Saute onions and bell pepper in margarine.
Add shrimp (chopped); saute, then add the can of fried rice.
Heat and serve.
to hot oil and scramble the eggs until firm and no
grees C).
Sprinkle the pork with salt and
>rice (I use a rice cooker). You want it a bit on the
or garnish.
YANGZHOU VEGETABLE FRIED RICE INSTRUCTIONS:
Add a little
Cooking Instructions
First, heat the oil in a deep pan
Fried Rice:
Cook peas, corn, and carrots in microwave for 2-4 minutes (until crisp and tender). Cool and add to rice.
Place 1 - 2 T oil in wok or non-stick pan.
Saute rice, vegetables and onion briefly.
Top with 1T butter and cook until hot.
Add soy sauce and saute until incorporated.
Serve immediately; top with shrimp sauce.
Shrimp Sauce:
Add ingredients, in order given, to food processor or blender.
Process until smooth.
Store in refrigerator for up to 2 weeks.
ngredients and marinate shrimp for 15 minutes.
Beat the eggs lightly
ntil Raisins swell.
Add Shrimp and pineapple chunks. Cook until
using, soak the dried shrimp in hot water
b>the shrimp
b>rice according to package directions. Reserve. Run cool running water over the shrimp
nd sticky.
To make the fried rice, heat 1 tbsp vegetable oil
emperature.
Add the rice to the boiling water. Swirl the rice once with a
ime peel. Coat the chicken breasts with the mixture and marinate overnight
ike to turn the grill on for the last few minutes of
Heat sesame oil in saute pan or wok until it starts to smoke a little then add your meat mixture and white onions.
Saute until you can see the juices coming out.
Add your cold rice and mix for 2-3 minutes. Add fried rice sauce and mix well.
Finish with scrambled eggs, green onions, peas and kimchee.
Saute for about 2 minutes.
Garnish with chopped green onion and kimchee over fried rice.
Prepare rice as directed, simmering 15 minutes.
Remove from skillet and set aside; keep warm.
In same skillet, heat oil over high heat.
Add green onions, garlic, and ginger; cook 1 minute. Add shrimp; cook 2 minutes, stirring constantly until pink.
Add chestnuts and prepared rice.
Cook 2 minutes.
Add pea pods and cook 1 to 2 minutes or until crisp-tender.
Makes 6 servings.
Mix everything, except rice and shrimp, in large skillet, stirring occasionally.
Boil gently, uncovered, until celery is nearly tender (about 30 minutes).
Stir in shrimp; boil until shrimp are cooked, but still tender (about 5 to 10 minutes).
Cook rice as directed, omitting margarine or butter.
Serve shrimp on rice.
Yield:
4 servings; 215 calories per serving.
Note: Cook the rice first, so that it has