Alis Fried Rice Recipes

Steps:

• Cut the tofu into 1/2-inch slices and wrap in three layers of paper towels. Then, sandwich the bundle between two plates, set a 28-ounce can of tomatoes on top and leave at room temperature for 30 minutes. Unwrap and cube.
• Heat the wok as hot as you can get it. If you turn off the lights, the bottom should glow...I am not kidding. When the wok is very hot, add the sesame oil (there will be smoke) and swirl to coat the pan. Immediately add the cold rice, edamame and scallions and fry, moving constantly, for 2 minutes, or until the scallions wilt. Add the soy sauce, chile paste and basil and fry for 1 minute more. Serve immediately.

Steps:

• Scramble (finely, little pieces) the eggs in a wok. Remove and set aside.
• Add one tablespoon of shortening to hot wok (medium high heat) and add onions. Saute (I like mine caramelized a bit) onions to your preference.
• Add to wok the celery and carrot. Saute for about ten minutes, stirring often.
• Add garlic and saute for another four to five minutes.
• Add remaining two tablespoons of shortening to wok and add cold rice.
• Cook for about fifteen minutes, stirring every three to four minutes. (I let my rice caramelize also).
• Mix ginger and soy sauce together, toss in with rice.
• Add scrambled eggs to rice.
• Cook, stirring, another five minutes or until your preference.
• Makes 4 one cup servings.

Steps:

• In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
• In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
• Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.