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Chinese Fried Rice


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#1 Mrs.Hippie3

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Posted 03 May 2017 - 05:56 PM

Chinese Fried Rice with mushrooms of course!

 

3⁄4 cup finely chopped onion
2 1⁄2 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
1⁄2 cup finely chopped carrot (very small)
1⁄2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)

 

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.

 


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#2 PsyBearknot

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Posted 03 May 2017 - 06:16 PM

Man Mah, that sounds good right about now!

I always use day old rice. Not sure why but it seems more like the restaurant style.
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#3 Dipole

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Posted 10 May 2020 - 06:59 PM

My Taiwanese wife is very particular about the texture of the rice.

Short grain works the best.

Soaked rice should be cooked until soft, but not sticky.

Sticky is too soft.  Stir fry works best with rice on the lower cooked end.

The twice cook method can get the rice sticky.

My wife generally does not like dishes like fried rice.

I however will eat it in any condition you can throw at me.


Edited by Dipole, 10 May 2020 - 07:00 PM.

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