Ricecookerstirfriedricechinesestyle Recipes
RICE COOKER FRIED RICE
Everyone knows that Rice Cookers are convenient and save time, but did you know you can cook almost anything in them? Even Fried Rice. Try this simple, fast delicious recipe that will have you craving for more. I often make this dish for bbq's and it is ALWAYS a BIG HIT.
Provided by dinkn2buk
Categories Rice
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Turn Rice Cooker onto cook.
- Add oil, bacon, onion and garlic to Rice Cooker.
- Stir frequently until onion is soft.
- Add rice to Rice Cooker and coat in oil.
- Add frozen vegetable and beef stock and mix well.
- Place lid on Rice Cooker and let it do its thing.
- When finished mix in Soy Sauce and stir.
- Serve.
CHINESE FRIED RICE
This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.
Provided by PalatablePastime
Categories Chicken
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
- Allow wok to cool slightly.
- Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
- Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
- Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
- Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
- Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
- Set out additional soy sauce on the table, if desired.
RICE COOKER STIR FRIED RICE (CHINESE STYLE)
We love stir fried rice, and this is pretty close to the pan-fried version, but with less time investment, less work and less dishes! I just made it up - if you end up modifying it, I'd love to hear your comments!
Provided by CanadianEmily
Categories White Rice
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Add all ingredients to the rice cooker bowl, stir and turn to cook. Watch the liquid level near the end of the cooking time, as you may want to add a little more water. When the rice cooker switches to 'warm', fluff with a paddle. It can sit on 'warm' if you are not ready to serve.
- I add all the ingredients at once and let the rice cooker do its thing. If you want the vegetables to have more crunch, add them about 10 minutes after you turn the rice cooker on.
- You could easily modify this recipe by adding steamed vegetables, or diced cooked chicken for the carnivores.
- The number of servings depend on how many other dishes you have; for us it makes 3 servings as a side with one other dish, but if you have two other dishes I would say you could get 4 servings out of this.
Nutrition Facts : Calories 311.8, Fat 2.9, SaturatedFat 0.5, Sodium 665.4, Carbohydrate 63, Fiber 3, Sugar 3.1, Protein 7.2
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- Know what type of rice to use. Chang starts with long-grain jasmine rice. “It can be any kind of rice, but I prefer jasmine because it’s what I grew up with.
- Always use l eftover rice for this r ecipe. “Rice is too soft when first cooked,” says Chang. “Fresh steamed rice is great for eating right away but fried rice [tastes better when it’s had] time to dry out, overnight rice is best.”
- Declump your rice before cooking. Chang begins by breaking up the rice with his fingers before adding to the pan. “You need to oil your hands,” says Chang.
- Dice your ingredients for the best flavour. Whatever ingredients you use, don’t use too many and cut them into a small dice. Lee Man has a test for the perfect balance of ingredients when making fried rice: “All the elements should fit easily on one spoonful.”
- Soft-scramble the eggs. Scramble your eggs as you normally would but remove them from the heat when they’re still a little wet. Continue breaking them up (they’ll finish cooking as you do this) so they’re in small “curds,” then set them aside.
- Use Chinese sausage if you can. Canadian lap chang (the Cantonese word for Chinese sausage; a similar Filipino sausage is called langonisa) is famous outside of Canada.
- A hot pan is a must. You don’t need a wok for great fried rice but you do need a good nonstick pan or a well-seasoned cast iron pan. And don’t add the rice before the pan is hot.
- Don’t crowd the pan. Chang says you’re not actually frying the rice, just heating it. On that note, remember that this is not risotto, “Don’t make it wet or saucy, you want it dry and [with] distinct [grains],” says Chang.
- Use restraint with seasoning (that means you, soy sauce) “I like the rice to be neutral. Chinese home cooks use soy very sparingly.” says Man. Chang only seasons the rice with salt, no soy sauce at all.
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