Chinese Stir-fried Rice
The most important point to remember if you want to fry rice successfully is that it must be cooked but cold, so you must cook the rice ahead and then allow it to cool completely.
|Need help with conversions?|
|You will also need a frying pan with a 10 inch (25.5 cm) base and a tight-fitting lid, plus a wok or another frying pan with a 10 inch (25.5 cm) base.|
This recipe is taken from How to Cook Book One
Begin by making the rice: Warm the lidded frying pan over a medium heat, then add the oil and the onions and let them cook for 3-4 minutes, until lightly tinged brown. Next stir in the rice – there's no need to wash it – and turn the grains over in the pan so they become lightly coated and glistening with oil. Then add 16 fl oz (450 ml) of boiling water and the salt, stir once only, then cover with the lid. Turn the heat to its very lowest setting and let the rice cook gently for exactly 15 minutes. Don't remove the lid and don't stir the rice during cooking, because this is what will break the grains and release their starch, which makes the rice sticky.
After 15 minutes, tilt the pan to check that no liquid is left; if there is, pop it back on the heat for another minute. When there is no water left in the pan, take the pan off the heat, remove the lid and cover with a clean tea cloth for 5-10 minutes then allow to cool completely before using.
Put the shrimps and mushrooms in a small bowl, pour over 16 fl oz (450 ml) of boiling water and leave them to soak for 30 minutes. Then squeeze the liquid from them, discard the mushroom stalks and slice them finely.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Chopsticks at the ready: like all stir-fries, this flavourful recipe is quick and easy to make and is a great way to eke out a piece of steak for two people.
Who says healthy food has to be worthy? This lovely steamed trout recipe is packed with freshness and flavour and is a real treat for two.
Chinese-style recipes are often perfect for one, because many of them are made at top speed. The trouble is that Westerners are often inclined to add a little extra cooking time, and the end result can be just that little bit overdone.
The golden rule of stir-frying rice successfully is to always make sure the cooked rice is absolutely cold. In other words, you can't boil it and stir-fry straight away because it goes all sticky.
The great thing about stir-fries is speed, and the great thing about turkey stir-fries is that the meat is already trimmed and prepared.
The principle of stir-frying involves speed of cooking with a high heat. As the vegetables come into contact with the hot surface of the pan or wok, the heat seals in the flavour and all the nutrients are retained. It's not essential to have a wok, b
Delia urges us to make the most of lovely purple sprouting broccoli during its short season. It lends itself beautifully to stir-frying, as in this Chinese recipe.
Perfect for Chinese New Year, you won’t believe how easy this is and how wonderful it tastes. You don’t have to eat the skin on the pork, but its gelatinous properties are very important to the flavour of the finished dish.
Soba noodles are made with buckwheat and are traditionally served either hot in soups or cold in salads. The salad version is my favourite and you can, of course, use any green salad leaves in this recipe: rocket and young spinach leaves would be ver
Most Popular recipes
- Stir-fried Rice with Egg and Spring Onions
- Singapore Stir-fried Noodles
- Chinese Crispy Beef Stir-fry
Barbecue recipes: burgers, kebabs and the rest
02 Sep 2014 20:41
27 Aug 2014 14:17
|Food and travel||
Short break ideas
13 Jul 2014 08:31
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
02 Sep 2014 20:29
02 Sep 2014 00:03
31 Aug 2014 11:11
What's happening in your garden
24 Aug 2014 17:44