Nothing's easier than Chinese fried rice, June. You start with
cooked rice that's been refrigerated long enough it's cold, or it
will turn lumpy. Put a little oil in a wok or skillet, add the
precooked rice and stir until the grains are separate and getting
hot, add some chopped scallions and leftover diced pork or chicken or
ham or tofu or some small shelled shrimp, cook that until it's all
hot, drench it with soy sauce, then add some fresh beansprouts, swirl
around two or three times, and voila! Good stuff. Margaret L
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With daffodils mad footnotes for the spring,
And asters purple asterisks for autumn--
~~Conrad Aiken
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Just about the only other thing they could add is MSG, and you don't
want that. It gives me terrible headaches, and I've learned it
excites some brain neurons until they die. I need all the live ones
I can muster. Margaret L
****************************************
With daffodils mad footnotes for the spring,
And asters purple asterisks for autumn--
~~Conrad Aiken
****************************************
Ah, would that it be so - but my fried rice
is scoffed ar even by me.
Even some Chinese restaurants do not meet with my
exalted standards. But when they do - I think
they have ingredients that are not known except
to them.
Now, I want some.
June (who ate enouh this noon for two meals!.)
****************************************
With daffodils mad footnotes for the spring,
And asters purple asterisks for autumn--
~~Conrad Aiken
****************************************
So do I!! I didn't know that about MSG
June
****************************************
With daffodils mad footnotes for the spring,
And asters purple asterisks for autumn--
~~Conrad Aiken
****************************************
I've used freshly cooked rice. Just have to take care to break it up
with your hands or a spoon. For mine, I saute some finely chopped
onions...add finely chopped chicken. Instead of bean sprouts, I use
finely chopped broccoli or peas or sliced cabbage, or really whatever
you want. Oh and I usually add sliced mushrooms in with the chicken. I
don't use soy sauce, but sprinkle with seasoning salt. The "real"
Chinese cooks in our family will also add a couple beaten eggs to it
just at the end of frying and stir fry till eggs are done. But I've
never liked it that way.
Brenda
Margaret Lauterbach wrote:
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With daffodils mad footnotes for the spring,
And asters purple asterisks for autumn--
~~Conrad Aiken
****************************************
I've added eggs, but I never could get it to fall into tiny bits like
they serve in Asian restaurants, so I left out the eggs, and sure
didn't miss them. There used to be a restaurant in my home town that
everyone went to after a movie, football game, etc., for fried
rice. The dish was dark brown by the time it was served (from soy
sauce), but everyone loved it. The recipe I sent in is identical to
what they were serving. Margaret L
****************************************
With daffodils mad footnotes for the spring,
And asters purple asterisks for autumn--
~~Conrad Aiken
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