SPECIAL FRIED RICE
Twist on the typical fried rice found at a typical Chinese restaurant. Any meat can be used, but goes best with shrimp, bacon, spam, ham, Chinese sausage, or pork. If each step is carefully followed, and the pan is always HOT when cooking, then this fried rice is sure to be a hit!
Provided by Gigachip
Categories World Cuisine Recipes Asian
Time 30m
Yield 2
Number Of Ingredients 18
Steps:
- Heat 2 teaspoons canola oil in a large wok or skillet over high heat until smoking.
- Beat eggs and water together in a bowl until smooth. Pour beaten egg mixture into the skillet, let it cook in the oil briefly to begin to firm, and then scramble lightly with a wooden spoon until the eggs are cooked and shiny, 2 to 3 minutes. Remove cooked eggs to a plate.
- Pour 1 teaspoon sesame oil into the hot pan. Add enough canola oil to cover the cooking surface of the pan and heat to smoking. Saute onion and garlic in oil until fragrant, 1 to 2 minutes; add peas and carrots and cook until hot, 1 to 2 minutes more. Return cooked eggs to the pan.
- Gradually add rice to the skillet, breaking and tossing chunks to break into individual grains and mixing with vegetables; cook and stir until the rice starts to turn a slight brown color and is completely hot, 2 to 3 minutes.
- Stir soy sauce, fish sauce, sriracha sauce, sugar, salt, 1/2 teaspoon white pepper, and monosodium glutamate into the rice mixture; continue to cook and stir until the grains of rice are no longer sticking together, 2 to 3 minutes more. Remove pan from heat and sprinkle green onion and cilantro over the fried rice; toss to mix.
- Peel outside skin of cucumber with vegetable shredder to create a ragged design on the outside. Slice cucumber diagonally and arrange in a circle around the serving platter. Serve rice in middle of platter, topping with additional green onion and a dash of white pepper.
Nutrition Facts : Calories 906.1 calories, Carbohydrate 168.2 g, Cholesterol 186 mg, Fat 14.8 g, Fiber 5.4 g, Protein 21.9 g, SaturatedFat 2.7 g, Sodium 1598 mg, Sugar 4.4 g
MARIE'S SPECIAL FRIED RICE
This is a recipe I got from my ex mother in law. Originally it called for Minute Rice, which is a de-hydrated rice product you can buy in North America. Of course it's not available here so I have adapted it to use rice you can get here. It was a rather plain recipe when she gave it to me, although very tasty....but not being able to leave well enough alone I added my own twists to it. It really is delicious. We could eat just a big plate of this for supper without anything else! It should be called everything but the kitchen sink fried rice!
Provided by MarieRynr
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large skillet with a lid. Add the raw vegetables and garlic, and sauté in the hot oil until they are slightly softened and beginning to brown on the edges.
- Add the rice and continue to cook and stir until the rice begins to brown slightly. Stir in the hoisin sauce and the five spice powder. Mix the soy sauce and water together and pour over all.
- Turn heat down and cover and let cook for about 20 minutes or so until the liquid is absorbed and rice is done.
- Stir in the chicken and frozen peas and let sit until the peas are thawed and all is warmed through.
- In the meantime scramble the beaten eggs in a non-stick skillet you have sprayed with oil spray. Break up and stir into the finished rice. Serve.
- *Note. You can add whichever vegetables you want to use. These are just the ones I like to use. You can also used leftover cooked pork roast or even small cooked shrimps. Sometimes I chop a few pieces of bacon and cook them along with the vegetables for extra flavour.
Nutrition Facts : Calories 403.5, Fat 11.1, SaturatedFat 2.6, Cholesterol 158.4, Sodium 1191.3, Carbohydrate 46.4, Fiber 2.5, Sugar 4.5, Protein 27.5
CHINESE HOUSE SPECIAL FRIED RICE
I am always trying to raise the bar on fried rice recipes. This one reminds me of some Vietnamese versions and has a hint of sweetness both from the lup cheong and the ketjap manis. With char siu it will taste more distinctively Chinese.
Provided by PalatablePastime
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Cook the eggs in a thin layer in a skillet and then chop and set aside.
- Cook onions in oil in a hot wok until they just begin to brown; add garlic and stir-fry until fragrant.
- Crumble the rice between your fingers so there are no clumps and add to the wok with additional oil if needed to keep from sticking, season it with salt and pepper, and stir-fry until it is nicely separated on the grains.
- Move the rice to one side and add the sausage/pork/shrimp/chicken mixture, cooking that part until the sausage/pork renders any fat and the shrimp turn opaque.
- Stir in the peas and carrots, scallions, bean sprouts, and chopped egg and stir-fry until the bean sprouts go limp or the carrot is tender, whichever way you want to test it.
- Stir in the soy sauce, sweet soy sauce, and sesame oil, mixing well, then serve.
Nutrition Facts : Calories 222.9, Fat 6.2, SaturatedFat 1.5, Cholesterol 106.1, Sodium 236.2, Carbohydrate 29.8, Fiber 1.7, Sugar 0.9, Protein 11.5
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