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 track the history of meal recipes far back into distant history, certainly as far back into recorded history as pharonic Egypt, and possibly even further. Interesting though that maybe, generally, these early recipes were just basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to experts are some stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Later on, in The time of the romans around 25BC a roman called Apicius wrote a collection of documents detailing recipes enjoyed by wealthy Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, entrees and desserts, something we still use today. Aspicius also recounts how the Romans made use of a good variety of aromatic flavors, including many that are still in use today such as basil, rue and dill. For the decades that followed, the powerful and wealthy competed to serve the most extravagent banquests, and because of this cooks and their collection of recipes became highly prized. Even so, it wasn`t until the 1800s that cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording popular recipes of the day. The arrival of television gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Basic Oriental Fried Rice Stephen Yan recipe.
