Scorched mushroom and ginger rice
‘Guo ba’ is the Chinese word for the scorched rice usually found at the bottom of the wok. In rural China these crispy leftovers are considered a treat and given to children as a snack. This is a modern version of Guo Ba, using Japanese sushi rice for an extra-sticky texture, and goji berries for a burst of sweetness. Serve alongside your favourite Chinese dishes.
Recipe by Ching-He Huang
Serves: 4 as a side