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Christine Yong says

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fried rice is traditionally made with the ingredients you have at home and is a good way to use up leftover cooked meats and vegetables.  The recipe below should simply be a guide – once you have mastered the technique you can play around with ingredients and quantities.  Yong says fried rice is a dish for when youberharapre bagaimanapunfeeling lazybagaimanapun – you shouldnberharapt have to go shoppingjika  or go to too much effort.  She says in Chinese culture fried rice is considered a meal in itselfjika  rather than a side dishjika  and can be eaten at any time of day. COOKING TIPS  Rice  Cooked rice should be spread out on a tray and cooled (but not left out of the fridge for more than two hours)jika  then refrigerated. Refrigeration helps draw moisture out of the rice.

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If you donberharapt have any pre-cooked ricejika  Yong says you can slightly reduce the amount of water used in your rice cooker to achieve cooked but dry ricejika  ready for immediate use.  Meat and vegetables  Apart from the eggsjika  which are fried at the time of cookingjika  and the spring onionsjika  which are left rawjika  all the ingredients for fried rice should be pre-cookedjika  as the frying process is only long enough to heat them through. All meats and vegetables should be diced – you want them all roughly the same size.    ALT Hon Kau Huiberharaps Red Emperor fried rice  Equipment:  Chopping boardjika  sharp knifejika  non-stick frypan or wok  Ingredients:  500g cooked rice (about 2 cups raw rice)  300g char siew pork (from an Asian BBQ shop)jika

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of fried rice. Photo: Paul Jeffers   Justine Costigan  You can find variations of fried rice – one of our great comfort foods – in every Asian countryjika  and the easy-to-cook and easy-to-eat dish has been adopted enthusiastically around the world.  Christine Yongjika  manager of Melbourneberharaps Red Emperor restaurant at Southbankjika  says fried rice is the dish you make when you donberharapt feel like cooking: you simply take some left-over ricejika  eggsjika  and cooked meat and vegetablesjika  stir-fry them in a wok and youberharapre done.  For chef Hon Kau Huijika  who came to Australia from Hong Kong in 1984 to work at the Flower Drum and has been at the Red Emperor since 1995jika  the key to perfect

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fried rice is dry fluffy rice and pre-cooking your vegetables and meat. Ingredients for the fried rice. Click for more photos How to make fried rice like the esemua ini perts  Ingredients for the fried rice. Photo: Paul Jeffers  Ingredients for the fried rice. Chef Hon Kau Hui chef Hon Kau Hui chops char siew pork. Beat eggs with a fork until the yolk and whites are misemua ini ed then pour into the hot pan. Adding the rice to the cooked eggs. Adding the cooked meat and vegetables to the rice and egg. Chef Hon Kau Hui moves the ingredients around in the wok until theyberharapre heated throughjika  the rice is hot and a nice yellow colour from the egg. Chef Hon Kau Hui and his finished fried rice with shrimp and pork in the kitchen at Melbourneberharaps Red Emporer