Mandarinturmericrice Recipes

MANDARIN TURMERIC RICE

Steps:

• Boil water & add turmeric & rice, boil until rice is tender.
• Drain the rice & gently stir in remaining ingredients.

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.

TRADITIONAL MANDARIN FRIED RICE

Steps:

• Heat a wok or large nonstick skillet over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil shimmers, add the eggs, which will puff up. Allow to set, about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify. Flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not overcook. With the edge of the spatula, break the eggs into small pieces. Set aside. Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan. When the oil shimmers, add the garlic and ginger and stir fry until soft, about 2 minutes. Add the la chang, the white parts of the scallions and the rice and toss thoroughly until heated through. Add the soy sauce, pepper and reserved eggs and toss. Correct the seasonings, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens. Serve immediately.

TURMERIC RICE

Steps:

• Heat 1 tablespoon of the butter in a saucepan and add the onion and garlic. Cook, stirring, until the onion is wilted. Add the rice, turmeric, parsley, thyme, Tabasco, bay leaf, water, salt and pepper. Bring to a boil, stirring. Cover and simmer 17 minutes.
• Discard the parsley and thyme sprigs and bay leaf. Add the remaining butter and toss the rice with a fork.

TRADITIONAL MANDARIN FRIED RICE

Steps:

• Heat a wok or large nonstick skillet over high heat.
• Add 2 tablespoons of the oil and swirl to coat the pan.
• When the oil shimmers, add the eggs, which will puff up.
• Allow to set about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify.
• Flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not over cook.
• With the edge of the spatula, break the eggs into small pieces. Set aside.
• Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan.
• When the oil shimmers, add the garlic and ginger and stir-fry until soft, about 2 minutes.
• Add the Chinese sausage (la chang - see note below), the white parts of the scallions, and the rice and toss thoroughly until heated through.
• Add the soy sauce, pepper, and reserved eggs and toss.
• Correct the seasoning, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens.
• Serve immediately.
• Ming's Tip: The eggs will be done very quickly. Keep an eye on them to make sure they don't brown or dry out.
• NOTE: la chang is Chinese sausage.

MANDARIN RICE

Steps:

• Sprinkle rice in bottom of oiled 2 quart casserole.
• Add boiling water and salt. Set aside.
• Slowly brown meat in 2 tablespoons cooking oil.
• Saute chopped vegetables in oil.
• Add all to rice mixture.
• Add soup and soy sauce and blend.
• Cover and bake 1 hour and 15 minutes at 350 degrees.