Thursday, October 13, 2011

Recipe review - Chinese Fried Rice

Chinese Fried Rice
Just Like my Grandma Used to Cook page 217

5 dried mushrooms
¼ cup chicken broth
3 tablespoons low-sodium soy sauce
1 large egg, lightly beaten
½ teaspoon ground ginger
¼ teaspoon black pepper
2 Tablespoons vegetable oil
1 medium-sized onion, halved and thinly sliced
2 stalks celery, sliced diagonally
2 cloves garlic, minced
4 cups cooked and cold rice

1) In small bowl, cover mushrooms with warm water and let stand for 30 minutes. Rinse well and squeeze to drain thoroughly. Chop mushrooms, discarding the stems. In a separate bowl combine egg, broth, ginger and pepper.

2) In 12 inch skillet or wok heat oil over moderate high heat. Add onion, celery and garlic. Stir fry for 3 to 4 minutes until almost tender. Add mushrooms and stir fry for 1 minute. Stir in rice. While stirring rice mixture constantly, drizzle egg mixture over rice. Cook for 5 to 7 minutes until egg is cooked and rice is heated through, stirring frequently.

Makes 4 main dish servings
To make Pork/chicken fried rice – add 2 cups chopped pork loin or cooked chicken with the rice.

Results – yummy and so easy to make. I cooked the rice the day before to make sure it was cold enough. I did not add the mushrooms.

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