Chinese fried rice is more about the method than the ingredients. In all my research I was most surprised to find out that no stock is used. If you use liquid it would be stewed rice. This recipe is more about method than ingredients. Thus, my measurements are merely estimates; modify as you desire. Add more or less vegetables.
Ingredients
oil, peanut is great
3-4 eggs
1 tbsp sherry
dash of soy sauce
bacon or some ham
garlic
ginger
onions
peas
carrots
corn
green beans,
mushrooms
cabbage
bok choy
3-4 cups cooked rice
1 tbsp oyster sauce
1 1/2 tbsp soy sauce
1 tsp sesame oil
1 tbsp sherry
chopped nuts
sliced scallions
tt salt and pepper
Instructions
Please read Susie's Tips and Tricks below--it matters!
The key to making this dish--PREP. Chop the vegetables, prepare the eggs, etc.
1. In large saute pan generously oil a pan on medium high heat. Whisk eggs, sherry, and soy sauce. Add and let cook, stirring occasionally, slowly stir as large curds form. Drop the heat to low and fold over the curds until all of the eggs are fully cooked. You may want to cut the heat towards the end of cooking if you are using an electric heat source. Now remove and slice in pieces with a knife. Set aside.
2. Return the pan to medium heat and cook a few slices of bacon. Once cooked set aside and dice. Now add garlic, and ginger in the bacon grease (if used) or in peanut oil. Cook until softened and fragrant. You may wish to add onion too. Be sure and brown it well.
3. If you have frozen peas and carrots remove from freezer and defrost slightly. (Drain when ready to add to the mixture.) Or you can prepare fresh vegetables; dice in small bite size pieces and cook. I use a Pampered Chef microwave cooker to steam cook. Other vegetables to include could be corn, green beans, mushrooms, cabbage, bok choy.
4. Now add the rice to the pan. You want to fry it in a bit of oil, so be sure that the temperature is hot enough, and stir frequently to slightly crisp and brown. Move the rice to one side of the pan and add oyster sauce, soy sauce, sesame oil, and sherry. Let cook and mix in the rice. Now sprinkle with dry chicken bouillon powder and white pepper.
Now add all of your prepared vegetables, the cooked eggs, and bacon. Turn up the heat a bit and let it crisp a bit more and warm up.
Garnish with nuts or scallions. Season with salt and pepper as desired.
Susie's Tips and Tricks
The secret to Chinese fried rice is the chicken powder; if you use chicken stock (liquid) the mixture becomes a stew of sorts.
Most chefs use same day rice. It's prepared with less water and removed before completely cooked. It can be laid out on a baking sheet to remove excess moisture.
For a quicker simpler meal use day old rice. I often do! You can break up clumps of rice with slightly wet hands.
Long grain tends to break thus medium grain is ideal for this meal.
You want the eggs to be fluffy, if they brown a bit, that's okay.
Chinese soy sauce is slightly sweeter than Japanese. I don't notice a huge difference in this recipe.
I use sherry as a substitute for a common floral wine used in Asian cooking. Its smells heavenly.
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