chinese rice????

Question

i love the rice they have in chinese restaurants does anybody know how to make it

Answer 1

Chinese Fried Rice
NOTE:______ Please do not use just-cooked rice as you'll end up with a sticky mess. _______

4 servings 45 min 15 min prep

4 cups cold cooked white rice
6 tablespoons cooking oil
3 eggs
1 teaspoon salt
4 scallions, chopped
1/2 cup fresh shrimp, shelled,deveined and diced
1/2 cup cooked peas
1/4 cup canned diced water chestnuts
1/4 cup diced boiled ham
1/2 cup diced cooked chicken (may marinate in teriyaki sauce if desired)
1/2 cup diced Chinese barbecue pork or leftover roast beef or veal
2 tablespoons soy sauce

Heat 2 T oil.
Beat eggs with 1/2 tsp salt and scramble in oil until firm, breaking into small pieces.
Remove and reserve.
Heat remaining oil.
Add scallions and shrimp and remaining salt.
Cook until shrimp turns pinkish.
Break up lumps of cold cooked rice.
Add to shrimp.
Stir until rice is heated and the grains of rice are separated.
Make a hole in the center of the rice.
Add all the rest of the ingredients except soy sauce.
Stir until thoroughly heated and mixed.
Sprinkle soy sauce over rice and mix evenly through.
Salt and pepper to taste.
Garnish with additional chopped scallions if desired.

Chinese Style Fried Rice
4 servings 50 min 15 min prep

1 cup water
1 1/3 cups instant rice
3 tablespoons butter
1 egg, slightly beaten
1/3 cup chopped onions
1/2 cup water
3 tablespoons soy sauce

Bring water to boil in a small saucepan; stir in instant rice.
Remove from heat, cover, and let stand 5 minutes.
In a skillet, melt butter and lightly cook egg.
Add onion and rice and saute, stirring, over medium heat until mixture is slightly browned.
Mix water with soy sauce and stir into rice.
Cover and cook until rice is tender and liquid is absorbed.
Serves 4.

Fried Rice, Cuban Chinese Style
4 servings 15 min

3 cups cooked white rice (without salt)
1 lb cooked pork, cut into small pieces
1/2 lb smoked ham, cut into small strips
1/2 lb shrimp (small)
3 tablespoons peanut oil
3 garlic cloves, mashed
1/2 teaspoon fresh ginger, minced
6 eggs
4 tablespoons soy sauce
2 bunches scallions, chopped (including green part)

Peel, devein and boil shrimp. Heat 1 tblspn oil in large skillet. Beat eggs, and pour into skillet and make a very thin omelette. Cut omelette into strips like the ham. Set aside.
Heat rest of oil. Fry garlic until golden and discard. Add rice to oil and stir with a large two tined fork until rice is well coated. Add pork, ginger, shrimp, ham and egg. Stir well, add soy sauce and stir in scallions. Serve immediately.

Chinese Fried Rice (The Real Deal)
5-6 servings 23 min 10 min prep

4 cups jasmine rice
wok oil (out of all the oils this one is #1)
2-3 dashes of grated ginger (fresh ginger can be substituted)
1 white onion (chopped) or 4-5 green onions
3/4 cup chicken stock
1 1/2 teaspoons sugar
1 teaspoon sesame oil
3 eggs (scrambled)
1 cup frozen peas and carrots (optional)
2-3 teaspoons salt
soy sauce (as much as you prefer)

Prepare the jasmine rice. Combine 4 cups of jasmine rice and 4 cups of water in a rice cooker. Once the rice is cooled place in the refrigerator until chilled.
Scramble eggs in seperate pan using whatever oil you normally cook eggs with. Make sure to fold the eggs over, so they can be cut into thin strips.
Heat wok and 3-4 tablespoons of wok oil to medium heat.
Saute the white onion until soft and partially transparent (usually takes me 3 minutes or so) along with 2 tablespoons of soy sauce, frozen peas and/or carrots. ***If you opted for green onions skip this step and saute the peas/carrots in wok oil.***.
Add the rice making sure to seperate the grains (with fingers) and mix with the vegetables. Add another 3 tablespoons of wok oil, sesame oil, egg strips, ginger, chicken stock, and sugar (green onions if you opted for these).
Raise the heat to HIGH add soy sauce to desired darkness/taste and STIR-FRY. (I usually use anywhere from 1/2 to a full cup of soy)***it is crucial for the stove to be as hot as possible*****.
Basically you are going to Stir-fry till all the liquids are dissolved and the fried rice has reached the dryness desired.
While cooling salt to taste in order to enhance the flavor.

Chinese Five-Spice Steak With Rice Noodles
4 servings 38 min 30 min prep

4 ounces uncooked wide rice noodles (banh pho)
1/4 cup hoisin sauce
3 tablespoons low sodium soy sauce
1 teaspoon five-spice powder
1 (1 lb) flank steaks, trimmed and cut into 1/4-inch strips
2 teaspoons vegetable oil
2 tablespoons minced green onions
2 teaspoons minced garlic
2 medium tomatoes, each cut into 6 wedges
2 green onions, cut into 2-inch pieces
1 tablespoon chopped fresh basil

Cook the noodles per package directions.
While noodles are cooking, combine hoisin sauce, soy sauce, five-spice powder, and steak in a large bowl.
Heat oil in a large nonstick skillet over med-high heat.
Add in minced green onions and garlic; stir/saute 30 seconds.
Add beef mixture; cook 5 minutes, stirring frequently.
Stir in tomato, green onion pieces, and basil; cook 2 minutes, stirring occasionally.
Serve beef mixture over noodles.

Answer 2

Chinese use long grain rice, one of the popular types being Thai Jasmine rice. rice cooker certainly is the easiest way to go. There are often instructions on the packet of rice as to how many measures of water to a measure of rice. If not, commonly 1 measure of rice requires 1.5 measure of water (or just under, if using a rice cooker).

If you're game (or don't have rice cooker), you can try this in an ordinary pot:
- rinse the rice clean
- bring the rice and water to boil, with the pot covered
- simmer for 15 mins (need small vent for steam, or it may boil over)
- remove from heat, keep covered
- let stand in a warm place (or wrap the pot in oven mitts) for another 20 to 25 mins.

It's essential to cover the pot as much as you can during cooking, or too much moisture will be lost, causing at least the top layer of rice to be dry. If you use an electric stove, it's safest to just turn it down to the lowest setting for the simmering. The standing at the end is to finish the steaming in slow-cook style, and it helps to minimize, if not prevent, the rice from sticking to the pot.

Before the advent of the rice cooker, Chinese used clay pots to cook their rice. According to old folks, rice is best done that way. I may try that one day when I feel brave, but I suspect it's even easier to burn the rice.

Answer 3

They usually cook regular rice using less water and use a rice cooker. It's hard to make their perfect rice without a rice cooker with a computer in it anymore, but if the recipe calls for 1 cup rice, 2 cups water just add 1 1/2 cups water instead.
.

Answer 4

basically, use your white 1 day old left over rice
chop up some veggies carrots, onion, celery, broccoli, peppers
also lettuce, cabbage, corn, peas
chop some ham or chicken
or if you have shrimp, mussels, clams
make a quick 1 or 2 scramble eggs, chop it up & save aside
soy sauce & teriyaki sauce
some olive or veggie oil & some sesamee oil if you can get it
**** very important to have all ingredients ready before you start mixing / frying the rice
then once you have evrything you want to make your fried rice with ready, het up a big enough frying pan or pot
add some sesamee oil (a little goes a long way) + veggie/olive oil
heat up to high heat + add your veggies (except the lettuce or chineese cabbage, when you add them at the end they add a great crunch to the whole mix). sautee for a couple minutes then add the rice and sautee some more, add your egg and now whle mixing all start adding some teriyaki & soy until rice is all brown in color, watch the soy closely cause it will get the rice salty if too much is added. then once the rice is all heated evenly and mixed well, add the lettuce/cabbage & serve

Answer 5

It is usually Thai Jasmine Rice actually. Very similar to Chinese Rice, but Thai rice holds water better so it doesn't become soggy.

Most Chinese (I dare say 99%) don't know how to make rice from a stovetop pot. You have to buy a rice cooker. You can get a pretty good one from around USD$15-30 depending on the size. It comes with a measuring cup. Just add the rice with the cup and fill water up to the mark depending on how many cups you have added. Push "cook" and wait for it to pop to "keep warm".

Answer 6

when i make an asian dish, i use jasmine rice, and i replace the water with 1/2 chicken broth and 1/2 coconut milk and boil normally. it's fantastic. if it's fried rice you want, just cook up some regular rice (i always use brown) and then fry it in a pan with some soy sauce, oil, egg, and vegetables, like green onions, carrots, broccoli, and peas.

Answer 7

Those are usually long grain rice made in a rice cooker. They are yummy ;)

Answer 8

first make plain white rice. then put this rice on a pan and mixed it with salt, testing salt, saya souce, half boiled mixed vegitables which u like with a little bit oil.

very easy, isn`t it?

Answer 9

eggs, ham cubes, maybe ginger. soy,