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
  • --------------------------------------------------------------------------
  • 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.
  • --------------------------------------------------------------------------
  • 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 !

Reviews & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    Fantastic Chef Elaine love chines fried rice Its one of my favorites thanks high5and above gotta love it, thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    dagnabbit ate it and said...
    you know how fond we are of Chinese food! Thanks Elaine. 5
    Was this review helpful? Yes Flag

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