Oriental Fried Rice…and more!

Oriental Fried Rice…and more!

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Oriental Fried Rice…and more!
from “Around Joan’s Kitchen Table”
There are many kinds of fried rice.  We have all made it with our favourite ingredients.  Below is Steven Yan’s Basic Oriental Fried Rice and also my personal favourite.
ORIENTAL FRIED RICE
INGREDIENTS:
6 cups cooked rice, cold
1 large egg, beaten with a dash of salt
1/2 tsp salt
2 tbsp soy sauce
1 tsp cooking wine
1 stalk green onions, chopped fine
1 cup frozen green peas, thawed
4 tbsp peanut oil
INSTRUCTIONS:
    Into a hot wok, add 1 tbsp of peanut oil.  When oil is hot, gently pour egg into wok and cook with medium-high heat for 2 minutes and then turn over to cook the other side of the egg.  Cook for another 2 minutes and remove from wok to a cutting board.  Shred egg into slivers.
     Use medium heat, add 3 tbsp of peanut oil into wok until smoke begins to rise.  Put in cooked rice, salt, wine and soy sauce.  Keep stirring until the rice is hot.  Add peas, egg slivers and green onions.  Stir for another minute and serve hot.
JOAN’S RECIPE FOR
FRIED RICE
    Vegetables:  Any kind or amount of vegetables that your little heard desires.  I particularly like onions, celery, peppers and mushrooms, but have also added broccoli.  In a hot wok add 3 tbsp peanut or olive oil and add vegetables.  Stir fry for a few minutes.  Remove and set aside.
     In this wok add more oil if necessary.  Place cold rice with 2 to 3 tbsp soy sauce and 1 tsp of granulated garlic in wok.  Stir until cooked rice is heated through and the soy sauce is evenly distributed through the rice.  If I want meat or shrimp in my rice I add cooked cubes of thinly sliced pork, chicken or beef, or cooked shrimp at this point.
   Then return the vegetables and stir until all is heated through.
MEXICAN RICE or SPANISH RICE
    This is a very different taste than Chinese fried rice.  It is perfect with Mexican food, but I feel you must acquire a taste for it.
                              
INGREDIENTS:
2 tbsp oil; 1/4 med onion, chopped
1 1/2 cups rice (I like Uncle Ben’s long grain)
3 cloves finely chopped garlic OR 1 1/2 tsp minced garlic
2 1/2 cups chicken broth
salt & pepper to taste
1 cup spicy stewed tomatoes (Italian spicy is good) OR regular canned tomatoes chopped or canned diced tomatoes OR salsa works too
4 heaping tbsp finely chopped  parsley (optional)
Note: I find that I need a little more spice and if you need more try adding some of the following:
more garlic
1/2 cup chopped fresh cilantro
1/2 tsp ground cumin
1 Jalapeno chili pepper finely chopped (remove ribs and seeds if you can’t handle that much heat…I remove them)
INSTRUCTIONS:
    In a medium sauce pan, heat oil over medium heat.  Add in the fresh onion.  Saute for 1-2 minutes until softened.  Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown colour.  Add in the garlic to the rice and saute for one more minute.
     Add in broth and tomatoes (add slowly into the rice, not directly onto hot pan!)  And then add in the parsley if you’re using it.  Stir it up and bring to a boil.  Once it starts boiling, turn the heat to low and cover.  Let it simmer for 20 minutes and fluff with fork.
     Substitutions – If you don’t have fresh or minced garlic or onions on hand you can use the equivalent in powder form.  Do not saute the powder, just skip that step and add the garlic powder and /or onion powder when you add the liquids.  Serves 6 generously.                                                 
    Recipes are from “Around Joan’s Kitchen Table” by Joan Borho of Formosa. Books are available at the Town Crier for $15.00.

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