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Does Anyone Have A (tried) Authentic Chinese Fried Rice Recipe
I'd love to have someone share their recipe for a good restaurant style
chinese fried rice; shrimp or pork thank you |
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Witchy Way wrote: > I'd love to have someone share their recipe for a good restaurant style > chinese fried rice; shrimp or pork > > thank you What have you found so far in your search of the internet? |
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<<What have you found so far in your search of the internet?>>
no recipes that have been tested out. i'd rather have someone's recipe that they make all the time |
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Witchy Way wrote:
> <<What have you found so far in your search of the internet?>> > > no recipes that have been tested out. i'd rather have someone's recipe > that they make all the time > The problem is Fried Rice isn't a recipe sort of dish. It's a conglomeration of leftovers. Saute some leftover steamed rice in a little peanut oil or lard (leftover rice works a lot better than freshly cooked rice.) Add some chopped onions and chopped leftover roast meat. Add a handful of frozen peas and carrots. Stir in a beaten egg and some oyster sauce. Use soy sauce if you don't have oyster sauce, but soy doesn't work nearly as well IMHO. Sprinkle with just a little sesame oil before serving. I've made it lots of times. I don't measure anything. HTH Best regards, Bob |
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<<The problem is Fried Rice isn't a recipe sort of dish. It's a
conglomeration of leftovers. Saute some leftover steamed rice in a little peanut oil or lard (leftover rice works a lot better than freshly cooked rice.) Add some chopped onions and chopped leftover roast meat. Add a handful of frozen peas and carrots. Stir in a beaten egg and some oyster sauce. Use soy sauce if you don't have oyster sauce, but soy doesn't work nearly as well IMHO. Sprinkle with just a little sesame oil before serving. I've made it lots of times. I don't measure anything. HTH Best regards, Bob>> thanks bob! i'll try it your way. i've never made it before. btw...what is "HTH'? |
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zxcvbob wrote:
> Witchy Way wrote: > >> <<What have you found so far in your search of the internet?>> >> >> no recipes that have been tested out. i'd rather have someone's recipe >> that they make all the time >> > > > The problem is Fried Rice isn't a recipe sort of dish. It's a > conglomeration of leftovers. > > Saute some leftover steamed rice in a little peanut oil or lard > (leftover rice works a lot better than freshly cooked rice.) Add some > chopped onions and chopped leftover roast meat. Add a handful of frozen > peas and carrots. Stir in a beaten egg and some oyster sauce. Use soy > sauce if you don't have oyster sauce, but soy doesn't work nearly as > well IMHO. Sprinkle with just a little sesame oil before serving. > > I've made it lots of times. I don't measure anything. HTH > > Best regards, > Bob That is not all together quite correct. True you can drum up a dish of fried rice with left overs, but there are fried rice dishes from scratch. I spent many years in the south pacific and visited many eateries. In an eatery in Thailand (and many other countries) You go in for breakfast and see the menu Sausage and eggs with rice. You have a choice of rice, for it to be plain or fried. The fried rice will have very little additions other than a little chopped garlic onions and soy sauce. In the event you want to order fried rice you state the major meat ingredient along with the word cow pot. now that is just the rice and it is to be fried. what is the major meat ingredient, well they call things like the sound they make "Ka" is chicken "Mo" is beef, Now I was unaware that shrimp make a noise , but it must be "chi", now to the best of my memory that is the names of some of the fried rice. But then the seasoning can be different, such as Chinese Cantonese seem to put a little Ginger in their rice, but basically moat other things are the same. I have had fried rice in Korea in many locations and it varies just slightly. My Filipina wife would fix rice with the un-canning resemblance to Taipei, Saigon, Bangkok or Soul and she has never been there. -- BILL P. Just Dog & ME |
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William Boyd wrote:
> zxcvbob wrote: > >> Witchy Way wrote: >> >>> <<What have you found so far in your search of the internet?>> >>> >>> no recipes that have been tested out. i'd rather have someone's recipe >>> that they make all the time >>> >> >> >> The problem is Fried Rice isn't a recipe sort of dish. It's a >> conglomeration of leftovers. >> >> Saute some leftover steamed rice in a little peanut oil or lard >> (leftover rice works a lot better than freshly cooked rice.) Add some >> chopped onions and chopped leftover roast meat. Add a handful of frozen >> peas and carrots. Stir in a beaten egg and some oyster sauce. Use >> soy sauce if you don't have oyster sauce, but soy doesn't work nearly >> as well IMHO. Sprinkle with just a little sesame oil before serving. >> >> I've made it lots of times. I don't measure anything. HTH >> >> Best regards, >> Bob > > > That is not all together quite correct. True you can drum up a dish of > fried rice with left overs, but there are fried rice dishes from scratch. > I spent many years in the south pacific and visited many eateries. > In an eatery in Thailand (and many other countries) You go in for > breakfast and see the menu Sausage and eggs with rice. You have a choice > of rice, for it to be plain or fried. The fried rice will have very > little additions other than a little chopped garlic onions and soy sauce. > In the event you want to order fried rice you state the major meat > ingredient along with the word cow pot. now that is just the rice and it > is to be fried. what is the major meat ingredient, well they call things > like the sound they make "Ka" is chicken "Mo" is beef, > Now I was unaware that shrimp make a noise , but it must be "chi", > now to the best of my memory that is the names of some of the fried > rice. But then the seasoning can be different, such as Chinese Cantonese > seem to put a little Ginger in their rice, but basically moat other > things are the same. I have had fried rice in Korea in many locations > and it varies just slightly. My Filipina wife would fix rice with the > un-canning resemblance to Taipei, Saigon, Bangkok or Soul and she has > never been there. > One thing I forgot to mention in Thailand they will bring you a little 2" saucer with soy sauce and containing little small green rings, this is the famed thai hot peppers, judge for your self. -- BILL P. Just Dog & ME |
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In article >,
zxcvbob > wrote: > Witchy Way wrote: > > <<What have you found so far in your search of the internet?>> > > > > no recipes that have been tested out. i'd rather have someone's recipe > > that they make all the time > > > > > The problem is Fried Rice isn't a recipe sort of dish. It's a > conglomeration of leftovers. ROFL! Too damned true! ;-D I only ever use pre-cooked rice....... Peas and eggs are a standard. Hmmmmm... I was just thinking about going out to the kitchen and starting a pressure cooker full of brown rice with chicken broth to go with the shrimp I was thawing. Might add some shredded carrot to that as well, but I wish I had some celery on hand. I'm out. Plenty of straw mushrooms tho'. I cook my beaten eggs separately, then add them. I don't like them coating the rice. > > Saute some leftover steamed rice in a little peanut oil or lard > (leftover rice works a lot better than freshly cooked rice.) Add some > chopped onions and chopped leftover roast meat. Add a handful of frozen > peas and carrots. Stir in a beaten egg and some oyster sauce. Use soy > sauce if you don't have oyster sauce, but soy doesn't work nearly as > well IMHO. Sprinkle with just a little sesame oil before serving. > > I've made it lots of times. I don't measure anything. HTH > > Best regards, > Bob -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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On Sat, 01 Oct 2005 22:48:51 -0500, zxcvbob wrote:
> Saute some leftover steamed rice in a little peanut oil or lard > (leftover rice works a lot better than freshly cooked rice.) Add some > chopped onions and chopped leftover roast meat. Add a handful of frozen > peas and carrots. Stir in a beaten egg and some oyster sauce. Use soy > sauce if you don't have oyster sauce, but soy doesn't work nearly as > well IMHO. Sprinkle with just a little sesame oil before serving. > > I've made it lots of times. I don't measure anything. HTH > > Best regards, > Bob I agree with all points except the soy. I would NEVER make fried rice with oyster sauce or sesame oil if I was going for an authentic taste - I would always use soy. In fact, I stir a little soy directly into (precooked) rice before I did anything else to it. At the very least, soy gives the rice a nice brown look even if you don't cook it long enough to brown it. |
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OmManiPadmeOmelet wrote:
> In article >, > zxcvbob > wrote: > > >>Witchy Way wrote: >> >>><<What have you found so far in your search of the internet?>> >>> >>>no recipes that have been tested out. i'd rather have someone's recipe >>>that they make all the time >>> >> >> >>The problem is Fried Rice isn't a recipe sort of dish. It's a >>conglomeration of leftovers. > > > ROFL! Too damned true! ;-D > I only ever use pre-cooked rice....... Yep > > Peas and eggs are a standard. > Hmmmmm... I was just thinking about going out to the kitchen and > starting a pressure cooker full of brown rice with chicken broth to go > with the shrimp I was thawing. My standard additions are peas, eggs, soy sauce, sesame seed oil, and small pieces of bbq pork. > > Might add some shredded carrot to that as well, but I wish I had some > celery on hand. I'm out. Plenty of straw mushrooms tho'. > > I cook my beaten eggs separately, then add them. I don't like them > coating the rice. > > >>Saute some leftover steamed rice in a little peanut oil or lard >>(leftover rice works a lot better than freshly cooked rice.) Add some >>chopped onions and chopped leftover roast meat. Add a handful of frozen >>peas and carrots. Stir in a beaten egg and some oyster sauce. Use soy >>sauce if you don't have oyster sauce, but soy doesn't work nearly as >>well IMHO. Sprinkle with just a little sesame oil before serving. >> >>I've made it lots of times. I don't measure anything. HTH >> >>Best regards, >>Bob |
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In article >,
~patches~ > wrote: > OmManiPadmeOmelet wrote: > > > In article >, > > zxcvbob > wrote: > > > > > >>Witchy Way wrote: > >> > >>><<What have you found so far in your search of the internet?>> > >>> > >>>no recipes that have been tested out. i'd rather have someone's recipe > >>>that they make all the time > >>> > >> > >> > >>The problem is Fried Rice isn't a recipe sort of dish. It's a > >>conglomeration of leftovers. > > > > > > ROFL! Too damned true! ;-D > > I only ever use pre-cooked rice....... > > Yep > > > > Peas and eggs are a standard. > > Hmmmmm... I was just thinking about going out to the kitchen and > > starting a pressure cooker full of brown rice with chicken broth to go > > with the shrimp I was thawing. > > My standard additions are peas, eggs, soy sauce, sesame seed oil, and > small pieces of bbq pork. Mine is the same as above except for the sesame oil, (I must try that and I do have some) and I vary the meats depending on what is left over. I did thaw some pork chops tho' and will be grilling those before slicing them thin and adding them in at the end. I'll also sautee' the shrimp by itself and add that last. I just _hate_ over cooked shrimp. > > > > > Might add some shredded carrot to that as well, but I wish I had some > > celery on hand. I'm out. Plenty of straw mushrooms tho'. > > > > I cook my beaten eggs separately, then add them. I don't like them > > coating the rice. > > > > > >>Saute some leftover steamed rice in a little peanut oil or lard > >>(leftover rice works a lot better than freshly cooked rice.) Add some > >>chopped onions and chopped leftover roast meat. Add a handful of frozen > >>peas and carrots. Stir in a beaten egg and some oyster sauce. Use soy > >>sauce if you don't have oyster sauce, but soy doesn't work nearly as > >>well IMHO. Sprinkle with just a little sesame oil before serving. > >> > >>I've made it lots of times. I don't measure anything. HTH > >> > >>Best regards, > >>Bob -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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On Sat, 01 Oct 2005 22:48:51 -0500, zxcvbob >
wrote: >Witchy Way wrote: >> <<What have you found so far in your search of the internet?>> >> >> no recipes that have been tested out. i'd rather have someone's recipe >> that they make all the time >> > > >The problem is Fried Rice isn't a recipe sort of dish. It's a >conglomeration of leftovers. > >Saute some leftover steamed rice in a little peanut oil or lard >(leftover rice works a lot better than freshly cooked rice.) Add some >chopped onions and chopped leftover roast meat. Add a handful of frozen >peas and carrots. Stir in a beaten egg and some oyster sauce. Use soy >sauce if you don't have oyster sauce, but soy doesn't work nearly as >well IMHO. Sprinkle with just a little sesame oil before serving. > >I've made it lots of times. I don't measure anything. HTH > >Best regards, >Bob Not quite the way I'd make it, but I agree with Bob, don't use freshly cooked rice. I decide the day before I'll have fried rice and cook up the rice, then drain it, and put it in a flat dish in the fridge. Give it a stir a couple of times during the day to help it dry out and for the grains to separate. To make the fried rice, first I make the egg omelette. Whisk up a couple of eggs, pour them into a heated wok, swirl around and allow to set. Remove and cut into strips. I then cook all the things I plan to put into the fried rice in the order of slowest to fasted cooked: onions, broccoli flowerettes, mushrooms, meat (usually leftover roast), chopped spring onions (scallions), the green part, sliced on diagonal. Don't overload it with ingredients. The rice is the main event. Then I add the rice, a good splash of extra oil, and soy sauce. Heat thoroughly, stirring all the time. Add omelette strips. Serve. |
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"zxcvbob" > wrote in message ... > Witchy Way wrote: > > <<What have you found so far in your search of the internet?>> > > > > no recipes that have been tested out. i'd rather have someone's recipe > > that they make all the time > > > > > The problem is Fried Rice isn't a recipe sort of dish. It's a > conglomeration of leftovers. > > Saute some leftover steamed rice in a little peanut oil or lard > (leftover rice works a lot better than freshly cooked rice.) Add some > chopped onions and chopped leftover roast meat. Add a handful of frozen > peas and carrots. Stir in a beaten egg and some oyster sauce. Use soy > sauce if you don't have oyster sauce, but soy doesn't work nearly as > well IMHO. Sprinkle with just a little sesame oil before serving. > > I've made it lots of times. I don't measure anything. HTH > > Best regards, > Bob That's pretty much what I do too, Bob. I, personally, like mine better than most restaurants, anyway. kili |
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"OmManiPadmeOmelet" > wrote in message ... > In article >, > zxcvbob > wrote: > > > Witchy Way wrote: > > > <<What have you found so far in your search of the internet?>> > > > > > > no recipes that have been tested out. i'd rather have someone's recipe > > > that they make all the time > > > > > > > > > The problem is Fried Rice isn't a recipe sort of dish. It's a > > conglomeration of leftovers. > > ROFL! Too damned true! ;-D > I only ever use pre-cooked rice....... > > Peas and eggs are a standard. > Hmmmmm... I was just thinking about going out to the kitchen and > starting a pressure cooker full of brown rice with chicken broth to go > with the shrimp I was thawing. > > Might add some shredded carrot to that as well, but I wish I had some > celery on hand. I'm out. Plenty of straw mushrooms tho'. > > I cook my beaten eggs separately, then add them. I don't like them > coating the rice. > How funny, I love them coating the rice! When I go into a restaurant and the eggs are beaten, cooked and added into the mix, I don't want their fried rice. Different strokes........... I always add garlic and ginger to my rice, BTW. I forgot to say that. kili |
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In article >,
"kilikini" > wrote: > "OmManiPadmeOmelet" > wrote in message > ... > > In article >, > > zxcvbob > wrote: > > > > > Witchy Way wrote: > > > > <<What have you found so far in your search of the internet?>> > > > > > > > > no recipes that have been tested out. i'd rather have someone's recipe > > > > that they make all the time > > > > > > > > > > > > > The problem is Fried Rice isn't a recipe sort of dish. It's a > > > conglomeration of leftovers. > > > > ROFL! Too damned true! ;-D > > I only ever use pre-cooked rice....... > > > > Peas and eggs are a standard. > > Hmmmmm... I was just thinking about going out to the kitchen and > > starting a pressure cooker full of brown rice with chicken broth to go > > with the shrimp I was thawing. > > > > Might add some shredded carrot to that as well, but I wish I had some > > celery on hand. I'm out. Plenty of straw mushrooms tho'. > > > > I cook my beaten eggs separately, then add them. I don't like them > > coating the rice. > > > > How funny, I love them coating the rice! When I go into a restaurant and > the eggs are beaten, cooked and added into the mix, I don't want their fried > rice. Different strokes........... > > I always add garlic and ginger to my rice, BTW. I forgot to say that. > > kili > > I tend to forget some stuff too when I'm posting, but I don't when I'm cooking. Probably because I'm "browsing" the refrigerator and pantry. ;-) -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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Nathalie Chiva wrote: > (Witchy Way) wrote: > > >I'd love to have someone share their recipe for a good restaurant style > >chinese fried rice; shrimp or pork > > IMO, there is not "one authentic recipe". Chinese use fried rice as a > recipe to use up leftovers, so lots of variations. Well, the OP asked for "restaurant style" Chinese fried frice... so it would definitely depend on region, adn not to use up left overs, it's done fresh every day and done the same. In the NYC area most every Chinese restaurant serves fried rice prepared essentially the same... some do it better (the subjective better - some ain't so heavy on the oil) but pork fly lice is the same pork fly lice regardless which restaurant... chicken fly lice is the same chicken fly lice... shrimp fly lice is the same shrimp fly lice, and uncannily house special fly lice is the same house special fly lice too. Some also offer a vegetable fly lice, they're all the same fly lice as the others, just without the meat, and a few small bits of broccoli and a few peanuts instead. All the NYC Chinese restaurants do fly lice the same, they make up a huge wokful of fly lice but leave out the meat, then they make up the individual orders by scooping a portion into a smaller wok to re-stir fry and there add whichever meat addition is called for... but the fly lice base is essentially the same at every kitchen. The base is day old rice fried with soy sauce and onion, some bean sprouts, celery, water chestnut, msg, and peanut oil... that's it. With the house special all three meats are added (pork, chicken, shrimp), also fried egg strip, a few snow pea pods and served with chopped green onion and a few cashews on top. Some add a few green peas and chopped pimento. I know from personal experience each major city in the US does it different, LA and Chicago make lousy (to me) fried rice, both salty and oily, and it's not really fried at all, just prepared in a pot like typical boiled rice.... pretty much the same in Toronto. But in NY's Capitol region the fried rice is worse, also cooked in a pot (way over cooked) but it's yellow rice, has no soy sauce at all... all you'd meed to do is add some gandules and it'd be Puerto Rican, bad Puerto Rican. I've tried about 5-6 Chinese restaurants up here in hillybilly NY, including one buffet style, needless to say I no longer bother. These days when anyone from NYC comes to visit and asks if they can bring anything I tell them Chinese food... even reheated it's far better than anything I can get here... even eaten the next day cold from the fridge it's nirvana compared to what they serve here. Sometimes I make a few Chinese dishes myself, but without the huge woks and blast furnace heat it's really not possible to come close. I don't believe anyone does real NYC restaurant style stir fry in a home kitchen, just not a possibility, not even with a real commercial stove, still not anywhere hot enough... only way is to retrofit the home heating burner. But by far the world's worst Chinese restaurant food is served at the Golden Wok - Fargo, North Dakota. Anyone interested in reading a first hand critique search for my Chinese restaurant posts. Anyway, you really can't do NYC Chinese restaurant style fly lice at home, you just can't, and I won't believe anyone says they do. And if you omit the MSG then you shoulda had Mexican food. Sheldon |
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"Witchy Way" > wrote in message
... > <<What have you found so far in your search of the internet?>> > > no recipes that have been tested out. i'd rather have someone's recipe > that they make all the time > There's one that we make all the time on my recipe web site: http://www.pgacon.com/cooking.htm -- Peter Aitken |
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William Boyd wrote:
> William Boyd wrote: > >> zxcvbob wrote: >> >>> Witchy Way wrote: >>> >>>> <<What have you found so far in your search of the internet?>> >>>> >>>> no recipes that have been tested out. i'd rather have someone's recipe >>>> that they make all the time >>>> >>> >>> >>> The problem is Fried Rice isn't a recipe sort of dish. It's a >>> conglomeration of leftovers. >>> >>> Saute some leftover steamed rice in a little peanut oil or lard >>> (leftover rice works a lot better than freshly cooked rice.) Add >>> some chopped onions and chopped leftover roast meat. Add a handful >>> of frozen >>> peas and carrots. Stir in a beaten egg and some oyster sauce. Use >>> soy sauce if you don't have oyster sauce, but soy doesn't work nearly >>> as well IMHO. Sprinkle with just a little sesame oil before serving. >>> >>> I've made it lots of times. I don't measure anything. HTH >>> >>> Best regards, >>> Bob >> >> >> >> That is not all together quite correct. True you can drum up a dish of >> fried rice with left overs, but there are fried rice dishes from scratch. My post was an oversimplification, but I thought it would get WW started in the right direction. When she gets comfortable with making a basic fried rice and without measuring everything, she'll probably start adding shrimp or bean sprouts or different spices, etc. I don't think one can make good fried rice starting with freshly cooked white rice (I know I certainly can't.) It's gotta start with cold stale rice, so if you're cooking the rice specifically for making fried rice you gotta cook it a day or two in advance (but this allows you to experiment with adding sherry or ginger or pork stock or whatever to the rice when you cook it.) Best regards, Bob |
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OmManiPadmeOmelet wrote:
> In article >, > zxcvbob > wrote: > > > I only ever use pre-cooked rice....... > > Peas and eggs are a standard. > Hmmmmm... I was just thinking about going out to the kitchen and > starting a pressure cooker full of brown rice with chicken broth to go > with the shrimp I was thawing. > > Might add some shredded carrot to that as well, but I wish I had some > celery on hand. I'm out. Plenty of straw mushrooms tho'. > > I cook my beaten eggs separately, then add them. I don't like them > coating the rice. No you would never put raw egg in the rice, what a mess that would make. I have cooked some of the ingredients and then added the egg to scramble up to that. -- BILL P. Just Dog & ME |
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In article > ,
"Peter Aitken" > wrote: > "Witchy Way" > wrote in message > ... > > <<What have you found so far in your search of the internet?>> > > > > no recipes that have been tested out. i'd rather have someone's recipe > > that they make all the time > > > > There's one that we make all the time on my recipe web site: > > http://www.pgacon.com/cooking.htm That's a nice website. :-) Added it to my bookmark file. Thanks! -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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On Sun, 02 Oct 2005 15:32:32 -0500, William Boyd wrote:
> OmManiPadmeOmelet wrote: > > I cook my beaten eggs separately, then add them. I don't like them > > coating the rice. > > No you would never put raw egg in the rice, what a mess that would make. > I have cooked some of the ingredients and then added the egg to > scramble up to that. I put raw egg in.... what I do is push the rice up on the sides of the wok, plop my RAW egg in and scramble it quickly. When the egg is soft set, I mix in the rice. I like a bit of egg on my rice and I want to see little chunks of it here and there in the finished product. |
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zxcvbob wrote: > > I don't think one can make good fried rice starting with freshly cooked > white rice (I know I certainly can't.) It's gotta start with cold stale > rice, so if you're cooking the rice specifically for making fried rice > you gotta cook it a day or two in advance (but this allows you to > experiment with adding sherry or ginger or pork stock or whatever to the > rice when you cook it.) > > Best regards, > Bob Many, many years ago, a Chinese man told me to fry the uncooked rice in oil before cooking it, in order to make Chinese fried rice. I tried it and it was very good, but I didn't follow an authentic Chinese recipe. I cooked the fried, raw rice in chicken broth and just added scallions and other American and Chinese vegetables sautéed in oil, a beaten egg and small cubes of chicken or pork, plus some sprouts and seasoning. It is a long time ago, I do not really remember. I know the owner of three really fine and popular Chinese restaurants in New York City. I will ask him for the recipe the next time I see him, but that may not be for quite a while.  ( |
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In article >,
William Boyd > wrote: > OmManiPadmeOmelet wrote: > > > In article >, > > zxcvbob > wrote: > > > > > I only ever use pre-cooked rice....... > > > > Peas and eggs are a standard. > > Hmmmmm... I was just thinking about going out to the kitchen and > > starting a pressure cooker full of brown rice with chicken broth to go > > with the shrimp I was thawing. > > > > Might add some shredded carrot to that as well, but I wish I had some > > celery on hand. I'm out. Plenty of straw mushrooms tho'. > > > > I cook my beaten eggs separately, then add them. I don't like them > > coating the rice. > > No you would never put raw egg in the rice, what a mess that would make. > I have cooked some of the ingredients and then added the egg to > scramble up to that. You don't, I don't, but others do. ;-) IMHO that makes it a rice fritatta, but to each their own! -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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Margaret Suran wrote: > > Many, many years ago, a Chinese man told me to fry the uncooked rice > in oil before cooking it, in order to make Chinese fried rice. That's typically how pilaf begins... I do kasha that way, also my own version of "rice-a-roni" with rice and orzo... but those aren't stir fried after cooking. I see no reason Chinese fried rice couldn't be prepared by that method, just a quick added step before boiling the rice. But for authentic flavor and texture you'd still need to refrigerate that cooked rice over night before continuing, because the rice itself is actually stir fried before adding the other ingredients... if the cooked rice weren't dried out in the fridge and instead stir fried immediately while still steaming hot the grains would begin to break up, clump together, and it would become mush, more like bad risotto. pilaf [PEE-lahf, PIH-lahf] This rice- or BULGHUR-based dish (also called pilau ) originated in the Near East and always begins by first browning the rice in butter or oil before cooking it in stock. Pilafs can be variously seasoned and usually contain other ingredients such as chopped cooked vegetables, meats, seafood or poultry. In India they're highly spiced with CURRY. Pilaf can be served as a side dish or main dish. =A9 Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.=20 --- Sheldon |
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On Sun, 02 Oct 2005 14:09:45 -0700, sf <see_reply_address.com> wrote:
>On Sun, 02 Oct 2005 15:32:32 -0500, William Boyd wrote: > >> OmManiPadmeOmelet wrote: > >> > I cook my beaten eggs separately, then add them. I don't like them >> > coating the rice. >> >> No you would never put raw egg in the rice, what a mess that would make. >> I have cooked some of the ingredients and then added the egg to >> scramble up to that. > >I put raw egg in.... what I do is push the rice up on the sides of the >wok, plop my RAW egg in and scramble it quickly. When the egg is soft >set, I mix in the rice. I like a bit of egg on my rice and I want to >see little chunks of it here and there in the finished product. Having said I precook the egg into an omelette (loose term for omelette, then cut it in strips) at times I've had nasi goreng which has been served with a fried egg on top. I've really liked cutting up the runny egg (our eggs aren't infected by salmonella in NZ so we can have them runny) and mixing it with the rice. But when I was in Bali, they never served it like that. Kathy |
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On Mon, 03 Oct 2005 05:32:22 GMT, Kathy in NZ wrote:
> But when I was in Bali, they never served it like that. Did you catch the news? http://www.cnn.com/2005/WORLD/asiapc...2/bali.blasts/ I don't understand the mindset of people who kill themselves and purposely take others with them. |
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Witchy Way wrote: > I'd love to have someone share their recipe for a good restaurant style > chinese fried rice; shrimp or pork Here's my recipe for chicken fried rice. You can substitute pork or shrimp for the chicken - no big deal. When I use shrimp, I also add some frozen peas. This is very much like the fried rice that was served at the Cantonese restaurant where I had my first job. The recipe is an adaptation of one in the first Betty Crocker Chinese Cooking cookbook. It calls for fresh rice which is cooked one part rice to one part water, so it's not mushy and can be used right away. That works out nicely for me, because I may not be hungry for fried rice tomorrow, then what am I going to do with all this day-old rice? Anyway ... here it is: * Exported from MasterCook * Chicken Fried Rice Recipe By  amsel in dis DressServing 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" Source: "Based on a recipe by Leeann Chin" - - - - - - - - - - - - - - - - - - - NOTES : May substitute chicken with fresh or leftover diced pork, beef, or shrimp. |
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On Sun, 02 Oct 2005 22:49:21 -0700, sf >
wrote: >On Mon, 03 Oct 2005 05:32:22 GMT, Kathy in NZ wrote: > >> But when I was in Bali, they never served it like that. > >Did you catch the news? >http://www.cnn.com/2005/WORLD/asiapc...2/bali.blasts/ >I don't understand the mindset of people who kill themselves and >purposely take others with them. Yes, where two of the bombs went off, the outdoor beach restaurants at Jimbaran Bay (think I've spelled it wrong), we had a lovely barbecue meal there in 2003. I think my husband and I are jinxing holiday spots! We went to Machu Picchu (Peru) last year. The following week they had landslides We went to Phuket in Thailand. Three months later our beautiful resort hotel was destroyed by the tsunami. Anybody living in Perth? We were there in February. Hope you're still safe!!! I'll warn you in advance if I plan to visit your city..... |
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OmManiPadmeOmelet wrote: > In article >, > William Boyd > wrote: > > > OmManiPadmeOmelet wrote: > > > > > In article >, > > > zxcvbob > wrote: > > > > > > > I only ever use pre-cooked rice....... > > > > > > Peas and eggs are a standard. > > > Hmmmmm... I was just thinking about going out to the kitchen and > > > starting a pressure cooker full of brown rice with chicken broth to go > > > with the shrimp I was thawing. > > > > > > Might add some shredded carrot to that as well, but I wish I had some > > > celery on hand. I'm out. Plenty of straw mushrooms tho'. > > > > > > I cook my beaten eggs separately, then add them. I don't like them > > > coating the rice. > > > > No you would never put raw egg in the rice, what a mess that would make. > > I have cooked some of the ingredients and then added the egg to > > scramble up to that. > > You don't, I don't, but others do. ;-) > > IMHO that makes it a rice fritatta, but to each their own! Hate to burst your bubble but permitting grain to *absorb* raw egg prior to cooking is quite a common practice. The egg is lightly beaten and blended with the raw rice (1 egg to 2 cups rice), will be totally absorbed in about 20 minutes. Then toast the rice in a dry pan until a nutty flavor develops, be careful not to burn. Then proceed to cook per usual... best to add *hot* liquid, then seasonings/veggies. Rice will have a wonderful depth of flavor you've never before experienced (like if you ever had sex with me the depth of teh experience would ruin for life)... you will neither see or taste the egg. The egg also seals in the surface starch, no sticking. Btw, the same procedure works well with pasta too, try it with orzo. Orzo is my favorite small pasta. I absolutely detest couscous (ie. sand). Sheldon |
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In article .com>,
"Sheldon" > wrote: > OmManiPadmeOmelet wrote: > > In article >, > > William Boyd > wrote: > > > > > OmManiPadmeOmelet wrote: > > > > > > > In article >, > > > > zxcvbob > wrote: > > > > > > > > > I only ever use pre-cooked rice....... > > > > > > > > Peas and eggs are a standard. > > > > Hmmmmm... I was just thinking about going out to the kitchen and > > > > starting a pressure cooker full of brown rice with chicken broth to go > > > > with the shrimp I was thawing. > > > > > > > > Might add some shredded carrot to that as well, but I wish I had some > > > > celery on hand. I'm out. Plenty of straw mushrooms tho'. > > > > > > > > I cook my beaten eggs separately, then add them. I don't like them > > > > coating the rice. > > > > > > No you would never put raw egg in the rice, what a mess that would make. > > > I have cooked some of the ingredients and then added the egg to > > > scramble up to that. > > > > You don't, I don't, but others do. ;-) > > > > IMHO that makes it a rice fritatta, but to each their own! > > Hate to burst your bubble but permitting grain to *absorb* raw egg > prior to cooking is quite a common practice. The egg is lightly beaten > and blended with the raw rice (1 egg to 2 cups rice), will be totally > absorbed in about 20 minutes. Then toast the rice in a dry pan until a > nutty flavor develops, be careful not to burn. Then proceed to cook > per usual... best to add *hot* liquid, then seasonings/veggies. Rice > will have a wonderful depth of flavor you've never before experienced > (like if you ever had sex with me the depth of teh experience would > ruin for life)... you will neither see or taste the egg. The egg also > seals in the surface starch, no sticking. Btw, the same procedure > works well with pasta too, try it with orzo. Orzo is my favorite small > pasta. I absolutely detest couscous (ie. sand). > > Sheldon > Yah, but we were talking about starting out with pre-cooked rice........ Not the same cookie! -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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Sheldon wrote: > > Hate to burst your bubble but permitting grain to *absorb* raw egg > prior to cooking is quite a common practice. [snip description of process] Out of curiosity, where is this a common practice? It sounds quite unusual. -aem |
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