Stir-Fried Rice

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

4 C rice (cooked via standard salted water method)
½-1 LB shrimp
½ LB thin sliced roasted pork
½ LB thin sliced chicken breast
2 eggs
1 small onion (sliced thin)
4 TBS cooking oil
1 TBS sesame oil
1 TBS soy sauce (good quality)
4-6 cloves garlic (minced)
1 TSP fresh grated ginger root
½ C green onions
½ C celery (medium sliced)
Mushrooms (any kind) (optional)
½ C bean sprouts (optional)
Pinch of salt


This dish requires meat of some kind, traditionally roasted pork, shrimp, chicken or ham is used. The ingredients are all a matter of taste, and some can be omitted without compromising quality. Many items can be added as well – bamboo shoots, mushrooms, green peas or even thinly sliced carrots.

Use a non-stick wok to reduce need for cooking oil – rolled steel is good but requires 1-2 TBS of cooking oil at each fry-step. Beat the eggs and pour into a hot wok with a small amount of heated cooking oil. Scramble and cut into very small pieces then set aside. Add any raw meats and stirfry until done then set aside. Run sesame oil around the top and inside surface of the wok. Add all vegetables and stirfry until soft and blended. Add 1 TBS of soy sauce (more if desired) and mix. Add the cooked meats and egg then mix well. Pepper to taste (¼ TSP). Add the cooked rice and mix well. Heat until rice is hot and blended with other ingredients. Taste for salt and soy sauce and add more (cautiously) if needed.


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