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Cantonese Fried Rice
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| Artist: |
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| Categories: |
Asian, Cereals, Chinese, Ethnic, Fried, Rice & Grains, Wok |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| cups | cooked white rice (steamed) | | 15
| grams | dried chinese black mushrooms | | 2
| x | medium sized onions, minced | | 4
| tbsp | butter | | 1
| tbsp | cooking oil | | 1/4
| lbs | peeled and cooked shrimps | | 1/4
| cup | frozen green peas | | 2
| x | eggs, beaten | | 1/2
| lbs | cooked chicken breast, diced | | 2
| tbsp | soy sauce | | 1
| tbsp | chopped green onions | | | salt and pepper |
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Procedures:
| 1 | Immerse the dried mushrooms in very hot water for about 30 minutes. | | 2 | In a small pan, fry the eggs using half of the butter to make a thin omelette. Slice into thin strips and set aside. | | 3 | In a large frying pan or wok, saute the chopped onions in cooking oil and the other half of the butter. Add the chinese mushrooms, shrimps, diced chicken and peas. Add soy sauce, salt and pepper according to taste. Saute for about 2-3 minutes. | | 4 | Add the cooked rice, eggs, and chopped green onions. Stir-fry until well mixed. | | 5 | Serve in rice bowls. |
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