Return to listing

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.

I have used authentic Chinese ingredients here, which are easily obtainable if you live near speciality Chinese suppliers; if not, you can use fresh prawns instead of shrimps and fresh shiitake mushrooms instead of dried.

 
 

This recipe is taken from How to Cook Book One

Method

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. 

Then heat half the oil in a wok or pan and, when it's really hot, quickly fry the onions and bacon for 3 minutes, moving them around in the pan until the bacon is crispy. Then add the shrimps, peas and mushrooms and stir-fry these for about 1 minute. 

Now add the remaining oil to the pan and, when it's smoking hot, add the rice and stir-fry, this time for about 30 seconds. 

Now spread the ingredients out in the pan and pour in the beaten eggs. It won't look very good now, but keep on stir-frying, turning the mixture over, and the eggs will soon cook into little shreds that mingle with the other ingredients.

Finally, add the spring onions and soy sauce, give it one more good stir and serve.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Chinese Crispy Beef Stir-fry Serves 2

Chinese Crispy Beef Stir-fry

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.

 
 
Chinese Steamed Trout with Ginger and Spring Onions Serves 2

Chinese Steamed Trout with Ginger and Spring Onions

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 Stir-fried Chicken with Broccoli and Mushrooms Serves 1

Chinese Stir-fried Chicken with Broccoli and Mushrooms

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.

 
 
Stir-fried Rice with Egg and Spring Onions Serves 2

Stir-fried Rice with Egg and Spring Onions

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.

 
 
Oriental Turkey Stir-fry with Broccoli, Cashew Nuts and Shiitake Mushrooms Serves 2-3

Oriental Turkey Stir-fry with Broccoli, Cashew Nuts and Shiitake Mushrooms

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.

 
 
Chinese Stir-fried Green Vegetables Serves 2

Chinese Stir-fried Green Vegetables

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

 
 
Chinese Stir-fried Prawns with Purple Sprouting Broccoli and Cashews Serves 2

Chinese Stir-fried Prawns with Purple Sprouting Broccoli and Cashews

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.

 
 
Hung Shao pork with steamed greens and fragrant rice Serves 2

Hung Shao pork with steamed greens and fragrant rice

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 Noodle Salad with Soy and Citrus Dressing Serves 2 as a light lunch

Soba Noodle Salad with Soy and Citrus Dressing

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

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For Christine2
27 Jul 2014 18:14
Coffee Break garlic
29 Jul 2014 04:12
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients Aubergines
29 Jul 2014 04:09
Can Anyone Help? Pesto
29 Jul 2014 04:15
Books me too
17 Jul 2014 16:38
Equipment conventional method?
23 Jul 2014 10:44
Gardening Lazy days
03 Jul 2014 09:37
 
NetObserver
CMS solutions by REDtechnology.com