Ingredients
6 tbsp lard or cooking oil
2 eggs
1 tsp salt
2 scallions, chopped
1/2 cup fresh shrimp, shelled, de-veined an, d diced
4 cup cold, cooked rice
1/2 cup cooked peas
1/4 cup canned diced bamboo shoots
1/4 cup diced boiled ham
1/2 cup diced cooked chicken
1/2 cup diced chinese roast pork or left-ov, er roast beef or v
2 tbsp soy sauce
Directions
Heat 2 tablespoons lard or cooking oil. Beat eggs with 1/2 teaspoon
salt and scramble in oil until firm, breaking into small pieces.
Remove and reserve. Heat remaining oil. Add scallion and shrimp and
remaining salt. Ch'ao until shrimp shows pink. Break up lumps of cold
cooked rice. Add to shrimp. Stir until rice is heated and the grains
of rice are separated. Make a hole in the center of the rice. Add all
the rest of the ingredients except soy sauce. Stir until thoroughly
heated and mixed. Sprinkle soy sauce over rice and mix evenly
through. Salt and pepper to taste. Garnish with additional chopped
scallions if desired.
Note: The secret of making fried rice lies in the use of cold, cooked
rice. Freshly cooked rice will only produce a sticky mess.
Posted to MM-Recipes Digest V3 #1.TXT
Servings: 4 servings
Chinese Fried Rice Deluxe Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fried Rice; Rice; Vegetable
The History of Recipes
Experts have proved the existence of recipes far back into the distant past, certainly as far back as ancient Egypt, and maybe further still. Interesting though that is, mostly, these ancient cookbooks were just primitive hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to experts in ancient history is a collection of 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 having made people feel exhilarated and blissful. As we move into The time of the roman empire 25BC a roman called Apicius created a few documents describing recipes enjoyed by his fellow Romans. In his works, he recounts how the meals were separated into appetizers, main course and afters, a very modern way of dining. Additionally, he describes how the ancient cooks used many different spices, including a few that will be familiar to modern chefs such as bay, mint and parsley. As our culinary historical trip moves on a few more years we find two interesting books which date from the 14th Century - a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the spicy food that we all know today, but rather descriptions of the types of meals on the menues of the rich and wealthy people of that period. In the fifteenth century, people returning from the crusades brought us many spices and herbs from the East, including coriander, parsley, and basil. These new foods and tastes led to a torrent in cookery books, most of which are now in academic collections. Over the following few hundred years, the upper classes competed with each other to serve the most exotic meals, and as a result the best cooks and their recipes increased in prestige. However, it was during the nineteenth century the formal cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, testing, and publishing popular recipes of the day. By the arrival of the 20th century, cookbooks were in high demand, mostly due to increased literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Chinese Fried Rice Deluxe recipe.
