Chicken Fried Rice

This recipe is from my sisters cookbook club.... This months cookbook is Easy Chinese Recipes by Bee Yinn Low.   I could not find a good deal on shrimp so I decided to make chicken fried rice instead.  I cooked the chicken before I made the fried rice and just added it when the recipe called for shrimp.

It was a quick and easy recipe but did dirty a lot of dishes.  This definitely a recipe we will be making again the whole family loved it.

If you have time give it a try before the end of February and post your review on your blog (link it to the cookbook clubs review).

Moving to Maryland

In the ingredients is something called "overnight steamed white rice." To make it, you'll need to make a batch of steamed rice the day before and keep it in the refrigerator overnight to dry out the moisture. "That's the key to a great fried rice so it's not wet and sticky," Bee tells me. "Fresh steamed rice has too much moisture, so it's not great for fried rice."

Classic Shrimp Fried Rice

Serves 2 as a main dish or 4 as part of a multicourse meal

3 cups overnight steamed white rice
2½ tablespoons oil
3 large eggs, beaten and seasoned with a pinch of salt
2 cloves garlic, minced
One ½-inch piece fresh ginger, peeled and minced
4 ounces shelled and deveined medium-sized raw shrimp
1 cup (160 g) store-bought frozen peas and carrots
Salt, to taste

Seasonings
1½ tablespoons soy sauce
½ tablespoon fish sauce
¼ teaspoon sesame oil
3 dashes white pepper

Gently break up the lumpy overnight rice with the back of a spoon or fork. Mix all the ingredients for the seasonings in a small bowl. Set aside.

 

Heat ½ tablespoon of the oil in a wok or skillet over high heat. Gently pour in the beaten eggs and fry until it just starts to set, about 1 minute. Flip the egg over and continue to fry until set. Use the spatula to break the eggs into small pieces. Dish out and set aside.

Reheat the wok or skillet over high heat and add the remaining 2 tablespoons of oil. Add the minced garlic and ginger, stir-fry until they become light brown in color or aromatic.

Add the shrimp and stir-fry until they are half-cooked or the surface turns opaque; then add the frozen peas and carrots. Stir quickly to combine the ingredients, about 10 seconds. Spoon the rice into the wok or skillet and combine everything evenly with a spatula.

Stir in the seasonings, blending them well with the rice. Return the cooked eggs to the wok or skillet, stir to combine and then cook the rice. Keep stirring the fried rice until slightly toasted, about 3 minutes. Add salt to taste, dish out and serve immediately.

"Easy Chinese Recipes by Bee Yinn Low" (www2.tbo.com)