Recipes For Special Occasions!

CHINESE FRIED RICE

Yields about 6 cups.
Serves 4 as part of a full course dinner.
I think fried rice makes a terrific side dish. And not just to

accompany an oriental meal. It has the flavor and the texture to compliment meat, poultry and seafood. For a change of pace, you might try it as a substitution for rice pilaf or potatoes.

The great thing about fried rice is; it can be as simple, or as sophisticated as you desire. It is easy to prepare and the basic ingredients may be prepared well in advance of cooking and serving.

I prefer my oriental dishes to reflect the truer flavors of their representative regions; not the watered-down Americanized versions found in so many oriental restaurants and in cookbooks as well. Therefore, this recipe may have a greater flavor level than you may be accustomed to.

I am listing the ingredients necessary for preparing 1 cup of raw rice; which should make about 4 cups of cooked rice. Fried rice is also an excellent dish to prepare using leftover rice.

I might suggest to you to cook your rice one, two or even three days prior to preparing the fried rice. Cool to room temperature, cover tightly and refrigerate. One day in advance, you might also cut-up your other ingredients, cover tightly and refrigerate.

I prefer to cook fried rice in a wok. However, it is not necessary to do so. A large fry pan will suffice. I like to use a wok for it's utility and because it sets a certain mood for me. Don't forget, cooking to me, is a hobby. An enjoyable edible hobby.

Special equipment required; none.

INGREDIENTS

1 Cup Raw long grained white rice. Do not use the "instant" varieties.

1 1/2 cups CookedChinese roast pork, chicken breast or shrimp.

A combination works really great.

2 Tsps. Minced fresh ginger root.

1/2 Tsp. Salt, or to taste.

1/4 Tsp. Ground black pepper, or to taste.

1 1/2 Tbs. Soy sauce, regular. Chinese preferred.

1 Tsp. Chinese rice wine or dry sherry.

3 Scallions, cut into 1/4" rounds.

2 Raw eggs, beaten. Optional.

3 Tbs. Peanut oil or corn oil.

There are many other optional veggies you may add to your rice mixture, such as;

Bean sprouts.

Bamboo shoots, shredded.

Water chestnuts, sliced.

Celery, thinly sliced.

Peas, frozen, thawed.

Snow peas, julienned.

If you add at least 1/2 cup or more of the above ingredients, add an additional 1 Tbs. of oil. You should also adjust your seasonings a bit.

FINAL PREPARATION

The first thing you must do, is assemble all of your ingredients. Stir frying is quite rapid and it won't permit you to search for the ingredient you need. To put it another way; You do not have time to "Stop and Chop!"
Combine the rice wine or dry sherry, soy sauce, salt and pepper.

Lightly beat the optional eggs in a bowl.

NOW LET'S COOK!

Place wok or fry pan over a burner set to high.

When pan is hot; just before smoking, add oil and let heat for several seconds. Just before the oil begins to smoke add the rice and stir-fry-toss for 2 minutes; breaking up the lumps as you go.

Add ginger root and scallion rounds to pan and continue stir-fry tossing for 1 minute.

Add all of the meats and veggies, except for the bean sprouts. Stir-fry toss a bit and pour in the seasoning mixture. Continue stir frying for about 2 minutes. Add bean sprouts; stir and toss a bit.

If you are using the optional eggs; move pan ingredients to the edges of the pan, leaving a small well in the center of your cooking utensil. Pour the beaten egg into the well and permit to set for about 1 minute.

When eggs have set a bit; continue to stir-fry toss the ingredients to mix well. Eggs should become thread-like in appearance. Remove from heat and serve.

If you are not serving the rice immediately, you may place it in a 200°F. oven to keep in readiness.