posted by SueFreeman 02-14-101 9:37 AM
Egg Fried Rice
2 cups uncooked long grain rice
1/2 cup diced onion
3 large eggs beaten
3 Tbl. soy sauce
1 stalk green onion, chopped
1/4 cup canola oil
3 1/4 cup water
1 cup frozen peas and carrot, thawed and drained
Put rice in a large microwave safe bowl. Rinse rice in cold water until water is clear. Drain water well and then add 3 1/4 cup cold water. Cook rice in high power uncovered for 10 minutes. Stir rice and cook uncovered for 6 more minutes. Stir again and cover rice. Cook for 2 minutes covered. If rice appears to be wet, cook for one minute, loosen rice kernels and refrigerate. Rice must be cooled. The secret to good fried rice is cold rice.
Another secret to Chinese cooking is throw those woks out. All that is hot is the bottom and if you don't have a high gas heat that covers sides of pan that wok will never be hot enough. Su Mien said a Dutch oven is the best thing to use. It is wide and stays hot and you can stir fry in that better than a wok. It is true too.
In a large Dutch oven (teflon is ok...but since you need high hot heat it might be better not to use a teflon pan). Pour in 2 Tbl. oil and heat til hot. Swirl oil in pan to coat well. Brown onion and add rice. Add a little at a time so the cold won't stop cooking process. When all rice is in pan and you are stirring it add 3 Tbl. soy sauce. Turn off heat and mix rice until well coated with soy sauce.
Put 2 Tbl. oil in frying pan and beat eggs and add a pinch of salt. Stir fry eggs until dry. Break eggs apart while stirring You want small pieces.
Clean and dry Dutch oven and return to stove. Heat pan til hot. Put rice mixture back into pan and add cooked eggs and thawed peas and carrots. Stir fry rice for about 5 minutes til rice kernels are loosened and fluffy. Garnish with chopped green onion and serve with Sweet and Sour Sauce.
Sweet and Sour Sauce:
1 cup ketchup
2 Tbl. white rice vinegar
1/2 cup sugar (white or brown is ok)
4 Tbl. orange Marmalade
1 1/2 cup water
1/4 cup cornstarch with 1/4 cup water
In medium saucepan mix all ingredients except cornstarch and bring to boil. Add cornstarch mixture and thicken. Stir constantly while thickening.
Sauce can be kept for up to two weeks in Fridge.
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