Chinese Crispy Or Sizzling 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.

CRISPY RICE FOR SIZZLING RICE SOUP

Steps:

• Combine rice and water in a large pot.
• Bring to a boil, reduce heat and cover.
• Simmer for 30 minutes.
• Remove from heat and allow to cool.
• Preheat oven to 300°F.
• Spread the rice over an ungreased baking sheet, no more than 1/4 inch thick.
• Bake rice for 50-55 minutes until dry.
• Cool rice and cut into 2" squares.
• Store in a canister until needed, but do not freeze.

CHINESE SIZZLING RICE SOUP

Steps:

• Mix together the shrimp, chicken, egg, and cornstarch.
• Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
• Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
• Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!