DELUXE FRIED RICE (YANGZHOU CHAU FAN)
Provided by Robert Farrar Capon
Categories one pot, side dish
Time 10m
Yield 2 to 3 servings
Number Of Ingredients 15
Steps:
- Have all ingredients prepared and on hand at the stove.
- Place wok or large skillet over high heat. Add oil and 1/4 teaspoon salt. Add egg, scramble it briefly and break it up a bit, adding the ginger as you do so. Add roast pork, shrimp, ham, snow peas, sherry and stock and bring to a boil. Add scallion and lettuce and mix briefly.
- Break up any clumps in the rice, place it on top of the mixture, cover and cook 45 seconds. Uncover, stir to mix everything together, season with pepper and sugar and add salt to taste.
Nutrition Facts : @context http, Calories 831, UnsaturatedFat 7 grams, Carbohydrate 160 grams, Fat 10 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 705 milligrams, Sugar 2 grams, TransFat 0 grams
CHAU FAN (SHRIMP FRIED RICE)
This recipe is for traditional Chinese fried rice but versions exist in many countries around the world.
Provided by Member 610488
Categories Rice
Time 27m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, mix the soy sauce, mirin, oyster sauce, sugar, sesame oil, 1/2 tsp salt, and a pinch of white pepper.
- In another small bowl, beat the eggs with 1/4 tsp salt and a pinch of white pepper.
- Heat a 12-inch skillet or large wok over high heat for 45 seconds. Swirl 1 Tbsp of the peanut oil in the pan to coat the bottom.
- Add the eggs and scramble them gently with a spatula as they cook until they're still a little soft and loose.
- Remove from the heat and cut the egg into small pieces with the spatula. It will finish cooking as you do this. Transfer to a bowl.
- Wipe the pan and spatula clean with paper towels.
- Heat the pan over high heat for 45 seconds. Pour in the remaining 2 Tbsp peanut oil and swirl to coat the pan.
- Add the ginger and garlic. Stir constantly with the spatula until the garlic is light brown (10 seconds).
- Immediately add the shrimp, stirring constantly until it's opaque (1 minute).
- Add the cooked rice. Cook, stirring constantly (2 minutes). Reduce the heat to low.
- Stir the soy sauce mixture and then drizzle it over the rice. Stir well to completely coat the rice and mix the ingredients.
- Add the scrambled egg and mix well. Add the scallions and mix well. Taste and add salt if necessary. Transfer the rice to a bowl and serve.
Nutrition Facts : Calories 414, Fat 16.9, SaturatedFat 3.4, Cholesterol 210.9, Sodium 1048.5, Carbohydrate 46.4, Fiber 0.9, Sugar 2.8, Protein 17.2
CLASSICAL CHINESE FRIED RICE - YANG ZHOU CHAO FAN
Make and share this Classical Chinese Fried Rice - Yang Zhou Chao Fan recipe from Food.com.
Provided by elly9812
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Break up the lumps in the cooked rice (the goal is to try to separate cooked rice into individual grains).
- Dice roast pork.
- Beat eggs.
- Heat iron wok till smoking hot.
- Swirl a ladle of cold oil in the wok to coat the inside evenly.
- Pour off the oil
- Add 2 Tbsp oil to wok.
- Pour the beaten egg into the hot wok.
- Before the eggs are completely set, put in the rice, then the roast pork and the fresh coriander.
- Toss and turn the rice very quickly for about ten seconds with spatula.
- Add the salt, light and dark soy sauce.
- Toss and turn the rice very quickly for about another ten seconds.
- When you see some the rice grains jumping up and down in the work (meaning the rice is really hot), add half the broth.
- Toss quickly for another ten seconds, and add the other half of the broth.
- Add another Tbsp oil and toss for a further 3 seconds.
Nutrition Facts : Calories 2504.8, Fat 110.5, SaturatedFat 20.9, Cholesterol 855.4, Sodium 993.4, Carbohydrate 95.7, Fiber 1.7, Sugar 0.2, Protein 262
EASY HOMEMADE SHRIMP FRIED RICE
This is a quick and easy shrimp fried rice recipe that my kids all love! This recipe is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Reheat gently, as desired.
Provided by MonkeyMama
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
- Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
- Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
- Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.
Nutrition Facts : Calories 551.5 calories, Carbohydrate 63.9 g, Cholesterol 312.1 mg, Fat 19 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 3.5 g, Sodium 971.3 mg, Sugar 2.2 g
THAI SHRIMP FRIED RICE (KAO PAD GOONG)
Who doesn't love fried rice? Seasoned rice mixed with veggies, egg, and shrimp-it's a complete and satisfying one-dish meal! I enjoyed this rendition which was heavy on the garlic and scallion and seasoned with fish sauce and soy sauce. Serve with sliced cucumber, halved cherry tomatoes, and lime wedges, and garnish with thinly sliced scallions. .
Provided by TheOtherJuliaGulia
Categories Fried Rice
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Stir together oyster sauce, fish sauce, soy sauce, and brown sugar in a small bowl. Set aside.
- Heat 1/2 tablespoon oil in a large cast iron skillet or wok over medium heat. Add shrimp, 1/4 cup green onions, and 1 tablespoon garlic. Cook, stirring constantly, until shrimp are firm and opaque, 3 to 4 minutes. Transfer to a bowl.
- Without cleaning the skillet, add another 1/2 tablespoon oil over medium heat. Add remaining 1/4 cup green onions, remaining 1 tablespoon garlic, and mixed vegetables. Cook, stirring often, until vegetables are tender, about 4 minutes. Push to the side of the skillet and add another 1 tablespoon oil to the center. Add beaten egg and let sit for 20 seconds; then stir gently until large curds form, about 1 minute. Stir cooked eggs and vegetables together.
- Increase heat to medium-high and add remaining 1 tablespoon oil. Stir in cooked rice and reserved sauce; flatten rice in skillet. Cook, flipping and turning occasionally, until rice is brown and crispy in some spots, about 5 minutes. Remove from heat and stir in cooked shrimp.
Nutrition Facts : Calories 438.9 calories, Carbohydrate 48.5 g, Cholesterol 265.6 mg, Fat 14.7 g, Fiber 3.7 g, Protein 28 g, SaturatedFat 2 g, Sodium 811.1 mg, Sugar 4.1 g
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