Condiment driven meals 7486
Not just condiments... :-) Herb and spice flavorings as well! And the usual vegetable type flavorings such as onion, garlic and pepper. I think tomato fits in that category too unless...
Here's my recipe for chicken fried rice. You can subsbreastute pork or shrimp for the chicken - no big deal. When I use shrimp, I also add some frozen peas. This is very much like the fried rice that was served at the Cantonese restaurant where I had my first job.
The recipe is an adaptation of one in the first Betty Crocker Chinese Cooking cookbook. It calls for fresh rice which is cooked one part rice to one part water, so it's not mushy and can be used right away. That works out nicely for me, because I may not be hungry for fried rice tomorrow, then what am I going to do with all this day-old rice?
Anyway ... here it is:
* Exported from MasterCook *
Condiment driven meals 7485
I will tell you how I make Yorkshire pudding. My confidence in turning that into Toad in the Hole has been dented, even though I have been making it for 30 + years:)) 4 heaped...
Chicken Fried Rice
Recipe By :Damsel in dis Dress Serving Size : 6 Preparation Time :0:00 Categories : rice side dishes stir-fry
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---Rice Prep--- 1 cup rice -- washed 1 cup water ---Chicken Prep--- 2 chicken breast halves -- skinned and boned 1-2 teaspoon cornstarch 1 dash white pepper ---Other Prep--- 2 eggs -- slightly beaten 4 whole green onions -- chopped 1 cup bean sprouts -- rinsed ---Cooking--- 1 tablespoon vegetable oil 2 tablespoons vegetable oil 1 1-2 tablespoons soy sauce 1 dash white pepper 1-2 teaspoon sesame oil
1. Place raw rice in 2-quart saucepan. Add enough cold water to cover rice. Wash rice by rubbing gently between fingers; drain. Repeat washing rice until water is clear (5 to 6 times). Drain. Add 1 cup water; heat to boiling. Cover tightly; reduce heat and simmer until liquid is absorbed, about 20 minutes. Set aside.
2. Cut chicken into 1-4-inch pieces. Toss chicken, cornstarch, and dash of white pepper.
3. Prepare eggs, green onions, and bean sprouts for cooking. Set aside, in separate bowls.
4. Heat wok until 1 or 2 drops of water sizzle and dissipate when sprinkled in wok. Add 1 tablespoon oil; rotate wok to coat side. Add eggs; cook and stir until eggs are thickened throughout but still moist. Remove eggs from wok.
5. Heat 2 tablespoons oil in wok, coating sides of wok. Add chicken and stir-fry until meat turns white. Add rice and stir-fry for 1 minute. Stir in soy sauce and a dash of white pepper. Add eggs, bean sprouts, then green onions, continuously moving food in the wok for about 30 seconds. Sprinkle with sesame oil, toss, and serve.
Cuisine: "Chinese" Source: "adapted from Betty Crocker's Chinese Cookbook" Copyright: "1981"
Source: "Based on a recipe by Leeann Chin"
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NOTES : May subsbreastute chicken with fresh or leftover diced pork, beef, or shrimp.