2 oz chinese barbecued pork
1/4 lb fresh or frozen peas
2 tbsp oil, preferably peanut
2 cup long-grain rice, steamed and chille, d
1 tsp salt
2 eggs, beaten
4 oz fresh bean sprouts
GARNISH
2 tbsp finely chopped scallions
Directions
CUT THE PORK INTO FINE DICE. Blanch the peas in a saucepan of boiling
water for about 5 minutes if they are fresh or 2 minutes if they are
frozen. Drain them in a colander. Heat a wok or large skillet until
it is hot. Then add the oil and wait until it is almost smoking. Add
the cooked rice and stir-fry it for 1 minute, and then add the
barbecued pork, peas and salt. Continue to stir-fry the mixture for 5
minutes over high heat. Next add the beaten eggs and bean sprouts and
continue to stir-fry for 2 minutes or until the eggs have set. Turn
the mixture onto a plate and garnish it with the scallions. Serve at
once, or let it cool and serve as a cold rice salad.
Servings: 4 servings
Authentic Fried Rice Recipe brought to you by Recipe Ideas
Categories: Fried Rice; Rice; Vegetable
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions far back into the distant past, at least as far back as ancient Egypt, and possibly even further. Interesting though that is, generally, these ancient records were just very simple hieroglyphic recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to academics is a collection of stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Progressing into The time of the romans around 25BC a roman called Apicius created a collection of scripts detailing recipes cooked by wealthy Romans. In his works, he recounts how the roman meals were split into starters, main meal and afters, something that is very familiar to us today. This early Roman chef informs us how the early Romans used a good variety of aromatic flavors, including some that we all recognise for example thyme, fennel and dill. Moving on, there were two recipe books which appeared in the 1300s : a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these are not about the spicy food that appears on menues today, but rather accounts of the types of meals eaten by the upper classes of that time. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from Arab countries, such as parsley, basil and rosemary. These new culinary innovations prompted an increase in cookery books, some of which are now in private cookery archives. The arrival of TV brings us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Authentic Fried Rice recipe.
