AllenOK
New member
Basic Chinese Fried Rice
Yields: 4 side dish servings, or 2 entrée servings
I know, this isn’t truly Chinese, it’s actually American in origin. But, it tastes good, and all the Chinese restaurants here serve this or a version thereof.
If you have a gas stove, I would recommend using a wok. However, if you have an electric stove, you would probably be better suited using a large cast iron skillet. Electric just doesn’t generate enough heat to get the proper “wok hay”, or that seared taste and appearance on the ingredients. So, use a cast iron skillet, get it smoking hot, then add the oil and proceed. Never turn the heat down from high, as you’ll need all the heat you can get to cook this properly and quickly.
This is one of those dishes where everything MUST be prepped before you begin cooking. I highly recommend having everything you need lined up in the order you will use it, so that you don’t have to do to much running around while the food is cooking over extremely high heat.
1 T peanut oil
1 T sesame oil
1 egg, beaten
3 – 4 oz pork cutlets, julienned,
1 T dark soy
1 t minced garlic
1 t minced gingerroot
¼ t turmeric, optional
2 T chopped onions
2 T chopped green onions
2 T sliced carrots, on a bias
2 T peas, or snow peas
2 dried shiitake mushrooms
3 – 4 c cooked, COLD rice
salt and pepper to taste
In a small saucepan, rehydrate the shiitake mushrooms in a small amount of boiling water for about 5 – 10 minutes. Julienne the meat, and marinate the meat with the soy, garlic, gingerroot, and the turmeric if desired. Combine the onions, green onions, carrots, and peas in a bowl and set aside. Squeeze all the liquid from the mushrooms. Shred the mushrooms, and add to the vegetables. Place the mushroom liquid back on the stove, and reduce until almost dry. Drain the marinade from the meat, and add the marinade to what’s left of the mushroom liquid. Scramble the egg and set aside.
Make sure that you have all the ingredients ready to go, with the oil, egg, meat(s), veggies, rice, and the marinade/mushroom liquid all within reach, and preferably arrange in order of use.
Heat a wok or skillet just until it starts to smoke fairly heavily. Add the oil and swirl it around the pan to coat the pan. Once the oil starts to smoke, add the egg and quickly scramble it. Add the meat, garlic, and ginger. Stir for 30 seconds. Add the vegetables, and stir for about a minute. Cover and steam for 1 minute. Add the rice and pepper. Add the reserved liquids, stir, and cover. Once the rice has completely turned color, is heated throughout, and starts to stick, then it’s done. This entire dish should only take about 5 minutes to cook, start to finish. Pour the rice into a serving bowl and enjoy as an entrée, or as part of a larger meal with several other dishes.
NOTE: for an Entrée version of this, use more meats, such as beef cutlets, chicken thighs, etc.; or, peeled, deveined shrimp, small bay scallops, or lump crabmeat. It is also really easy to cut the meat into julienne strips when it is still frozen. If you are going to freeze the meat, you might as well stock up and buy several pieces of a particular meat, package them individually, and freeze them. This way you always have some meat items, ready to go at a moment’s notice.
Yields: 4 side dish servings, or 2 entrée servings
I know, this isn’t truly Chinese, it’s actually American in origin. But, it tastes good, and all the Chinese restaurants here serve this or a version thereof.
If you have a gas stove, I would recommend using a wok. However, if you have an electric stove, you would probably be better suited using a large cast iron skillet. Electric just doesn’t generate enough heat to get the proper “wok hay”, or that seared taste and appearance on the ingredients. So, use a cast iron skillet, get it smoking hot, then add the oil and proceed. Never turn the heat down from high, as you’ll need all the heat you can get to cook this properly and quickly.
This is one of those dishes where everything MUST be prepped before you begin cooking. I highly recommend having everything you need lined up in the order you will use it, so that you don’t have to do to much running around while the food is cooking over extremely high heat.
1 T peanut oil
1 T sesame oil
1 egg, beaten
3 – 4 oz pork cutlets, julienned,
1 T dark soy
1 t minced garlic
1 t minced gingerroot
¼ t turmeric, optional
2 T chopped onions
2 T chopped green onions
2 T sliced carrots, on a bias
2 T peas, or snow peas
2 dried shiitake mushrooms
3 – 4 c cooked, COLD rice
salt and pepper to taste
In a small saucepan, rehydrate the shiitake mushrooms in a small amount of boiling water for about 5 – 10 minutes. Julienne the meat, and marinate the meat with the soy, garlic, gingerroot, and the turmeric if desired. Combine the onions, green onions, carrots, and peas in a bowl and set aside. Squeeze all the liquid from the mushrooms. Shred the mushrooms, and add to the vegetables. Place the mushroom liquid back on the stove, and reduce until almost dry. Drain the marinade from the meat, and add the marinade to what’s left of the mushroom liquid. Scramble the egg and set aside.
Make sure that you have all the ingredients ready to go, with the oil, egg, meat(s), veggies, rice, and the marinade/mushroom liquid all within reach, and preferably arrange in order of use.
Heat a wok or skillet just until it starts to smoke fairly heavily. Add the oil and swirl it around the pan to coat the pan. Once the oil starts to smoke, add the egg and quickly scramble it. Add the meat, garlic, and ginger. Stir for 30 seconds. Add the vegetables, and stir for about a minute. Cover and steam for 1 minute. Add the rice and pepper. Add the reserved liquids, stir, and cover. Once the rice has completely turned color, is heated throughout, and starts to stick, then it’s done. This entire dish should only take about 5 minutes to cook, start to finish. Pour the rice into a serving bowl and enjoy as an entrée, or as part of a larger meal with several other dishes.
NOTE: for an Entrée version of this, use more meats, such as beef cutlets, chicken thighs, etc.; or, peeled, deveined shrimp, small bay scallops, or lump crabmeat. It is also really easy to cut the meat into julienne strips when it is still frozen. If you are going to freeze the meat, you might as well stock up and buy several pieces of a particular meat, package them individually, and freeze them. This way you always have some meat items, ready to go at a moment’s notice.