From nancyaery@hotmail.com Mon Nov 5 16:56:53 2001 Date: Sun, 4 Nov 2001 08:17:17 -0800 From: Nancy Newsgroups: alt.food.asian Subject: 10 Fried Rice Recipes * Exported from MasterCook * Chicken Fried Rice Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chicken Chinese Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tb Oil 1 Egg, slightly beaten 2 tb Oil 1 c Chicken, finely diced 1 md Onion, finely diced 1/2 c Water chestnuts, finely -diced 1/2 c Bamboo shoots, finely diced 1/2 c Celery, finely diced 1 c Fresh bean sprouts 1/2 c Frozen peas (opt) 1/2 c Sliced mushrooms (opt) 4 c Cooked rice Soya sauce Salt Pepper 1. Cut up and prepare all ingredients. Reserve. 2. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet. Remove to plate and reserve. 3. Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry chicken and onion together until cooked. (If leftover meat is used, just heat through.) Add bean sprouts, peas, celery. Stir and cook 2 minutes with wok covered. Uncover wok, add all the rest of the vegetables. Stir fry and cook covered for 2 additional minutes. Add cooked rice, season with salt, pepper, soya sauce. Reduce heat to medium. Take your turner and break up clumps of rice as finely as possible. Make sure rice takes up soya sauce and does not remain white. Keep stir-frying until all rice is broken up and heated through. Shut heat off. Cut up sheet of egg into small pieces and stir into rice, or remove rice to serving platter and garnish with egg slivers. NOTE: Leftover rice makes a better fried rice. If using leftover rice, place rice in sieve and rinse with hot water from the tap. Pork , beef or shrimps (cooked or uncooked) may be substituted for above chicken. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cc-wok.zip - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chinese Fried Rice Mc/Fam.Fav Cd Recipe By : Elizabeth Powell Serving Size : 6 Preparation Time :0:30 Categories : Chinese Rice Bacon Asian Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Slices bacon slices -- chopped 2 1/2 Cups cooked rice -- cold 2 Tablespoons soy sauce 2 eggs -- slightly beaten 3/4 Cup chopped onions 1/2 Cup green peppers -- chopped 1/2 Cup celery -- chopped 1/2 Cup small shrimp -- cooked In a skillet, cook bacon until brown, but not overly crisp. Remove bacon, pour off all but 4 tablespoons of fat. In fat, saute onions, peppers, and celery until limp. Add cooked rice and saute the rice until it browns. Add eggs, soy sauce, and shrimp, if desired. Saute for 5 minutes more. Add more soy sauce to taste. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 1258 0 541 345 685 1075 0 * Exported from MasterCook * Chinese Pork Fried Rice Recipe By : The Ultimate Rice Cooker Cookbook by Betty L. Torre Serving Size : 4 Preparation Time :0:00 Categories : Chinese Rice Pork Poultry Asian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons Oil 1 Small Onion -- diced 1 Clove Garlic -- minced 1/3 Cup Fresh Mushrooms -- sliced 6 Waterchestnuts -- sliced 1/3 Cup Frozen Peas -- thawed and drained 3 Cups Cold Cooked Rice 1/2 Cup Pork Or Chicken -- cooked and diced Freshly Ground Black Pepper -- to taste 2 Tablespoons Soy Sauce 1 Tablespoon Oil 2 Eggs -- beaten 1 Scallion With Green Top -- finely chopped Stir-fry onion and garlic in hot oil in nonstick pan until onion is limp and golden, about 2 minutes. Add mushrooms, water chestnuts, and peas, stir-fry 2 minutes more. Add rice and stir-fry until rice is hot and well mixed with vegetables. Add pork or chicken; season with black pepper and soy sauce. Cook, stirring, until hot. Move rice to one side of pan; heat additional oil. Add beaten eggs; allow eggs to begin to set before blending with rice. When blended, add scallion; mix 1 minute. Serve immediately. - - - - - - - - - - - - - - - - - - NOTES : This is probably the most popular Chinese dish in Amercia. An excellent way to use leftover cooked rice as well as bits of meat, poultry, and vegetables. * Exported from MasterCook * Chinese Shrimp Fried Rice Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chinese Rice Asian Shrimp Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Lb Medium shrimp 1 Tb Unsalted butter 2 Raw eggs 2 Tb Milk 2 Tb Sesame oil 1 C Finely chopped Spanish onion 1/4 T Fresh grated ginger * 1/3 C Sweet sherry (Oloroso) 2 c Bean sprouts 2 c Cooked long grained rice 1/3 c Light soy sauce ** 6 Green onions, chopped Vegetable cooking spray Salt and pepper, to taste * or ground ginger ** preferably Kikkoman Preparation time: 40 mins. Cooking Time: 15 to 20 mins Rinse, peel and devein shrimp. Coat a 10 to 12" non-stick skillet with cooking spray and melt butter over high heat. Make an omelet by adding the eggs to the milk and salt and pepper to taste and whisking until fluffy. Pour egg mixture into hot skillet and spread evenly. Cook until puffy and set. Remove omelet with spatula, place in a plate and chop with a knife and fork. Set aside. Reheat skillet; add sesame oil. Cook Spanish onions on medium heat until slightly transparent, about 3 mins. Add shrimp, cook until they turn plump and pink, about 3 mins. Then add ginger, sherry, bean sprouts and omelet pieces. Cook on low heat and stir frequently so that sprouts are thoroughly covered with the wine and ginger. Add the rice and thoroughly stir mixture. Add soy sauce and continue to toss mixture so that the soy sauce coats all the rice. Add green onions and continue to mix thoroughly. Serve immediately. Per serving: 393 calories, 12 grams fat, 384 milligrams cholesterol, 737 milligrams sodium - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fried Rice #1 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chinese Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs -- beaten (up To 3) 1 c To 2 c leftover meat -- pork Chicken -- pork chops 1 lg Onion 1 bn Green onions -- chopped or Chives 1 c Frozen peas 1 c Bean sprouts or shredded -lettuce 4 c To 6 c leftover -- cold, -cooked rice 2 tb To 3 tb peanut oil 2 tb Mrs. Dash 2 tb Soy sauce in 1/2 c. of water First beat a 2-3 eggs and fry until just firm in 1 T. oil and remove from the wok. Use peanut oil for the best results in your wok. Cut eggs into tiny shreds. Take leftover pork roast, chicken, pork chops, etc. and cut it into bite size pieces. Usually have 1-2 cups of meat pieces. Chop a medium onion into slivers. Heat the wok and add remaining oil. Cook meat and slivered onion for about 1 minute; then add rice that has been brought to room temperature and separated with a kitchen fork. Continue to cook until rice is heated through stirring continuously. Add green onions, peas, bean sprouts, and Mrs. Dash. Cook for another 1 2 minutes and pour over the water/soy mixture and stir through. Add shredded eggs and serve. Amounts can vary and so can ingredients. Converted by MM_Buster v2.0l. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fried Rice Chow Fun Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chinese Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 c Cooked Rice 3 Bacon strips 3 Slightly beaten eggs 1 1/4 c Meat, finely diced 2 Green onion, finely chopped 1/2 lb Fresh bean sprouts (optional 6 Mushrooms, sliced Salt to taste as needed Dash black pepper 2 tb Soy sauce Cook bacon til lightly browned but not crunchy and set aside. Add beaten eggs to bacon drippings and scramble. Remove and chop very fine. Add cooked rice and fry for approx. 5 minutes stirring constantly then add remaining ingredients; mix well and continue cooking for 10 minutes longer. Serve piping hot. NOTE: Use your favorite meats; pork, chicken, ham, beef, or shrimp, or experiment with whatever tastes good to you. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fried Rice With Bok Choy, Ham, & Egg Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Chinese Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Water 1/2 oz Dried shiitake mushrooms 1 tb Vegetable oil -- divided 1/2 c Frozen egg substitute -- 1 Thawed 1 t Peeled minced gingerroot 2 Cloves garlic -- minced 2 c Julienne-cut bok choy -- 1 (2-inch) 1/4 lb Lean lower-salt smoked ham 3 c Cooked rice 1 Cooked without salt or fat 1/4 c No-salt-added chicken broth 1/4 ts Salt 1/4 ts Pepper Combine 1/2 cup water and mushrooms in a saucepan, and bring to a boil; remove from heat. Cover; let stand 30 minutes. Drain mushrooms, reserving 3 tablespoons cooking liquid. Remove and discard stems. Chop caps; set aside. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add egg; tilt skillet so egg covers bottom. Cook 1-1/2 minutes or until set. Remove egg; cut into 1-inch strips. Set aside. Heat remaining oil in skillet. Add gingerroot and garlic; stir-fry 30 seconds. Add mushroom caps, bok choy, and ham; stir-fry 1 minute. Add rice; stir-fry 2 minutes. Add reserved mushroom cooking liquid, egg strips, broth, salt, and pepper. Increase heat to high, and stir-fry 2 minutes or until liquid is nearly absorbed. Yield: 5 servings (serving size: 1 cup). Recipe By : Cooking Light, Mar/Apr 1993, page 151 From: Igor@digex.Net Date: 28 Jan 97 Mastercook Recipes (Mailing List) Ä - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Myra Waldo's Fried Rice Recipe By : unknown source Serving Size : 6 Preparation Time :0:00 Categories : Ethnic Chinese Pork Asian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cooked rice 4 tablespoons vegetable oil 3/4 cup chopped green onion 1 1/2 cups cooked roast pork or cooked chicken -- julienne-cut 1 teaspoon salt 1/4 teaspoon black pepper 2 eggs -- beaten 2 tablespoons soy sauce 1/2 cup finely chopped parsley The rice should be cooked ahead, and chilled overnight. (This is the secret to great fried rice!). Heat the oil in a deep skillet or wok, add rice and cook until lightly browned, stirring constantly, and pressing out any lumps. Mix in the green onion, chicken or pork, salt and pepper, and cook 1 minute, stirring constantly. Make a hollow in the center and pour in the eggs. Stir the eggs in the "rice bowl" until they begin to set, and then mix them into the rice. Mix in soy sauce and parsley. Serves 6 Note: You may also add cooked peas, ham, lobster, shrimp, and bean sprouts, if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pork Fried Rice Recipe By : Six O'Clock Solutions Serving Size : 2 Preparation Time :0:00 Categories : Chinese Pork Asian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces pork tenderloin -- (1) 1/8 teaspoon five-spice powder vegetable cooking spray 1 1/2 teaspoons vegetable oil -- divided 1/2 teaspoon fennel seeds -- crushed 1/2 cup broccoli florets -- fresh, chopped 1/2 cup sliced mushrooms 1/4 cup chopped green onions 1/4 cup shredded carrot 1 1/2 cups cooked rice -- hot, cooked without salt & oil 1 tablespoon low-sodium soy sauce 1/8 teaspoon pepper Trim fat from pork; cut pork into 1/4" cubes. Combine pork and five-spice powder, toss to coat. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork; stir-fry 3 minutes or until browned. Spoon pork into a medium bowl; set aside. Heat 3/4 teaspoon oil in skillet over medium high heat. Add fennel seeds, stir-fry 30 seconds. Add broccoli and next three ingredients, stir-fry 3 minutes. Add vegetable mixture to pork mixture and set aside. Heat remaining 3/4 teaspoon oil in skillet over medium heat. Add rice, stir-fry 2 minutes. Stir in soy sauce and pepper. Return pork-vegetable mixture to skillet; stir-fry until thorough heated. Yields: 2 servings (serving size 1-1/2 cups) Description: "Five-spice powder, available in most supermarkets, is a mixture of cinnamon, cloves, fennel seeds, peppercorns, and star anise" Source: "Weight Watchers Magazine" S(Typed & Formatted by:): Yield: "3 cups" - - - - - - - - - - - - - - - - - - NOTES : According to cookbook: WW Points 6 Exchanges 3 starch, 2 Very Lean Meat, 1/2 Fat * Exported from MasterCook * Sun Ya Fried Rice Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Chinese Rice Shrimp Pork Asian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons oil 2 eggs -- beaten with 1/2 teaspoon salt 1/2 cup fresh shrimp -- shelled, deveined, and washed 1 1/2 teaspoons sherry 4 cups cold cooked rice 1/2 teaspoon salt 1/2 cup cooked chicken -- diced 1/4 cup roast pork* 2 dried black mushrooms (soaked in boiling -- stems water 20 minutes removed -- cooked 20 minutes), diced 2 tablespoons chicken stock 2 tablespoons frozen peas -- blanched 1 minute in boiling water and rinsed under cold water Heat 2 tablespoons of oil in wok. When very hot, pour in beaten eggs and scramble briskly with spoon. Set aside. Heat 2 tablespoons of oil in wok. Stir-fry shrimp on high heat 30 seconds. Add sherry. Stir-fry 10 seconds. Remove to plate. Set aside. Heat 2 tablespoons of oil in wok. Add rice. Stir constantly over moderate heat, breaking up lumps with spoon. Add salt. Continue stirring until rice becomes hot. Pour in chicken, pork, mushrooms, and scrambled eggs. Stir-fry to mix. Add stock to moisten scrambled ingredients. Add shrimp and eggs. Stir-fry until thoroughly heated and mixed. *This is a very flexible recipe. You may vary it with leftover turkey, duck, or lobster. 4 to 6 servings - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thai Fried Rice Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Asian Rice Pork Thai Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil 8 ounces pork -- chicken, or shrimp...cut into bite size pieces 1 medium onion -- thinly sliced 2 eggs -- beaten 2 tablespoons ketchup 2 tablespoons soy sauce 2 cups cooked rice salt and pepper to taste In a large skillet, heat oil. Add meat and cook until done. Move meat to the side of the skillet; add the onion and cook until tender. Move the onion to the side with the meat; add the eggs and cook until scrambled. When the eggs are done, add the rice, ketchup, soy sauce and salt and pepper. Stir well, heat through. *I use the salad shrimp in this and serve it with fried shrimp and a tossed salad. - - - - - - - - - - - - - - - - - - -- Nancy