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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs. |
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06-09-2011, 10:40 AM | #1 |
slug
Join Date: Mar 2007
Location: Astor Florida
Posts: 48,404
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Chinese fried rice.
Make your own. Easy... Really good too use that left over barbeque meat you have.
- Boil rice. I use the 5 minute stuff. Still cant do regular rice rite. - Whip 3 or 4 eggs. Keep whipping. Add a pinch of salt. - Cut BB meat into bite size pieces. - Wash and dice up a small bunch of scallions. - Hell cut up some fresh shrimp if desired. - Soy Sauce. I use low sodium. - Green peas. Fresh or frozen work very well. - Tad bit of diced carrots if desired. Makes the dish healthier and colorful. Very important too let the rice cool. Add rice too wok or frying pan with a teaspoon of oil. Keep it moving and add some soy sauce too brown it. Set aside. Add whipped eggs too pan with oil. Brown well then chop them up. Set aside. Cook and brown barbeque meat or pieces of pork. Brown them well. Use pieces of fresh shrimp and cook till not quite done. Set aside. Put cooked rice in pan or wok with more oil. Just a bit. Keep stirring. Add meat and shrimp, shrimp now finishes cooking. Eggs next. Now add peas and scallions. Gently stir. Do not mush. No mushing. Ever wonder why the Chinese call it stir fried. Sprinkle ginger spice too your taste. Let the whole product brown and blend together. Sprinkle more scallion over the plate when serving for garnish. Done. O.K. This is quite simply one of the easiest Chinese dishes too prepare. If and only if. All posts with a reply of "I did it Tim. I did it." Those that post that reply. Will be taught how too make Chinese Peking Duck. Rather difficult and time consuming but good eating. "I love Peking Duck. I love Chinese food." All others will go blind if they read the recipe.
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06-09-2011, 10:44 AM | #2 |
Statistical Error
Join Date: Mar 2006
Location: Homeless
Posts: 43,647
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I always screw this up and it looks like the rice is where I blow it, or specifically, not using cold cooked rice. Got to remember to cook the rice first and let it cool, then make stir fried rice with it the next day.
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06-09-2011, 10:48 AM | #3 | |
slug
Join Date: Mar 2007
Location: Astor Florida
Posts: 48,404
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Yes RetVet..
Quote:
Once cooled. It wont mush up on you. |
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06-09-2011, 11:02 AM | #4 |
slug
Join Date: Feb 2010
Location: Out by the lake in central Texas
Posts: 18,306
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I even use left over mexican rice.
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06-09-2011, 11:15 AM | #5 |
slug
Join Date: May 2007
Location: Stover, Missouri
Posts: 33,622
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4th, I think you posted a winner. You won a chance to post another good recipe, like this one.
Thanks!!!!! Brian
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06-09-2011, 11:21 AM | #6 |
unum de multis
Join Date: Mar 2006
Location: Bunker's Headquarters.
Posts: 52,367
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Note: Just use any leftover meats you may have in the freezer, dice it and cook it. By the way you forgot those bean sprouts they put in there, add them at the end, about 5 minutes before serving.
Hell I think I've even seen rat meat and roaches in there, so anything goes.
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06-09-2011, 06:41 PM | #7 |
Junior Member
Join Date: Mar 2006
Location: Maryland
Posts: 30,905
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My wife makes some great fried rice, but then she should.........she's Korean.
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06-09-2011, 07:20 PM | #8 |
unum de multis
Join Date: Mar 2006
Location: Bunker's Headquarters.
Posts: 52,367
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06-09-2011, 09:05 PM | #9 |
Moderator
Join Date: Jul 2006
Location: E-Da-How
Posts: 137,846
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I think "Chop Suey" is the American invention.
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06-09-2011, 09:12 PM | #10 |
unum de multis
Join Date: Mar 2006
Location: Bunker's Headquarters.
Posts: 52,367
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Maybe that's what it is....OK. I'm not an oriental food connoisseur.
Now that I remember one of my great-uncle's wife was of Chinese descent and she once mentioned her grandmother taught her how to cook it, so there you have it. |
06-10-2011, 05:25 AM | #11 |
slug
Join Date: Feb 2010
Location: Out by the lake in central Texas
Posts: 18,306
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Most crap the chinese cook in America have been developed for American tastes. A chinese buffet is proof of that. Watch Bizarre Foods on the travel channel when he is in china & you will know why.
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06-10-2011, 09:02 AM | #12 | |
slug
Join Date: May 2007
Location: Stover, Missouri
Posts: 33,622
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Quote:
Brian |
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06-10-2011, 10:46 AM | #13 |
slug
Join Date: Mar 2007
Location: Astor Florida
Posts: 48,404
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Want too loose weight..
You very very seldom see overweight Orientals. You also dont see them much without food in their mouths.
The trick. Very small meals all day. Meat is a luxury in the Orient, not a staple. Rice with veggies, soup with veggies, veggies with veggies all washed down with rice. Fish is abundant. I never saw people that ate so much during the day. But all small portions frequently. While there. I also did not see ambulances running up and down the street picking up heart attack victims. Lot of elderly people. So they must be doing something rite. |
06-11-2011, 12:54 AM | #14 |
Member
Join Date: Nov 2008
Posts: 916
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I only make my rice one way...in a pressure cooker.
Take a stainless steel bowl that will fit inside your cooker with a bit of room to spare. Put in rice and water at a 1:1 ratio. Put the bowl with the rice and water in the cooker, then fill the cooker with water until the bowl just starts to float. Put the lid and weight on, turn on the stove and when the weight just starts to rattle set your timer for 20 minutes. Keep the heat just so the weight keeps moving. After 20 minutes cool the cooker with the sprinkler on the sink and you have perfectly cooked rice, whether it be brown, white or even wild rice (which isn't a rice)...or a mix thereof. PS You can add about 1/2 tsp of salt to the rice/water mix if you wish. Toasted sesame oil adds a wonderful taste to most any dish. Just don't wok or fry with it...it will burn.
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06-11-2011, 07:11 AM | #15 | |
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Location: Maryland
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