6 cup rice, cooked, cold
2 large eggs, beaten with dash of salt
1/2 tsp salt
2 tbsp soy sauce, dark
1 tsp wine, cooking
2 green onion stalks, chopped fine
1 cup peas, frozen thawed
4 tbsp peanut oil
Directions
1. Into a hot wok, add 1 tablespoon of peanut oil. When oil is hot,
gently pour egg into wok and cook with medium-high heat for 2 minutes
and then turn over to cook the other side of the egg. Cook for
another 2 minutes and remove from wok to a cutting board. Shred egg
into slivers.
2. Use medium heat, add 3 tablespoons of peanut oil into wok until
smoke begins to rise. Put in cooked rice, salt, wine, and dark soy
sauce. Keep stirring until the rice is hot. Add peas, egg slivers,
and green onions. Stir for another minute and serve hot.
"There are many ways to do fried rice, depending on the kinds of
ingredients employed. The specific name is called when a specific
kind of ingredient, mostly meat is added to the basic fried rice.
Fried rice can be made ahead of time and kept warm in oven. It
freezes well in deep freeze too." - Stephen Yan
Source: Chinese Recipes by Stephen Yan 5th Edition Typos by Vern
From: Barry Weinstein Date: 08-24-95
Servings: 8 servings
Basic Oriental Fried Rice - Stephen Yan Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fried Rice; Rice; Vegetable
The History of Recipes
We can follow the history of `recipes` far back into ancient history, in fact as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, these, old cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Progressing into The time of the roman empire 25BC a roman called Apicius compiled some scripts showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius tells us how the roman meals were separated into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the ancient cooks made use of many different aromatic flavors, including many that are still in use today for example bay, mint and parsley. Later on in the 1400s, people returning from the crusades brought us a variety of foods and spices from the holy land, such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices created an eruption in recipe books, the majority of which still exist in academic collections. The introduction of the TV gave us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Basic Oriental Fried Rice Stephen Yan recipe.
