CHINESE FOR RICE RECIPES
THE BEST CHINESE FRIED RICE RECIPE | HOW TO MAKE EASY ...
This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.
Total Time 28 minutes
Prep Time 10 minutes
Cook Time 18 minutes
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 497.8, FatContent 16.3, SaturatedFatContent 3.1, CholesterolContent 80, SodiumContent 606.8, CarbohydrateContent 64.6, FiberContent 3.7, SugarContent 5.6, ProteinContent 22.3
CHINESE WHITE RICE RECIPE - FOOD.COM
This is the perfect recipe for making great rice with individual grains... perfect for making into fried rice the next day as well as enjoying with your choice of toppings today! My mom took a Chinese Cooking class back in the '70's and we've used it to make rice ever since.
Total Time 43 minutes
Prep Time 3 minutes
Cook Time 40 minutes
Yield 4 cups
Number Of Ingredients 2
Steps:
- (The 2 cups in an arbitrary measurement so that I can get the servings/yield number---this is really more of a method, so you can make as much rice as you need -- just use about half as much rice as you want for a finished product.).
- Pour desired amount of rice into a pot with a good fitting lid (rice must cover bottom of pan and should be an inch or more deep, so use the proper sized pot for amount of rice you are cooking).
- Cover rice several inches with water.
- Stir rice and water with your hand. Water will turn milky (this is the extra starch coming off the rice).
- Pour water off the rice using your hand or the lid to keep rice in the pot.
- Repeat rinsing and draining two more times. Water should be clear on last rinse.
- Cover rice with clean cold water to the depth of your first knuckle with the tip of your pointer finger touching the top of the rice (this will be a bit less than an inch).
- Put pot on stove and turn burner to high.
- Bring to a boil, uncovered, and continue boiling until tunnels form from the steam coming through the rice - most of the water will no longer be visible. (Looks like someone poked it several times with a drinking straw).
- Cover pot with lid and turn stove down to low.
- Keep covered and cook for 30 minutes more.
- Uncover and fluff up a few grains to test to see if it's done.
- If necessary, cover and cook for a few more minutes.
- When done, fluff rice with fork and serve.
- If you're making fried rice, it's best to use day old rice so put this in the fridge after it has cooled a bit and enjoy it tomorrow!
Nutrition Facts : Calories 342.2, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 6.5, CarbohydrateContent 75.5, FiberContent 2.6, SugarContent 0, ProteinContent 6.3
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