"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 09-11-2006, 01:28 PM   #11
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by urmaniac13
Mention of the scrambled egg made me remember another thing... a friend of mine also used to make a very mushy, soggy fried rice. Then I witnessed one day he was cracking the egg directly onto the rice that was being cooked. Then I realised the cause of sogginess.
Make sure to make the scrambled egg separately!!
Haha! That's too true. We're not making anything carbonara here. Thanks for adding that bit of wisdom.

Seeeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 09-11-2006, 02:42 PM   #12
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Ok, here's my recipe:

House-Special 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 use most of the meats listed, you will get a “house special” entrée, but if you leave out the meats, it makes a good side-dish.
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.

2 T peanut oil
1 egg, beaten
3 – 4 oz meat of your choice, julienned, such as beef cutlets, pork cutlets, chicken thighs, etc.; or, peeled, deveined shrimp, small bay scallops, or lump crabmeat
1 T dark soy
1 T dry sherry or sake
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, sherry/sake, 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. Beat 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 thoroughly, 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.

You mentioned that you like the flavor of oyster sauce. So do I. If you want to use it, add a little to the combined mushroom liquid and the marinade. Stir this all together before you begin to cook the dish.
__________________

__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 09-11-2006, 03:00 PM   #13
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I make Fried Rice dishes all the time, always adding in whatever I happen to have on hand at the time. Only things you really need to know:

Cook your rice in the morning of or day before you plan to serve so it has time to chill & dry out some.
Cook your eggs, either scrambled or an omelette thinly diced, separately.
All your veggies should also be lightly sauteed separately from the rice - peas, carrots, bok choy, bean sprouts, snow peas, shredded Chinese cabbage or broccoli stems - you name it.
All meats should be precooked as well - ham, turkey ham, roast pork, shrimpl chicken, etc.
Seasonings are completely up to you. I usually only use soy sauce & dry sherry, although sometimes I'll add in a little oyster sauce or hoisin sauce as well. Since I like things spicy, I nearly always add a little chili garlic paste too.
__________________
BreezyCooking is offline   Reply With Quote
Old 09-11-2006, 04:08 PM   #14
Executive Chef
 
Dina's Avatar
 
Join Date: May 2004
Location: Mission, Texas
Posts: 2,686
Send a message via Yahoo to Dina
Mine is simple if you have use for it.
Cooked white rice (parboiled rice works better since it does not stick)
sesame oil
canola oil
fresh ground ginger
fresh minced garlic
chopped onion
scrambled eggs
peas (thawed)
soy sauce
and fry away in a large wok. YOu can add pieces of cooked chicken, pork and shrimp too.
__________________
Dina
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
Dina is offline   Reply With Quote
Old 09-11-2006, 09:31 PM   #15
Senior Cook
 
SpiritWolf's Avatar
 
Join Date: Aug 2005
Location: Townsville, Australia.
Posts: 151
Send a message via MSN to SpiritWolf Send a message via Yahoo to SpiritWolf
Thank you everyone for your beautiful,delish, recipies. I will try every single one of them, they all sound to good to be true, it sounds like I am in heaven.
Fried Rice goes so well with anything really,doesnt it, even a meal on its own, my son and I will enjoy this 4-ever, Thanks heaps everyone, please keep them coming if u have more,
From Aussie Land.
__________________
SpiritWolf is offline   Reply With Quote
Old 09-15-2006, 09:51 PM   #16
Senior Cook
 
SpiritWolf's Avatar
 
Join Date: Aug 2005
Location: Townsville, Australia.
Posts: 151
Send a message via MSN to SpiritWolf Send a message via Yahoo to SpiritWolf
OK Guys, I need your help again, does anyone have any great and different ideas 4 mangoes, I have heaps on my tree and apart from freezing and eating off the tree and in desert, Im not sure what else I can do, I love Mango chicken, but do not have a good recipie.
Thanks everyone that can help,
From your mate Spiritwolf in Aussie land.
__________________

__________________
SpiritWolf is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:48 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.