Taiwanese Savory Breakfast Rice Ball

Ingredients

• 2 cups Cooked warm jasmine rice
• 2 pieces Chinese crullers (youtiao), store-bought
• 3 oz Chinese pâté (or Chinese-style liverwurst), sliced
• 1 tablespoon Fermented black beans (douchi), rinsed
• 3 stalks Scallions, white and light green parts
• ¼ cup Pickled mustard greens (榨菜), chopped
• 2 teaspoons Extra-virgin sesame oil
• 1.5 tablespoons Low-sodium soy sauce
• ½ teaspoon Rice vinegar
• ¼ teaspoon White pepper, freshly ground
• ¼ teaspoon Salt, to taste

Instructions

1. 1

   Slice each cruller (youtiao) lengthwise into 2 thin pieces — you want them flat and flexible enough to wrap around the rice. Set aside. Chop 3 scallions (using white and light green parts) into thin rings. Rinse 1 tablespoon of fermented black beans under cold water to remove excess salt, then roughly chop them.

2. 2

   In a small bowl, combine 2 teaspoons of sesame oil, 1.5 tablespoons of soy sauce, 0.5 teaspoon of rice vinegar, and 0.25 teaspoon of white pepper. Stir until fully dissolved.

3. 3

   Transfer your 2 cups of warm cooked rice to a medium bowl. Pour the sauce mixture over the rice and fold it in gently with a spatula — you want every grain coated but still separate, not mushed.

4. 4

   Place a piece of plastic wrap (about 12 inches square) on a clean work surface. Add 1 cup of the dressed rice to the center and gently spread it into a 4-inch circle, about 0.5 inches thick. The plastic wrap will keep your hands from sticking.

5. 5

   Arrange the filling on the rice: lay one cruller piece horizontally, top it with about 1.5 oz of the sliced pâté, half of the chopped fermented black beans (about 0.5 teaspoons), half of the chopped scallions (about 1.5 teaspoons), and 2 tablespoons of the pickled mustard greens. Keep everything in the center.

6. 6

   Using the plastic wrap as a guide, lift and fold the edges of the rice up and around the filling, gathering it at the top like a pouch. Keep folding and smoothing until it forms a tight, compact ball. The plastic wrap prevents tearing — work slowly and gently.

7. 7

   Unwrap the rice ball onto a plate. Repeat with the remaining cup of rice and filling ingredients to make a second fan tuan. Serve warm while the rice is still soft and the cruller retains some crisp texture.

Tools you’ll need

• Medium bowl
• Small bowl
• Spatula
• Knife and cutting board
• Plastic wrap
• Plate

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