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
JEWEL FRIED RICE
Bedecked with tiny shrimp, this dish is equally good as a main course or as an accompaniment to your favorite stir-fry.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 5
Number Of Ingredients 7
Steps:
- Spray large skillet with nonstick cooking spray; heat over medium heat until hot. Add eggs and onions; cook and stir about 2 minutes or until eggs are firm.
- Add cooked rice and all remaining ingredients; cook and stir 2 to 4 minutes or until thoroughly heated.
Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 155 mg, Fiber 4 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 590 mg, Sugar 4 g
SAFFRON JEWEL RICE
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Sprinkle the saffron into 1/4 cup hot water; let sit 15 minutes. Meanwhile, combine 2 cups water, the sugar and a pinch of salt in a small saucepan and bring to a boil. Add the orange zest and carrot, reduce the heat to medium low and simmer until tender, about 4 minutes. Drain and transfer to a bowl; set aside.
- Heat 2 tablespoons butter in a large pot over medium heat. Add the onion, cinnamon stick, cardamom, allspice, cumin and a pinch of salt and cook, stirring occasionally, until the onion is translucent, about 8 minutes. Add the rice and 3/4 teaspoon salt and stir to coat. Add 3 cups water, increase the heat to medium high and simmer until the water has mostly evaporated, about 4 minutes. Cover the pot with foil and the lid, reduce the heat to low and cook until the water is completely absorbed, about 12 minutes. Remove from the heat and let stand 5 minutes.
- Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the pistachios and almonds and cook until just lightly golden, about 1 minute. Remove from the heat and add the dried cranberries and apricots, and 1 tablespoon of the prepared saffron water; stir to combine, then transfer to a bowl and set aside for topping.
- Uncover the rice and fluff with a fork; discard the cinnamon stick and cardamom pods. Transfer about half of the rice to a serving bowl. Add the remaining saffron water, 1 tablespoon butter and the reserved orange peel and carrot to the rice in the pot and stir gently. Add the yellow rice to the white rice and gently toss; sprinkle with the pistachio mixture and parsley.
YOUNG JEWEL FRIED RICE
For Christmas in 1968 my dad gave me Jim Lee's Chinese Cookbook. This rice is the first thing I ever cooked from my first cookbook. Still my favorite Fried Rice recipe today.
Provided by Marsha Gardner
Categories Rice Sides
Number Of Ingredients 11
Steps:
- 1. Mix together pepper and soy sauce and set aside. Heat wok or frying pan hot and dry. Add one half of the oil. Turn heat to medium. Add the eggs, and stir lightly so the whites and yolks are mixed slightly. Remove from pan while still a little soft, and put aside.
- 2. Turn up heat; add remainder of oil and add the meats, bean sprouts and scallions. Stir fry for 2 minutes. Add the hot rice. Pour soy sauce mixture and mix thoroughly. Put back the scrambled eggs. Turn off heat and add the lettuce. Stir and serve.
- 3. SUBSTITUTIONS AND VARIATIONS: If the fresh bean sprouts are not be available you may leave them out of the recipe and increase the amount of shredded lettuce to 2 cups. A small green pepper, halved and finely diced is also a good and color or add a cup of frozen peas. Young Jewel is never made exactly the same way by different cooks, it gives us license to use your ingenuity and preference.
YOUNG JEWEL FRIED RICE (YEUNG CHAU CHOW FAAN)
Make and share this Young Jewel Fried Rice (Yeung Chau Chow Faan) recipe from Food.com.
Provided by elly9812
Categories Rice
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix together pepper, m.s.g. and soy sauce and set aside. Heat wok or frying pan hot and dry.
- Add one half of the oil.
- Turn heat to medium.
- Add the eggs, and stir lightly so the whites and yolks are mixed slightly.
- Remove from pan while still a little soft, and put aside. Turn up heat; add remainder of oil and add the meats, bean sprouts and scallions.
- Stir fry for 2 minutes.
- Add the hot rice. Pour soy sauce mixture and mix thoroughly.
- Put back the scrambled eggs.
- Turn off heat and add the lettuce. Stir and serve. Substitutions and Variations: The fresh bean sprouts may not be obtainable in your area.
- You may leave them out of the recipe and increase the amount of shredded lettuce to 2 cups.
- A small green pepper, halved and finely diced is also a good substitute for the bean sprouts, and will brighten the color.
Nutrition Facts : Calories 647.8, Fat 14.3, SaturatedFat 2.5, Cholesterol 83.3, Sodium 715.5, Carbohydrate 106.6, Fiber 2.8, Sugar 1.9, Protein 20.3
DAVID TANIS'S PERSIAN JEWELED RICE
This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken. You will probably need to do a little shopping to make this traditional dish. But it is well worth it, and most good supermarkets can supply what you require.
Provided by David Tanis
Categories dinner, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
- Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
- Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice - you will need to rely on your nose to tell if the rice has browned.)
- Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
- Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
- To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.
Nutrition Facts : @context http, Calories 491, UnsaturatedFat 10 grams, Carbohydrate 72 grams, Fat 19 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 310 milligrams, Sugar 14 grams, TransFat 0 grams
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