Chinese Plain Rice Recipes

HOW TO MAKE CONGEE (PLAIN CONGEE, 白粥)

Steps:

• Add the rice to a large bowl and run it with tap water to cover the rice. Use your fingers to gently rinse the rice in a circular motion a few times, then drain off the water. Repeat 1 to 2 times.

FRIED RICE RESTAURANT STYLE

Steps:

• In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
• In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
• Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

CHINESE PLAIN RICE

Steps:

• Wash rice in small amount of cold water, rubbing the grains between the palms. Rinse with cold water until water is clear. Drain. Put rice in 1 1/2 quart sauce pan. Add cold water. Bring to a boil. Lower heat until pan can be covered without boiling over. Cook covered 15 to 20 minutes, until water is all absorbed. Fluff rice with chopsticks or fork. Cover and allow to stand in a warm spot until serving.

SIMPLE ASIAN RICE

Steps:

• Combine the rice and the chicken stock in a large saucepan or skillet, cover with a lid and bring to a boil. Reduce the heat to low and simmer for 18 minutes.
• At the end of the cooking time, stir the rice and check the rice for tenderness. If the liquid has been absorbed, drizzle with the soy sauce and sesame oil and toss well to coat.
• Add frozen peas, if desired, and stir to combine. The heat of the rice will cook them in just a minute or two. Taste the rice, and add salt, only if needed. Add the green onions, stir and keep covered until ready to serve. Enjoy!

CHINESE FRIED RICE

Steps:

• Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
• Allow wok to cool slightly.
• Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
• Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
• Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
• Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
• Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
• Set out additional soy sauce on the table, if desired.

QUICK CHINESE-STYLE VERMICELLI (RICE NOODLES)

Steps:

• Bring a large pot of water to a boil. Add rice noodles, and cook for 2 to 3 minutes or until al dente; do not overcook, or they will become mushy. Drain.
• Heat oil in a large skillet over medium heat. Saute garlic until tender. Stir in noodles, and season with soy sauce, chili sauce, salt and pepper. Sprinkle top with chopped green onion.