Best Chinese Fried Rice
What are your best chinese take-out-like Recipes?
I have been craving chinese food a lot lately (yay ‘that time of the month). I’d really like to make some chinese food at home that is like the kind you get from a take-out place. That’s my favorite kind, however unhealthy it is. Haha.
My favorites are steamed dumplings (and the sauce!), pork fried rice, lo mein, general tso’s chicken, seasame chicken, crab ragoon, and terriaky chicken (like you get on the stick).
I figure if I have the recipes, I can easily make chinese food instead of ordering out whenever I get a craving! Plus, I can I find ways to make it a little more healthy.
PS- I’ve looked through websites, tried some recipes, and it just didn’t do the trick. I am looking for personal experience for the right taste. I’ve tried a few Fried Rice Recipes, and it just doesn’t have the take-out taste. I found a good orange Chicken Recipe though.
I want recipes, not just dish names.
My favorite traditional Fried Rice Recipe: Yang Zhou Fried Rice (Yang Zhou Chao Fan)
The main ingredients: cooked white rice, chinese BBQ pork, green peas, eggs, shrimps, garlic, scallions.
Ingredients:
3 cups cooked, cold rice (preferably precooked half to one day in advance)
1/2 cup shelled and cleaned shrimps
1/2 cup Chinese barbecued pork (cha shao)
1/2 cup green peas
2 eggs – lightly beaten
3 stalks green onion (scallions) – chopped
3 Tbsp cooking oil
Ingredients A:
1/4 tsp salt
1/4 tsp sugar
Ingredients B:
2 cloves garlic
3 thin slices ginger
Ingredients C (Mix for sauce):
1/2 tsp salt
1/2 tsp soy sauce
1/2 tsp sugar
Dash of pepper
1 to 2 Tbsp water (depending on softness of rice)
Method:
1. Add Ingredients A to shrimps and let marinate for 20 minutes.
2. Heat wok on medium heat and add cooking oil. Fry Ingredients B for a few seconds till they impart their aroma, then add shrimps. Stir-fry till shrimps change colour & dish up, leaving oil in wok.
3. Pour in beaten eggs and scramble slightly. Add in rice & Ingredients C – stir-fry for a few seconds. Then add barbecued pork and green peas. Continue frying for several minutes till rice is aromatic.
4. Add green scallions and turn off heat.
5. Mix well. Ready to serve. Enjoy!
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Kung Pao Chicken
Basic Ingredients:
- ½ lb. chicken breast, cut in ½ in. cubes
- 2 tablespoons chicken stock
- ½ cup roasted peanuts, unshelled
- ½ sweet red pepper or green bell pepper, cut in ½ x ½ in. pieces
- 2 teaspoon olive oil
Seasoning Ingredients:
- 4 dried red peppers, cut in smaller pieces
- 1 teaspoon Szechuan peppercorn, freshly ground
- 2 cloves garlic, minced (optional)
- ½ cup green onion, chopped
- 1 tablespoon fresh ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon cooking wine
- ½ tablespoon wine vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 tablespoon cornstarch
- ½ teaspoon sesame oil
Procedures:
1. Mix chicken with ½ tablespoon soy sauce, ½ tablespoon cornstarch.
2. In a bowl, mix ½ teaspoon salt, ½ tablespoon soy sauce, sugar, vinegar, cooking wine, 2 tablespoons chicken stock, ½ tablespoon cornstarch as sauce.
3. Heat 1 teaspoon olive oil in a non-stick pan, stir-fry the chicken for 1 minute. Remove chicken from the pan. Add another teaspoon olive oil to the pan, stir in Szechuan peppercorn, red pepper for a 10 seconds to release flavor, then add chicken, bell pepper, garlic, ginger to stir-fry for another minute until chicken is fully cooked.
4. Add the sauce mixture to the pan and mix well until the sauce is thickening. Add peanuts, green onion, sesame oil. Remove and serve.
Timing: 15 minutes to prepare the ingredients, 5 minutes to cook.
Taste: Strong flavor, tasty.
Jaden’s Steamy Kitchen: Chinese Sausage Fried Rice
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