Chinese Plain 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.

CONGEE (CHINESE RICE PORRIDGE) RECIPE

Steps:

• Gather the ingredients.
• Rinse and wash the rice and soak it in water for 30 minutes; then drain the water.
• In a large pot or Dutch oven , bring the rice and 8 cups of water or stock to a boil.
• When the rice is boiling, turn the heat down to medium-low. Place the lid on the pot, tilting it to allow some of the steam to escape (the same as you would do when cooking white rice ).
• Cook on medium-low to low heat, stirring occasionally,​ until the rice has the thick, creamy texture of porridge. This can take about 1 1/2 to 1 3/4 hours.
• Add the salt, taste, and add any seasonings or toppings as desired, such as crushed peanuts.
• Rinse and wash the rice and soak the rice in the water for 30 minutes; then drain the water.
• Add 1 teaspoon of oil to the rice and mix evenly. Adding oil can help the rice cook quicker and also make the congee smoother and softer in texture.
• In a large pot or Dutch oven, boil the water and add the rice.
• Turn the heat down to medium and keep stirring the rice for five minutes.
• Turn the heat to medium-low, put on the lid, and simmer for 45 minutes. You can tilt the lid to allow the steam to escape. Season to taste and add your choice of toppings.
• Rinse and wash the rice and soak the rice in water for 30 minutes, then drain the water.
• Put the rice into a freezer bag and freeze for 2 to 3 hours. This can result in a smoother textured congee.
• Boil 1 quart of water in a large pot or Dutch oven and then add the frozen rice into the boiling water.
• Bring it to a boil again, lower the heat to medium, and cook for 15 minutes.
• Turn off the heat and cover with the lid; let sit for 15 minutes before seasoning and adding your choice of toppings.

CHINESE PLAIN RICE

Steps:

• Wash rice in small amount of cold water, rubbing the grains between the palms. Rinse with cold water until water is clear. Drain. Put rice in 1 1/2 quart sauce pan. Add cold water. Bring to a boil. Lower heat until pan can be covered without boiling over. Cook covered 15 to 20 minutes, until water is all absorbed. Fluff rice with chopsticks or fork. Cover and allow to stand in a warm spot until serving.

CHINESE WHITE RICE

Steps:

• (The 2 cups in an arbitrary measurement so that I can get the servings/yield number---this is really more of a method, so you can make as much rice as you need -- just use about half as much rice as you want for a finished product.).
• Pour desired amount of rice into a pot with a good fitting lid (rice must cover bottom of pan and should be an inch or more deep, so use the proper sized pot for amount of rice you are cooking).
• Cover rice several inches with water.
• Stir rice and water with your hand. Water will turn milky (this is the extra starch coming off the rice).
• Pour water off the rice using your hand or the lid to keep rice in the pot.
• Repeat rinsing and draining two more times. Water should be clear on last rinse.
• Cover rice with clean cold water to the depth of your first knuckle with the tip of your pointer finger touching the top of the rice (this will be a bit less than an inch).
• Put pot on stove and turn burner to high.
• Bring to a boil, uncovered, and continue boiling until tunnels form from the steam coming through the rice - most of the water will no longer be visible. (Looks like someone poked it several times with a drinking straw).
• Cover pot with lid and turn stove down to low.
• Keep covered and cook for 30 minutes more.
• Uncover and fluff up a few grains to test to see if it's done.
• If necessary, cover and cook for a few more minutes.
• When done, fluff rice with fork and serve.
• If you're making fried rice, it's best to use day old rice so put this in the fridge after it has cooled a bit and enjoy it tomorrow!

SIMPLE CHINESE NOODLES

Steps:

• Put noodles in 4 cups of salted boiling water. Cook 1-2 minutes. Stir occasionally.
• Drain and dry.
• Heat oil in wok or frypan until smoking hot.
• Add ginger and onion stir for 30 seconds.
• Add noodles and fry for 5 minutes over med heat.
• Add sauce, and stir until coated.
• Serve hot or cold.
• Sometimes I add some julienned carrots or broccoli to this.

CHINESE CHICKEN FRIED RICE RECIPE BY TASTY

Steps:

• Heat a wok over medium-high heat for 5 minutes. Add the oil then stir in eggs and fry until just cooked. Once cooked, remove eggs from the wok and set aside.
• Heat up the wok until smoking hot and pour in the oil.
• Add the chicken breast and fry until they are just cooked.
• Add the rice and keep frying until they turn slightly brown.
• Add the vegetables and fry everything together until they are thoroughly cooked.
• Pour in the soy sauce and stir.
• Add the cooked eggs back in and toss them around until they break into pieces.
• Add in the spring onions and serve.
• Enjoy!

QUICK CHINESE-STYLE VERMICELLI (RICE NOODLES)

Steps:

• Bring a large pot of water to a boil. Add rice noodles, and cook for 2 to 3 minutes or until al dente; do not overcook, or they will become mushy. Drain.
• Heat oil in a large skillet over medium heat. Saute garlic until tender. Stir in noodles, and season with soy sauce, chili sauce, salt and pepper. Sprinkle top with chopped green onion.

BASIC FRIED RICE

Steps:

• In a small bowl, mix the soy sauce, sesame oil, and rice. Set aside.
• In a large skillet or wok heat oil over medium-high heat, heat vegetable oil and add onion. Cook until just tender.
• Move onions off to the sides of pan to form a circle and pour egg in middle. Begin scrambling the egg, and when they begin to solidify, add the rice mixture and cook 1-2 minutes.
• Add Peas, carrots, and bean sprouts (if using). Toss to combine ingredients and heat through. Serve immediately with garnish of freshly chopped green onions.

CHINESE TAKE-OUT WHITE RICE

Steps:

• Pour the rice into a mesh strainer and run cold water through the rice while stirring it around with your hand. This washes the excess starch from the rice.
• When the water runs clear, combine the rice and water in a medium saucepan and bring to a boil over medium-high heat. Boil for 2 minutes, then cover and reduce the heat to low.
• Cook the rice for 18 minutes, remove it from the heat, and let it rest with the cover on for 5 minutes.
• Serve immediately.
• Tip: to reheat rice, place it in a metal colander or mesh strainer set over 1 inch boiling water in a large pot. Cover the pot and steam the rice for 5 minutes.
• Do not refrigerate cooked rice unless you plan on using it for fried rice, rice pudding, etc. Refrigerated rice becomes hard and never regains it's fluffy texture after being chilled.
• Cooked rice can be kept at room temperature for up to 2 hours.