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China
Fried Rice
From my
Simple Recipe Collection
A classic Chinese fried rice recipe.
This recipe is easy to make and can be made under half
hour.
Ingredients -
Serves 6-8
4-6 dried Chinese mushrooms
1 green pepper, cored and seeded
1 red pepper, cored and seeded
100 g/4 oz bamboo shoots
2 eggs
2 spring onions (scallions), finely chopped
2 T salt
4- T oil
6 cups/900 g/30 oz cooked rice
1 T light soy sauce (optional)
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Preparation
- Soak the dried mushrooms in warm water for
25-30 minutes, squeeze dry and discard the hard stalks. Cut the mushrooms into small
cubes.
- Cut the green and red peppers and the
bamboo shoots into small cubes.
- Lightly beat the eggs with about
half of the spring onions and a pinch of the salt.
Cooking
- Heat about 2 tablespoons of oil in a hot
wok, add the beaten eggs and scramble until set. Remove.
- Heat the remaining oil. When hot, add the
rest of the spring onions followed by the vegetables and stir-fry until each piece is
covered with oil. Add the cooked rice and salt and stir to separate each grain of rice.
Finally add the soy sauce, blend everything together and serve.
Mee
Feng Jou - PORK RICE
From my personal Authentic Recipe Collection
This is a unique Chinese dish that has the taste of
the pork mingled with the rice. Serving suggestions are Chinese ginger or garlic
sauces, sweet and sour sauces and chilli sauce as accompaniments. Another suggestion is to
serve this recipe with stir fry greens sprinkled with sesame seeds.
This recipe is easy to make, but time consuming.
Ingredients
Serves 4
2 lb. leg
or belly of pork
2 slices of fresh root ginger, peeled and finely chopped
2 tablespoons soy sauce
1 1/2 teaspoons chilli sauce
5 oz. [ 1 1/4 cups] coarsely ground rice
Preparation
With a sharp knife, cut the pork into 2
1/2 - 1 1/2 -inch slices, about 1/4 - inch thick.
In a small bowl, mix together the
ginger, soy sauce and chilli sauce. With your fingertips, rub the mixture over the pork
slices to coat them evenly. Set the pork aside to marinate for 1 hour.
Cooking
Heat a large dry frying-pan over
moderate heat. Add the rice to the pan and cook, stirring constantly, until it begins to
turn brown. Place the pork slices in the pan and turn them so that they become thickly
coated with the rice.
Remove the pan from the heat.
Transfer the rice-coated pork slices to
a heatproof dish. Place the dish in a steamer, cover and steam over moderate heat for 35
to 40 minutes, or until the pork is well cooked and tender.
Remove
the dish from the steamer and serve, with the dips.
Yunnan Quick-Fried Prawns or Shrimps on Crackling Rice
From my personal Authentic Recipe Collection
A chicken casserole that is simply delicious. Serve with yogurt salad
or raita made of shredded cucumber, salt, black pepper and mint.
This recipe is not very easy to make, but does not take very long.
Ingredients
- Serves 6
8 oz. prawns or shrimps, weighed after shelling
8 oz. boned chicken breast, cut into 2-inch cubes
2 teaspoons salt
1 teaspoon white pepper
1 tablespoon cornflour [cornstarch]
I lb. [6 cups] cooked rice
sufficient
vegetable oil for deep-frying
SAUCE
2 tablespoons vegetable oil
1 onion, chopped
5 fl. oz. [5/8 cup] beef stock
2 tablespoons tomato puree
1 1/2 tablespoons soy sauce
1 1/2 tablespoons sugar
1 1/2 tablespoons wine vinegar
2 tablespoons dry sherry
1 teaspoon chilli sauce
4 teaspoons cornflour [cornstarch]
Preparation
Preheat
the oven to very cool 275 F (Gas Mark 1, 140 C).
Sprinkle
the prawns or shrimps and chicken cubes with the salt, pepper and cornflour [cornstarch]
and, using your fingers, rub them into the shellfish and chicken. Set aside.
Place the
rice in an ovenproof dish and put the dish in the oven. Dry out the rice for 15 to 20
minutes or until it is crisp.
Meanwhile,
make the sauce. In a large frying-pan, heat the oil over moderate heat. When the oil is
hot, add the onion and fry, stirring occasionally, for 3 minutes. Add all the remaining
sauce ingredients and mix well to blend. Cook the sauce, stirring constantly, for 2
minutes or until it becomes thick and translucent. Remove the pan from the heat and set
aside.
Fill a
large, deep-frying pan one-third full with vegetable oil. Set the pan over moderate heat
and heat the oil until it reaches 360'F on a deep-fat thermometer or until a small cube of
stale bread dropped into the oil turns golden brown in 50 seconds.
Place the
prawns or shrimps and chicken cubes in a deep-frying basket and lower them into the oil.
Deep-fry them for 1 minute then remove the pan from the heat. Remove the basket from the
pan and set it over kitchen paper towels to drain. Transfer the prawns or shrimps and
chicken cubes to the sauce in the frying-pan and return the frying-pan to moderate heat.
Cook the mixture, stirring constantly, for 2 minutes.
Meanwhile,
return the deep-frying pan to moderate heat and reheat the oil until it reaches 350'F on a
deep-fat thermometer or until a small cube of stale bread dropped into the oil turns
golden brown in 55 seconds.
Remove
the rice from the oven, place it in a narrow meshed deep-frying basket and lower it into
the oil. Fry the rice for 1 1/2 minutes, then remove it from the oil and drain on kitchen
paper towels.
Arrange
the rice on a warmed serving dish and pour over the prawns or shrimps, chicken cubes and
sauce. Serve at once
Ham
and Fried Rice
From my personal
Authentic Recipe Collection
A delicious dish, cooked quickly in the Chinese way, Ham and Fried Rice may
be served for supper or as part of a Chinese meal. Serve with a cucumber and tomato salad.
This
recipe is easy to make, and can be made under half hour Our vegetarian friends can omit
the ham and still enjoy this dish.
Ingredients
- Serves 3-4
8 oz.
[1-1/3 cups] long-grain rice,washed, soaked in cold water for 30 minutes and drained
16 fl. oz. [2 cups] water
1/2 teaspoon salt
1 tablespoon butter
2 eggs, lightly beaten
4 tablespoons vegetable oil
4 oz. French beans, cut into small pieces, blanched and drained
10 oz. cooked ham, cut into very small dice
(optional for vegetarians)
1/2 teaspoon black pepper
4 small spring onions
[scallions]
I tablespoon
chopped fresh coriander
Preparation Put
the rice, water and salt in a medium-sized saucepan. Bring the water to the boil over high
heat. Cover the pan, reduce the heat to low and simmer for 15 to 20 minutes or until the
rice is tender and all the water has been absorbed. Remove the pan from the heat and set
aside.
In a
large frying-pan, melt the butter over moderate heat. Add the eggs and cook for 2 to 3
minutes or until they are set on the underside. Stir the eggs with a fork and cook for 2
to 3 minutes more or until they are just set. Remove the pan from the heat and transfer
the eggs to a small mixing bowl. Break up with the fork. Set aside.
Add the
oil to the frying-pan and heat it over moderately high heat. Add the cooked rice, beans,
diced ham and pepper to the pan and cook, stirring constantly, for 2 minutes or until the
rice is well coated with the oil. Reduce the heat to moderate and add the spring onions
[scallions] and eggs. Cook, stirring constantly, for 2 minutes or until the mixture is
hot.
Remove
the pan from the heat and transfer the mixture to a warmed serving dish. Sprinkle with the
coriander and serve immediately.
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