Fried Rice

Posted by Kevin Taylor, the BBQ Guru, at recipegoldmine.com May 14, 2001

I struggled with fried rice for many years before asking the owner of the local Chinese joint.

2 tips......use day old rice. This allows the rice to separate very nicely and dry out a bit.

Scramble the egg BEFORE adding to the mixture. This place actually makes it like an omelet without turning it over and then they chop it up very fine. If you add the eggs to the mixture without cooking them, they will end up binding everything together.

So, following those guidelines, here is my favorite recipe.....

2 cups day-old rice
1/4 pound butter or margarine
2 eggs
1 small can water chestnuts
1 small can mushrooms
6 green onions
1/2 package frozen peas, thawed
2 tablespoons dark soy sauce

Scramble the eggs and chop finely.

Melt butter and let it start to brown. Add the rice, eggs, water chestnuts and mushrooms. Fry together, add soy sauce and let brown.

Just prior to serving add green onions and peas.

Fried Rice

Posted by Kevin Taylor, the BBQ Guru, at recipegoldmine.com May 14, 2001

I struggled with fried rice for many years before asking the owner of the local Chinese joint.

2 tips......use day old rice. This allows the rice to separate very nicely and dry out a bit.

Scramble the egg BEFORE adding to the mixture. This place actually makes it like an omelet without turning it over and then they chop it up very fine. If you add the eggs to the mixture without cooking them, they will end up binding everything together.

So, following those guidelines, here is my favorite recipe.....

2 cups day-old rice
1/4 pound butter or margarine
2 eggs
1 small can water chestnuts
1 small can mushrooms
6 green onions
1/2 package frozen peas, thawed
2 tablespoons dark soy sauce

Scramble the eggs and chop finely.

Melt butter and let it start to brown. Add the rice, eggs, water chestnuts and mushrooms. Fry together, add soy sauce and let brown.

Just prior to serving, add green onions and peas.

Fried Rice

3 cups water
1 1/2 teaspoons salt
1 1/2 cups uncooked long grain rice
4 slices bacon, chopped
3 eggs
1/8 teaspoon pepper
3 tablespoons vegetable oil
2 teaspoons grated fresh ginger root
8 ounces cooked pork, cut into thin strips
8 ounces cooked, cleaned shrimp, coarsely chopped
8 scallions, finely chopped
1 to 2 tablespoons soy sauce

Combine water and salt in 3-quart saucepan. Cover and cook over high heat until boiling. Stir in rice. Cover; reduce heat and simmer until rice is tender, 15 to 20 minutes. Drain rice.

Cook bacon in wok over medium heat, stirring frequently until crisp. Drain bacon. Remove all but 1 tablespoon of the drippings from wok.

Beat eggs and pepper with fork. Pour 1/ of the egg mixture into wok. Tilt wok slightly so egg mixture covers bottom. Cook over medium heat until eggs are set, 1 to 2 minutes. Remove eggs from wok, roll up and cut into thin strips. Pour 1/2 tablespoon of the oil into wok. Add 1/2 of the remaining egg mixture, tilt wok and cook until eggs are set. Remove eggs, roll up and cut thinly. Repeat procedure with 1/2 tablespoon of the remaining oil and remaining eggs. Remove eggs from wok and cut thinly. Add remaining 2 tablespoons oil and the ginger to wok. Stir fry over medium-high heat 1 minute. Stir in rice. Cook and stir 5 minutes. Stir in bacon, pork, shrimp, onions and soy sauce. Cook and stir until hot throughout.

Makes 6 to 8 servings.