This recipe is from Lela Markham, which I mined after our weekly blog hop in which we posted about favorite recipes.
Chinese Fried Rice
- Make several servings of rice the night before and allow to cool. This is very important. You won’t get good results with warm rice.
- Cube up Chinese barbecue pork (you can use any meat, but Kiernan likes barbecue pork). This should be tiny pieces.
- Heat 1 tablespoon of vegetable or canola oil in a wok. Beat eggs with water and make a thin omelette in the wok. Remove from wok and shred into bite-sized pieces.
- Add more oil to the wok – you could splurge and add sesame oil. Don’t skimp. You want enough oil to coat the individual grains of rice when added.
- Add a chopped up yellow onion to the hot oil. Add enough soy sauce to double the pan liquid — you can cut it with water if it’s too salty (or use low salt soy).
- Chop up a red bell pepper (it could be any color, but again, Kiernan likes it that way).
- Add spices. My favorite are chile powder, ground mustard, tumeric/curry powder, cinnamon. Flavor to taste. I can’t give exact measurements, but I’d guess about 1 tsp each.
- When the onion is translucent, the pork and a bag of frozen peas and carrots. Stir. (Using frozen makes this a simple recipe. You can use fresh, but you will need to cook before adding to the rice which turns a 15-minute meal into an hour or more)
- Add cold rice. Break up chunks. Stir to coat individual grains with spices and oil. Add the eggs.
Let mixture warm through. Serve hot.
Now my favorite weeknight meal. It takes 25 minutes.
- Oil in the wok. Canola or vegetable will do. I find sesame is too strong for this dish.
- Start rice enough for who you plan to feed.
- Add cubed up pork (could be chicken, beef or shrimp) to the oil when hot.
- Add onions and peppers. (I buy these as a frozen mixture for weeknight ease).
- Add soy sauce (I preferred brewed).
- Add spices. Tumeric, chile, ground mustard, ground ginger, cumin, cinnamon. Experiment for taste. Stir.
- When meat is almost done, add one or two bags of frozen Asian vegetables. Stir. We also like to add kale, bokchoy or mustard greens to this, but it’s not necessary and is probably an acquired taste.
- Pour some bottled sesame-ginger sauce over the warming vegetables. (I make my own, but that’s a lot work for just one meal, and the store brand isn’t bad).
- Put the wok lid on and turn to low. Come back when the rice is ready. Put stir-fry mixture over rice. The melt water from the veggies and the soy sauce combines with the sesame-ginger sauce to make a great sauce that soaks into the rice.
If it takes more than a half-hour to prepare, you’re doing something wrong or making brown rice, which is a valid excuse. The coolest thing about this is that you can change up the flavors with different bags of vegetables or swap the rice for thin noodles (I prefer whole wheat durum thin spaghetti over Asian noodles, but you can do it YOUR way.) Sometimes we use chow mien noddles, adding them to the top of the dish while the veggies are reducing. It gives a crunchy-soft mix to the flavors.