Wednesday, September 11, 2013

Chinese Fried Rice

So I've been slacking... for a long time... like years. I was working on my MBA so I stopped blogging out of guilt that I should be doing homework, but I never stopped cooking. I am going to get back into this even simply for a record of my recipes and whoever else may be interested. First up - Chinese Rice!

I didn't like rice for years. I couldn't stand it in any way, shape or form but I have come to enjoy the stuff and it is usually a child friendly food which is perfect in a home with lots of kids.

First - Cooking the White Rice

2 cups rice, jasmine and organic
2 cups water or bone broth

** If feeding a family this as a meal and not a side dish, I would double it. It warms up terrific in a fry pan the next day too.

Wash the rice in cold water by rubbing gently between your fingers. Keep rinsing until the water on the rice runs clear. Drain all water and add back in the fresh 2 cups water to the rice in a large pot (use bone broth instead of water if you have some available!)

Cover the rice and let it sit for at least an hour. (I've let it sit even overnight with no issues)

Put pot on burner on medium high and bring to a boil. Boil rice for 4 minutes (or until water is gone) and then cover and reduce heat to low and let it sit for 8 minutes steaming.

If not using the rice right away, put in a bowl and cover tightly.

Second - Frying the Rice

3 Tbl Peanut oil plus oil for frying meat
1.5 Tbl soy sauce
1.5 Tbl Chinese white rice wine
.5 tsp salt
1 tsp sugar
1 Tbl oyster sauce
1.5 tsp sesame oil
fresh pepper
ginger, fresh and diced if available, if not powder
garlic, diced
green onion, thinly sliced
pork, chicken or beef

Extra Added Items if Available (optional)
fresh snap peas
fresh beans

We have large gardens and we add whatever we have available to use up. I love the fresh snap peas in the rice.

Snap Peas from the Garden

Mix all liquids together minus oil. Add garlic. Set aside.

Dice meat. Fry meat in a pan in peanut oil with a splash of sesame oil and soy sauce. Set aside.

Heat pan up on high. Add oil. Add sauce mixture and fry garlic gently. Garlic cooks quickly so be careful!

Add rice. Break rice up with a wooden spoon until covered. Fry for a few minutes. Push rice to side of pan. Crack egg in pan and lightly scramble until cooked. Mix together with rice mixture. Add onions. Add meat and any other items left.

I love, love this rice. It makes for a quick meal too if there is any left over in the fridge. My family thinks it tastes better than any Chinese restaurant too including those in Chinatown. Whenever we have leftover meat, I either use the meat in a salad, a taco or in fried rice. I have used leftover meat from ribs, marinated pork tenderloin, chicken, really anything in the fridge to make a quick meal. We don't eat fast food in this house so Chinese rice is usually one of my "fast foods" since it is pretty easy. My kids love it too!

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