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When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Posts Tagged ‘Fried Rice’

9

Jul

2009

Combination Fried Rice

This one hearty dish can be served as an entire meal!

6 cups cooked rice
4 oz. boneless and skinless chicken breast
4 oz. lean beef (sirloin or flank steak)
4 oz. small or medium size raw shrimp
3 eggs
2 scallions, including the green top
¾ cup frozen peas and carrots
2 tablespoons Canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil
½ teaspoon salt

Marinade:
1 tablespoon rice or cooking sherry wine
2 teaspoons cornstarch
½ teaspoon salt
½ teaspoon sugar

Preparation:
Cut chicken breast into ½ inch small cubes. Slice beef against the grain into ¼ inch thick and 1 inch long pieces. Peel and devein shrimp. Rinse and pat dry with paper towels. If using medium size shrimp, just cut them in half. In a bowl, mix chicken, beef and shrimp with the marinade ingredients together thoroughly and set aside. In a small bowl, lightly beat the eggs. Wash and trim the green onions, finely chop.

To Cook:
Heat 1 tablespoon oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, pour in the beaten eggs and lightly scramble until firm. Transfer the cooked eggs into a bowl. Add another 1 tablespoon of oil into the wok or pan. When the oil is hot, brown onions for a few seconds. Add marinated chicken, beef and shrimp into the wok. Stir-fry for approximately 2 minutes until the chicken, beef and shrimp are almost cooked. Add peas and carrots, cooked eggs and stir-fry for another minute. Add cooked rice, soy sauce, sesame oil and salt into wok. Mix all ingredients together. Cook and stir for approximately 2 more minutes. Serve hot.

Makes 6 to 8 servings
Preparation time: 15 minutes
Cooking time: 8 minutes


16

Feb

2009

Chicken Fried Rice

“This was my children’s very favorite rice dish when they were little. They always came back begging for more!” – Lucy

chickenfriedrice1

6 cups cooked rice
½ pound boneless and skinless chicken breast
½ small yellow onion
¾ cup frozen peas and carrots
3 eggs
2 tablespoons canola or vegetable oil
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil
1 teaspoon salt

Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
½ teaspoon sugar

Preparation:
Cut chicken breast into ½-inch small cubes. In a bowl, mix chicken cubes with the marinade ingredients together and set aside. Cut onion into ¼ inch small chunks. In a small bowl, lightly beat the eggs.

To Cook:
Heat 1 tablespoon oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, pour in the beaten eggs and lightly scramble until firm. Transfer the cooked eggs into a bowl. Add another 1 tablespoon oil into the wok, brown onions for a few seconds. Add the marinated chicken cubes into the wok and stir-fry for approximately 2 minutes until the chicken is almost cooked. Add peas and carrots and the cooked eggs, stir-fry for another minute. Add the cooked rice, soy sauce, sesame oil and salt into wok. Mix all ingredients together and cook for approximately 2 to 3 more minutes. Serve hot.

Makes 6 to 8 servings
Preparation time: 15 minutes
Cooking time: 8 minutes

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