Chatahoochee Rice Recipes

CHAOFAN (CHINESE FRIED RICE)

Chaofan (Chinese Fried Rice) image

Turn your day-old rice into this delicious Chao Fan. This Chinese-style vegetable-studded fried rice is super easy to make and is as good as anything you've had at your fave Chinese restaurants!

Provided by Bebs

Time 15m

Number Of Ingredients 10

Ingredients

4 cups cooked rice (day old and refrigerated)
3 tablespoon butter (or margarine)
3 cloves garlic (minced)
2 cups mixed vegetables (diced (frozen or fresh))
2 tablespoon soy sauce
2 tablespoon oyster sauce
1 tablespoon oil (or butter)
2 large eggs (beaten)
½ cup green onions (- optional)
½ teaspoon sesame oil (- optional)

Steps:

Mash the rice gently with your hands to break apart lumps and loosen each grain. Set aside.
In a large pan or wok, heat butter or margarine over high heat until melted.
Add garlic and saute until golden. Add the frozen mixed vegetables and cook for 2 minutes or until no longer frozen and liquid evaporates.
Add the cooked rice, soy sauce, and oyster sauce and toss to mix. Cook for another minute, stirring from time to time.
Move everything to the sides and make room in the middle. Add a tablespoon of oil or butter then add the beaten eggs and stir and cook until scrambled. Make sure there are no big lumps.
Toss everything together several times to combine. Season with salt and pepper and stir. Cook for another minute or two without stirring.
Then add green onions and sesame oil and stir one last time before removing from heat.
Transfer to a serving plate.

Nutrition Facts : Calories 296 kcal, Carbohydrate 42 g, Protein 8 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 77 mg, Sodium 614 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving

CHAO GA - VIETNAMESE RICE PORRIDGE

Chao Ga - Vietnamese Rice Porridge image

My Vietnamese fiancé absolutely loves Chao Ga. He and I edited a version we got to make it easier for our family. It's a thick rice soup. The rice gets soft and it's very comforting when sick. You can use just long grain white rice if you do not have glutinous rice. It's a great way to use leftover chicken, and sometimes I poach an egg on top after the rice has cooked to have more of a comforting feel. Sometimes you need to add more chicken stock to keep it soupy, so I check it a couple times while cooking. You can garnished with a couple of sliced Polygonum leaves, but I don't have them so I skip that part.

Provided by Kiersten Phae

Categories Chicken

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

6 cups water
6 cups chicken stock
1/2 cup glutinous rice
2 cups long grain rice
1 -2 cup chicken meat, shredded
3 tablespoons fish sauce
1 teaspoon sugar
1 tablespoon poultry seasoning
2 -4 eggs, depending on desired servings (optional)
2 tablespoons sliced mushrooms (optional)
1 teaspoon white pepper (black works also)
2 scallions or 2 green onions, sliced thin

Steps:

Place rice and glutinous rice in a large pot with water and stock.
Bring to boil then lower heat, cover and simmer, stirring occasionally.
Cook until rice is very soft and mixture is thick. Roughly 45-60 minutes.
Add fish sauce, sugar, shredded chicken, mushrooms, and poultry seasoning.
Stir Gently.
If desired, to Poach eggs: add to top of the mixture and cover.
Let it simmer an additional 5-10 minutes, or the eggs are cooked to your liking.
Spoon porridge into individual serving bowls.
Garnish with spring onion.
Sprinkle with pepper.

Nutrition Facts : Calories 284.6, Fat 2.6, SaturatedFat 0.7, Cholesterol 5.4, Sodium 785.9, Carbohydrate 54.4, Fiber 1.2, Sugar 3.8, Protein 9.1