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Chinese Fried Rice




Source of Recipe


internet


List of Ingredients




1 Tbsp olive oil
1/2 c pine nuts
1 c brown rice (cook as per instructions on the package)
1/2 lb boned pork steak, chopped in small pieces (+ 1 c ham, chicken or shrimp, if wanted)
1 tsp grated ginger
2 tsp soy sauce
2 tsp rice wine
2 Tbsp vegetable oil
2 cloves garlic
2 stalks celery
1 med. onion
1 1/2 c bok choy
6 - 8 scallions
10 - 12 canned water chestnuts (slivered)
1 c thawed frozen peas
2 c fresh bean sprouts
1 small can mushrooms (pieces)
2 eggs
1 Tbsp soy sauce
1/4 tsp salt
1 Tbsp bottled Brown Sauce (in ethnic aisle)
pinch of sugar

Recipe



Do the following in order given:
1) In skillet, add olive oil & pine nuts with uncooked brown rice; lightly toast, stirring. Cook per pkg instructions then chill well.
2) Chop: pork (& add’l 1 c ham, chicken or shrimp if wanted) & marinate in grated ginger, soy sauce, rice wine & oil
3) Chop all veg’s fairly small, putting each in sm separate containers: garlic, celery, onion, bok choy & scallions
4) Sliver chestnuts; thaw peas; wash sprouts; drain can of mushrooms; beat eggs
5) Make Sauce: soy sauce, salt, Brown Sauce, pinch of sugar. Set aside for later.

Follow Steps shown when Cooking :
1) Heat wok on med/high & add 1 T oil; fry pork first then add add’l meats; remove & put in lg bowl.
2) Reheat wok with 1/2 T oil and add beaten eggs, swirling up sides; cut into slivers & add to bowl.
3) Add 1 T oil to hot wok & add rice, stirring constantly, for several mins. Add to bowl.
4) Add 1/2 T oil to hot wok & add celery for 2 min., then onions for 2 mins. then garlic; stirring often. Add bok choy & cook 2-3 mins.
5) Add water chestnuts, peas & mushrooms for 1-2 mins then add the pre-made Sauce above, add back all ingred‘ts to wok
6) Add cut-up scallions & bean sprouts at end. Heat thoroughly.

Serves 4 (Frugals “Ancient Cuisine” cookbook)

Posted by: Weeddigger: This is only for those that want the best Fried Rice you've ever had & don't mind the time it takes in the preparation. I have made this for years & would never try a different one! Please let me know if (& when) you make it. You won't be sorry. I usually double this & freeze it. If you know you will freeze some, leave the scallions & bean sprouts out and add when reheating.
Tam

Review posted by: Hillsmom: I made this for dinner tonight and it was EXCELLENT! I didn't think that it was too time consuming. There was a good bit of chopping, but it didn't take too long. After that, everything cooked quickly. I made a few minor changes: I used 2 large fresh mushrooms, sliced, in place of the canned ones. I added them with the garlic. I used hoisin sauce for the brown sauce (maybe that is what you meant by brown sauce, though). I didn't use the bok choy because I couldn't find it at the store. That was probably good, since my pan was full without it. One recommendation for next time -- keep the bowl covered to keep in the heat. Perhaps because my pan was so full, the fried rice was hot, but not piping hot.