what is the receipe of Chinese Vegetable Fried Rice?

Answer 1

Chinese-Style Vegetable Fried Rice
From: karl uk
Comments:For a complete meal, mix in cooked chicken dices.
Servings:8


* 2 tablespoons [30 g] butter or margarine
* 1 medium-size onion, finely chopped
* 1 sweet red or green pepper, diced
* 1 cup [250 mL] celery dices
* 1 cup [250 mL] freshly sliced mushrooms
* 2 cups [500 mL] minute rice
* 2 cups [500 mL] water
* 1/4 cup [60 mL] soy sauce



* Into a frypan, heat butter or margarine over high heat.
* Stir-fry together chopped onion and red or green pepper, celery dices and mushroom slices, until soft.
* Mix in minute rice, water, soy sauce and, if desired, cooked chicken dices.
* Cover and bake, into a preheated 350°F [180°C] oven, for 30 minutes.

Answer 2

Vegetable Fried Rice

1/4 cup light soy sauce
3 tablespoons rice wine or dry sherry
1/2 teaspoon salt
6 tablespoons peanut oil
2 eggs -- lightly beaten
1 carrot -- in 1/2" cubes
1 red bell pepper -- in 1/2" cubes
1/2 cup frozen peas
4 cups cold cooked rice

Combine the ingredients for the sauce in a small bowl. Mix to blend well and set aside. Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs. Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl and break them into small curds. Set aside. Bring 1 quart of water to a boil in a small saucepan. Add the carrot and boil 1 minute. Drain and rinse in cold water. Drain again and reserve. Place a wok over medium-high heat. When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic. Stir briefly. Add the carrots, celery, red pepper, and peas. Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute. Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently. Serve hot. -

Answer 3

Fried Rice with Eggs
It's simple to change this dish by adding two cups of cooked diced shrimp or chicken instead of egg, says Wilson. If you have a Chinese grocery store where you live, you can sometimes get a nice piece of seasoned and cooked roast pork, all ready cut into little pieces, and then you can have "roast pork and fried rice," which he knows is a real American favorite.


2 cups long-grain converted white rice, rinsed
Salt
1/4 cup oyster sauce
2 tablespoons light Japanese soy sauce
3 large eggs, beaten until just blended
2 tablespoons peanut or vegetable oil
1 cup frozen baby peas, thawed
2 or 3 scallions, thinly sliced, including some of the green tops, 1/3 to 1/2 cup
2 cups diced store bought roast pork, optional
Sesame oil, as needed



At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours.
Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.

Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.

Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and roast pork until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.

Answer 4

MARINATED SHRIMP WITH VEGETABLE STIR
FRY AND RICE

1 1/2 lb. raw shrimp
1/2 c. sherry
1 tbsp. soy sauce
2 tbsp. butter
2 sm. zucchini squash
1 pkg. frozen broccoli
1 pkg. frozen cauliflower
3 c. instant rice or 2 c. raw rice

Shell shrimp. Wash and marinate in sherry and soy sauce for 15 minutes. Melt butter in pan and stir fry. Cut up zucchini. Add broccoli and cauliflower.

In separate pan, stir fry in 1 tablespoon butter. Cook white rice according to package directions. Serve rice with vegetables on top and shrimp to the side. Serves 4.