Fried Rice II

Fried Rice II
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tbsp oil
  2. 2 garlic cloves , minced
  3. 1/2 onion , finely chopped
  4. 120 g/4 oz bacon , chopped (optional, or use ham)
  5. 1 - 1 1/2 cups diced vegetables , frozen or fresh (Note 1)
  6. 2 cups (packed) cooked day old white rice (refrigerated or frozen defrosted (Note 2)
  7. 3 eggs, whisked
  8. 3/4 cup green onions , (shallots / scallions) sliced
Sauce
  1. 1 tbsp Chinese cooking wine or Mirin (or sake, dry sherry) (Note 4)
  2. 1 tbsp oyster sauce
  3. 1 tbsp dark soy sauce (or light or all purpose) (Note 5)
  4. 1/2 tsp sesame oil , optional
  5. 1/4 tsp white pepper
Instructions
  1. Heat about 1 1/2 tbsp oil in a wok or 2 tbsp oil in a skillet over high heat until smoking.
  2. Add onion, garlic and bacon. Cook until bacon is light golden - about 1 1/2 minutes.
  3. Add vegetables (still frozen is fine). Cook for 2 minutes so they defrost and water evaporates.
  4. Add rice and Sauce ingredients. Cook for 1 1/2 minutes until liquid evaporates.
  5. Shove rice to the side of the wok / skillet. Add 1/2 tbsp oil into the cleared space, shift wok so the heat is centred over the cleared space. Pour in egg then scramble - cook it through properly, don't "soft scramble".
  6. Add shallots then stir the egg into the rice. Remove from heat and serve immediately!
Notes
Recipe Notes
  1. 1. Vegetables - I used peas, corn, carrots frozen (no need to thaw). Use 2 cups of any vegetables you want. Dice firm vegetables like carrots. For leafy things like Asian greens, chop the stems into small bite size pieces, and chop the leaves into 2.5cm/1" pieces (they will wilt).
  2. 2. Cold, day old rice - You need day old rice that's been refrigerated or frozen (then thawed) because the rice grains dry out, making them ideal for fried rice. Sticky freshly cooked rice is no good for fried rice - it makes fried rice gluey. Long grain white rice is best for Chinese fried rice. But any cooked, cold rice will be fine - white or brown.
  3. 3. Here is how I cook white rice: Place 1 cup rice in a saucepan with 1 1/2 cups water over medium high heat. Put lid on, then when the water starts to simmer, immediately turn down to low or medium low so the water simmers gently. Leave for 12 minutes or until water is absorbed into rice (tilt saucepan to check). Do not stir or remove lid during cook time. Remove from stove but leave lid on, leave for 10 minutes. Fluff with fork. Refrigerate or freeze (for use in fried rice). If it's an emergency, cook the rice per above, spread on a tray and refrigerate until cold, then proceed with recipe.
  4. 4. Chinese cooking wine or Mirin (or cooking sake or dry sherry) is an essential ingredient for making a truly "restaurant standard" fried rice. Though many recipes suggest using liquid chicken broth, please do not do this - it makes your fried rice wet and gluey!
  5. If you can't consume alcohol, adjust recipe as follows: Reduce oyster and soy sauce to 2 tsp each, and add 1 tbsp water to the Sauce. Proceed with recipe. When you add the rice, add 1/2 tsp chicken or vegetable stock powder (or bouillon cube crumbled). Stir through, then add remaining Sauce ingredients exc the Cooking wine. Proceed with recipe, add tiny sprinkle of salt at end if you want it saltier.
  6. 5. Soy sauce - Any soy sauce is fine here (but not sweet or flavoured). I like dark soy because it adds colour.
  7. 6. SKILLET: If using a skillet, add about 1/2 tbsp extra oil at the start to compensate for larger cooking surface. Also, if you use a large skillet, you can scale up the recipe by 50% - click on the Servings number and slide the scaler until the rice becomes 3 cups, it will change all the ingredients. Once you add the rice, use 2 wooden spoons to toss it - makes up for not having the high walls of a wok.
Adapted from RecipeTin Eats
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Adapted from RecipeTin Eats
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Asian Brussels Sprouts

Asian Brussels Sprouts
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb Brussels Sprouts
  2. 1/4 cup soy sauce*
  3. 1 TB Rice Vinegar
  4. 2 TB Mirin (Sweet Japanese cooking wine, my husband’s “secret” ingredient for making vegetables taste amazing)
Instructions
  1. Rinse brussels sprouts and pat dry.
  2. Cut of the ends of the sprouts and score the bottom (cutting an 'x' into the bottom to allow flavors to be better absorbed).
  3. Add brussels sprouts to a mixing bowl with soy sauce, mirin, and rice vinegar. Toss to coat completely.
  4. Spread brussels sprouts on a baking sheet and bake at 350° for 20 minutes.
Notes
  1. I haven't made this yet (6/19)
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Beef and Broccoli

Beef and Broccoli
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2884 calories
64 g
451 g
197 g
155 g
41 g
1441 g
5721 g
9 g
2 g
140 g
Nutrition Facts
Serving Size
1441g
Amount Per Serving
Calories 2884
Calories from Fat 1748
% Daily Value *
Total Fat 197g
303%
Saturated Fat 41g
203%
Trans Fat 2g
Polyunsaturated Fat 24g
Monounsaturated Fat 116g
Cholesterol 451mg
150%
Sodium 5721mg
238%
Total Carbohydrates 64g
21%
Dietary Fiber 13g
50%
Sugars 9g
Protein 155g
Vitamin A
71%
Vitamin C
677%
Calcium
30%
Iron
103%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ⅓ cup Shaoxing rice wine, dry sherry or sake
  2. 3 tablespoons plus 2 teaspoons soy sauce
  3. 1 tablespoon cornstarch
  4. 1 pound beef — chuck or rib steak — sliced thin against the grain
  5. ¼ cup oyster sauce
  6. ½ tablespoon chile-garlic sauce, or to taste
  7. ½ cup plus 1 tablespoon neutral oil, like canola, grapeseed or peanut
  8. 1 pound broccoli, the head cut into florets and the stems peeled and cut into planks
  9. 2 tablespoons unsalted butter
Instructions
  1. In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.
  2. To make the sauce, combine in a small bowl the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mixagain. Set aside.
  3. Heat the 1/2 cup of oil in a wok set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate, and set aside. Then repeat with remaining beef.
  4. Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil, and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.
  5. Add 2 tablespoons water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce. Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately, with rice.
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calories
2884
fat
197g
protein
155g
carbs
64g
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Egg Drop Soup

Egg Drop Soup
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312 calories
22 g
372 g
11 g
36 g
3 g
1425 g
5295 g
4 g
0 g
6 g
Nutrition Facts
Serving Size
1425g
Amount Per Serving
Calories 312
Calories from Fat 97
% Daily Value *
Total Fat 11g
17%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 372mg
124%
Sodium 5295mg
221%
Total Carbohydrates 22g
7%
Dietary Fiber 8g
31%
Sugars 4g
Protein 36g
Vitamin A
648%
Vitamin C
166%
Calcium
47%
Iron
77%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups chicken broth
  2. Fresh bok choi (spinach okay too)
  3. 2 eggs, beaten
  4. 1 1/2 tsp cornstarch (mix with a little water)
  5. SEASONINGS
  6. 3/4 tsp salt
  7. dash of pepper
  8. 1 TB light soy sauce
  9. Dash of accent
Instructions
  1. Bring chicken stock to boil
  2. Add seasonings
  3. Let boil for a couple minutes, add cornstarch
  4. Add scrambled eggs by pouring on back of spoon
  5. Stir softly and pour into bowls
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calories
312
fat
11g
protein
36g
carbs
22g
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Shrimp Fried Rice

Shrimp Fried Rice
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. SEASONINGS
  2. 1/4 tsp sugar
  3. 1/2 tsp accent
  4. 1 TB light soy sauce
  5. 1/2 tsp salt
  6. INGREDIENTS
  7. 3 cups cold cooked rice (air dried)
  8. 2 onions, diced
  9. 2 stalks scallions sliced
  10. 1/2 cup green peas, or pea pods
  11. 4 chinese mushrooms, diced
  12. 3 eggs, scrambled
  13. 1 6oz pkg frozen shrimp (or use fresh)
  14. 2 tb dark soy sauce for color
  15. 3 TB grapeseed or peanut oil, divided
Instructions
  1. Scramble eggs. Cook until dry and set aside for later.
  2. Add pinch of baking soda to 1-2TB hot oil. Add vegetables and stir fry until onions taste done. Add seasonings and stir. When done, dish it out without liquids and wipe down wok.
  3. Cook shrimp in oil for one minute. Dish it out and wipe wok.
  4. Add 2TB oil to wok. When very hot, add rice and stir fry.
  5. When crusty, dry, brown, add vegetables, scrambled eggs and shrimp.
  6. Add dark soy sauce for color.
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