We have the end-piece of a pork loin in the fridge, and it's about to
be converted to a very meaty batch of fried rice. Generally, I'd use
cooked pork that I'd diced, but am going to experiment with dicing the
raw meat and using that. Here's my all-purpose fried rice recipe (we
don't have bean sprouts right now).

* Exported from MasterCook *

Chicken Fried Rice

Recipe By :Carol Peterson
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Rice
Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Rice Prep---
1 cup Basmati rice
1 1/2 cups 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
2 tablespoons soy sauce
1 dash white pepper
1/2 teaspoon sesame oil

Bring rice and water to a boil in a 2-quart saucepan. Cover tightly,
reduce heat, and simmer for 10 minutes. Remove from heat and allow to
sit for 6 minutes Set aside.

Cut chicken into 1/4-inch pieces. Toss chicken, cornstarch, and dash
of white pepper.

Prepare eggs, green onions, and bean sprouts for cooking. Set aside,
in separate bowls.

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.

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' by Leeann Chin"
Copyright:
"1981"
- - - - - - - - - - - - - - - - -
- -

NOTES : May substitute chicken with fresh or leftover diced pork, ham,
beef, or shrimp.

Damsel in dis Dress > wrote in
oups.com:

> Chicken Fried Rice
>

Ummm...you don't seem to dry the rice....Why not? I politely querry...

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Jun 25, 10:53 pm, hahabogus > wrote:
> Damsel in dis Dress > wrote groups.com:
>
> > Chicken Fried Rice
>
> Ummm...you don't seem to dry the rice....Why not? I politely querry...

That latest incarnation of the recipe used Basmati rice, and I don't
recall if I used less water than called for or not. Earlier versions
called for a 1:1 ratio of water to regular rice, so there was no need
for drying. Can't get Basmati in this one-horse town, so we'll
probably just use regular rice for awhile.

Smoochers!
Carol

In article .com>,
Damsel in dis Dress > wrote:

> We have the end-piece of a pork loin in the fridge, and it's about to
> be converted to a very meaty batch of fried rice. Generally, I'd use
> cooked pork that I'd diced, but am going to experiment with dicing the
> raw meat and using that.

<snipped yummy recipe>

I've made fried rice with raw meat before, I just cook it in the pan
first.

I slice it into thin strips instead of cubes.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Jun 26, 4:51 am, Omelet > wrote:
> In article .com>,
> Damsel in dis Dress > wrote:
>
> > We have the end-piece of a pork loin in the fridge, and it's about to
> > be converted to a very meaty batch of fried rice. Generally, I'd use
> > cooked pork that I'd diced, but am going to experiment with dicing the
> > raw meat and using that.
>
> <snipped yummy recipe>
>
> I've made fried rice with raw meat before, I just cook it in the pan
> first.
>
> I slice it into thin strips instead of cubes.

Yup, we had both. The strips were much nicer. Thanks for the
suggestion - where were you last night? ROFL!

Huggles,
Carol

On Mon, 25 Jun 2007 20:17:37 -0700, Damsel in dis Dress
> wrote:

>We have the end-piece of a pork loin in the fridge, and it's about to
>be converted to a very meaty batch of fried rice. Generally, I'd use
>cooked pork that I'd diced, but am going to experiment with dicing the
>raw meat and using that. Here's my all-purpose fried rice recipe (we
>don't have bean sprouts right now).
>
> * Exported from MasterCook *
>
> Chicken Fried Rice
<recipe snipped>

i usually make my fried rice with fresh raw pork. dice it and
marinate in teriaki sauce (i make my own) while you cut up the other
ingredients. the pork is then cooked before adding the vegetables. i
think it works very well.

your pal,
blake

"Damsel in dis Dress" > wrote in message
oups.com...
> On Jun 26, 4:51 am, Omelet > wrote:
>> In article .com>,
>> Damsel in dis Dress > wrote:
>>
>> > We have the end-piece of a pork loin in the fridge, and it's about to
>> > be converted to a very meaty batch of fried rice. Generally, I'd use
>> > cooked pork that I'd diced, but am going to experiment with dicing the
>> > raw meat and using that.
>>
>> <snipped yummy recipe>
>>
>> I've made fried rice with raw meat before, I just cook it in the pan
>> first.
>>
>> I slice it into thin strips instead of cubes.
>
> Yup, we had both. The strips were much nicer. Thanks for the
> suggestion - where were you last night? ROFL!

I just want to say it's **really** nice to see you posting again, Dams.
Maybe I missed a "reappearance" post (likely so, I read sporadically here!),
so I'll just say WELCOME BACK! We love ya, kid :-)

TammyM

On Jun 26, 1:56 pm, blake murphy > wrote:
>
> i usually make my fried rice with fresh raw pork. dice it and
> marinate in teriaki sauce (i make my own) while you cut up the other
> ingredients. the pork is then cooked before adding the vegetables. i
> think it works very well.

The teriyaki marinade sounds like a killer idea. I'll do that next
time.

Thankee!
Carol

On Jun 26, 2:06 pm, "TammyM" > wrote:
>
> I just want to say it's **really** nice to see you posting again, Dams.
> Maybe I missed a "reappearance" post (likely so, I read sporadically here!),
> so I'll just say WELCOME BACK! We love ya, kid :-)

Sweet talk will get you everywhere. Good to be back. No promises
on how prolific my posting will be, but I'll try not ot be such a
stranger.

Carol

LOL!

I like your post very much.

I also like pork fried rice. It's so delicious to have one.

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In article .com>,
Damsel in dis Dress > wrote:

> On Jun 26, 1:56 pm, blake murphy > wrote:
> >
> > i usually make my fried rice with fresh raw pork. dice it and
> > marinate in teriaki sauce (i make my own) while you cut up the other
> > ingredients. the pork is then cooked before adding the vegetables. i
> > think it works very well.
>
> The teriyaki marinade sounds like a killer idea. I'll do that next
> time.
>
> Thankee!
> Carol

Carol, how is that Oyster sauce working out for you?
You know you spoiled me and I'm nearly out. ;-) Gotta make another run
next month.

There was no comparison between that one and the local "Oyster flavor"
sauces!

Thanks for helping me learn the difference.

If you need more stuff that I can get here, please don't hesitate to ask!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Jun 27, 6:42 am, Omelet > wrote:
>
> Carol, how is that Oyster sauce working out for you?
> You know you spoiled me and I'm nearly out. ;-) Gotta make another run
> next month.
>
> There was no comparison between that one and the local "Oyster flavor"
> sauces!
>
> Thanks for helping me learn the difference.

I haven't tapped in to the oyster sauce yet (sigh). We have one
roommate who doesn't eat Chinese food and another one who won't eat
cooked vegetables (except tater tots and french fries). I've talked
to the raw veggie guy, and he's willing to try a beef and pea pod
concoction. I just have to remember to get the 'gredients.

I tried the dark sesame oil for the first time when I made the pork
fried rice. It's good, but for fried rice, I think I'd like to stick
with the lighter stuff. Gotta figure out what the dark stuff is best
used with.

We got up the nerve to open the curry paste within the past week,
too. (I really haven't "been here"). Dang, that stuff is good! We
wanted to make curry chicken that very night, but one of the roomies
had company and he can't eat hot foods because of allergies. So I
made a bland dinner, and he left just as I was serving it.
Grrrrrrrrrr! I'll let you know when we try it, though.

> If you need more stuff that I can get here, please don't hesitate to ask!

We've all become heavily addicted to panko crumbs. <G> And the blue
and white packing material that you used has come in handy more than
once. ROFL

You, my dear, are a goddess! Glad you're enjoying the oyster sauce.
I haven't had any in almost 20 years. Only the first couple bottles I
bought were the real thing, then all you could get was oyster
flavored.

Huggles and smoochlettes,
Carol