Macanese Fried Rice Recipes

JAPANESE FRIED RICE

Steps:

• In a small bowl combine soy sauce and sake. In a separate bowl combine butter and minced garlic. Set both aside.
• Heat a large cast iron pan or wok over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 2 teaspoons oil and swirl to coat. Beat together eggs and 1 teaspoon soy mixture. Add egg mixture; cook until set, about 1 to 2 minutes. Transfer cooked eggs to a cutting board (reserve skillet); roll up, and thinly slice eggs crosswise. Set aside.
• Increase heat to high, add chicken in one layer; season with salt. Add half the butter mixture. Cook turning once until browned on both sides, 1 1/2 to 2 minutes. Add 1 tablespoon soy mixture; stir to coat. Remove to board with eggs. Add onion, carrot, scallion, and remaining butter mixture; cook 2 minutes until just beginning to brown. Add rice, cook, tossing occasionally and scraping rice from bottom of pan, until heated through, about 3 minutes. Add back chicken and scrambled egg and remaining soy sauce mixture. Toss to coat and heat through. Stir in scallion greens. Season with salt and pepper. Garnish with additional scallion greens.

MACANESE FRIED RICE

Steps:

• In a small bowl, combine the sugar, Asian fish sauce, and lime juice and stir until the sugar is dissolved.
• Heat the oil in a wok or heavy frying pan over high heat. Add the garlic and onion and sauté for 3 minutes, or until the onion starts to turn translucent. Pour in the eggs and scramble until they are just set, and then immediately toss in the rice and stir until well mixed.
• Decrease the heat to medium and add the bell pepper, corn, chorizo sausage, olives, and the sugar mixture, and stir-fry for 3 minutes. Remove the wok from the heat and let rest for 4 minutes before serving.

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.

EASY JAPANESE FRIED RICE

Steps:

• Place rice, chicken stock, and water in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender and liquid has been absorbed, 15 to 20 minutes.
• Remove from the heat, stir in 2 tablespoons butter, and let cool to room temperature, about 30 minutes.
• Heat vegetable oil in a skillet over medium heat. Add eggs and scramble, stirring often to chop chunks of egg into small bits with a spatula.
• Place rice in a large mixing bowl, add eggs, and toss together.
• Melt remaining 2 tablespoons butter in a large frying pan over medium-high heat. Dump rice mixture into the hot pan. Add sesame seeds, 2 tablespoons soy sauce, salt, and pepper. Cook, stirring often, for 8 minutes.
• Taste and add more butter or soy sauce as desired. Serve.

FRIED RICE RESTAURANT STYLE

Steps:

• In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
• In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
• Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

BENIHANA JAPANESE FRIED RICE

Steps:

• Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes).
• Pour rice into a large bowl to let it cool in the refrigerator.
• Scramble the eggs in a small pan over medium heat.
• Separate the scrambled chunks of egg into small pea-size bits while cooking.
• When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl.
• Carefully toss all of the ingredients together.
• Melt butter in a large frying pan over medium/high heat.
• When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper.
• Cook rice for 6-8 minutes over heat, stirring often.