1 cup water
1 1/3 cup minute rice
1 egg
3 tbsp butter
1/3 cup onion
1/2 cup water
3 tbsp soy sauce
Directions
In a small saucepan, bring 1 cup water to a boil.
Stir in rice, remove from heat, cover and let stand 5 minutes.
Meanwhile using a 10" skillet, cook 1 slightly beaten egg in 3 T
butter. Add 1/3 cup chopped onion to the rice. Saute, stirring over
medium heat until mixture is slightly browned. Mix 1/2 cup water
with 2-3 T soy sauce and stir into the rice.
Servings: 4 servings
Chinese Style Fried Rice Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fried Rice; Rice; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be tracked far back into ancient history, in fact as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these early records were just basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to historians are some ancient tablets in 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 those who drank it feel `wonderful`. Continuing our culinary historical journey, there are a couple of recipe books which date from the fourteenth century - one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books have no connection with the indian curry that appears on menues today, but rather accounts of the types of food cooked for the nobility of those days. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from Arab countries, such as parsley and basil. The introduction of these new culinary ideas led to an explosion in recipe books, some of which still exist in private cookery archives. Over the following few hundred years, the rich families of Wesstern Europe competed to lay on the most extravagent meals, and as a consequence, cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, cook books were starting to become popular as a result of better eduction, more free time and having more money to spend. The introduction of television gave us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Chinese Style Fried Rice recipe.
