AllenOK
Executive Chef
Mods, if you need to move this one, please do.
When I was single, I used to cook A LOT of stir-fry, as it's cheap and tasty. I would cook plain white rice to go with the entree. I always cooked twice as much as I needed, and made Fried Rice the next day.
Basic Chinese Fried Rice
Yields: 1 – 2 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.
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, or lump crabmeat
1 T dark soy
1 T dry sherry or sake
1 t minced garlic
1 t minced gingerroot
2 T chopped onions
2 T chopped green onions
2 T sliced carrots, on a bias
2 T peas, or snow peas
2 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, and gingerroot. Combine the onions, green onions, carrots, and peas. Squeeze all the liquid from the mushrooms. Place the mushroom liquid back on the stove, and reduce until almost dry. Add to the marinade. Shred the mushrooms, and add to the vegetables. Heat a wok or skillet just until it starts to smoke. Add the oil. Once the oil starts to smoke, add the egg and quickly scramble it. Add the meat, garlic, and ginger, reserving the marinade. Stir for 30 seconds. Add the vegetables, and stir for about a minute. Add the reserved liquids, stir, and cover. Steam for 1 minute. Add the rice, salt and pepper. Stir. What you should have just as you add the rice, the liquid from the marinade should just be evaporating, leaving a dark, sticky goo. The condensed moisture from the rice will deglaze this “fond”, as the French call it, and turn the rice a light brownish-tan color. 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.
When I was single, I used to cook A LOT of stir-fry, as it's cheap and tasty. I would cook plain white rice to go with the entree. I always cooked twice as much as I needed, and made Fried Rice the next day.
Basic Chinese Fried Rice
Yields: 1 – 2 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.
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, or lump crabmeat
1 T dark soy
1 T dry sherry or sake
1 t minced garlic
1 t minced gingerroot
2 T chopped onions
2 T chopped green onions
2 T sliced carrots, on a bias
2 T peas, or snow peas
2 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, and gingerroot. Combine the onions, green onions, carrots, and peas. Squeeze all the liquid from the mushrooms. Place the mushroom liquid back on the stove, and reduce until almost dry. Add to the marinade. Shred the mushrooms, and add to the vegetables. Heat a wok or skillet just until it starts to smoke. Add the oil. Once the oil starts to smoke, add the egg and quickly scramble it. Add the meat, garlic, and ginger, reserving the marinade. Stir for 30 seconds. Add the vegetables, and stir for about a minute. Add the reserved liquids, stir, and cover. Steam for 1 minute. Add the rice, salt and pepper. Stir. What you should have just as you add the rice, the liquid from the marinade should just be evaporating, leaving a dark, sticky goo. The condensed moisture from the rice will deglaze this “fond”, as the French call it, and turn the rice a light brownish-tan color. 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.
