On Tue, 13 Dec 2005 00:53:26 -0800, Denny Wheeler
I use long grain rice. I'm not sure if it's crucial or not, it's just what I have on hand most of the time. Hopefully, someone will chime in. This recipe is based on impulse cooking. If you use a 1:1 ratio of rice to water, it'll be quite firm, and can be used right away. If you make it in your rice cooker, do it the day before, and refrigerate the rice.
The recipe is for chicken fried rice. Just subsbreastute ham for the chicken. It's nice with some fresh or frozen peas, too. If they're frozen, thaw them first. Toss them in at the end with the green onion (scallions) and bean sprouts. I enjoy the bean sprouts (I use canned), but they can be omitted if you don't care for them. The green onions are crucial.
If you have any questions, ask in this thread, or you may contact me using the e-mail address that I'm posting under.
In the category ofmost useful Thanksgiving leftovers the winner is... drumroll Smoked turkey stock! bada bing! Congratulations, stock! The compebreastion was tough this year, but you came out on top! We all know you were...
* Exported from MasterCook *
Chicken Fried Rice
Recipe By :Damsel 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: "Based on a recipe by Leeann Chin" Copyright: "1981"
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newbie 1081Well, my memory is pretty pitiful, but I'm guessing maybe more than a year ago I ran across this group. I somehow saved or kept it in a favorites area...
Per Serving (excluding unknown items): 293 Calories; 13g Fat (41.6% calories from fat); 15g Protein; 27g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 311mg Sodium. Exchanges: 1 1-2 Grain(Starch); 1 1-2 Lean Meat; 1-2 Vegetable; 1 1-2 Fat.
NOTES : May subsbreastute chicken with fresh or leftover diced pork, beef, ham, or shrimp. --
