CHINESE FRIED RICE
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.
Provided by PalatablePastime
Categories Chicken
Time 28m
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.
CHINESE RESTAURANT FRIED RICE
Chinese fried rice that tastes just like in the Chinese restaurants. I have tried many recipes and was never able to make it taste like in the restaurants until I met someone who was a chef in a Chinese restaurant and let me in on the secrets.
Provided by poune33
Categories Long Grain Rice
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Cook your rice (I use a rice cooker). You want it a bit on the crunchy side, so even though you might want to add more water, DON'T.
- Let your rice cool completely (I spread it out on a baking sheet and put it in the freezer if I'm in a hurry). You can even cook your rice the night before and let cool in the fridge.
- Heat a wok over high heat with 1 tbs. of oil. Add eggs and scramble until cooked. Add ham and peas and fry for about a minute.(You can add or omit any veggie/meat combo you want.).
- Remove omelet from wok. Clean the wok out a bit so the leftover egg doesn't burn while you're heating up your wok and oil again.
- Add remaining oil to the wok and heat over high heat until it is very hot. Add your cold rice to the wok and stir to coat every grain. (You can add some more oil if you want; it just depends on how greasy you like it.).
- Add your chicken stock to the rice; do it a little bit at a time to give the rice a chance to soak up the liquid. I'm not sure exactly the amount of stock to be added; I eyeball it because it seems to change every time. Basically, you want the rice to soak up the flavor, but you don't want to put in too much as it will end up quite sticky.
- Stir fry for a while, stirring constantly until there is no liquid left, then chop up your omelet and add it, along with the soy sauce and salt. Stir. You can add more or less soy sauce and salt according to your taste. NOTE: In this case, the salt is simply to enhance the flavor of the dish, not to make it salty. And remember that soy sauce is salty in itself--unless you use the salt-free or low-salt type. (It is an MSG substitute.).
- Enjoy! It's the best homemade fried rice you'll ever make!
CHINESE FRIED BEEF AND RICE
Leftover roast beef? Use it here! This recipe's been approved by the Iowa Beef Industry Council. I'm not sure how much they know about Chinese cuisine, but they do know their beef! NOTE: Rice must be cold or it will stick to the pan. Rice that is 24 hours old is suggested. Do NOT use Minute Rice.
Provided by DuChick
Categories Rice
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Scramble eggs. Set aside.
- In large frying pan, heat 2 tablespoons oil on medium high heat.
- Add garlic to heated oil and stir.
- Add vegetables, onion and beef.
- Mix until blended and cook, stirring constantly, 2-3 minutes.
- Add rice and cook, stirring constantly until rice is hot.
- Stir in soy sauce and eggs.
BEEF OR CHICKEN FRIED RICE (ASIAN)
The secret to this recipe is to marinate the meat before cooking. This adds additional flavor to an already flavor rich dish. You can use beef or chicken. I use round steak, cut 1/2" thick or skinless chicken breasts. Having the meat slightly frozen will help in cutting it into thin strips.
Provided by Pokey in San Antonio
Categories Asian
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Slice beef or chicken breast into thin strips.
- For the marinade; combine soy sauce, sesame oil, sugar, one minced clove of garlic, and red chili.
- Marinate meat for several hours (over night is best).
- Thinly slice green onions and coarsely chop the green tops. Separate, as they will go in at different times.
- Grate the carrots.
- Slice the dried chilies lengthwise.
- Scramble the eggs lightly in a bowl.
- Heat the oil in a wok or deep pan.
- Fry the eggs until set, remove and slice into strips.
- Add the garlic and sliced green onions (white part) and the sliced red chilies to the hot oil, sauté for a minute or so, then add the marinated meat, reserving the marinade (beef only). If you're cooking chicken, don't reserve the marinade; just add some soy sauce in its place later in the process.
- Stir fry the meat until cooked, and then remove.
- Add the chilled, cooked rice to the hot oil and stir fry until heated thoroughly.
- Add the meat, green onion tops, carrots, egg slices, and some or all of the the reserved marinade (or equal amount of soy sauce if you used chicken, about 1/4 cup).
- Stir fry until all is heated through.
- Serve immediately.
Nutrition Facts : Calories 799.8, Fat 67.7, SaturatedFat 24.7, Cholesterol 167.9, Sodium 736.4, Carbohydrate 33.5, Fiber 1.2, Sugar 4.3, Protein 13.6
CHINESE BEEF AND RICE
Make and share this Chinese Beef and Rice recipe from Food.com.
Provided by caydreams_12249499
Categories < 60 Mins
Time 40m
Yield 1 cap, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook beef in wok in 1 T. of hot oil - med. high heat until brown. Remove and set aside. Cook rice in medium hot oil until it's golden brown. Add salt, water, bouillion cube,and soy sauce. Cover, simmer for 20 minutes. Add rest of ingredients. Cover and simmer 10 minutes more. (may have to add more water) All water should be absored at end of cooking time. If not remove cover and allow liquid to evoporte. Serve.
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REVIEWS - CHINESE BEEF FRIED RICE
From asianfoodnetwork.com
Servings 6Total Time 35 mins
- Marinate beef. First, combine the beef, salt, water, dark soy sauce, cornstarch, and oil in a bowl and stir until well-incorporated. Set aside.
- Make rice sauce. Next, combine the hot water, sugar, sesame oil, soy sauces and white pepper in a small bowl. This is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking.
- Scramble eggs. Heat your wok over medium high heat, add 1 tbsp of oil, eggs, and scramble them until just cooked. You can start scooping them up when they look like they are almost done and set aside.
- Cook beef. Heat the wok until just smoking and spread 1 tablespoon oil around your wok. Add the marinated beef in one layer, and let it sear for 20 seconds. Next, stir fry the beef until about 70% done. Transfer the beef back to the marinade bowl, and set aside.
BEEF FRIED RICE - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (39)Total Time 35 minsCategory BeefCalories 360 per serving
- First, combine the beef, salt, water, baking soda, dark soy sauce, cornstarch, and oil in a bowl and stir until well-incorporated. Set aside. (We added a bit of water to marinate the beef, which generally is a no-no for beef...but for this fried rice dish, it keeps the small morsels of beef juicy and tender!)
- Next, combine the hot water, sugar, sesame oil, soy sauces, MSG (if using), and white pepper in a small bowl. This is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking.
- Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). If you are using cold leftover rice, try to break up the clumps as best as possible.
- Heat your wok over medium high heat, add 1 tablespoon of oil and the eggs, and scramble them until just cooked. You can start scooping them up when they look like they are almost done. Transfer them back into the same bowl you mixed them in and set aside. They will continue to cook in the bowl and you will cook them again in the rice.
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