Beef Fried Rice

Beef Fried Rice

Prep: 10 min, Cook: 10 min.

Ingredients:

2 Tbs. soy sauce
1/2 tsp. sugar
1 Tbs. vegetable oil
2 eggs, well beaten
1/2 lb. ground beef
1 medium carrot, finely chopped
1 celery rib, finely chopped
1 scallion, chopped
1 tsp. fresh ginger, minced
1 clove garlic, minced
2 cups cooked rice, cold

Directions:

Combine soy sauce, sugar and salt and pepper to taste in a small bowl and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Cook eggs about 45 seconds, stirring constantly, until eggs are just set. Transfer eggs to a bowl and set aside. Add ground beef and next 3 ingredients to same pan over medium heat. Sauté about 3 minutes, stirring often to break up meat, until browned. Stir in ginger and garlic and cook 1 minute. Discard excess fat. Increase heat to high and add rice. Stir-fry about 1 minute, until heated through. Stir in soy sauce mixture and eggs and stir-fry 30 seconds longer.

from www.chinesefooddiy.com

Bacon Shrimp Fried Rice

Bacon Shrimp Fried Rice

I’m writing this post for Xiaofen, my girlfriend. She has the cooking skills but being a second language English speaker, her writing would be even harder to read than mine. Today she cooked bacon shrimp fried rice and we thought we’d post the recipe.

If anyone is curious fried rice in Chinese is chao mi. That’s the same chao (chow) as chow mein (fried noodles). Anyway in this one we used shrimp, bacon, wood’s ear and broccoli. Wood’s ear is a direct translation from the Chinese muer (wood ear). It is a type of mushroom you could find in a Chinese grocery store but really any mushroom is fine. Actually you can substitute anything (within reason) you have in the fridge in the fried rice. But Xiaofen says wood’s ear mushroom can, according to Chinese medicine, clean your lungs and blood and reduce arterial sclerosis. I say it’s tasty.

So for a dish for two people, get ~16 cleaned uncooked shrimp, 6 slices of bacon, a handful of wood’s ear (or substitute mushroom), 3 heads of broccoli, a tablespoon of soy sauce, two cups of cooked rice, and a half teaspoon of salt and chop everything into small pieces like the picture.

Chinese seem to worry a lot about the order and relative times of cooking for their ingredients. (It’d probably be a good idea to start the rice before you start chopping everything up.) Cook everything on high but if things start smoking, you’ll probably want to turn it down. First, add the bacon. Leave all the grease in. We’ll be using the bacon juice instead of other oil to fry everything.

Once the bacon is almost crispy, add the mushroom. Try to dry off all the water before adding ingredients (or the grease can start popping). Stir it for 2 minutes or so and then throw in the shrimp.

Keep stirring until the shrimp turn red. Then add the broccoli, soy sauce, and salt. It may be a bit broccoli heavy but you can’t eat too much broccoli.

Cook until the broccoli turns dark green but don’t let it get soft (~4 minutes). Then add the cooked rice. If you forgot to cook the rice, you could turn off the burner and come back later once your rice is done.

Stir it all together until it is mixed well.

That’s it. Hope it turns out well for you. Also, I don’t suppose any vegansvegetarians would have made it this far but we were thinking you could use bacon bits (I don’t think they have meat in them) and vegetable oil for the bacon and scambled eggs and tofu for the shrimp. The eggs would go in last even after the rice and the tofu would go in place of the shrimp (I told you Chinese worry about the order). Some other vegetable possibilities are bean sprouts, carrots, cabbage, lettuce, kim chee, bell pepper, onion, and cauliflower. As for meats, hot dog, sausage, beef, pork, squid, and chicken have all turned out ok for us. It really is the Chinese equivalent of leftover casserole.

from scott.sherrillmix.com

NASI GORENG Fired Rice

NASI GORENG Fired Rice

Ingredients:

• 1 Jar YEO’S NASI GORENG PASTE
• 700g Boiled rice (cooled)
• 1 tbsp Cooking Oil
• 2 Eggs, whisked, fired & sliced
• 150g Medium Prawns, cooked & de-shelled
• 3 sticks Crab Meat, sliced
• Spring Onion, cut into 5mm length to garnish

Cooking Instruction:

1. Fry rice with YEO’S NASI GORENG PASTE in heated oil until fragrant.
2. Add prawns, crab meat, eggs and stir fry till cooked
3. Garnish and served.

from www.yeos-europe.com

Golden Seafood Fried Rice

Golden Seafood Fried Rice

Ingredients:

• 2 bowls of Boiled Rice
• 8 King Prawns(shelled)
• 50g Squid (sliced)
• 1 Egg
• 1 teaspoon of Peas, Diced Onion and Diced Tomato

Seasonings:

• 2 tbsp YEO’S SATAY SAUCE
• 1 tbsp YEO’S LIGHT SOY SAUCE
• 1 tsp Tomato Ketchup

Procedures:

1. Fry prawns and squid for 1 min.
2. Stir fry egg with onion, then rice, prawns, squid and peas, add all the seasonings and tomato, quick stir fry for 2 minutes.

Chefs’ Tips:
Dried seafood is stir-fried in Satay sauce for a golden, lustrous result. The stir-fry with a difference!

from www.yeos-europe.com

Chicken Fried Rice

Chicken Fried Rice

(serves 4)

2 teaspoons oil

300 grams cubed chicken fillet

1 onion, finely chopped

1 crushed clove garlic

2 cups long grain rice, cooked, drained & chilled

4 teaspoons MAGGI Chicken Stock Powder

1 red capsicum, diced

1 cup frozen peas

2 tablespoons soy sauce

2 spring onions, sliced diagonall

Heat oil in a large frying pan.
Add the chicken, onion garlic. Stir fry over a high heat until golden brown.
Add the rice, Chicken Stock Powder, capsicum and peas.
Stir fry for 5-8 minutes.
Stir in the soy sauce and spring onions, just before serving.


10 minutes


20 minutes

from www.nestle.com.au