Monday, October 15, 2007

Cantonese Fried Rice

Cantonese Fried Rice


For the rice:
1 cup rice (we only had basmati rice)
2 cups of cold water
½ cup frozen peas

For the pork:
1/8 cup soy sauce
1/8 cup oyster sauce
1/2 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 teaspoon sesame oil
1/2 pound pork tenderloin

For the rest of the recipe:
¼ cup of Corn oil
½ red bell pepper, chopped
2 green onions, chopped
2 eggs, lightly beaten
½ cup mushrooms, chopped
½ pound of small cooked and peeled shrimp
2 tbsp light soya sauce


Place water and rice in a heavy large saucepan. Bring to a boil; reduce heat. Cover and simmer over very low heat and cook about 18 minutes or till rice has absorbed all the liquid. Once done, remove from heat and add the frozen peas and cover.

Pork: In medium bowl, add soy and oyster sauce, ginger and garlic, and sesame oil. Add pork and let marinate for 1 hour in the refrigerator.

Heat a wok over high heat, add half the corn oil. Add the marinated pork until no longer pink. Add bell pepper, green onion and stirfry for 1 minute. Remove. Pour in beaten eggs and tilt pan to spread thinly. Cook till firm underneath. Break up egg with a spatula, add the mushrooms and remove from pan. Wipe out pan.

Heat remaining corn oil over high heat and add rice, tossing and cooking for 2 minutes. Add bell pepper, onions, eggs and mushrooms. Add cooked shrimp and soya sauce. Cook and toss over high heat until heated through.


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