Monthly Archives: July 2010
You see these in every Chinese buffet: Cooked shrimp on a bed of ice, the big pan of fried rice on the hot line. I suppose I could have added some noodles in a brown sauce. No matter, we had all we could eat.
The shrimp were steamed, then cooled quickly in ice water and served on a bed of crushed ice. No real reason to do it that way other than it made a cool presentation. I bet there are a million fried rice recipes out there. [1,630,000 per teh Google-Ed.] The only way to get a good fried rice is to start with good rice, not over cooked mush. Bring a quart of water to a rolling boil, add one cup of rice and a tablespoon of butter. Stir once as the water returns to a boil, half cover the pot and boil for 8 minutes. Taste the rice, you want it semi soft, not crunchy, more “al dente” than anything. Dump the pot into a colander to drain, return the rice to the pot and cover. It won’t hurt to cool the rice and put it into the fridge if you will be some time before you need it. Today I used jasmine rice.
There are various ways to go about putting the fried rice dish together, not going to say which is the authentic and only true way. I scrambled three eggs in a non stick pan and put them aside. Chopped some broccoli, julienned some carrot with my new gadget, thawed some frozen peas, minced some garlic, added a spoonful of ginger paste to the veggies. Diced a bit of sliced ham and added some more garlic to it. Fired the wok, and got it smoking hot, added some oil, and tossed in a few dried red peppers. As they started to turn black I tossed in the veggies and gave them a stir, then the ham. Followed that with the rice, stir it all about to get it all hot, add some fish sauce and a little oyster sauce, dump in those scrambled eggs and cut them up with the spoon. Dump into a nice serving dish and holler “dinner’s ready”!