On Fri, 04 Nov 2005 18:35:23 -0500, Margaret Suran
> wrote:
>I have a small bottle of Sesame Oil. Someone sent it to me. What is
>it? Is it "hot", as in spicy? What does one do with it?
Fried rice isn't even worth eating without sesame oil. Here's a
recipe, if you're interested. A million people will tell you that you
must use day-old rice. This recipe is designed so you can use freshly
cooked rice. It has a 1:1 ratio of rice to water. (1/2 teaspoon of
sesame oil may be a bit much for a non-junky).
* Exported from MasterCook *
Chicken Fried Rice
Recipe By
amsel
Serving Size : 6 Preparation Time :0:00
Categories : rice side dishes
stir-fry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Rice Prep---
1 cup rice -- washed
1 cup water
---Chicken Prep---
2 chicken breast halves -- skinned and boned
1/2 teaspoon cornstarch
1 dash white pepper
---Other Prep---
2 eggs -- slightly beaten
4 whole green onions -- chopped
1 cup bean sprouts -- rinsed
---Cooking---
1 tablespoon vegetable oil
2 tablespoons vegetable oil
1 1/2 tablespoons soy sauce
1 dash white pepper
1/2 teaspoon sesame oil
1. Place raw rice in 2-quart saucepan. Add enough cold water to
cover rice. Wash rice by rubbing gently between fingers; drain.
Repeat washing rice until water is clear (5 to 6 times). Drain. Add
1 cup water; heat to boiling. Cover tightly; reduce heat and simmer
until liquid is absorbed, about 20 minutes. Set aside.
2. Cut chicken into 1/4-inch pieces. Toss chicken, cornstarch, and
dash of white pepper.
3. Prepare eggs, green onions, and bean sprouts for cooking. Set
aside, in separate bowls.
4. Heat wok until 1 or 2 drops of water sizzle and dissipate when
sprinkled in wok. Add 1 tablespoon oil; rotate wok to coat side. Add
eggs; cook and stir until eggs are thickened throughout but still
moist. Remove eggs from wok.
5. Heat 2 tablespoons oil in wok, coating sides of wok. Add chicken
and stir-fry until meat turns white. Add rice and stir-fry for 1
minute. Stir in soy sauce and a dash of white pepper. Add eggs, bean
sprouts, then green onions, continuously moving food in the wok for
about 30 seconds. Sprinkle with sesame oil, toss, and serve.
Cuisine:
"Chinese"
Source:
"adapted from Betty Crocker's Chinese Cookbook"
Copyright:
"1981"
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NOTES : May substitute chicken with fresh or leftover diced pork,
beef, or shrimp.