Jun 16, 2004 · My recipe for making egg chahan:Ingredients (1 serving):200g plain cooked rice2 eggs1 tbsp oil (or lard)PepperSaltSoy sauceSesame seed oilHow to make:1) Heat rice in a microwave oven (if cool).2) Beat eggs.3) Heat the nonstick frying pan at high heat for about 1 min.(If an iron pan or wok, heat u...

Nov 16, 2005 · Salted Fish and Chicken Fried Rice (咸魚雞粒炒飯) Salted fish and diced chicken is a wonderful combination for making fried rice. The finished fried rice is full of fragrance from the salted fish. Transparent: This pictorial is dedicated to you. I hope you like fried rice as much as you like pan fried noodles. Picture of the finished dish:

Oct 16, 2006 · - a plateful of cooked, plain steamed rice, about 4-5 cups - 2 stalks of green onions - about 1/4 head of lettuce. Note: the best rice to use for fried rice dishes are day-old rice (in the refrigerator). If you use freshing cooked steamed rice, it's best to let it cool off in room temperature for about an hour before using it to cook fried rice.

Oct 21, 2003 · The Mystery of "Fried Rice" as it's evolved in America is something that can be attributed to the "New York City" evolution of Cantonese Restaurant's that apparently began in Shanghai sometime in the 1920's. Fried Rice, Egg Fu Yong, Shrimp in …

Feb 12, 2013 · The fried rice that is known as "Yeung Chow" (or Yangzhou) fried rice ("chow fan") in SE Asia and Southern China is typified by the use of char-siu. I think of the use of lap-cheong or ham as variations or versions of it.

Jan 18, 2006 · In eastern Canada (boonies) catering to clientele comprised 100% white folks long ago, the demand was for "fluffy, separate grained rice, fried or otherwise". So, we hit upon the idea of using Uncle Ben's converted crap.

Dec 31, 2023 · Basa fish (Pangasius bocourti), black rice, stir fried baby leaf mustard with garlic and pickled baby lotus shoots. The fish is known in English as swai, river cobbler, cobbler, basa, pangasius or panga depending on region.

Nov 4, 2003 · Saar Hor Fun is the Cantonese name for flat rice noodles. 'Char' means fried in Hokkien. The seafood hor fun you've described is the Cantonese style of cooking saar hor fun. You might like to try browning the garlic lightly first before adding the seafood and veggies - I think cooking the garlic last does not allow its flavours to quite develop.

Feb 25, 2011 · The shrimp in each test were dipped in a mixture of two whole eggs beaten with a tablespoon of milk, then dredged in the flour blend. The shrimp were deep-fried for two mintues in vegetable oil heated to 350. All-purpose flour-Light golden color. Light crispy texture. Mild “pasty” flavor from the flour. Rice flour (1 cup) and Cornstarch (1/ ...

Dec 7, 2006 · Leftover char siu in my restaurant was usually diced, julienned, sliced for use in fried rice, chow mein, Singapore rice noodles, wonto soups, etc. If the fresh batch is not ready when we need it for lunch, we can microwave quickly to use as appetizers. You should leave the piece whole, don't cover the container, then zap at short intervals.