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Fried Rice...CHOw FAN
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    Fried Rice...CHOw FAN

    The day before, at least, cook one cup of rice, according to the directions I gave with the curried chicken recipe the other day. This should give you about four cups of left over or cold should be at least a day old!! IMPORTANT. Then proceed as follows:

  • 1 stalk of celery, chopped medium dice
  • 1 small carrot, chopped the same
  • 1/2 green pepper, chopped the is where you could use HOT
  • 1 small onion, sliced into about 2 inch pieces
  • 3 cloves of garlic, minced USE REAL STUFF, NOT BOTTLED!!!!
  • 1 tbls of minced green ginger, real stuff again
  • 3 scallions(green onions) chopped
  • Chinese hot chili paste 1 good tablespoon
  • either Chinese cooking wine(38% alcohol) or fish sauce, your choice
  • 1 large egg
    Use a hot wok, or a large pan, wok preferred, heat to HOT, put a good dollop of peanut oil in the wok, add the garlic, ginger, half the green onions and stir fry for about two minutes, add the hot paste, and mix well, throw in all the vegetables, add the egg, and mix again stirring the egg into the veggies, then all at once add the rice, breaking up the clumps of rice as you stir fry and add in about two to three tablespoons of either the cooking wine or the fish sauce...add about 2-3 tbls of hot water, and continue to stir fry...this is all on hot to medium hot heat in a wok...turn heat down, add a little more water if dry, and cover for about two minutes...stir fry once more, and serve, garnished with the remaining green onions....notice: NO SOY sauce was added...use a light Soy sauce(kikkoman)(no affilliation) or the same at the table....before you take it outta the wok, check for seasoning...this is where I add more heat...Calvin's powder, or even cayenne, and check for salt, maybe even a little sugar...This is a terrific recipe, and you may add shrimps. chopped up cooked chicken, ham or whatever suits your taste buds, just before the last stir in the wok! I realize that this is a long recipe...try it anyway!

    About WOKS Go to an oriental market, get one of their steel ones, scrub it WELL! Put it into an extemely hot oven for at least a half hour, let it cool in the oven, season it with peanut oil, heat it again on the stove(get a wok ring with it, that fits on either gas or electric), wipe it out and re season it with peanut will then be usable and will not stick! The Chinese used to season them in a fire, and use sand to clean them, scrubbing with the sand...Dont use soap on this wok after hot water and a brush, then dry it well, then re heat it. I have one that I have used for 20 yars, it is black, and works better that teflon! Have fun Alda, and whomever else does this, Cheers, Doug in BC

    From: Doug Irvine
    Posted By: Doug Irvine,
    Post Date: Tue, 26 May 1998



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