On Sun, 03 May 2009 22:17:58 -0700, thudpucker <[email protected]>
>When I was young and dinosaurs roamed the earth, fried rice was
>brownish, had a particular aroma and flavor, and was *chewy*. It
>seems to me that the fried rice we're getting these days is soft and
>fluffy rather than chewy and lacks altogether that particular aroma
>and flavor that used to characterize fried rice.
>I'm a n00b on r.f.c., but I'm betting that fried rice has been done to
>death here. What's the secret?
When I worked at a Cantonese restaurant (also when dinosaurs roamed
the earth), I always thought that the fried rice had kind of a smoky
flavor. Liquid smoke would be outrageously weird, I think, but I
found something that adds part of that special something that's
missing these days ... sesame oil.
It's also important to use day-old rice. If you're a spontaneous
cook, just use a 1:1 ration of water to rice, as below.
Here is a recipe from Betty Crocker's 'Chinese Cookbook' by Leeann
Chin, altered (as usual) by me. I always make a double batch, because
one is never enough:
* Exported from MasterCook *
Chicken Fried Rice
Recipe By :Carol Peterson
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup white rice
1 cup water
2 chicken breast halves -- skinned and boned
1/2 teaspoon cornstarch
1 dash white pepper
2 eggs -- slightly beaten
4 whole green onions -- chopped
1 cup bean sprouts -- rinsed
1 tablespoon vegetable oil
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 dash white pepper
1/2 teaspoon sesame oil
Bring rice and water to a boil in a 2-quart saucepan. Cover tightly,
reduce heat, and simmer for 20 minutes. Set aside.
Cut chicken into 1/4-inch pieces. Toss chicken, cornstarch, and dash
of white pepper.
Prepare eggs, green onions, and bean sprouts for cooking. Set aside,
in separate bowls.
Heat wok until 1 or 2 drops of water sizzle and dissipate when
sprinkled in wok. Add 1 tablespoon oil; rotate wok to coat side. Add
eggs; cook and stir until eggs are thickened throughout but still
moist. Remove eggs from wok.
Heat 2 tablespoons oil in wok, coating sides of wok. Add chicken and
stir-fry until meat turns white. Add rice and stir-fry for 1 minute.
Stir in soy sauce and a dash of white pepper. Add eggs, bean sprouts,
then green onions, continuously moving food in the wok for about 30
seconds. Sprinkle with sesame oil, toss, and serve.
"adapted from Betty Crocker's 'Chinese Cookbook' by Leeann Chin"
- - - - - - - - - - - - - - - - -
NOTES : May substitute chicken with fresh or leftover diced pork, ham,
beef, or shrimp.
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