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
It is possible to trace the history of meal recipes way back into the distant past, certainly as far into history as the Egyptians, and maybe even further. However, these, old records were just basic hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to experts in ancient history are some tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. During Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Roman cooks made use of a good variety of aromatic flavours, including a few that are still present in modern kitchens like basil, rue and dill. During the succeeding few centuries, the wealthy families of Europe competed to lay on the most extravagent meals, and as a consequence, the best chefs and their collection of recipes increased in prestige. Nevertheless, it was during the nineteenth century that fine cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. Like it or not, the introduction of TV brought us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Basic Oriental Fried Rice Stephen Yan recipe.
