Friday, April 23, 2010

Chinese Fried Rice


Boiled Rice (cold) = 4 Cups
Chopped scallions = 4
Head chopped Chinese cabbage = 1/4
Chopped fresh ginger = 1 tbsp.
Oil = 3 tbsp.
Pork, d = 1/2 lb.
Beaten = 3 Eggs.
MSG = 1/2 tsp.
Soya Sauce = 2 tbsp.
Sugar = 1/2 tsp.

Chopped Parsley = 1/2 Cup

Salt & pepper

Prepare all ingredients and make sure they are within easy reach. In the wok heat oil to high temperature (just below sizzling). Cook pork until no longer pink. Add scallions and rice, stirring. When well heated, add cabbage and stir fry five minutes. Add ginger, pork and seasoning. Stir well. Make hole in center of mixture and add eggs. Stir fry 3 minutes and mix into rice. Sprinkle with parsley and serve hot at once.


Water = 1¼ Cup
Minute Rice = 1½ Cup
Egg = 1
Butter = 3 tbsp.
Onion (chopped) = 1/3
CupSoya Sauce = 2-3 tsp.

Boil water and add rice. Cover and let stand 5 minutes. Combine rest of ingredients with rice. Saute, stirring over medium heat, until browned. Add 1/4 cup water and 2-3 teaspoon soya sauce.

Chinese Boiled Rice

· For best results, use long grain rice.
· For a bit of variety, try one of the scented rices, such as Jasmine, Basmati etc. The
amount of water required and the cooking time will be less than for other type of long grain rice.

1. Rice = 1 Cup.
2. Water = 1½ Cup.

Instructions: (How to Boil):
Rinse the rice in water to get rid of excess starch. For every cup of rice, add 1 1/2 cups water. Bring the rice to boil, uncovered, at medium heat. When boiling, turn the heat down to medium low. Place the lid on the pot, keeping it tilted to allow steam to escape. When you can see holes or "craters" in the rice, put the lid on tight. Turn the heat to low. Simmer for another 15 minutes. Fluff up rice and serve.