Cooking Fried Rice: a Little Enlightment

 This is a wonderful recipe which I cook in the wok. The wok is my favorite tool! With a wok you can deep fry, sauté, boil and even steam. And this is my top secret – I cook a very beautiful smoked fish with a wok.

If you have a very good wok – heavy, big and well seasoned – you can make fried rice. Try this recipe. After you’ve made this recipe a couple of times, then read this next sentence:

Did you make this fried rice three times? I believe you made a mess.

This is my advice…

First, burn your wok until it is smoking. This means you cannot make good fried rice with aluminum or teflon coated or an electric wok. You need a gas burner with at least 2000 BTUs. After the wok smokes, wipe up the inside with a paper towel to clean out any previous leftovers. Then add your vegetable oil and as soon as possible add your ingredients according to the time it takes to cook each ingredient. For example, add the onion and ginger first. If you don’t organize your ingredients in a chronological cooking order, you will make a big mess.

Second advice – when you are frying rice, always hurry up; always move your body, shaking your back with the wok over a high flame. Keep all your ingredients ready and at hand. Never look for salt during the cooking.

Final advice- If you are very impatient in your life, cooking with a wok is the best teacher for you.

If you aren’t always relaxed or a little enlightened – don’t cook with a wok. 

FRIED RICE Recipe

2 cups rice, cooked and cooled

¼ lb. chicken, raw and diced

1/3  lb. shrimp, shelled and deveined

½ onion, diced

Green of one leek, broken (but not cut) in 2 in. lengths

1/3 leek, chopped coarsely

¼ lb. cooked (or canned) bamboo shoots, diced

1 medium carrot, diced

1 ½ tsp. soy sauce

1 ½ tsp. dry sherry

6 Tbls. vegetable oil

2 eggs, beaten lightly with pinch of salt

Salt

Mix soy sauce, dry sherry and leek greens. Marinade the chicken in this mixture for 15 minutes.

Heat 1 Tbls of oil in wok and stir-fry chicken over high heat until tender. Drain and set aside.

Rub shrimp with salt, wash and drain, and sprinkle with salt again. Heat 1 Tbls. oil, and stir-fry shrimp over high heat until color changes. Remove.

Heat 1 Tbls oil, and stir-fry onion, mushroom, bamboo shoot, and carrot over high heat. Add chicken and shrimp to vegetables, mix and divide into two parts.

Heat 3 Tbls oil and stir-fry leek briefly over high heat, pour in egg mixture and scramble. Remove half of scrambled eggs to plate, leaving half in wok.

Add 1 Tbls oil to wok, heat again, and fry half of cooked rice over high heat until grains are separated, stirring constantly. Then add half of vegetable-meat mixture, and stir well. Add soy sauce and salt to taste. Remove to plate. Repeat with remaining ingredients. Combine in serving dish and serve hot.

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