Serves: 4
Total Calories: 773
1. Break up and loosen the cold cooked rice so that the individual grains separate and the rice is no longer lumpy. (This is most easily done if you wet your hands first.)
2. Dice or shred meat, seafood and vegetables (see Basic Fried Rice Ingredients and Combinations). Keep the fresh vegetables separate from the canned. (The latter should be drained well before using.) Mince scallions beat eggs.
3. Heat oil in a large deep pan. Add minced scallions and stir-fry a few times. Add fresh vegetables and stir-fry to soften slightly.
4. Add canned vegetables and cooked meat stir-fry to heat through and blend. Remove all ingredients from pan.
5. Heat remaining oil to smoking. (The oil and pan must be very hot.) Add rice and stir-fry over high heat, to heat through, turning rice in a folding motion with a spatula so that it heats evenly and doesn't stick to the pan. (Another way to do this is to press part of the rice gently against the pan and let it heat a few seconds then repeat until all of the rice is well heated.)
6. Return vegetables and meat fold into rice with a spatula to blend well and reheat.
7. Then quickly blend in soy sauce, salt, sugar and sherry.
8. Fold in beaten eggs with a spatula and turn off heat just as eggs begin to set.
9. Serve hot, garnished with minced scallions or chopped Chinese parsley.
NOTE: When fried rice is eaten as a main dish, accompanied only by soup, allow about 1 cup cooked rice per person plus whatever ingredients are added. When it's eaten with other dishes, allow 3 to 4 cups cooked rice for 6 people.
VARIATIONS:
* For the oil, substitute lard or bacon fat.
* Heat the rice through first (as in step 5) and remove from pan. Then cook the meat and vegetables (as in steps 3 and 4) and add the seasonings (as in step 7). Next, return rice to pan and mix well to blend. Then pick up steps 8 and 9.
* Before adding the rice in step 5, combine it first with the beaten eggs, salt and sherry. (This is a way of coating the rice evenly with the eggs.) Cook as in step 5 but over medium-high heat. (The rice will stick at first but then separate later.) Pick up step 6. Omit steps 7 and 8.
* In step 7, for the soy sauce substitute either 2 tablespoons oyster sauce (omit the sherry and sugar) or 2 teaspoons shrimp paste (omit the salt, sherry and sugar).
* In step 7, if the rice seems too dry, add 2 to 3 tablespoons stock or vegetable liquids with the seasonings.
* In step 7, darken the rice as the restaurants do, by adding a few tablespoons of brown gravy or 1/2 teaspoon of bottled gravy concentrate.
* In step 7, add with the seasonings egg threads made with 1 or 2 eggs (see HOW-TO, _Egg Threads: To prepare), or scrambled eggs cut in pieces. Omit step 8.
* In step 8, instead of adding the beaten eggs, make an indentation in the middle of the cooked rice and break the eggs into it. Let cook a few seconds then stir the eggs into the rice until they begin to set.
* Omit step 8, leaving out the eggs altogether.
* For vegetarian fried rice, double the vegetables and omit meat or seafood.
* For the cold cooked rice, substitute fresh rice which has been cooked only 10 minutes after it reaches the boiling point. Add this in step 4 with the meat and vegetables and stir-fry briefly to reheat. Then cook, covered, 10 minutes more over low heat. (The rice will finish cooking in the liquids of the other ingredients.) Omit steps 5 and 6.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Basic Fried Rice recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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