I'm doing this backwards! (fried rice)
10 years ago
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10 years ago- 10 years ago
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Pot Stickers & Fried Rice for 50
Comments (11)I'm sure you know what you are doing. LOL  Deborah! I wish I did! If it wasnÂt for this forum and all of you with the experience and knowledge and willingness to share  I would never volunteer for these jobs! :-) Thanks Terri  I will follow your advice and like you said  they are good cold too  so whatÂs the worse that can happen? I was thrilled to Google "Fried Rice for 50" and actually find a recipe for that exact amount! And, even though traditional "fried" rice is not baked  how else could a normal kitchen pull it off for 50 or more? If it comes out decent  I will for sure save the recipe for future events. My daughter is a freshman and this is just the first of 4 years of fund raisers and band & drum line competitions. And I have another one just 5 years younger that will likely follow in her sisterÂs foot steps :-) Thanks! Jeri...See MoreFried Rice Question
Comments (8)OK guys, thanks. I'm going with 5 eggs. No peas...I don't "do" peas. I do have a box of pea pods in the freezer though so I'll cut those in thirds & toss in. I've already prepped everything else...carrots are very small, I lightly chopped the sprouts just so they weren't 4" long, onions are small, bok choy is thin & on a diagnonal, chicken is sliced & ready to cook, ginger is out of the freezer w/my microplane (thanks, I wouldn't have used that), don't have any mirin, & no Shao Hsing wine either. I'm going to use soy sauce 'cause I think those eating this are going to expect it but I'll go with 1/4 cup soy & 1/4 cup oyster sauces...taste & if it needs more I can always add. This isn't going to fit in my wok...have to do 3-4 batches. With my meds I'll need to rest between batches & I need to have this there at 5:00 p.m. so I'd best get cooking! Sure glad it's all prepped!! Thanks again. /tricia...See Morefavorite way to do rice?
Comments (41)If you like shrimp fried rice, here's an easy and healthy way of preparing it. It does require to have a rice cooker. But first, I apologize for not giving measurements. I'm a typical asian cook that don't really use measurement much when cooking. In a rice cooker, add the quantity of rice that you'd usually make. Substitute the water content with 1/2 chicken stock and 1/2 water. Add a tablespoon or so of chopped garlic and some fried onions, stir to mix evenly. Press down the button and let it cook. I normally use the low fat low salt, no MSG chicken stock in the box. You can find fried onions in packages at an asian supermarket or Indian section of the grocery store. While that is cooking, thaw out a package of frozen mixed vegetable such as a mixture of cut green beans, corn and chopped carrots. Also, thaw out frozen cocktail shrimps or frozen salad size shrimps (these are pre-cooked). If use medium or large cocktail shrimps cut each in 3 pieces. Small size shrimps blend into the rice better and when eating, gives you more bites of shrimp. When the rice is done and is still hot, mix in soy sauce to taste. Then add the vegetables and shrimps, mix them all in well. Serve. Without the soy sauce, veggies and shrimps, you can serve the rice as is with asian style roasted chicken. This is one of the version of our Chicken 'n Rice dishes. For the chicken, you can marinate it with a mixture of soy sauce, a little of salt, ground pepper, chopped garlic or garlic powder, worseshire sauce and if you have any fruit juice such as orange or pineapple juice, add some to the mixture. Once marinated well, you can either roast it in the oven or cook it in a fried pan. In the oven, roast the chicken as indicated by the pound. Baste the chicken from time to time to avoid the chicken from drying out. Brush some honey all over the chicken before the last 10 minutes is over to avoid from burning. To cook in a deep fried pan, add a little oil into the pan, brown the chicken and then put a lid on it and cook for another 15-20 minutes in medium low heat. Again, to avoid from burning, brush the honey all over the chicken before the last 5 minutes is over....See MoreLOOKING for: Fried Rice
Comments (15)Here's one that I've made and liked. The orange juice adds something to it! Asian Fried Rice (Bonnie Stern) This is best made with day old rice so next time you are cooking rice for dinner - make lots to have lots leftover. Types of rice to use for this are basmati, jasmine or fragrant rice. Makes 4 servings 4 eggs ½ tsp salt ¼ tsp pepper 2 Tbsp rice vinegar 2 Tbsp orange juice 2 Tbsp soy sauce 1 tsp Asian sesame oil 1 Tbsp vegetable oil 1 clove garlic, finely chopped 1 small onion 1 Tbsp chopped fresh ginger root 1 sweet red pepper, diced 1 cup frozen peas 6 cups cold cooked rice 3 green onions, thinly sliced on the diagonal ¼ cup chopped fresh coriander or basil In a small mixing bowl, beat eggs with salt and pepper. Reserve. For the sauce, in another bowl or measuring cup combine rice vinegar with orange juice, soy sauce and sesame oil. Reserve. Heat oil in a wok or large non-stick skillet. Add garlic, onions and ginger. Cook, stirring constantly, a minute or two until onion is tender and lightly browned. Add red pepper and cook 2 minutes longer. Add peas and rice, breaking rice up with a wooden spoon. Stir sauce into rice and combine well. Make a hole in the rice in the centre, all the way down to the pan. Add eggs allowing some to set on the bottom so that some of the eggs scramble and some of the eggs coat the rice. Combine everything. Stir in green onions and coriander, and cook a minute longer....See More- 10 years ago
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- 10 years agolast modified: 10 years ago
I don't call it leftover "rice" when I make extra on purpose to use to make fried rice.
I will often cook rice in the morning to use to make fried rice for dinner. But all of the other ingredients, chicken breast, onions, celery, ginger, garlic, green onions, bean sprouts, egg, etc... are fresh, never leftovers.
ETA: I also toss in a few peas sometimes.
- 10 years ago
- 10 years ago
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