Cantonese Fried Rice Recipes

CANTONESE FRIED RICE

Steps:

• Heat oil in large skillet or wok; sauté onion over medium-high heat for 2 minutes; add garlic and sauté for 1 minute.
• Push onions and garlic to side; pour eggs onto bottom of wok; cook and stir eggs for 1-2 minutes until firm; stir onions, garlic, and eggs together.
• Add meat, rice, green onions, and any additional veggies from optional list** below to wok; stir and toss until evenly mixed and almost heated through.
• Add bean sprouts and soy sauce to wok; stir until heated through; serve (or put away for later meal) and enjoy!
• For variety you may add (at same time as meat) any of the following **optional veggies: Sliced mushrooms, sliced water chestnuts, thinly sliced celery, snow peas, (thawed) peas & carrots, chopped green pepper, finely shredded cabbage, or slivered almonds ~ Just don't be afraid to experiment and use whatever's in your refrigerator!
• Note: Including 1/2 teaspoon sesame oil with the vegetable oil gives the rice a really wonderful flavor!

CANTONESE FRIED RICE

Steps:

• Heat 2 teaspoons of oil in frying pan over medium heat. Pour in thin layer of eggs and cook.
• Remove egg, roll into omelet and thinly slice.
• Heat remaining oil over medium-high heat and cook chicken thoroughly.
• Add uncooked rice, broth, garlic and ginger and bring to a boil. Turn heat to lowest setting and simmer, covered, for 15 minutes.
• Combine remaining ingredients and simmer until tender (about 5 minutes).
• Garnish with egg strips and serve.

TRADITIONAL MANDARIN FRIED RICE

Steps:

• In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.

CHINESE CHICKEN FRIED RICE I

Steps:

• Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
• Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
• Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

CANTONESE FRIED RICE

Steps:

• Heat 1 tbl. of oil in a wok or large pan. Add eggs and cook until set, turning once (will look like a pancake). Remove egg to a plate and sprinkle with 1 tbl. of soy sauce. Cut into strips, 1x1/2 inch, and setg aside. Add 1 tbl. oil to pan and stir fry onions and celery for 2 minutes. Remove from pan and set aside. Add 1 tbl. oil to pan and stir fry peas for 1-2 minutes. Remove from pan and set aside. Add 2 tbls. oil to pan and stir fry rice, breaking up lumps with wet hands as adding to pan. Stir fry until heated through. Add all ingredients back into pan with rice. Season with 2 tbls.dark soy sauce and one tbl. light soy sauce - or to taste.

CHINESE FRIED RICE

Steps:

• Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
• Allow wok to cool slightly.
• Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
• Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
• Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
• Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
• Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
• Set out additional soy sauce on the table, if desired.