Southern Fried Rice Food

SOUTHERN FRIED CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour over the milk. Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper.
• Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don't do this too hard or you'll end up with no coating. Lower the pieces into the oil and fry on each side until golden and crisp - don't overdo it as the chicken is being baked next and will brown further. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.
• Bake for 30 mins until cooked - check one drumstick and one thigh with a skewer - cook for longer if you need to.

FRIED RICE

Steps:

• Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes. Drain, squeeze dry, and cut mushrooms in quarters. Set aside.
• Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.
• Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.

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.

SOUTHERN FRIED RICE

Steps:

• 1. Preheat oven to 350. Align the strips of bacon on a boiler pan and cook until crispy (about 20 min).
• 2. While bacon is cooking, start boiling 3 cups of water for the rice. Pour rice in pot, remove from heat, and cover with lid.
• 3. While the water is heating up, melt butter in a small skillet and add the green onions. Saute until limp. Have your big skillet or wok ready, pour the green onions into the skillet/wok.
• 4. Using the same small skillet cut up the summer sausage and cook until a slight brown crust forms; dumb in skillet/wok.
• 5. By this time the bacon is done so take it out of the oven and transfer to a plate that has napkins/paper towels on it so the grease will be soaked up a bit.
• 6. Using the small skillet again; scramble and cook your eggs, remove from heat. Add soy sauce and crumbled bacon to big skillet/wok and mix everything together.
• 7. Add the rice and mix till rice is tan then add the eggs last so they will keep their yellow color.
• 8. You can add any type of meat or vegetable to this. So please play with this and let me know how it turns out.

SOUTHERN FRIED CHICKEN

Steps:

• Season chicken pieces with salt, pepper, and paprika. Roll in flour.
• Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

SOUTHERN FRIED CABBAGE

Steps:

• Add chopped bacon to a large pot.
• Cook over medium heat until extra crispy.
• Remove bacon from pot, leaving the grease.
• Add cabbage to pot and cook over medium high heat for 10 minutes, Stirring every minute or so.
• Add onion and continue cooking 5 more minutes, still stirring every minute.
• Add Worcestershire, apple cider vinegar, garlic powder, & brown sugar.
• Reduce heat to medium and continue cooking for 20 - 30 minutes, stirring occasionally, until cabbage is cooked through.
• Add cooked bacon to cabbage and taste to adjust seasoning and serve.

SOUTHERN FRIED RICE

Steps:

• Let the oil get hot in a large skillet over medium heat.
• Add in the onion; stir/saute 5 minutes or until softened.
• Add in the rice, tomatoes, lemon juice, Worcestershire, Tabasco, salt, and pepper; stir-fry for 5 minutes, breaking up any clumps of rice.
• Stir in black-eyed peas and parsley; cook, stirring, until the peas are hot.
• Adjust seasonings to taste and serve.

BREAKFAST FRIED RICE

Steps:

• Melt 2 tablespoons bacon grease in a 12-inch cast iron skillet over medium heat. Add eggs and scramble until not quite set. Remove to a plate.Add another 1-2 tablespoons bacon grease to the now-empty pan and add onion. Cook until tender. Add mushrooms and peppers and cook until tender. Remove all to a plate.Cook breakfast sausage until no longer pink. Remove to a plate.Add remaining 2 tablespoons bacon grease to the pan. Once it's hot, add cold rice. Cook, stirring often, until rice is hot and begins to brown. Add all of the cooked ingredients back to the pan, stir, and cook until hot.Serve immediately with fried eggs, butter, ketchup, and possibly a drizzle of maple syrup.

SOUTHERN FRIED CHICKEN WINGS

Steps:

• Whisk together flour, salt, and pepper in a medium sized mixing bowl. Mix well. Then in a small mixing bowl beat the eggs.
• Take a piece and dredge it in the flour. Shake off the excess and dip it in the egg. Let the egg drip off and coat one more time in flour. Set aside and repeat with the rest of the pieces.
• Fill the bottom of your skillet with oil and heat. When hot add a few pieces of wings at a time to the oil until the pan is mostly full.
• Lower the flame to medium or medium-high. Fry until the bottom is golden brown, then turn over.
• Once both sides are cooked, remove and set aside on a cooling rack until cool enough to eat.

GREEN FRIED RICE

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute. Repeat this step to create layers of
• crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.

FRIED RICE

Steps:

• Heat a wok over medium to high heat and pour in 1 tablespoon of soybean or peanut oil. Add the chopped onion and sauté for about 8 to 10 minutes or until golden brown.
• Let the wok cool slightly.
• Lightly beat the eggs and add ½ teaspoon of soy sauce and sesame oil. Set aside.
• Add ½ tablespoon of oil to the wok. Stir.
• Add the egg mixture and, working quickly, swirl the egg until it sets against the bottom of the wok.
• When the eggs puff, turn the omelet over and cook the other side briefly; remove from the wok and cut into small pieces. Mash the eggs with a fork and set aside.
• Heat another wok over medium to high heat then pour in the soybean (or peanut) oil.
• Add the meat, as well as the carrots, peas and previously sautéed onion.
• Sauté for 2 minutes, stirring very often.
• Add the steamed rice, half of the scallions and bean sprouts, stirring to combine well, then sauté for 3 minutes.
• Add 2 tablespoons of light soy sauce (or more), Shaoxing wine, and chopped egg to the rice mixture and stir in.
• Add the other half of the scallion and sauté over high heat for 1 minute. Serve immediately.