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Fried Rice
Fried Rice
Yield: Makes 6 to 8 servings
Ingredients:
3cups water
1-1/2teaspoons salt
1-1/2cups uncooked long-grain rice
4slices uncooked bacon, chopped
3eggs
1/8teaspoon black pepper
3tablespoons vegetable oil, divided
2teaspoons minced fresh ginger
8ounces Barbecued Pork (recipe follows), cut into thin strips
8ounces shelled deveined shrimp, cooked and coarsely chopped
8green onions with tops, finely chopped
1to 2 tablespoons soy sauce
Fresh chervil leaves for garnish
Preparation:
1.Combine water and salt in 3-quart saucepan; cover. Bring to a boil over medium-high heat. Stir in rice. Reduce heat to low; cover. Simmer until rice is tender, 15 to 20 minutes; drain.2.Cook bacon in wok or large skillet over medium heat, stirring frequently, until crisp; drain. Remove all but 1 tablespoon bacon drippings from wok.3.Beat eggs with pepper in small bowl. Pour 1/3 of egg mixture into wok, tilting wok slightly to cover bottom. Cook over medium heat until eggs are set, 1 to 2 minutes. Remove from wok.4.Roll up omelet; cut into thin strips.5.Pour 1/2 tablespoon oil into wok. Add 1/2 of remaining egg mixture, tilting wok to cover bottom. Cook until eggs are set. Remove from wok; roll up and cut into thin strips. Repeat with another 1/2 tablespoon oil and remaining eggs.6.Heat remaining 2 tablespoons oil in wok over medium-high heat. Add ginger; stir-fry 1 minute. Add rice; cook 5 minutes, stirring frequently. Stir in eggs, bacon, pork, shrimp, onions and soy sauce. Cook and stir until heated through. Garnish, if desired.
Barbecued Pork
Yield: Makes about 8 appetizer servings
Ingredients:
1/4cup soy sauce
2tablespoons dry red wine
1tablespoon brown sugar
1tablespoon honey
2teaspoons red food coloring (optional)
1/2teaspoon ground cinnamon
1green onion with top, cut in half
1clove garlic, minced
2whole pork tenderloins (about 12 ounces each), trimmed
Green Onion Curls (recipe follows) for garnish
Preparation:
1.Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, onion and garlic in large bowl. Add meat; turn to coat completely. Cover and refrigerate 1 hour or overnight, turning meat occasionally.2.Preheat oven to 350°F. Drain meat, reserving marinade. Place meat on wire rack over baking pan. Bake 45 minutes or until no longer pink in center, turning and basting frequently with reserved marinade.3.Remove meat from oven; cool. Cut into diagonal slices. Garnish with Green Onion Curls, if desired.
Green Onion Curls
Yield: Makes 6 to 8 curls
Ingredients:
6to 8 medium green onions with tops
Cold water
10to 12 ice cubes
Preparation:
1.Trim bulbs (white part) from onions; reserve for another use. Trim remaining stems (green part) to 4-inch lengths.2.Using sharp scissors, cut each section of green stems lengthwise into very thin strips down to beginning of stems, cutting six to eight strips in each stem section.3.Fill large bowl about half full with cold water. Add green onions and ice cubes. Refrigerate until onions curl, about 1 hour; drain.
Other ways:
Ingredients
2-3 eggs beaten or tofu, crumbled
3 tablespoons vegetable oil
1 clove garlic, pressed
2 ribs celery, sliced diagonally
1/2 green pepper, diced
1 bunch green onions, sliced, reserve tops for garnish
1 carrot, sliced diagonally
1 cup bean sprouts
3 cups cooked rice
3 tablespoons soy sauce
2 teaspoon lemon juice
2 teaspoons honey
1 tablespoon grated ginger
1 tablespoon toasted sesame seeds
Directions
Cook eggs, slice in strips. Saute garlic in 1 tablespoon oil. Add vegetables in following order: carrots, celery, green pepper, onions, bean sprouts. Stir fry until crisp-tender. Add rice and cook until warmed through, stirring constantly. Mix together soy sauce, lemon juice, honey, and ginger. Add to rice and vegetables. Garnish with onion tops and egg strips.
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