YOUNG CHOW FRIED RICE
This young chow fried rice recipe is fit for an emperor (no really). You'll find that it's super easy to do in your home kitchen. Find out how to make it.
Provided by Bill
Categories Rice
Time 40m
Number Of Ingredients 14
Steps:
- Cook the rice according to the directions on the package. With all fried rice recipes, it's best to use a little bit less water so as to prevent producing a mushy, sticky rice mess that you will not be able to stir-fry properly! After the rice is done, let it cool uncovered. When the steam stops wafting off the fresh-cooked rice, use a fork to fluff the rice up and break it apart. Don't worry of there are still clumps - you can deal with those in the wok later.
- If you refrigerate the rice overnight, it will definitely clump; you can easily break up the cold rice clumps into individual grains with your hands. Just rinse your hands with cold water periodically if they get too sticky during the process.
- Heat the wok over medium high heat, and add 1 tablespoon of oil, followed by the beaten eggs. Fold and scramble them gently, taking care not to scorch the eggs. Transfer the eggs back into the original egg bowl and set aside. In a pot of boiling water, blanch the shrimp and drain. Set aside.
- Heat the wok now over high heat. Add 2 tablespoons of oil and the diced onion. Stir-fry until the onions are translucent. Next, add the diced ham and pork, and stir-fry for 30 seconds. Add the rice and stir-fry for 2 minutes, being sure to heat the rice uniformly. Use your wok spatula to flatten out and break up any remaining rice clumps. Add the shrimp and peas, and stir fry continuously for another 2 minutes until the rice is heated through.
- Next sprinkle the salt and sugar over the rice. If using, drizzle the Shaoxing around the perimeter of the wok to get a good sizzle and to cook off some of the alcohol in the wine. Mix everything to ensure the seasonings are uniformly incorporated.
- If the rice looks a little dry, feel free to sprinkle in some water or chicken stock, or if you want to be a bit more authentic, just a touch more oil (be careful with this-too much water content makes it soggy; too much oil makes it greasy). Adding some liquid directly to large clumps of rice will help to break them up.
- Next, mix in the scrambled eggs, scallions, chopped lettuce, and white pepper. Stir fry to combine, until the lettuce is just wilted, and serve!
Nutrition Facts : Calories 532 kcal, Carbohydrate 64 g, Protein 24 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 179 mg, Sodium 951 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SUNNY'S NUNYA BUSINESS CHICKEN FRIED RICE CASSEROLE
Provided by Sunny Anderson
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the eggs: Preheat the oven to 375 degrees F. Spray the bottom and sides of an 8-inch square baking dish with cooking spray.
- In a medium bowl, whisk the bean sprouts, eggs and garlic.
- For the rice: In a large bowl, combine the rice, peas and carrots, soy sauce and chicken. Add the egg mixture and toss to coat. Gently pat into the prepared dish. Cover with aluminum foil. Bake, removing the foil about 10 minutes into baking, until the eggs have set and the casserole is golden brown, 20 to 25 minutes.
- For the topping: Serve topped with the fried onions, scallions and a squirt of sriracha to taste.
FRIED RICE RESTAURANT STYLE
A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.
Provided by jostrander
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
- Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 39.7 g, Cholesterol 46.5 mg, Fat 8.4 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 380.9 mg, Sugar 1.3 g
CHENGDU-STYLE SICHUAN FRIED RICE
Chengdu-Style Sichuan Fried Rice is salty, toasted at the edges of every grain, and packed with salty, delicious bits of Jinhua ham, sui mi ya cai, and egg
Provided by Kaitlin
Categories Rice
Time 1h5m
Number Of Ingredients 8
Steps:
- Place the jinhua ham in a heatproof bowl or plate. Heat up your choice of steaming device (e.g., an actual steamer pot, a wok with water and a metal rack, etc.), and steam the ham for 15 minutes.
- Remove from the steamer and cool. Chop up the ham and then mince it finely.
- Next, heat 5 tablespoons of oil in the the wok over high heat. Add the ham and stir fry until it's lightly crisped at the edges. Add the suimi ya cai and stir fry for 2 minutes until fragrant. Add the scallions and stir-fry until the scallions get lightly blistered.
- Add the rice to the wok and stir fry to distribute the ingredients evenly. Spread the rice out in one layer and let "fry" for 2 minutes. Add the white pepper and Shaoxing wine. Stir the rice to combine.
- Spread out again and let the rice fry for another 2 minutes. Stir to combine, and spread it out and let it fry again. Next, drizzle the beaten eggs over the rice. Stir fry the rice, allowing the egg to cook and distribute throughout. Serve!
Nutrition Facts : Calories 443 kcal, Carbohydrate 53 g, Protein 16 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 122 mg, Sodium 509 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SUN YA FRIED RICE
This recipe is from my favorite cookbook, Madame Wong's Long-Life Chinese Cooking, with a few changes by me. The name comes from the Sun Ya restaurant in Shanghai where a chef developed this recipe. This is a very flexible recipe - you can use just about any leftover meat in this, though I've listed just shrimp, chicken and pork. I made this with leftover duck meat once and it was delicious!
Provided by Hey Jude
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of oil in a wok or large skillet; when very hot, pour in beaten eggs and scramble briskly with a spoon; remove and set aside.
- Heat 2 tablespoons of oil in same pan; stir-fry onions and mushrooms; add sherry and stir-fry 10 seconds; remove and set aside.
- Heat 2 tablespoons of oil in the same pan; add rice and stir-fry, breaking up the lumps with spoon; add salt.
- Continue stirring until rice becomes hot; pour in chicken, pork, onion/mushroom mixture and scrambled eggs; stir-fry to mix well and heat.
- Add stock to moisten mixture, add soy sauce, shrimp and peas.
- Stir-fry until heated thoroughly and shrimp is cooked.
Nutrition Facts : Calories 403.3, Fat 11.7, SaturatedFat 2.5, Cholesterol 109.1, Sodium 810.7, Carbohydrate 56.9, Fiber 1.4, Sugar 0.9, Protein 14
BASIC ORIENTAL FRIED RICE - STEPHEN YAN
You can then add whatever other ingredients you like. There are so many versions of fried rice it would be impossible to post them all. So, use this as your basis and add what is used in your area of the country. I personally do NOT like peas or carrots in my fried rice but, I DO like some bean sprouts, onion and meat in mine. Now that I have a rice cooker (WOO HOO!!!!) I'll be having this more often. Source: Chinese Recipes by Stephen Yan 5th Edition
Provided by Nana Lee
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Into a hot wok, add 1 tablespoon of peanut oil.
- When oil is hot, gently pour egg into wok and cook with medium-high heat for 2 minutes.
- Turn over to cook the other side of the egg.
- Cook for another 2 minutes and remove from wok to a cutting board and shred egg into slivers.
- Using medium heat, add 3 tablespoons of peanut oil into wok until smoke begins to rise.
- Put in cooked rice, salt, wine, and dark soy sauce, stirring until the rice is hot.
- Add egg slivers, and green onions.
- Stir for another minute and serve hot.
- NOTE: "There are many ways to do fried rice, depending on the kinds of ingredients employed. The specific name is called when a specific kind of ingredient, mostly meat is added to the basic fried rice. Fried rice can be made ahead of time and kept warm in oven. It freezes well in deep freeze too." - Stephen Yan.
Nutrition Facts : Calories 526.6, Fat 16.5, SaturatedFat 3.2, Cholesterol 93, Sodium 868.9, Carbohydrate 81, Fiber 1.1, Sugar 0.4, Protein 10.9
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