JEWEL FRIED RICE
Bedecked with tiny shrimp, this dish is equally good as a main course or as an accompaniment to your favorite stir-fry.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 5
Number Of Ingredients 7
Steps:
- Spray large skillet with nonstick cooking spray; heat over medium heat until hot. Add eggs and onions; cook and stir about 2 minutes or until eggs are firm.
- Add cooked rice and all remaining ingredients; cook and stir 2 to 4 minutes or until thoroughly heated.
Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 155 mg, Fiber 4 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 590 mg, Sugar 4 g
YOUNG JEWEL FRIED RICE
For Christmas in 1968 my dad gave me Jim Lee's Chinese Cookbook. This rice is the first thing I ever cooked from my first cookbook. Still my favorite Fried Rice recipe today.
Provided by Marsha Gardner
Categories Rice Sides
Number Of Ingredients 11
Steps:
- 1. Mix together pepper and soy sauce and set aside. Heat wok or frying pan hot and dry. Add one half of the oil. Turn heat to medium. Add the eggs, and stir lightly so the whites and yolks are mixed slightly. Remove from pan while still a little soft, and put aside.
- 2. Turn up heat; add remainder of oil and add the meats, bean sprouts and scallions. Stir fry for 2 minutes. Add the hot rice. Pour soy sauce mixture and mix thoroughly. Put back the scrambled eggs. Turn off heat and add the lettuce. Stir and serve.
- 3. SUBSTITUTIONS AND VARIATIONS: If the fresh bean sprouts are not be available you may leave them out of the recipe and increase the amount of shredded lettuce to 2 cups. A small green pepper, halved and finely diced is also a good and color or add a cup of frozen peas. Young Jewel is never made exactly the same way by different cooks, it gives us license to use your ingenuity and preference.
YOUNG JEWEL FRIED RICE (YEUNG CHAU CHOW FAAN)
Make and share this Young Jewel Fried Rice (Yeung Chau Chow Faan) recipe from Food.com.
Provided by elly9812
Categories Rice
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix together pepper, m.s.g. and soy sauce and set aside. Heat wok or frying pan hot and dry.
- Add one half of the oil.
- Turn heat to medium.
- Add the eggs, and stir lightly so the whites and yolks are mixed slightly.
- Remove from pan while still a little soft, and put aside. Turn up heat; add remainder of oil and add the meats, bean sprouts and scallions.
- Stir fry for 2 minutes.
- Add the hot rice. Pour soy sauce mixture and mix thoroughly.
- Put back the scrambled eggs.
- Turn off heat and add the lettuce. Stir and serve. Substitutions and Variations: The fresh bean sprouts may not be obtainable in your area.
- You may leave them out of the recipe and increase the amount of shredded lettuce to 2 cups.
- A small green pepper, halved and finely diced is also a good substitute for the bean sprouts, and will brighten the color.
Nutrition Facts : Calories 647.8, Fat 14.3, SaturatedFat 2.5, Cholesterol 83.3, Sodium 715.5, Carbohydrate 106.6, Fiber 2.8, Sugar 1.9, Protein 20.3
LEEANN CHIN VEGETABLE FRIED RICE RECIPE - (4/5)
Provided by á-46330
Number Of Ingredients 11
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 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
YOUNG JEWEL FRIED RICE
Number Of Ingredients 14
Steps:
- Rinse bean sprouts in cold water drain.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add eggs cook and stir until eggs are thickened throughout but still moist. Remove eggs from wok. Wash and thoroughly dry wok.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add bean sprouts, mushrooms and salt stir-fry 1 minute. Remove bean-sprout mixture from wok drain.Heat wok until very hot. Add 3 tablespoons vegetable oil tilt wok to coat side. Add rice stir-fry 1 minute. Stir in soy sauce and white pepper. Stir in shrimp and pork. Add bean-sprout mixture, eggs, peas and green onions stir-fry 30 seconds.7 servings**This poetic description refers to the tender vegetables that add both color and flavor to the dish. Fried rice can be enhanced with whatever cooked meat you have on hand. "Young jewel" sounds like "Yeung Chau," a province in ancient China known for fried rice dishes.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
JEWELLED RICE
Give rice an exotic edge with this colourful and fragrant recipe, perfect with slow-cooked lamb
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 10
Steps:
- Melt butter and ½ tbsp oil in small saucepan, then fry cardamom, bay and cinnamon for 2 mins. Stir in rice to toast for 1 min, then cover with 200ml water. Bring to the boil, cover, then turn heat down and simmer for 5 mins. Stir in barberries, if using, and cook for 5 mins more. Mix saffron with a small splash of boiling water. Once almost all the water has been absorbed by the rice, scatter saffron on top. Cover again, turn off the heat and sit for 5 mins.
- Meanwhile, fry cumin seeds, onions and some salt in the remaining oil until golden and beginning to crisp - this will take around 15 mins. Then spread onions on kitchen paper to remove excess oil.
- To serve, remove whole spices if you like, and scatter the onions on top.
Nutrition Facts : Calories 434 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.11 milligram of sodium
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