Fried Rice Chow Fun Recipes

YOUNG CHOW FRIED RICE

Steps:

• Cook the rice according to the directions on the package. With all fried rice recipes, it's best to use a little bit less water so as to prevent producing a mushy, sticky rice mess that you will not be able to stir-fry properly! After the rice is done, let it cool uncovered. When the steam stops wafting off the fresh-cooked rice, use a fork to fluff the rice up and break it apart. Don't worry of there are still clumps - you can deal with those in the wok later.
• If you refrigerate the rice overnight, it will definitely clump; you can easily break up the cold rice clumps into individual grains with your hands. Just rinse your hands with cold water periodically if they get too sticky during the process.
• Heat the wok over medium high heat, and add 1 tablespoon of oil, followed by the beaten eggs. Fold and scramble them gently, taking care not to scorch the eggs. Transfer the eggs back into the original egg bowl and set aside. In a pot of boiling water, blanch the shrimp and drain. Set aside.
• Heat the wok now over high heat. Add 2 tablespoons of oil and the diced onion. Stir-fry until the onions are translucent. Next, add the diced ham and pork, and stir-fry for 30 seconds. Add the rice and stir-fry for 2 minutes, being sure to heat the rice uniformly. Use your wok spatula to flatten out and break up any remaining rice clumps. Add the shrimp and peas, and stir fry continuously for another 2 minutes until the rice is heated through.
• Next sprinkle the salt and sugar over the rice. If using, drizzle the Shaoxing around the perimeter of the wok to get a good sizzle and to cook off some of the alcohol in the wine. Mix everything to ensure the seasonings are uniformly incorporated.
• If the rice looks a little dry, feel free to sprinkle in some water or chicken stock, or if you want to be a bit more authentic, just a touch more oil (be careful with this-too much water content makes it soggy; too much oil makes it greasy). Adding some liquid directly to large clumps of rice will help to break them up.
• Next, mix in the scrambled eggs, scallions, chopped lettuce, and white pepper. Stir fry to combine, until the lettuce is just wilted, and serve!

FRIED RICE (CHOW FUN)

Steps:

• Cook bacon til lightly browned but not crunchy and set aside.
• Add beaten eggs to bacon drippings and scramble.
• Remove and chop very fine.
• Add cooked rice and fry for approximately 5 minutes stirring constantly then add remaining ingredients; mix well and continue cooking for 10 minutes longer.
• Serve piping hot.
• NOTE: Use your favorite meats; pork, chicken, ham, beef, or shrimp, or experiment with whatever tastes good to you.

CHICKEN CHOW FUN (FRIED RICE NOODLES, 鸡肉炒粉)

Steps:

• Cut the chicken breast into thin slices (about 5 mm/0.2 inch thick). Mix cornstarch, salt and water in bowl then add the chicken. Mix very well until the water is fully absorbed. Stir in oil then leave to marinate for 10 minutes or so.
• Fresh wide rice noodles often come as a block and the strands are tightly stuck to each other. You'll need to seperate them before stir-frying. If you find it hard to do, read my tips in the post content above.
• Heat up a wok over high heat until it smokes (see note 3 if using a wok with non-stick coating). Pour in 1 tablespoon of oil.
• Stir in the chicken. Fry until it loses the pinkness (Do not overcook). Transfer it out. Set aside.
• Add the remaining 1 tablespoon of oil into the wok (keep any oil left from frying the chicken). Put in the rice noodles. Toss them by moving the wok or gently stir them around using a pair of chopsticks.
• Once they start to wilt (don't wait until they become very soft), add onion, bell pepper and celery. Fry for half a minute or so.
• Add the chicken. Pour in light soy sauce, dark soy sauce and sesame oil. Flip and toss to evenly distribute the seasoning (be gentle not to break the noodles). Garnish with scallions and serve immediately.