Fried Rice
Fried Rice
Posted by Kevin Taylor, the BBQ Guru, at recipegoldmine
com May 14, 2001
I struggled with fried rice for many years before asking the owner of the local Chinese joint
2 tips
use day old rice
This allows the rice to separate very nicely & dry out a bit
Scramble the egg BEFORE adding to the mixture
This place actually makes it like an omelet without turning it over & then they chop it up very fine
If you add the eggs to the mixture without cooking them, they will end up binding everything together
So, following those guidelines, here is my favorite recipe
2 cups day-old rice
1/4 pound butter or margarine
2 eggs
1 small can water chestnuts
1 small can mushrooms
6 green onions
1/2 package frozen peas, thawed
2 Tbspdark soy sauce
Scramble the eggs & chop finely
Melt butter & let it start to brown
Add the rice, eggs, water chestnuts & mushrooms
Fry together, add soy sauce & let brown
Just prior to serving add green onions & peas
Cold Sesame Noodles
Cold Sesame Noodles (China)
For perfect sesame noodles, do not dress noodles more than 30 min
in advance, or they will absorb too much dressing
1 pound fresh wheat noodles, thin
spaghetti noodles or ramen noodles
1/4 cup Asian sesame oil
1/4 cup soy sauce
2 Tbspsesame paste
2 Tbspcider vinegar
1 tablespoon granulated sugar
1/4 to 1/2 tps cayenne
1 tps salt
3 cloves garlic, minced
Boil the noodles until done (8 min or so)
Drain & rinse under cold running water
Drain well, then toss in 2 Tbspsoy sauce & 2 Tbspsesame oil
Cover & chill about 1 hour
In a small bowl, whisk together sesame paste & 3 Tbspwarm water until smooth
Add remaining 2 Tbspsesame oil, soy sauce, vinegar, sugar, cayenne, salt & minced garlic Just before serving, toss cold noodles with the sesame dressing
Peanut butter can be used too but do use Asian sesame oil
Minestrone
Minestrone
2 tablespoons olive oil
1 medium onion, peeled and chopped
2 cloves garlic, crushed
1 small leek, peeled and sliced
2 carrots, diced
2 stalks celery, sliced
7 1/2 cups beef stock
1 tablespoon tomato paste
1 (14 oz) can white cannellini beans
3 tomatoes, chopped
2 ozs green beans, cut into 1-inch pieces
2 cups shredded cabbage
1 oz small soup pasta
Sea salt
Freshly-ground pepper
2 tablespoons chopped fresh Italian parsley
Freshly-grated Parmesan cheese
Heat the oil in a large, heavy pan
Cook onions, garlic, and leeks over low heat for 5 minutes
Stir in the carrots, celery, stock, tomato paste, and drained beans and bring to a simmer
Cover and cook 30 minutes
Stir in tomatoes and green beans and simmer 10 more minutes
Stir in the cabbage and pasta
Season with salt and pepper
Cook 10 minutes or until the pasta is done
Stir in the parsley
Garnish each bowl you serve with the Parmesan cheese