Fried Rice with Pork
Ingredients
3/4 lb. boneless pork loin
5 slices bacon
2 eggs, beaten
1 c. chopped fresh mushrooms
1/2 c. thinly sliced green onion
3 c. cold cooked rice
1/4 c. soy sauce
Method
Partially freeze pork. Thinly slice across the grain into bite-sized strips; set aside.
In a large skillet or wok cook bacon until crisp.
Drain bacon, reserving 3 tbsp.
Drippings:
Crumble bacon on paper toweling.
Cook eggs in 1 tbsp.
Hot drippings for 2 minutes or until set:
Remove and set aside.
Add 1 tbsp.
Drippings to skillet.
Stir-fry half of the pork till browned:
Remove.
Stir-fry remaining pork:
Remove.
Add the remaining drippings to wok:
Stir-fry mushrooms and onion 1 minute or until tender.
Stir in bacon, egg, pork and rice:
Cook 2 minutes, stirring gently.
Pour soy sauce over pork-rice mixture:
Cook 3 minutes more or until heated through.
Fried Rice with Shrimp
Ingredients
4 c. cold cooked rice
2 tbsp. oil
2 onions, chopped
2 c. shrimp, shelled and deveined
1-2 eggs, slightly beaten
1 c. mushrooms, sautéed
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. soy sauce
Chopped scallions
Method
Heat oil in wok.
Add onions and lightly brown.
Add shrimp.
Add salt and pepper to beaten eggs and pour over shrimp and onions:
Scramble together.
Add mushrooms, soy sauce and cold rice.
Heat until rice is hot, stirring occasionally to keep from sticking.
Sprinkle chopped scallions on top
Pineapple Fried Rice
Ingredients
1 pineapple (whole fresh with leaves)
2 tbsp vegetable oil
1 small onion finely chopped
2 green chiles seeded and chopped
1 cup lean pork, cut into small dice (8 ounces)
1/2 cup cooked shelled shrimp or prawns (4 ounces)
3-4 cups cooked cold rice
1/4 cup roasted cashews (2 ounces)
2 scallions chopped
2 tbsp fish sauce (from Asian Market)
1 tbsp soy sauce
10-12 mint leaves shredded - for garnish
2 red chiles, sliced into rounds - for garnish
1 green chile, sliced into rounds - for garnish
Method
Cut the pineapple in half lenghways and remove the flesh from both halves by cutting round the inside the skin.
Reserve the shells.
You will need about 1/2 cup (4 oz) of fruit (keep the rest for dessert).
Heat the oil in a wok or large frying pan.
Add the onion and chiles and stir-fry for about 3-5 minutes until softened.
Add the pork and cook until it is browned on all sides.
Fried Rice with XO Sauce
Ingredients
4 bowls cooled, cooked rice
2 eggs
2 stalks spring onion (scallion), finely diced.
Seasoning:
4 Tablespoons Lee Kum Kee XO Sauce
1/4 teaspoon salt
Method
Beat eggs and scramble in 2 Tablespoons hot oil until just set.
Put on dish.
Sauté the spring onion in 2 Tablespoons oil until fragrant.
Add rice and stir well.
When the rice is hot enough, pour in the seasoning mix and egg.
Mix well and serve.
Rice with Chicken and Tomatoes
Ingredients
6 oz cooked chicken
2 oz onions
4 oz tomatoes
4 cups hot cooked rice
3 tbsp oil
1 tsp shredded ginger
Seasoning:
¼ tsp salt
2 tbsp sugar
1 tsp wine
1 cup stock
¼ cup tomato ketchup
1 ½ tsp soy sauce
A pinch of pepper
Gravy mix:
1 tsp cornflour
1 tbsp water
1 tsp sesame oil
Method
Shred the chicken and leave aside for later use.
Peel, wash and shred the onions.
Wash and shred the tomatoes.
Place the hot rice on a hot platter.
Heat the wok and bring the oil to boil.
Saute the ginger and onions and pour in the tomatoes with the salt and sugar to mix well, then stir in the shredded chicken.
Sizzle the wine, add the stock and season to taste.
Mix the cornflour and water evenly and stream into the sauce to thicken.
Sprinkle the sesame oil and scoop the chicken with the sauce beside the rice to serve hot.
Yang Chow Fried Rice
Ingredients
2 oz. prawns
2 oz. cold roast pork or cooked ham
2 eggs
2 scallions
2 tbsps peas
12 oz. cooked rice
2 tsps. Salt
Pepper and MSG to taste
Method
Dice the meat, beat the eggs lightly and chop the scallions finely.
Heat a wok with 4 tbsps.
Oil and fry half way the chopped scallions for 15 seconds.
Add the pork and prawns and stir fry 2 minutes.
Add the eggs and peas and stir fry for another 2 minutes.
Stir in the rice and continue to stir fry for another 3 minutes.
Adjust the seasoning and serve decorated with the remaining chopped scallions.
Rice with Chinese Sausage
Ingredients
1 ½ cups rice
2 tsp salt
2 tbsp oil
2 cups water
2 pork sausages
2 liver sausages
2 spring onion
Seasoning:
1 tbsp soy sauce
1 tbsp dark soy
1 tbsp sugar
Method
Wash and soak the rice for 20 minutes.
Drain.
Add the salt and oil to mix well with the rice.
Pour into a casserole or saucepan with the water.
Arrange the pork sausages on top of the rice and cover to bring to boil over low heat.
Continue to simmer for 3 minutes then remove the lid to place in the liver sausages.
Cover to cook for a further 15 to 20 minutes.
Turn off the heat and leave to mature for 10 to 15 minutes.
Mix the seasoning in a small bowl.
Dice the spring onion. Remove and slice the sausages.
Return on to the rice.
Pour the sauce over the rice and sprinkle the diced spring onion on top.
Serve hot in the casserole and loosen the rice with a pair of chopsticks before serving.
Vegetarian Fried Rice
Ingredients
3 bowls cold rice
50 g soy bean chunks, soaked in hot water for 10 mins, squeeze out the water before use)
2 tbsp chopped ginger
1/2 cup frozen peas
1/4 cup oil
Cut into small cubes:
250 g cabbage
1 can button mushrooms
1 carrot
2 red chilies
Seasoning:
2 tbsp vegetarian oyster sauce
½ tsp pepper
1 tbsp sesame oil
Method
Heat the oil in a wok and fry the ginger till it is fragrant.
Add in all the vegetables and soy bean chunks.
Stir fry with seasoning until its dry.
Add in rice and peas, mix well.
Dish out, garnish with Chinese celery.
Chopsticks Fried Rice
Ingredients
1 cup cooked shrimps
A pinch of pepper
1 cup sweet peas
1 cup boiling water + 1 tbsp salt
1 egg
2 egg yolks
½ tsp salt
1 tsp sesame oil
3 cups cold cooked rice
2 to 3 tbsp oil
Method
Shell the shrimps, cut each into 2 to 3 sections and mix with the pepper.
Blanch the peas in the boiling salted water for 10 seconds.
Rinse with cold water and drain.
Beat the egg and egg yolks together with the salt and sesame oil.
Pour in the cold rice and stir until each grain is coated with the egg batter.
Heat the wok and bring the oil to boil.
Swirl the wok so that the oil is evenly distributed.
Add the rice and stir fry briskly until all the grains are separated.
Pour in the shrimps and peas to mix well.
Dish and serve hot.
Szechuan Beef Fried Rice
Ingredients
1 cup uncooked regular long-grain white rice
2 cups water
1 tablespoon oil
1 lb. beef flank steak, cut into thin bite-sized strips
3/4 cup Green Giant Frozen Sweet Peas
1/2 cup chopped carrot
1/4 cup sliced scallions (1/4 to 1/2-inch pieces)
1/3 cup purchased Szechuan stir-fry sauce
1/2 cup chopped peanuts
Method
Cook rice in water as directed on package.
Meanwhile, heat oil in large skillet over medium-high heat until hot.
Add beef:
Cook and stir until browned.
Add peas and carrot:
Cook and stir 4 to 5 minutes or until vegetables are tender.
Stir in cooked rice, onions and stir-fry sauce.
Reduce heat to medium-low:
Cook 5 minutes or until thoroughly heated, stirring occasionally.
Sprinkle with peanuts.
Ingredients
4 c. cold cooked rice
2 tbsp. oil
2 onions, chopped
2 c. shrimp, shelled and deveined
1-2 eggs, slightly beaten
1 c. mushrooms, sautéed
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. soy sauce
Chopped scallions
Method
Heat oil in wok.
Add onions and lightly brown.
Add shrimp.
Add salt and pepper to beaten eggs and pour over shrimp and onions:
Scramble together.
Add mushrooms, soy sauce and cold rice.
Heat until rice is hot, stirring occasionally to keep from sticking.
Sprinkle chopped scallions on top
Pineapple Fried Rice
Ingredients
1 pineapple (whole fresh with leaves)
2 tbsp vegetable oil
1 small onion finely chopped
2 green chiles seeded and chopped
1 cup lean pork, cut into small dice (8 ounces)
1/2 cup cooked shelled shrimp or prawns (4 ounces)
3-4 cups cooked cold rice
1/4 cup roasted cashews (2 ounces)
2 scallions chopped
2 tbsp fish sauce (from Asian Market)
1 tbsp soy sauce
10-12 mint leaves shredded - for garnish
2 red chiles, sliced into rounds - for garnish
1 green chile, sliced into rounds - for garnish
Method
Cut the pineapple in half lenghways and remove the flesh from both halves by cutting round the inside the skin.
Reserve the shells.
You will need about 1/2 cup (4 oz) of fruit (keep the rest for dessert).
Heat the oil in a wok or large frying pan.
Add the onion and chiles and stir-fry for about 3-5 minutes until softened.
Add the pork and cook until it is browned on all sides.
Fried Rice with XO Sauce
Ingredients
4 bowls cooled, cooked rice
2 eggs
2 stalks spring onion (scallion), finely diced.
Seasoning:
4 Tablespoons Lee Kum Kee XO Sauce
1/4 teaspoon salt
Method
Beat eggs and scramble in 2 Tablespoons hot oil until just set.
Put on dish.
Sauté the spring onion in 2 Tablespoons oil until fragrant.
Add rice and stir well.
When the rice is hot enough, pour in the seasoning mix and egg.
Mix well and serve.
Rice with Chicken and Tomatoes
Ingredients
6 oz cooked chicken
2 oz onions
4 oz tomatoes
4 cups hot cooked rice
3 tbsp oil
1 tsp shredded ginger
Seasoning:
¼ tsp salt
2 tbsp sugar
1 tsp wine
1 cup stock
¼ cup tomato ketchup
1 ½ tsp soy sauce
A pinch of pepper
Gravy mix:
1 tsp cornflour
1 tbsp water
1 tsp sesame oil
Method
Shred the chicken and leave aside for later use.
Peel, wash and shred the onions.
Wash and shred the tomatoes.
Place the hot rice on a hot platter.
Heat the wok and bring the oil to boil.
Saute the ginger and onions and pour in the tomatoes with the salt and sugar to mix well, then stir in the shredded chicken.
Sizzle the wine, add the stock and season to taste.
Mix the cornflour and water evenly and stream into the sauce to thicken.
Sprinkle the sesame oil and scoop the chicken with the sauce beside the rice to serve hot.
Yang Chow Fried Rice
Ingredients
2 oz. prawns
2 oz. cold roast pork or cooked ham
2 eggs
2 scallions
2 tbsps peas
12 oz. cooked rice
2 tsps. Salt
Pepper and MSG to taste
Method
Dice the meat, beat the eggs lightly and chop the scallions finely.
Heat a wok with 4 tbsps.
Oil and fry half way the chopped scallions for 15 seconds.
Add the pork and prawns and stir fry 2 minutes.
Add the eggs and peas and stir fry for another 2 minutes.
Stir in the rice and continue to stir fry for another 3 minutes.
Adjust the seasoning and serve decorated with the remaining chopped scallions.
Rice with Chinese Sausage
Ingredients
1 ½ cups rice
2 tsp salt
2 tbsp oil
2 cups water
2 pork sausages
2 liver sausages
2 spring onion
Seasoning:
1 tbsp soy sauce
1 tbsp dark soy
1 tbsp sugar
Method
Wash and soak the rice for 20 minutes.
Drain.
Add the salt and oil to mix well with the rice.
Pour into a casserole or saucepan with the water.
Arrange the pork sausages on top of the rice and cover to bring to boil over low heat.
Continue to simmer for 3 minutes then remove the lid to place in the liver sausages.
Cover to cook for a further 15 to 20 minutes.
Turn off the heat and leave to mature for 10 to 15 minutes.
Mix the seasoning in a small bowl.
Dice the spring onion. Remove and slice the sausages.
Return on to the rice.
Pour the sauce over the rice and sprinkle the diced spring onion on top.
Serve hot in the casserole and loosen the rice with a pair of chopsticks before serving.
Vegetarian Fried Rice
Ingredients
3 bowls cold rice
50 g soy bean chunks, soaked in hot water for 10 mins, squeeze out the water before use)
2 tbsp chopped ginger
1/2 cup frozen peas
1/4 cup oil
Cut into small cubes:
250 g cabbage
1 can button mushrooms
1 carrot
2 red chilies
Seasoning:
2 tbsp vegetarian oyster sauce
½ tsp pepper
1 tbsp sesame oil
Method
Heat the oil in a wok and fry the ginger till it is fragrant.
Add in all the vegetables and soy bean chunks.
Stir fry with seasoning until its dry.
Add in rice and peas, mix well.
Dish out, garnish with Chinese celery.
Chopsticks Fried Rice
Ingredients
1 cup cooked shrimps
A pinch of pepper
1 cup sweet peas
1 cup boiling water + 1 tbsp salt
1 egg
2 egg yolks
½ tsp salt
1 tsp sesame oil
3 cups cold cooked rice
2 to 3 tbsp oil
Method
Shell the shrimps, cut each into 2 to 3 sections and mix with the pepper.
Blanch the peas in the boiling salted water for 10 seconds.
Rinse with cold water and drain.
Beat the egg and egg yolks together with the salt and sesame oil.
Pour in the cold rice and stir until each grain is coated with the egg batter.
Heat the wok and bring the oil to boil.
Swirl the wok so that the oil is evenly distributed.
Add the rice and stir fry briskly until all the grains are separated.
Pour in the shrimps and peas to mix well.
Dish and serve hot.
Szechuan Beef Fried Rice
Ingredients
1 cup uncooked regular long-grain white rice
2 cups water
1 tablespoon oil
1 lb. beef flank steak, cut into thin bite-sized strips
3/4 cup Green Giant Frozen Sweet Peas
1/2 cup chopped carrot
1/4 cup sliced scallions (1/4 to 1/2-inch pieces)
1/3 cup purchased Szechuan stir-fry sauce
1/2 cup chopped peanuts
Method
Cook rice in water as directed on package.
Meanwhile, heat oil in large skillet over medium-high heat until hot.
Add beef:
Cook and stir until browned.
Add peas and carrot:
Cook and stir 4 to 5 minutes or until vegetables are tender.
Stir in cooked rice, onions and stir-fry sauce.
Reduce heat to medium-low:
Cook 5 minutes or until thoroughly heated, stirring occasionally.
Sprinkle with peanuts.
