Six fried rice recipes for you to enjoy during the coming Lunar New Year 2014 – Year of the Horse.
I enjoy making a variety of fried rice recipes and I thought these might be some you would enjoy if you are celebrating the Asian Lunar New Year a few days from now.
Making fried rice is really quite simple, and often can be made utilizing leftover ingredients from other dinners. The sky can often be the limit when choosing ingredients, and lines between cuisines and taste preferences and traditional recipes can often be blurred to suit the needs of a family. Given the need for us to be increasingly aware of our footprint upon the world and reducing waste, fried rice fits into that particular mindset perfectly.
It’s so very green. So very rice. And also very nice.
I hope you enjoy the recipes, and 恭喜發財 (Gong Huy Fat Choy! Happy New Year to everyone!)
Chinese Fried Rice
- 2 1/2 tablespoons oil
- 2 large pastured organic eggs, lightly beaten
- 1 teaspoon sesame oil
- 3/4 cup onion, finely chopped
- 1/2 cup fresh carrot, finely chopped
- 8 ounces cooked pork, chopped (or cooked chicken, chopped)
- 1/4 teaspoon five spice powder
- 1/2 cup fresh English peas, shelled
- 3 cups cold cooked rice
- 4 green onions, chopped
- 2 cups bean sprouts
- 1 tablespoon dark sweet soy sauce
- 1 tablespoon soy sauce
Heat 1/2 tbsp. oil in a large skillet or wok; add beaten egg and sesame oil and cook until it is set; remove and set aside. Chop it up if needed.
Add remaining oil to skillet and cook onion with diced carrot until lightly browned and caramelized.
Add the cooked meat, five spice powder, peas, rice, green onions, bean sprouts, scrambled egg and soy sauce to pan; stir-fry several minutes or until hot.
Test for seasoning; add additional soy sauce or salt to taste.
Huang He Fried Rice
- 2 tablespoons peanut oil (plus possibly extra, 2 to 3)
- 3 cups cold cooked rice, crumbled (please chill overnight)
- 1 small sweet onion, diced
- 3 ounces char siu pork (or 3 ounces cold cooked roast pork, diced)
- 1 garlic clove, minced
- 1/4 cup frozen peas
- 2 eggs eggs, lightly beaten (organic eggs)
- 1/2 teaspoon ground turmeric
- 2 tablespoons soy sauce
In a large flat-bottomed wok or 12-inch skillet, heat oil.
Add onion and chopped pork and cook over high heat, stirring, until pork browns and onions just start to caramelize.
Add garlic, cooking briefly.
Stir in crumbled and separated rice (make sure it is not overly wet) along with peas.
Cook over medium heat, stirring for several minutes.
The rice is going to stick a little anyway- but if it sticks a LOT, add some oil to loosen it up (tbsp at a time).
Beat eggs with turmeric in a small bowl.
Make an open space or well in the center of the rice in the pan.
Chinese House Special Fried Rice
- 1/2 to 1 large onion, chopped
- 3 eggs (lightly beaten with 1 teaspoon sesame oil, salt, and pepper)
- 2/3 cup thinly sliced Chinese sausage or 2/3 cup lup cheong sausage or 2/3 cup char siu pork
- 2/3 cup chopped cooked chicken breast
- 2/3 cup chopped shrimp
- 1 cup frozen peas and carrot, thawed
- 1 cup uncooked long grain rice, steamed and chilled overnight
- 1/2 cup sliced scallion
- 1 cup fresh bean sprout (optional)
- 1 to 2 tablespoon soy sauce
- 1 to 2 tablespoon dark sweet soy sauce (ketjap manis)
- 1 tablespoon chopped garlic
- 1 tablespoon toasted sesame oil
- Peanut oil
Cook the eggs in a thin layer in a skillet and then chop and set aside.
Cook onions in oil in a hot wok until they just begin to brown; add garlic and stir-fry until fragrant.
Crumble the rice between your fingers so there are no clumps and add to the wok with additional oil if needed to keep from sticking, season it with salt and pepper, and stir-fry until it is nicely separated on the grains.
Move the rice to one side and add the sausage/pork/shrimp/chicken mixture, cooking that part until the sausage/pork renders any fat and the shrimp turn opaque.
Stir in the peas and carrots, scallions, bean sprouts, and chopped egg and stir-fry until the bean sprouts go limp or the carrot is tender, whichever way you want to test it.
Stir in the soy sauce, sweet soy sauce, and sesame oil, mixing well, then serve.
Indonesian Fried Rice
- 4 cups cold cooked rice
- 2 tablespoons oil
- 1 egg, lightly beaten
- 5 shallots, peeled and sliced
- 2 cloves garlic, peeled and sliced
- 3 red chilies, sliced
- 1 teaspoon dried shrimp paste
- 1/2 teaspoon salt
- 1 tablespoon sweet soy sauce
- Sliced cucumber (to garnish)
- Sliced tomato (to garnish)
- 8 ounces sliced chicken (or 8 ounces sliced pork or 8 ounces medium shrimp, shelled,deveined and chopped) (optional)
- 1 cup shredded cabbage (optional)
Note: This dish is usually served with traditional meat accompaniments or with meat in the dish; so the meat and cabbage to go in is optional.
Stir the rice with a fork to separate the grains.
Pour a small amount of oil in a wok and fry the egg to make a thin omelet; cool, then shred.
Heat the remaining oil in the wok and fry the shallots, garlic, chilies and shrimp paste until the shallots are tender (if adding any meat or shredded cabbage to this dish, add now and cook until meat is cooked through).
Increase the heat to high and add the rice, salt and soy sauce, adding a little oil if necessary, stirring constantly until well mixed and heated through.
Garnish with shredded egg, cucumber, and tomato.
Serve with fried egg (fried over easy, on top, instead of shredded hard cooked egg), fried chicken, satay, and shrimp crackers, (in the traditional style), if desired.
Mushroom Fried Rice
- 1 cup cooked rice ( long grain, white, jasmine, brown, etc.)
- 2 tablespoons coconut oil
- 1/2 cup minced red onion
- 12 ounces button mushrooms, chopped
- 4 -5 garlic cloves, minced
- 2 tablespoons minced fresh ginger
- 8 ounces water chestnuts, chopped
- 2 -4 tablespoons Japanese soy sauce
- 1 tablespoon brown sugar
- 1 1/2 teaspoons dark sesame oil
- 5 scallions, sliced
- 1/2 cup frozen peas
- 1 tablespoon toasted sesame seeds
- black pepper
- In a small bowl, stir together the soy sauce, brown sugar, and sesame oil; keep nearby.
- In a large skillet or on a griddle, cook onion and mushroom in coconut oil until the mushrooms release their water and that evaporates.
- Stir in the garlic, ginger, and cook until fragrant.
- Add the water chestnuts, scallions and peas, seasoning well with salt and pepper.
- Add the rice and cook until rice is lightly golden in some spots, then add sauce, stirring well.
- Stir in sesame seeds just before serving, or use them as a garnish.
Sesame Fried Rice
Prep Time: 15m
Cook Time: 10m
- 8 ounces diced cooked pork loin (or other meat, shrimp or tofu, etc.)
- 1 tablespoon dark sesame oil
- 2 eggs, lightly beaten
- 1 cup chopped onion
- 1/3 cup chopped carrot
- 1 cup bean sprouts
- 3 scallions or 3 green onions, chopped
- 1/2 cup frozen peas, thawed
- 4 cups cooked short grain brown rice (or may use any rice you like)
- 2 tablespoons toasted sesame seeds
- 4 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup soy sauce (however much you like)
- Coconut oil or wok oil, as needed
- Use small cereal bowls to assemble ingredients.
- Place chopped pork in a small bowl and toss with the sesame oil and set aside.
- Whisk two eggs in a small bowl and set aside.
- Place chopped onion and carrots in a small bowl together and set aside.
- Place bean sprouts, peas, and scallions in a small bowl together and set aside.
- Heat 2 tablespoons coconut oil in a wok until hot and cook egg, swivelling wok to keep the runny portion in motion until it sets, then flip the omelet and cook briefly on the other side. Remove to platter and chop into small pieces.
- Add 2 more tablespoons wok oil to wok and add the contents of the bowl with onions and carrots. Cook until carrots soften, then add pork, and cook and stir until all are hot and sizzling. Remove to the platter with eggs.
- Heat 4 tablespoons butter in the wok with 2 tablespoons coconut or wok oil. Add rice, and season with salt and pepper, adding sesame seeds at this time as well, cooking and stirring until rice is hot and sizzling.
- Add ingredients from the platter along with soy sauce, and stir until well mixed.
- Place on a large platter and serve hot.
You might also like: