Fried Rice
Ingredients:
(For 4 to 6 persons)
1/3 cup plain vegetable oil (like soy corn oil or peanut oil)
1/3 lb black forest ham, diced or about 2 cups cooked, cubed or shredded meat
1 onion, diced salt and pepper
3 garlic cloves, finely chopped
2 inches piece fresh ginger, peeled and finely chopped
3 whole scallions, thinly sliced on the bias, white and green separated
1 1/3 cups frozen peas corn and carrot mix
4 large eggs, lightly beaten
4 cups cold cooked long-grain rice, white or 4 cups jasmine rice, grains separated
Directions:
1 -Heat a large heavy-bottomed nonstick skillet over high heat.
2 -When hot add 1 tablespoon of the oil.
3 -Add the ham and cook stirring occasionally until lightly browned.
4 -Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant
5 -Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds.
6 -Add the frozen vegetables.
7 -Cook until just defrosted but still crisp.
8 -Transfer contents of the skillet to a large bowl.
9 -Return the pan to the heat and add 2 more tablespoons of oil.
10 -Add the eggs and season with salt and pepper.
11 -Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl.
12-Break the eggs up with a wooden spoon or spatula.
13 -Return the pan to the heat and add the remaining oil.
14 -Add the rice to the pan and use a spoon to break up any clumps.
15 -Season with salt and pepper and stir-fry the rice to coat evenly with oil.
16 -Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes.
17 -Stir the rice again, breaking up any new clumps. Add the scallion greens.
18 -Transfer to the bowl.
19 -Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary.
20 -Serve.
Ingredients:
(For 4 to 6 persons)
1/3 cup plain vegetable oil (like soy corn oil or peanut oil)
1/3 lb black forest ham, diced or about 2 cups cooked, cubed or shredded meat
1 onion, diced salt and pepper
3 garlic cloves, finely chopped
2 inches piece fresh ginger, peeled and finely chopped
3 whole scallions, thinly sliced on the bias, white and green separated
1 1/3 cups frozen peas corn and carrot mix
4 large eggs, lightly beaten
4 cups cold cooked long-grain rice, white or 4 cups jasmine rice, grains separated
Directions:
1 -Heat a large heavy-bottomed nonstick skillet over high heat.
2 -When hot add 1 tablespoon of the oil.
3 -Add the ham and cook stirring occasionally until lightly browned.
4 -Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant
5 -Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds.
6 -Add the frozen vegetables.
7 -Cook until just defrosted but still crisp.
8 -Transfer contents of the skillet to a large bowl.
9 -Return the pan to the heat and add 2 more tablespoons of oil.
10 -Add the eggs and season with salt and pepper.
11 -Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl.
12-Break the eggs up with a wooden spoon or spatula.
13 -Return the pan to the heat and add the remaining oil.
14 -Add the rice to the pan and use a spoon to break up any clumps.
15 -Season with salt and pepper and stir-fry the rice to coat evenly with oil.
16 -Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes.
17 -Stir the rice again, breaking up any new clumps. Add the scallion greens.
18 -Transfer to the bowl.
19 -Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary.
20 -Serve.
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