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home > recipes > beans / grains > fried rice
> Does anyone have a good recipe for fried rice? { Exported from MasterCook Mac } Fried Rice Recipe By: idlewild Serving Size: 1 Preparation Time: 0:00 Categories: Japanese Snack Vegetable Amount Measure Ingredient Preparation Method 2 cups white rice 2 chicken breasts 5 cloves garlic 1 large onion 2 large carrots 2 large eggs olive oil marsala wine 2 tablespoons Chinese chili/garlic sauce black pepper freshly ground butter soy sauce Hm... Well, make rice, first. Steam it, y'know, however you make rice. Me, I prefer a rice maker, but others don't, so whatever way you do it is fine. Now put it in the fridge till tomorrow. Okay, now that it's tomorrow, pull out two chicken breasts, five cloves of garlic, an onion, two carrots, two eggs, two cups of the rice, some olive oil, marsala wine (or whatever liquor you prefer to cook with - I'm on a cheap wine cooking kick b/c I have a bottle i'd like to get rid of), Chinese chili sauce, black pepper, and a slab of butter. Oh, and of course, soy sauce. Eesh. How could I forget? First, scramble the eggs, and cook them until /just/ set in a pan. I usually use a separate pan so the stuff on the edges (which, if not properly removed, will turn brown and hard and disgusting) doesn't get into the rice. Oh, and I like to cook eggs in butter. Just a habit. A yummy one. But not a terribly healthy one. Anyway, set aside. Next, chop the onion and carrots up very small - no carrot coins or onion semicircles - and stir fry in a bit of olive oil. Cook until the carrot is soft and the onion is translucent, but not until they've both completely lost any sign of personality. Set aside. Chop the chicken into... Mmm, say pieces about the size of a quarter. Rinse any onion/carrot juice from the pan and use it for the chicken. Heat it up again, add a dash of olive oil, and add the garlic. I squeeze it through a garlic press, but you can mince it instead, before tossing it in. Cook it just a little bit - before it browns - then add the chicken. Keep the heat on high - brown the chicken just a little bit. While the chicken is in there, toss in a splash of wine and two tablespoons of Chinese chili sauce. (actually, I use chili garlic sauce, and I like spicy garlicky - you may want to tone it down.) When you're satisfied that the chicken is all cooked, set them aside, rinse out your pan again. (I use a Magnalite non-stick wok for this, so rinses and suchlike are not a problem. If you have "sticking" pans, maybe you should just keep changing pans. I like to cook them separately because they have different cooking times, as well as different flavors.) Okay, now, melt about two tablespoons of butter in the pan. Add the cold rice. Stir it around, la di dah, whoopa, until it's all warm and separated. Mmm... Now add soy sauce to taste. Now I normally don't care for terrifically salty foods, but I do like to add soy sauce until the rice is a uniform light brown. Then add freshly cracked pepper. Lots of it. I like a coarse grind so I can really chew the bits of pepper. Add some more pepper, I bet you didn't put enough in the first time. Now you're ready to dump everything back in just for a few more minutes to mix it in evenly. You can add chopped scallions for a little dash of extra color - I found the red chili bits a nice contrast to the brown/yellow/orange of the rest of the dish. Prep time is about 10 min. If you chop well, cooking time about 15 min. This is real comfort food for me, so I eat it in vast quantities - but Even this lasted me through dinner, lunch, and dinner - maybe even a snack, as well. Hope you like it. -j.

Fried Rice


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(posted March 2, 1996)

> Does anyone have a good recipe for
fried rice?

{ Exported from MasterCook Mac }

Fried
Rice

Recipe By: idlewild
Serving Size: 1
Preparation Time: 0:00
Categories: Japanese Snack Vegetable

Amount Measure Ingredient Preparation Method
2 cups white
rice
2
chicken breasts
5 cloves
garlic
1 large
onion
2 large carrots
2 large
eggs
olive oil
marsala
wine
2 tablespoons Chinese chili/
garlic sauce
black pepper freshly ground
butter
soy
sauce

Hm... Well, make
rice, first. Steam it, y'know, however you make rice.
Me, I prefer a
rice maker, but others don't, so whatever way you do it
is fine. Now put it in the fridge till tomorrow.

Okay, now that it's tomorrow, pull out two
chicken breasts, five cloves
of
garlic, an onion, two carrots, two
eggs, two cups of the rice, some
olive oil, marsala wine (or whatever liquor you prefer to cook with -
I'm on a cheap
wine cooking kick b/c I have a bottle i'd like to get rid
of), Chinese
chili
sauce, black pepper, and a slab of butter. Oh, and
of course,
soy
sauce. Eesh. How could I forget?

First, scramble the
eggs, and cook them until /just/ set in a pan. I
usually use a separate
pan so the stuff on the edges (which, if not
properly removed, will turn
brown and hard and disgusting) doesn't get
into the
rice. Oh, and I like to cook
eggs in butter. Just a habit.
A yummy one. But not a terribly healthy one. Anyway, set aside.

Next,
chop the onion and carrots up very small - no carrot coins or
onion semicircles - and stir fry in a bit of
olive oil. Cook until the
carrot is soft and the onion is translucent, but not until they've both
completely lost any sign of personality. Set aside.

Chop the chicken into... Mmm, say pieces about the size of a quarter.
Rinse any
onion/carrot juice from the pan and use it for the chicken.
Heat it up again, add a
dash of
olive oil, and add the garlic. I
squeeze it through a
garlic press, but you can mince it instead, before
tossing it in. Cook it just a little bit - before it browns - then add
the
chicken. Keep the heat on high - brown the chicken just a little
bit. While the
chicken is in there, toss in a splash of
wine and two
tablespoons of Chinese
chili
sauce. (actually, I use chili garlic
sauce, and I like spicy garlicky - you may want to tone it down.) When
you're satisfied that the
chicken is all cooked, set them aside, rinse
out your
pan again.

(I use a Magnalite non-stick
wok for this, so rinses and suchlike are
not a problem. If you have "sticking" pans, maybe you should just keep
changing pans. I like to cook them separately because they have
different cooking times, as well as different flavors.)

Okay, now,
melt about two tablespoons of butter in the pan. Add the
cold
rice. Stir it around, la di dah, whoopa, until it's all warm and
separated. Mmm... Now add
soy
sauce to taste. Now I normally don't
care for terrifically salty foods, but I do like to add
soy
sauce until
the
rice is a uniform light brown. Then add freshly cracked pepper.
Lots of it. I like a
coarse grind so I can really chew the bits of
pepper. Add some more pepper, I bet you didn't put enough in the first
time.

Now you're ready to dump everything back in just for a few more minutes
to mix it in evenly. You can add chopped scallions for a little
dash of
extra
color - I found the red chili bits a nice contrast to the
brown/yellow/orange of the rest of the dish.

Prep time is about 10 min. If you
chop well, cooking time about 15 min.
This is real comfort food for me, so I eat it in vast quantities - but
Even this lasted me through dinner, lunch, and dinner - maybe even a
snack, as well. Hope you like it.

-
j.



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