Eight Treasures Fried Rice Recipes

POP'S EIGHT TREASURE RICE FLAMBEE AND GRAND MARNIER ORANGES

Pop's Eight Treasure Rice Flambee and Grand Marnier Oranges image

Provided by Ming Tsai

Categories dessert

Yield cup

Number Of Ingredients 14

Ingredients

2 cups sweet (sticky) rice
1/3 cup each of the following, all 1/4-inch dice
Dried lotus seeds (soaked)
Dried lichee
Dried dragon eye, (soaked)
Dried orange peels, chiffonade
Dried mango
Toasted almonds
Candied ginger
Golden raisins
1 (18-ounce) can red bean paste, sweetened
1 tablespoon butter
3 fresh mandarin or other oranges, segmented
1 cup Grand Marnier

Steps:

Wash and soak the sweet rice overnight.
Add the rice to a medium sized pot and pour enough water to cover about 1-inch more than the level of the rice. Bring the water to a boil, then reduce the heat to low and cook for 30 minutes. Remove the rice from the heat and let cool.
Coat the inside of a large, shallow bowl or deep plate with oil or non-stick spray. Place a thin layer of the cooked rice into the bottom of the bowl. Cover the entire inner surface of the bowl, making sure that there are not any gaps or holes. Press the nuts and fruits into the rice layer. Be sure that the pattern is comprised of different nuts and fruits so that each piece of the rice will contain all of the components.
Add the bean paste above the rice layer. Make sure that the paste is just about flush with the top of the bowl. Cover the paste with another layer of rice.
Place the rice-coated bowl into a large bamboo steamer. Using high steam, cook the filled bowl for 2 hours until the rice and the nuts are very soft.
Flip the bowl over onto a plate. In a sautee pan, add butter and sautee the oranges. Deglaze with Grand Marnier and flambe. Pour on top and serve as soon as possible. Plating: Slice the rice dome in slices like you would a round cake or a pie and serve.

EIGHT-TREASURE FRIED RICE

Eight-Treasure Fried Rice image

In Chinese tradition, eight is a lucky number. It's represented here by the delicious "treasures" that comprise the dish: eggs, shrimp, shiitake mushrooms, edamame, sausage or ham, pineapple, cashews and cilantro. Cooking and chilling the rice the day before makes it easy to crumble into separate grains, which is essential for fluffy, flavorful fried rice. From Cooking Club of America.

Provided by Pinay0618

Categories Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

4 cups cooked long-grain rice, chilled
3 tablespoons vegetable oil, divided
3 eggs, well-beaten
1/4 cup chopped onion
1 lb shelled deveined uncooked medium shrimp
6 ounces shiitake mushrooms, stems removed, sliced
3/4 cup frozen shelled edamame or 3/4 cup baby peas, thawed
1 cup diced chinese smoked sausage or 1 cup ham
3/4 cup well-drained canned pineapple tidbits or 3/4 cup diced fresh pineapple
3/4 cup dry roasted salted peanut
1/2 cup thinly sliced green onion
1/2 cup purchased stir-fry sauce
1/3 cup chopped cilantro
2 tablespoons dark sesame oil

Steps:

Break up rice into individual grains, using your hands to crumble it gently.
Heat 1 tablespoon of the vegetable oil in large nonstick skillet over high heat until hot. Add eggs; tilt or swirl pan to cover bottom with eggs. (Lift cooked edges and tilt pan to allow uncooked egg to run underneath.) When set, gently turn eggs; cook 10 seconds. Place on cutting board; cool. Roll up; cut crosswise into 1/8-inch-wide ribbons. Fluff to loosen.
Heat remaining 2 tablespoons vegetable oil in same skillet over medium heat until hot. Cook onion 15 seconds or until shiny and fragrant. Add shrimp; cook 1 to 2 minutes or until shrimp just begins to turn pink. Add mushrooms and edamame; cook 1 minute or until mushrooms are shiny and softened and shrimp turn pink.
Add rice; toss to combine. Add egg ribbons, sausage, pineapple, cashews, green onions and stir-fry sauce; cook 2 to 3 minutes or until rice is tender and all ingredients are heated through. Stir in cilantro and sesame oil.

8 TREASURE STUFFED TURKEY WITH SHIRAZ-HONEY JUS

8 Treasure Stuffed Turkey with Shiraz-Honey Jus image

Provided by Ming Tsai

Categories main-dish

Number Of Ingredients 21

Ingredients

Canola oil
15- to 20-pound free-range, and/or organic turkey
2 cups long grain rice
2 cups glutinous rice
1/4 cup dried scallops
2 Chinese sausage, lap cheong, 1/4-inch slices
1 large yellow onion, diced 1/4-inch
2 carrots, diced 1/4-inch
1/2 cup celery, diced 1/4-inch
1 tablespoon minced ginger
1 tablespoon minced garlic
2 cups sliced shiitakes
1 cup lotus seed (soaked in cold water for 3 to 4 hours), then drained
1/2 cup diced bamboo shoots (buy fresh or if canned, soak in cold water for 1 hour and rinse well)
1/2 cup fresh water chestnuts, diced 1/4-inch (substitute with jicama if not available)
1/3 cup small smoked oysters, drained
Salt and black pepper, to taste
4 minced shallots
2 cups shiraz wine
3 tablespoons honey
2 cups chicken stock

Steps:

Preheat oven to 550 degrees (max). Rub oil on the skin and season the inside and outside with salt and pepper. Place in large roasting pan and roast in oven until brown, about 30 minutes. Meanwhile, in a rice cooker, wash rice until clear, fill water to Mt. Fuji, add scallops, sausage and cook. When fully cooked (45 minutes), break up scallops and spread rice out to cool. In a large wok coated with oil, stir fry onions, carrots, celery, ginger and garlic for 1 minute. Add shiitakes, lotus, bamboo shoots and water chestnuts, and stir-fry for 3 to 4 minutes. Add oysters and mix in. Set aside to cool. Mix with rice and check for seasoning.
Turn oven down to 275 degrees. Pull turkey out and stuff with rice mixture. (There will be extra stuffing which should be heated separately in a covered dish.) Place turkey back in oven, cover loosely with foil to prevent burning, and roast 3 to 5 hours more 20 minutes per pound, until juices run clear and legs move around easily.
For jus: Add shallots to pan and deglaze pan with wine. Add honey, stock and check for seasoning, reduce by 20 percent and reserve warm.

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