Side Dish -- Fried Rice
Submitted by dvdlee on August 27, 2004 at 9:57 am

DESCRIPTION
Side Dish -- Fried Rice

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This is a recipe I've adapted from "The Wisdom of the Chienese Kitchen" by Grace Young (Simon & Schuster, 1999, ISBN: 0-684-84739-6). If you're interested in Chinese cooking, I STRONGLY advise you to get this book!

Ms. Young is a first-generation Chinese immagrant who grew up in San Francisco. Her family used to own one of the very well-known restaurants there (which is still open, but has gone 'tourist').

Her book is about Chinese cooking in AMERICA. Very interesting 'intros' in the different chapters that are a great read about the culture and traditions of chinese cooking.

You will be amazed at how much BETTER this dish tastes when you make this yourself, since it calls for only a very light touch of oil instead of the grease-soaked food at most Chinese places nowdays!

Amazon has the book listed for around $8 used. Half.com has it for $7. And you might be able to get a copy from the library....

3 teaspoons veggie oil (NOT olive!)
2 eggs (large)
6-8 oz. diced meat (raw chicken, shrimp, beef, pork, prepared Chinese barbecued pork, tofu)
3 cups cooked, cooled rice
1 cup mixed vegetables (snow peas, bamboo shoots, water chestnuts, mushrooms (straw are best), green peas, finely diced carrots, bok choy, napa cabbage, etc.) vegetables must be fresh
1/3-1/2 cup bean sprouts (mung are best)
1/2 cup finely minced green onions
1 Tablespoon soy sauce (regular)
1 heaping teaspoon of XO sauce* OR oyster or hoisin sauce (double if using hoisin or oyster)
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon toasted sesame seed oil (or chili oil) -- OPTIONAL if not using XO

Lightly beat eggs. Put around a teaspoon of veggie oil in a flat-bottom non-stick skillet (14 inch is great) over medium high heat. Add eggs, tilt the pan so the egg covers the surface in a flat 'pancake'. After 1 to 2 minutes (when the bottom is just beginning to brown and the top is beginning to set) remove the egg from the pan and transfer to a cutting board. Let the egg cool a bit, then cut into strips around 2 inches long & 1/2 inch wide. Set aside.

Measure all ingredients and place in separate small bowls:
Rice,
veggies & scallions (reserve a small amount of scallions for garnish)
Soy sauce, XO, pepper, salt, sesame/chili oil if using
Bean Threads

Take the skillet you used for the eggs and place over high heat. When pan is very hot (1-2 minutes) add 2 teaspoons of oil to the pan. Pan should be very hot, but oil should not be smoking.

If your meat is raw and not precooked, add to skillet and toss until almost done (1 minute). If necessary, add 1 more teaspoon of oil before adding rice.

Add rice to skillet and toss it using 2 spatulas until rice has warmed up and is coated with oil (large pieces are broken up). Continue to cook, but toss it less frequently so that some of the rice begins to lightly brown. (Don't constantly toss the rice, but don't let it burn either -- I toss, have a drink of something, then toss again.)

After 2-3 minutes add veggies/scallions (plus cooked meat if using or tofu). Continue to stir fry for 3 minutes (with the same pacing on how must to let it rest vs. tossing as before).

Add liquid sauces & bean threads. Stir fry/toss for 1 more minute. Serve while hot! (Garnish with green onion.)

*About XO sauce:

XO sauce is a wonderful sauce made by Lee Kum Ke (its all the rage in Hong Kong!). It's expensive and hard to find -- in Chinese food stores it will be found 'behind the counter' so you have to ask for it. It comes in small containers in boxes. It truly adds that bit of 'extra' flavor! It is made from dried scallops & shrimp (plus other stuff too). You only use a tiny amount, so price per dish isn't too bad. One jar will serve to make this recipe at least 10 times....