5 minutes food for you

Wednesday, January 2, 2008
How To Make Asian Fried Rice
The secrets to fried rice are simple, but most cooks who make fried rice are not aware of them—thus their creations do not taste authentically Asian. Remember these two secret ingredients, if nothing else: sesame oil and ginger root.


Thing you'll need:

Non-stick frying pan
Sesame oil and other veggie oil
White or green onion
Veggies, fresh or frozen
One or two eggs
Ham or shrimp or tofu
Soy sauce
Made-ahead medium or long-grain white rice
Grated ginger root

Step 1:
Start with a tablespoon of sesame oil in a non-stick frying pan over medium heat. Lightly scramble an egg or two in the oil, and remove it. Add another tablespoon of sesame oil, and to that, a few tablespoons of chopped onions (green onions and their tops are especially good, but half of a medium yellow or white onion will do as well), and anywhere from several tablespoons of chopped ham to an entire cup of ham if you like. You can also use shrimp, or a combination of the shrimp and ham, or use tofu. If you do use shrimp, add it just before serving and only heat it through—do not overcook it. If using tofu, fry it separately in a little oil and some soy sauce until it develops a slight skin, then add back to the other frying pan). Stir fry until the onion is almost translucent.

Step 2:
Add about a cup of any vegetables you like, and stir fry until cooked through. (Use firm vegetables, not mushy ones, as described in Veggies, below.) Sweet frozen peas are recommended. Chopped snow peas are great too. Soybeans (eda mame) add a lot of protein.

Step 3:
Add three cups cooked and cooled medium- or long-grain write rice. (It’s important that the rice be “dry.” Moist rice will make your fried rice gooey. If you make more rice than you need one time, then use the leftover for fried rice. Or, simply make rice ahead of time and refrigerate it overnight or let it rest until it is cool.)

Step 4:
Lightly stir fry the rice for a few minutes—it does not need to be cooked—just tossed with the seasonings.

Step 5:
Add 1 tablespoon grated ginger root and about a tablespoon of soy sauce to taste. Add ground pepper to taste. Stir fry for another minute, making sure the soy sauce gets evenly distributed in the rice. Just before serving, add in the scrambled egg, chopping the eggs with your spatula to separate into small bits. Serve.


posted by Mr FX_is @ 11:43 PM  
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