Serving
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Fried Rice: Various
China
   
Serves
Effort:
Sched:
DoAhead:  
4 side  
**
25 min  
Yes
In China fried rice is a way to use up left over rice or as a snack or street food. It would not be served at dinner because, unlike plain rice, its flavors could interfere with the flavors of other dishes. Of course we barbarians can do whatever we please. Note that in some regions (Cantonese) a little soy sauce is stirred in at finish. Fried rice can be reheated, either in the oven or back in the pan.






2
5
3
1/4
2
1
1-1/2
2/3
------
1-1/2
c
oz
lrg
t
lrg
T
T
t
----
T
Rice, cold (1)  
Feature (2)
Eggs
Salt
Scallions
Oil
Oil
Salt
-- Optional
Soy Sauce
Prep   -   (10 min)
  1. Cut FEATURE into small pieces - no larger than 1/2 inch on a side for soft mild items like Shrimp, smaller for hard or stronger items like Chinese Sausage.
  2. Beat EGGS lightly with 1/4 t Salt.
  3. Slice SCALLIONS thin crosswise.
Run   -   (15 min)
  1. Fluff the Rice as best you can.
  2. In a wok or spacious sauté pan, heat 1 T Oil over moderate heat. Pour in Feature and fry stirring until just cooked through if raw, or thoroughly heated if not. Scoop out with a slotted spoon leaving all oil in the pan.
  3. Pour in Eggs. As they solidify, tilt the pan towards you. Push the solids up away from you while the liquid drains toward you until the eggs are no longer runny but soft and fluffy. Scoop them out into a dish using a slotted spoon.
  4. Add 1-1/2 T Oil and distribute it well. Pour Rice, into the pan and toss it about over moderate heat until well heated and all lumps are broken up.
  5. Stir in 2/3 t Salt and the Scallions until well distributed.
  6. Stir in Feature and Eggs. Stir and break up the eggs until they are in small pieces and everything is evenly distributed and heated.
  7. Serve warm.
NOTES:
  1. Rice:   A long grain rice like Thai Jasmine is good for Fried Rice. 2 cups raw makes 2 pounds 2 ounces cooked - 2 cups lightly packed is about 12 ounces. The rice should be well washed, then cooked fairly dry so when the grains are cooked through they are still quite separate. The rice must be fully cold, preferably refrigerated overnight.
  2. Feature:   These are the items a fried rice dish is named for. You can use just one, or two that complement each other, generally one mild and one strong. Small amounts of other items can be included. If you are using the fried rice as a light main dish, you can up the Feature to 6 or even 8 ounces.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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