir-fry thoroughly until no longer pink, then toss in the roughly chopped wood ear mushrooms and stir-fry briefly. Pour in 300ml of water, add the parboiled tofu, and season with 1 tbsp of chicken bouillon powder, 1/2 tbsp of sugar, 1 tbsp of oyster sauce, and 1 tbsp of soy sauce. To add authentic depth and color, add a pinch of Chinese dark soy sauce (Lao Chou) and a pinch of pepper, then simmer for about 30 seconds. Gradually swirl in 3 tbsp of potato starch slurry to thicken, finish with a drizzle of sesame oil for aroma, and pour it over the golden fried rice.

Prepping Tapioca for Hong Kong Tong Sui

In the second half, we make "Tapioca Double Yam Tong Sui," a traditional warm Hong Kong dessert packed with dietary fiber. First, rehydrate 40g of small dried tapioca pearls. Place them in a large pot of boiling water and cook for about 20 minutes, keeping the heat at a level where the pearls dance in the water. Be careful not to overcook them, or they will become mushy. Once cooked, drain them in a colander and rinse under cold water to remove any starchiness. When a staff member asks, "Is it okay if the centers are still slightly white?" the chef explains that soaking them in water will naturally make them fully translucent. While prepping the tapioca, peel 125g of sweet potato and 125g of taro, cut them into small cubes, and soak them in water.

Completing the Double Yam & Brown Sugar Soup

Now, it's time to finish the soup. Bring 1200ml of water to a boil in a pot and add 3g (3 slices) of sliced ginger. Add 150g of Okinawan brown sugar and let it dissolve slowly. Brown sugar is a healthy ingredient rich in minerals, vitamin B, potassium, and natural oligosaccharides that support gut health. Once the sugar dissolves, add the drained sweet potato and taro, and simmer over low heat for 7 to 10 minutes until the yams reach your desired tenderness. Check the texture, ladle the soup and yams into bowls, and top each with 1 tbsp of the prepped tapioca. For an extra gut-health boost, you can sprinkle some wood ear mushroom powder on top. This comforting dessert perfectly combines the gentle sweetness of the yams with the chewy texture of tapioca.

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