Elaines Chinese Fried Rice
From chefelaine 15 years ago
- 30 minutes to make
- Serves 6
Brown rice, in a delightful combo of vegetables, with soy sauce -- a welcome addition to a Chinese meal, or any other dinner dish.
Ingredients
- 2 cups brown rice shopping list
- 3 cups chicken stock shopping list
- 1 lemon shopping list
- 3 tbsp KIKKOMAN soy sauce (to me, this brand is the cadillac!) shopping list
- 4 tbsp canola oil shopping list
- 1 tbsp butter shopping list
- 2 medium sized carrots, finely cut shopping list
- 1 medium sized onion, finely chopped shopping list
- 1 large stalk celery, finely chopped shopping list
- 1/2 cup fresh or frozen peas shopping list
- 1/4 red pepper (sweet) finely chopped shopping list
- 2 cloves garlic, finely minced shopping list
- 4 tbsp fresh chives, finely chopped (or 3 tbsp dried) shopping list
- 1 tbsp Chinese five-spice mixture shopping list
- 1/2 tsp vanilla extract shopping list
- 1 tsp rice flour shopping list
- 1 egg shopping list
- salt and pepper to taste shopping list
How to make it
- Prepare the rice by boiling in the chicken stock until el dente (still having some bite to it)
- Remove rice from pot RESERVING the liquid
- Transfer the rice to a deep frying pan or wok
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- Before proceeding further, bring the stock to the boil,
- adding one whole lemon, cut in half to release its juices
- Continue boiling the stock on high heat, removing the lemon halves after 10 minutes.
- Boil the stock down to a reduction of 1/2 the original quantity.
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- While the stock reduces:
- to the rice in the wok, add the oil, butter , Chinese five-spice, and soy sauce
- mix well
- heat should be medium to avoid scorching, and mixture should be stirred often
- add the vanilla
- Crazy as this sounds, the vanilla serves to heighten the flavor of this dish
- add the carrots, celery, onions, garlic, red pepper and peas, combining thoroughly and stirring frequently
- Now:
- break one whole egg separately and whisk until well combined
- add SLOWLY to the rice so it does not cook immediately in clumps like you see in egg foo yong
- add half the chives; reserve the other half for garnishing
- When the stock is reduced, add it to the mixture
- Add the rice flour, and stir well to help thicken the remaining reduction
- Add salt and pepper to taste, and serve.
- ENJOY !
The Rating
Reviewed by 8 people-
you know how fond we are of Chinese food! Thanks Elaine. 5
dagnabbit
in Barrie loved it
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Fantastic Chef Elaine love chines fried rice Its one of my favorites thanks high5and above gotta love it, thanks
momo_55grandma
in Mountianview loved it
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