This month's superfood ingredient of watercress is popular for its versatility in cooking. Chef Qui whipped up a simple Watercress Fried Rice to help you use up the leftover rice from takeout.
1 bunch watercress cut into quarters
4 cloves garlic sliced thin
White pepper to taste
2 Tbsp. grapeseed oil
2 scrambled eggs
Uzukuchi soy sauce to taste
1 Chinese sweet sausage sliced thin
1 quart old rice
Heat up a large pan or wok on high and add oil. Immediately after add egg and fry in oil until fluffy. Add garlic, sausage and rice and toss in the wok until all ingredients are incorporated and not browned. Season with soy and white pepper to taste.