Fried Rice II
1 cup uncooked instant rice
1 cube chicken bouillon
1/2 cup snow peas
1/2 cup chopped onions
1/2 cup bean sprouts
1-1/2 eggs, beaten
1 tablespoon vegetable oil
1 teaspoon soy sauce, or to taste
In a saucepan bring 4 cups of water to a boil. Add chicken bouillon and rice, and stir. Cover, remove from heat and let stand 5 minutes, or until liquid is absorbed. Refrigerate overnight.
To the rice add snow peas, onions and bean sprouts.
In a small skillet over medium heat, scramble the eggs; add to rice mixture.
Heat oil in a large skillet or wok over medium heat. Fry the rice mixture with soy sauce until liquid evaporates; be careful not to fry until crisp.
Fried Rice Restaurant Style
1-1/4 cups enriched white rice
2-1/2 cups water
1/3 cup and 1 tablespoon and 1 teaspoon chopped baby carrots
1/4 cup and 1 tablespoon frozen green peas
1 tablespoon and 3/4 teaspoon vegetable oil
soy sauce to taste
sesame oil, to taste (optional)
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.
Chinese Chicken Fried Rice I
1 teaspoon sesame oil
1 pound cooked, cubed chicken meat
1 tablespoon and 1-1/4 teaspoons soy sauce
1-3/8 large carrots, diced
1-3/8 stalks celery, chopped
3/4 large red bell pepper, diced
1/2 cup and 2 teaspoons fresh pea pods, halved
3/8 large green bell pepper, diced
4-1/4 cups cooked white rice
3 tablespoons and 2-1/2 teaspoons soy sauce
Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.