yang chow fried rice

Who needs takeout when you can make it at home? This recipe from the Jan/Feb 2005 Cooking Light is a veggie reinterpretation of the dish you get at the Chinese place on the corner, just without the shrimp and ham. The most time-consuming part is cooking the rice and then chilling it; my rice was still slightly warm and the grains stuck together a little when I stir-fried them. I can't think of a tastier way to use up extra rice you might have sitting in the fridge. Also substantial enough to eat as a main course.

Heat 2 teaspoons canola oil in a large non-stick skillet over medium-high heat. Add 2 large eggs, lightly beaten; swirl to coat bottom of pan evenly. Sprinkle with 1/8 teaspoon freshly ground black pepper and dash of salt; cook 3 minutes or until egg is done. Remove egg from pan; thinly slice, and set aside.

Wipe pan clean with a paper towel. Heat 4 teaspoons canola oil in pan over medium-high heat. Add 1 cup thinly sliced green onions, 2 teaspoons grated peeled fresh ginger, and 2 garlic cloves, minced; stir-fry 30 seconds. Add 2 large eggs, lightly beaten, and 5 cups cooked short-grain rice, chilled; stir-fry 3 minutes. Stir in half of egg strips, 3/4 cup thinly sliced green onions, 1/8 teaspoon freshly ground black pepper, 1/4 cup low-sodium soy sauce, 1/2 teaspoon salt, and 1 (10-ounce) package frozen green peas, thawed; cook 30 seconds, stirring well to combine. Top with remaining egg strips and 3 tablespoons chopped fresh cilantro. Yield: 6 servings.

Posted by astraea on February 12, 2005 | TrackBack
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