Best recipe for chinese fried rice please.?!
by Daniel Lin
So you want to learn how to make fried rice, but you don't want to spend a lot of time or money to do it. Well, you've come to the right place.
There are a few things you'll need before you can make fried rice. I only list them here for the starving college student with few utenils and cookware to work with.
1. Big pot. Obvious? Maybe. Some would use a pan, but it'll just be plain messy that way.
2. A way to make rice. I'd say you needed a rice cooker or steamer, but then this wouldn't be very easy all of a sudden, would it? If you have a steamer, great. If not, you can always make your rice in a pot.
3. Something to stir the rice. This is just self explanatory.
4. Knife.
5. Bowl.
Ingredients. To make the absolute bare minimun of fried rice, you'll need ingredients 1-4. It won't taste or look the greatest, but you may be able to pass it off as fried rice to your friends if you're very convincing.
1. Rice. Whatever brand. For two servings, use half a cup of rice. Just remember, the rice will expand. (Really, some people forget...)
2. Egg. One egg per half cup of rice is my rule.
3. Olive oil. Any oil will do, although i feel olive or canola oil is the healthiest. One tablespoon should be enough.
4. Soy sauce. Rule of thumb--any Asian meal needs soy sauce. You'll be right 70% of the time.
5. Green onins/chives. You'll need two stalks per half cup of rice.
6. Meat. If you want meat, use some. Generally, i precook the meat before i add it. This recipe will not include instructions for adding meat, as it will only get complicated.
7. Frozen green peas/other veggies. These do not have to be frozen, but by simply saying "frozen" i make the receipe sound that much easier to handle.
8. Pepper, sesame oil, etc. To taste.
Procedure. This is only a rough skeleton of how you should do this. Modify it as you wish.
1. Make the rice. Then let it sit. It is important that the rice is not so freshly made that it's hot and steaming. You need rice that has cooled down to room temperature or close to it. You could even make the rice and refridgerate it overnight if you prepared.
2. Scramble the egg in the bowl. Don't cook it yet!
3. Cut the green onions into little pieces. You'll know how.
4. Put the oil in the big pot and turn on the heat.
5. When the oil is hot, scramble the egg.
6. About when the egg is done, add the rice.
7. Try your best to break up the rice.
8. Stir that for a few minutes, then add your veggies and green onions.
9. Keep stirring until the veggies are no longer frozen.
10. Add your soy sauce slowly. Give a little splash and then stir. You want to give the rice a nice light brown color. You also don't want to make it too salty, so taste it after you've stirred in the splash of soy sauce. Add as much soy sauce as you want. Don't add too much because it'll eventually start to make things a bit soggy.
11. The water from the frozen veggies and the soy sause will slowly evaporate, so stir until you think it's the right consistency for you.
Enjoy.
Answers: How to Make Fast and Easy Fried Rice
by Daniel Lin
So you want to learn how to make fried rice, but you don't want to spend a lot of time or money to do it. Well, you've come to the right place.
There are a few things you'll need before you can make fried rice. I only list them here for the starving college student with few utenils and cookware to work with.
1. Big pot. Obvious? Maybe. Some would use a pan, but it'll just be plain messy that way.
2. A way to make rice. I'd say you needed a rice cooker or steamer, but then this wouldn't be very easy all of a sudden, would it? If you have a steamer, great. If not, you can always make your rice in a pot.
3. Something to stir the rice. This is just self explanatory.
4. Knife.
5. Bowl.
Ingredients. To make the absolute bare minimun of fried rice, you'll need ingredients 1-4. It won't taste or look the greatest, but you may be able to pass it off as fried rice to your friends if you're very convincing.
1. Rice. Whatever brand. For two servings, use half a cup of rice. Just remember, the rice will expand. (Really, some people forget...)
2. Egg. One egg per half cup of rice is my rule.
3. Olive oil. Any oil will do, although i feel olive or canola oil is the healthiest. One tablespoon should be enough.
4. Soy sauce. Rule of thumb--any Asian meal needs soy sauce. You'll be right 70% of the time.
5. Green onins/chives. You'll need two stalks per half cup of rice.
6. Meat. If you want meat, use some. Generally, i precook the meat before i add it. This recipe will not include instructions for adding meat, as it will only get complicated.
7. Frozen green peas/other veggies. These do not have to be frozen, but by simply saying "frozen" i make the receipe sound that much easier to handle.
8. Pepper, sesame oil, etc. To taste.
Procedure. This is only a rough skeleton of how you should do this. Modify it as you wish.
1. Make the rice. Then let it sit. It is important that the rice is not so freshly made that it's hot and steaming. You need rice that has cooled down to room temperature or close to it. You could even make the rice and refridgerate it overnight if you prepared.
2. Scramble the egg in the bowl. Don't cook it yet!
3. Cut the green onions into little pieces. You'll know how.
4. Put the oil in the big pot and turn on the heat.
5. When the oil is hot, scramble the egg.
6. About when the egg is done, add the rice.
7. Try your best to break up the rice.
8. Stir that for a few minutes, then add your veggies and green onions.
9. Keep stirring until the veggies are no longer frozen.
10. Add your soy sauce slowly. Give a little splash and then stir. You want to give the rice a nice light brown color. You also don't want to make it too salty, so taste it after you've stirred in the splash of soy sauce. Add as much soy sauce as you want. Don't add too much because it'll eventually start to make things a bit soggy.
11. The water from the frozen veggies and the soy sause will slowly evaporate, so stir until you think it's the right consistency for you.
Enjoy.
This is great and easy too...
Shrimp Fried Rice -
1 tablespoon vegetable oil
1 cup fresh mushrooms, sliced
1/3 cup green onions, sliced, include tops
1 teaspoon minced fresh ginger root
1 egg, beaten
2 cups cooked rice, chilled
1 1/2 cups cooked shrimp, cut into small pieces
1 tablespoon soy sauce
Heat oil in large skillet or wok over medium-high heat. Add mushrooms onions and ginger, stir-fry 1 minute. Push vegetables aside, pour egg into skillet and scramble. Stir in rice, gently separating grains. Add shrimp and soy sauce, stir until thoroughly heated.
---------------------------
here's another crowd pleaser but without the shrimp
this has ham but you can add whatever meat you want.
2 cups uncooked long grain rice
2 cups chicken broth
1 cup water
2 tb Worcestershire Sauce
1 tb margarine
2 tsp salt
2 garlic cloves, minced
3 tb sesame oil
3 cups assorted chopped fresh vegetables (carrots, onions, green pepper, Zucchini)
5 eggs, lightly beaten
1 cup small ham cubes
Combine rice, broth, water, Worcestershire Sauce, margarine, salt and garlic in large saucepan. Bring to boil uncovered; cook in medium heat until craters form in the surface of the rice and is almost dry. Lower the heat; move from the bottom up; cover; simmer for 15 additional minutes. Heat 1 tb of the oil in large skillet; add the vegetables and stir fry until al dente. Remove with slotted spoon to bowl. Add 1 tb of oil to skillet. Scramble the eggs, breaking them in small pieces. Remove from skillet and add to vegetables. Add remaining 1 tb oil to skillet; stir in rice, ham, vegetables and eggs. Stir until heated through. Serve at once with soy sauce, added to taste.
This recipe can be shortened using already cooked rice. Also, you can use soy sauce since the beginning instead of the Worcestershire Sauce.
Chinese Fried Rice
INGREDIENTS:
* 3 tbsps peanut oil
* 2 large eggs, lightly beaten with a pinch of salt
* 4 scallions (white and green), thinly sliced
* 1/4 cup minced carrot
* 1 large clove garlic, minced
* Pinch red chile flakes
* 1 tsp fresh ginger peeled, minced
* 2 tbsps soy sauce
* 1 tsp toasted sesame oil
* 3 cups cooked long-grain rice
* 1 cup cooked meat cut in 1/2-inch cubes, such as pork, beef, chicken or small shrimp
* 1/2 cup frozen peas, defrosted in a strainer at room temperature
* 1 tbsp sesame oil
METHOD:
Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the skillet. Pour in the eggs, swirl the pan so the eggs form a large thin pancake. (Lift the edge of the eggs to allow any uncooked eggs to run to the center.) As soon as the eggs have set, turn it out of the pan onto a cutting board. Cool, chop into small pieces.
Wipe out the skillet with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the garlic, chile and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2-3 minutes. Add the meat, peas and reserved eggs. Cook, stirring until heated through, about 2 -3 minutes. Serve immediately.
What I do is:
Pork fried rice:
1/2 pound of pork
2 cups of rice
6 eggs
and 3 stalks of chinese scallion
chop scallions up,fry eggs and pork and rice together until done
if you want a kick add jalapenos
FRIED RICE
1 pkg fried rice seasoning mix
1 egg
2 cups cooked white rice
2 green onions
1 tbsp ginger
1 clove garlic
2 tbsp oil
2 tbsp soy sauce
1 cup cooked meat
1 cup frozen vegetables
Cook rice ahead of time. Heat pan; add oil, onion, garlic and rice. Add seasoning, ginger, soy sauce.
Stir rice and and other ingredients around for about 5-10 min.
Add egg scramble and mix into rice. Add veggies and meat.
YOUNG JEWEL FRIED RICE (YEUNG CHAU CHOW FAAN)
4 c. Hot cooked rice
1 c. Diced roast pork*
1 c. Diced cooked shrimp
1 c. Diced cooked chicken*
2 c. Fresh bean sprouts
2 Scallions, chopped, including green ends
1 c. Shredded lettuce
2 Eggs, slightly stirred
1/4 tsp. Ground pepper
1 tsp. M.S.G. (monosodiumglutamate)
1/4 c. Soy sauce
1/4 c. Vegetable oil
*For Shrimp Fried Rice, omit chicken and pork.
Mix together pepper, M.S.G. (monosodiumglutamate) 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: If the fresh bean sprouts can 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.