Asian Style Mixed Fried Rice Food

CHINESE FRIED RICE

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 FRIED RICE (THE REAL DEAL)

Steps:

• Prepare the jasmine rice. Combine 4 cups of jasmine rice and 4 cups of water in a rice cooker. Once the rice is cooled place in the refrigerator until chilled.
• Scramble eggs in seperate pan using whatever oil you normally cook eggs with. Make sure to fold the eggs over, so they can be cut into thin strips.
• Heat wok and 3-4 tablespoons of wok oil to medium heat.
• Saute the white onion until soft and partially transparent (usually takes me 3 minutes or so) along with 2 tablespoons of soy sauce, frozen peas and/or carrots. ***If you opted for green onions skip this step and saute the peas/carrots in wok oil.***.
• Add the rice making sure to seperate the grains (with fingers) and mix with the vegetables. Add another 3 tablespoons of wok oil, sesame oil, egg strips, ginger, chicken stock, and sugar (green onions if you opted for these).
• Raise the heat to HIGH add soy sauce to desired darkness/taste and STIR-FRY. (I usually use anywhere from 1/2 to a full cup of soy)***it is crucial for the stove to be as hot as possible*****.
• Basically you are going to Stir-fry till all the liquids are dissolved and the fried rice has reached the dryness desired.
• While cooling salt to taste in order to enhance the flavor.

RESTAURANT QUALITY CHINESE CHICKEN FRIED RICE

Steps:

• Make rice first.
• Add all ingredients together in saucepan and bring to boil.
• Turn to simmer and cook 20 minutes with lid on.
• Set aside to cool.
• In large skillet pan melt butter.
• In a small bowl stir egg and water.
• Add to skillet on medium low heat in one big thin pancake formation.
• Cook for 1-2 minutes or until set.
• Take out carefully with spatula (I roll it end over end as I take it out to cut easier and prevent breakage).
• Cut egg into long thin shreds on cutting board.
• Set aside.
• Heat oil in same skillet (for flavor) over medium high heat and put in onion, bell pepper and drained water chestnuts; cook until soft (if you like it still a little crispy then sauté only a few minutes). Add rice, chicken, soy sauce and pepper.
• Mix all together to warm through and then add shredded egg to mixture.
• Cook a few minutes more and serve hot.

MIXED FRIED RICE

Steps:

• Soak rice in 4-5 cups of water for 10-15 minutes.
• Put 3 cups of water in a pot.
• Bring to a boil.
• Once it boils, drain water from the rice and transfer the rice to this pot containing the boiling water.
• When it is half cooked, drain the excess water and allow to cool.
• Pour half a cup of oil into a non-stick skillet.
• Add ajinomoto.
• Once the oil is hot, pour the beaten egg into it.
• Stir well to make it into small pieces.
• Add chicken pcs.
• and cooked prawns to it.
• Stir well.
• Add salt.
• Add pepper powder to taste.
• Cook for 2 minutes.
• Add carrots, beans and soya sauce.
• Cook until it is half cooked.
• Add capsicum and spring onion.
• Mix well.
• Add rice, a little at a time, and mix in slowly.
• Lower flame, cover pot with a lid, and cook for 2 minutes.
• Remove from flame.
• Serve hot.