Bob Wilsons Fried Rice Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
NOTE: Do not turn down heat, cook on FULL heat.
You need normal long grain rice, I personally use Jasmine rice as I
like the taste. Wash the rice very well in running water, bring a
pan full of water to the boil, add one teaspoon of salt and a couple
of shakes of cooking oil, add the rice, slowly bring back to a boil,
then boil for *exactly* ten minutes, drain and leave to cool, not in
the fridge.
When COLD add a couple of level teaspoons of paprika to the rice and
mix in. Chop some scallions (spring onions) and beat a couple of
eggs. Bring a wok to smoking hot, add one tablespoon of oil, fry any
meat you wish to use, remove from wok, add more oil & fry onion for a
couple of minutes. Remove from wok, lightly oil the wok and fry egg
until just set, fry it like an omlet, remove from wok.
Wash wok, add two tablespoons of oil to very hot wok and a dash of
Sesame oil, heat until smoking. Add rice, cook until heated through,
stirring all the time. Add meat & onion, cook a while then add a
couple of dashes of superior soy sauce (light soy sauce) stir and add
the egg, stir and chop until mixture is hot and egg is in pieces.
Serve and enjoy. I use this method every time I make fried rice and
it turns out as it should *every* time, I have also cooked Chinese
food for others and they have said I make some of the best Chinese
food in town. I even have some regular customers who even pay for it!
I hope this is of help and your next batch of fried rice is to your
liking, let me know what you think when you have tried it.
Submitted By BOB WILSON On 11-28-94
Title: My Chicken Almond Stir Fry
Categories: Chicken, Nuts/grains, Vegetable, Stir fry, Main dish
Yield: 4 servings
MMMMM----------------------MM BY H PEAGRAM---------------------------
MMMMM---------------------------SAUCE--------------------------------
1/2 c Chicken stock 1 pn Pepper
1/4 ts Sugar 2 ts Corn starch, tapioca starch
2 ts Soy sauce
MMMMM--------------------------STIR FRY-------------------------------
3/4 lb Skinned, raw chicken 1/4 c Vegetable oil
1/2 lb Bok choy or nappa 1/2 c Almonds, blanched
4 Water chestnuts 2 sl Ginger
1/4 lb Snow peas 2 Garlic cloves, smashed
1/2 c Bamboo shoots, diced 1/4 c Onion, chopped
1/4 c Celery, diced Any other veggies desired
MMMMM----------------------------RICE---------------------------------
2 c Water 1 1/2 ts Salt
1 c Rice
Rice: I cook mine in the microwave for 18 minutes, in a covered 2 qt
corning dish.
Sauce: In a small bowl, mix half the stock with soy sauce, sugar and
pepper. In a separate bowl, combine remaining stock and cornstarch.
Set aside. (I use 1 pk bovril chicken with 1/2 cup water)
Stir Fry: Dice chicken (or pork or beef), mushrooms, cabbage, and
water Chestnuts into 1/4 inch cubes. Keep chicken separate. String
and trim peas. Combine diced vegetables, snow peas, bamboo shoots
and celery. I often vary my ingredients. I use as alternatives or
additions, kale, sun chokes, jicama, or any other ingredient you like.
Heat wok over high heat til drop of water sizzles into steam. Add
oil, ( only use about 1 tbsp) heat and add almonds; stir fry for
about 2 min or til just golden. With slotted spoon, remove almonds
and set aside.
Reheat oil and add ginger and garlic and stir fry 30 seconds. Remove
ginger and garlic and discard. Add chicken. Stir fry for 2 minutes.
Add all vegetables and toss to coat with oil. Stir fry for 30
seconds. Add soy sauce mix. Cover and steam for 2 minutes or til
vegetables are tender but crisp and chicken cooked through.
Stir cornstarch mix and pour into wok. Stir fry uncovered for 30
seconds or til ingredients are glazed. Transfer to heated platter
and serve topped with almonds. Serve over rice.
Submitted By HELEN PEAGRAM On 11-29-94
Source from luhu.jp
You need normal long grain rice, I personally use Jasmine rice as I
like the taste. Wash the rice very well in running water, bring a
pan full of water to the boil, add one teaspoon of salt and a couple
of shakes of cooking oil, add the rice, slowly bring back to a boil,
then boil for *exactly* ten minutes, drain and leave to cool, not in
the fridge.
When COLD add a couple of level teaspoons of paprika to the rice and
mix in. Chop some scallions (spring onions) and beat a couple of
eggs. Bring a wok to smoking hot, add one tablespoon of oil, fry any
meat you wish to use, remove from wok, add more oil & fry onion for a
couple of minutes. Remove from wok, lightly oil the wok and fry egg
until just set, fry it like an omlet, remove from wok.
Wash wok, add two tablespoons of oil to very hot wok and a dash of
Sesame oil, heat until smoking. Add rice, cook until heated through,
stirring all the time. Add meat & onion, cook a while then add a
couple of dashes of superior soy sauce (light soy sauce) stir and add
the egg, stir and chop until mixture is hot and egg is in pieces.
Serve and enjoy. I use this method every time I make fried rice and
it turns out as it should *every* time, I have also cooked Chinese
food for others and they have said I make some of the best Chinese
food in town. I even have some regular customers who even pay for it!
I hope this is of help and your next batch of fried rice is to your
liking, let me know what you think when you have tried it.
Submitted By BOB WILSON On 11-28-94
Title: My Chicken Almond Stir Fry
Categories: Chicken, Nuts/grains, Vegetable, Stir fry, Main dish
Yield: 4 servings
MMMMM----------------------MM BY H PEAGRAM---------------------------
MMMMM---------------------------SAUCE--------------------------------
1/2 c Chicken stock 1 pn Pepper
1/4 ts Sugar 2 ts Corn starch, tapioca starch
2 ts Soy sauce
MMMMM--------------------------STIR FRY-------------------------------
3/4 lb Skinned, raw chicken 1/4 c Vegetable oil
1/2 lb Bok choy or nappa 1/2 c Almonds, blanched
4 Water chestnuts 2 sl Ginger
1/4 lb Snow peas 2 Garlic cloves, smashed
1/2 c Bamboo shoots, diced 1/4 c Onion, chopped
1/4 c Celery, diced Any other veggies desired
MMMMM----------------------------RICE---------------------------------
2 c Water 1 1/2 ts Salt
1 c Rice
Rice: I cook mine in the microwave for 18 minutes, in a covered 2 qt
corning dish.
Sauce: In a small bowl, mix half the stock with soy sauce, sugar and
pepper. In a separate bowl, combine remaining stock and cornstarch.
Set aside. (I use 1 pk bovril chicken with 1/2 cup water)
Stir Fry: Dice chicken (or pork or beef), mushrooms, cabbage, and
water Chestnuts into 1/4 inch cubes. Keep chicken separate. String
and trim peas. Combine diced vegetables, snow peas, bamboo shoots
and celery. I often vary my ingredients. I use as alternatives or
additions, kale, sun chokes, jicama, or any other ingredient you like.
Heat wok over high heat til drop of water sizzles into steam. Add
oil, ( only use about 1 tbsp) heat and add almonds; stir fry for
about 2 min or til just golden. With slotted spoon, remove almonds
and set aside.
Reheat oil and add ginger and garlic and stir fry 30 seconds. Remove
ginger and garlic and discard. Add chicken. Stir fry for 2 minutes.
Add all vegetables and toss to coat with oil. Stir fry for 30
seconds. Add soy sauce mix. Cover and steam for 2 minutes or til
vegetables are tender but crisp and chicken cooked through.
Stir cornstarch mix and pour into wok. Stir fry uncovered for 30
seconds or til ingredients are glazed. Transfer to heated platter
and serve topped with almonds. Serve over rice.
Submitted By HELEN PEAGRAM On 11-29-94
Source from luhu.jp