AUTHENTIC CHINESE FRIED RICE (Tried & True but time consuming!!)

This is only for those that want the best Fried Rice you've ever had & don't mind the time it takes in the preparation. I have made this for years & would never try a different one! Please let me know if (& when) you make it. You won't be sorry.
Tam

Chinese Fried Rice Serves 4
(Frugals “Ancient Cuisine” cookbook)
1 Tbsp olive oil
1/2 c pine nuts
1 c brown rice
1/2 # boned pork steak, chopped in sm. pieces
(+ 1 c ham, chicken or shrimp, if wanted)
1 tsp grated ginger
2 tsp soy sauce
2 tsp rice wine
2 Tbsp vegetable oil
2 cloves garlic
2 stalks celery
1 med. onion.
1 1/2 c bok choy
6 - 8 scallions
10 - 12 canned water chestnuts (slivered)
1 c thawed frozen peas
2 c fresh bean sprouts
1 sm. can mushrooms (pieces)
2 eggs
1 Tbsp soy sauce
1/4 tsp salt
1 Tbsp bottled Brown Sauce (in ethnic aisle)
pinch of sugar
.Do following in order given:
1) In skillet, add olive oil & pine nuts with uncooked brown rice; lightly toast, stirring. Cook per pkg instructions then chill well.
2) Chop: pork, (& add’l 1c ham, chicken or shrimp if wanted) & marinate in grated ginger, soy sauce, rice wine & oil
3) Chop all veg’s fairly small, putting each in sm separate containers: garlic, celery, onion, bok choy & scallions
4) Sliver chestnuts; thaw peas; wash sprouts; drain can of mushrooms; beat eggs
5) Make Sauce: soy sauce, salt, Brown Sauce
pinch of sugar. Set aside for later.
Follow Steps shown when Cooking :
1) Heat wok on med/high & add 1 T oil; fry pork first then add add’l meats; remove & put in lg bowl.
2) Reheat wok with 1/2 T oil and add beaten eggs, swirling up sides; cut into slivers & add to bowl.
3) Add 1 T oil to hot wok & add rice, stirring constantly, for several mins. Add to bowl.
4) Add 1/2 T oil to hot wok & add celery for 2 min., then onions for 2 mins. then garlic; stirring often. Add bok choy & cook 2-3 mins.
5) Add water chestnuts, peas & mushrooms for 1-2 mins then add the pre-made Sauce above, add back all ingred‘ts to wok

That sounds wonderful and I hope that I can find the time to try that one day. I love the real thing and it is hard to find, even at
Asian restaurants. Thanks for posting.
Tria

Cont'd: (Chinese Fried Rice)
(wouldn't ya know.... only needed one more line!!)

6) Add cut-up scallions & bean sprouts at end. Heat thoroughly.

I forgot to add that I usually double this & freeze it.
Also, if you have any questions, glad to help.
Tam

Weeddigger,

This sounds like it would taste wonderful! And I like the suggestion to double & freeze. If you're going through the trouble, might as well make it worth your time :-)

This also seems like something that, once you've made it a time or two, wouldn't seem like so much work.

Thanks for sharing! I can't wait to try it.

dawn
:-)

Tam, I have a question! How shall I send you my address so you can send me your next batch? Email? LOL....sounds great, but the odds of me tackling it? Zero, zilch, nada!

~~susie.

weeddigger, I've never been able to cook brown rice. Any suggestions? Your recipe sounds fantastic. I'd love to try it, but don't want to go thru all the preperation and the rice be mushy or not cooked.

Lintz: I find that if you simmer it on low, covered, for a LONG time, it will be fine. You may need to add a little more water toward the end if it appears to be drying out. Most people undercook it. Could you tell me what seems to be wrong with yours? Also, in thie recipe, it is important to have it chilled well before using. Can be made day before.
Also, if you are freezing some, don't add all the bean sprouts when cooking since they will get mushy when thawed.
And Miss Susie, I don't work for free! If you won't make this for ANY reason & you want some, just send me a case of red dried chili & 6 dozen fresh (frozen) tortillas. The shipping will only be around $60.00 for air-freight. Would you say that's a fair deal? (LOL)

And Dawn, I just noticed I didn't add your name on the freezing info. And you are right, it is much easier once you get the hang of it. I really think it is well worth the time & effort as with so many good recipes.
Tam

Well, I'll take this as a challenge. I like to cook for the Little Rock Zoo potlucks that we have every other month. Can I do it all, except the sprouts, and then toss in the sprouts and nuke it when I get to the zoo?
Lynn in Cabot

I love my Frugals Ancient Cuisine cookbook. Some of my favorites are Black Bean Chicken and the pork ribs. I love chinese and have a lot of recipe books but his is the easiest and best. The roman bread is good and the greek shrimp.

Lynn: This should work great for your Zoo group. Since you will be reheating in the microwave, do the bean sprouts AND the scallions at the end.
Tam

Tam, I started rearranging some of your words, because when I copied this to Word, it ran on to a second page by -- you guessed it -- one line. At the very start, I've lightly toasted pine nuts and uncooked brown rice in olive oil. Then I cook, per what instructions? The ones on the rice bag? Lynn in Cabot

Yes, Lynn...instructions on the package. Why do we always assume everyone can read our minds??
Tam

This sounds so good. I can't wait to try it. Would you be willing to share trhe recipe for the pork ribs? Is this a new cookbook or an old one?

Thank you so much