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-> [Asian, Cereals, Chinese, Entrees, Ethnic, Fried, Rice & Grains, Vegetarian] -> [Mark's fried rice Recipe] |
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Mark's fried rice
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| Artist: |
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| Categories: |
Asian, Cereals, Chinese, Entrees, Ethnic, Fried, Rice & Grains, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| cup | Cooked rice | | 1
| large | Onion, finely chopped | | 2
| | Garlic cloves, minced | | 1
| large | Carrot, scrubbed & diced | | 1
| med | Green pepper, diced | | 1/2
| cup | Frozen corn &/or peas | | 1
| | 3" piece ginger, sliced | | 1/2
| tsp | Chili pieces | | | Soy sauce | | | Salt & pepper, to taste |
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Procedures:
| 1 | Ensure that the rice has been cooked ahead of time & is well cooled. | | 2 | Heat about 2 to 3 tb vegetable oil in a wok. | | 3 | When hot, add onions & garlic & fry for 3 minutes. | | 4 | Add the carrots & stir-fry for 2 minutes. | | 5 | Add the rest of the vegetables & continue to stir-fry for 2 or 3 minutes. | | 6 | Toss in the chili pieces & ginger root. | | 7 | Cook for a few seconds. | | 8 | Carefully stir in the cold rice. | | 9 | Lower heat & continue to cook, stirring occasionally for 5 minutes. | | 10 | Add enough soy sauce to coat the rice & cook for a further 5 minutes on low heat, stirring often to prevent sticking. | | 11 | Season if desired with salt & pepper. | | 12 | Serve when heated through. | | 13 | This goes great with spicy tofu dishes or works well on its own as a main dish in its own right. | | 14 | If you desire something hotter, add more chili pieces. | | 15 | Use pieces rather than powder because they are hotter. | | 16 | For a variation, i sometimes toss in a few strips of tofu just before adding the spices |
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