A few easy tips on Fried Rice that those of us to don't have a Chinese Grandmother need to know!1. Use day old rice! Makes a huge difference! If I don't have have any from a previous meal, Ill just cook a couple cups and leave it in the fridge! Use long grain not minute rice. This is actually a general requirement in my house. It takes longer to digest so you stay full, its healthier and doesn't make you do the blood sugar slump afterwards!
2. Chinese and Asian dishes always add their sauce or flavor in the end, coating the rice or noodles in a delicious finishing touch.
3. Make fried rice at a medium high heat, should be very hot, but not smoking.
4. In fried rice you can very well clean out the refrigerator. Shrimp, chicken, beef, ham, just egg fried rice, peas, diced carrots, ginger, add it, skip it... It should be called "Everything, But the Kitchen Sink, Fried Rice"!
5. Don't skimp on the green onions. Something about them makes the flavor.
This is my favorite combination~
BBQ Pork Fried Rice
Bunch green onions, finely chopped (about 1/2 cup)
Dice BBQ Pork, slice green onions, and beat three eggs in separate container. In a deep 12-inch heavy non-stick skillet or wok heat 2tbs oil over medium heat, adding eggs beaten with a fork. Cook until just done and chop loosely with spatula or fork. Will only take a minute or two to cook, flipping once. Set aside in serving dish.
Bunch green onions, finely chopped (about 1/2 cup)1 cup diced Chinese BBQ pork
OR cooked ham, shrimp, beef, or chicken
3 large eggs
3-4 tablespoons oil for stir-frying, or as needed
2 tsp sesame oil
3 tbs soy sauce
2 tbs oyster sauce (if you don't add oyster sauce substitute 1-2 tbs more soy sauce)
4 cups previously cooked long grain white rice, at least 1 day old (I prefer Jasmine)
3 tbs soy sauce
2 tbs oyster sauce (if you don't add oyster sauce substitute 1-2 tbs more soy sauce)
4 cups previously cooked long grain white rice, at least 1 day old (I prefer Jasmine)
Dice BBQ Pork, slice green onions, and beat three eggs in separate container. In a deep 12-inch heavy non-stick skillet or wok heat 2tbs oil over medium heat, adding eggs beaten with a fork. Cook until just done and chop loosely with spatula or fork. Will only take a minute or two to cook, flipping once. Set aside in serving dish.Raise burner, adding 2 tbs oil and 2 tbs sesame oil, to moderately high heat until hot, but not smoking. Add pork and sliced green onions, flipping and tossing for about 2-3 minutes, Add rice and toss for about 1-2 minutes more. Creating a empty area in center of skillet; Stir together oyster and soy sauce and add to center, quickly combine in fried rice, tossing to coat evenly. Cook for about 1-2 more minutes, finally tossing back in chopped eggs. Serve immediately or even at room temperature! Its so tasty and delicious!
