CHINESE RICE SNACKS RECIPES

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.

Steps:

• Put the dry rice in a large bowl, cover generously with cold water, then stir the rice in circles with your hand for 10-15 seconds, or until the water turns milky white. Drain the rice immediately into a large sieve or colander, then return the rice to the bowl, cover again with cold water, and repeat the process. Do this 5 or 6 times, for a total of 3 to 4 minutes, by which time the rinsing water should be nearly clear. Stir with increased gentleness as you near the final rinsing, as the rice will absorb a bit of water in the process and be susceptible to breaking. Shake off any excess water, then proceed at once to cook the rice, or leave it to sit in the colander for up to an hour before cooking. If you are cooking a single cup of raw rice, use a heavy quart pot with a tight-fitting lid. If you are doubling the recipe, use a heavy 4 quart lidded pot. The general rule with rice is to use a pot with more depth than breadth as you go to cook larger amounts, lest the water evaporate too quickly during the cooking. Put the rinsed and well-drained rice in the pot, then add the appropriate amount of cold water for the grain and the amount of rice you are using. Do not bother to stir the rice, now or anytime during cooking. Bring the water to a rolling boil over high heat. When the big starchy bubbles climb nearly to the rim, in about 30 seconds, cover the pot at once with a tight-fitting lid and reduce the heat to low. What you want inside the pot is a slow, bubbly simmer, which requires either a low or moderately low setting depending on the stove. Check the simmer by putting your ear next to the pot and listening for the bubbling within, and by observing the tiny wisps of steam that should be escaping from around the lid. Do not uncover the pot. Simmer the rice under the tight lid for 15 minutes, then move the pot off the heat, and let it sit undisturbed for 15-20 minutes. Do not open the lid even once; the rice is still at work within, absorbing the steam and plumping to tenderness. (Note that this quot;waitingquot; time is a bit longer for Chinese-style rice than is customarily given for American-style long-grain rice. The extra minutes mean extra tenderness and creaminess, which I personally like far better.) When the waiting time is up, lift the lid, then gently fluff the rice with a fork, lifting the grains from the bottom and tossing gently to separate them. Serve the rice immediately, or let it sit in the covered pot where it will stay warm for another 15-20 minutes.