STIR FRIED RICE
I have 2 favorite variations, but there are many more you can prepare and probably create yourself. Below are my Asian and Polynesian style recipes. Use a Wok on high heat.
Basic Ingredients:
Rice-1 cup, Sesame Oil as needed(substitute Wok Oil or Canola, olive oil will be too overpowering), Oyster Sauce-1 tblsp, Sake(rice wine) 1/2 cup, Soya Sauce-2 tblsp, Chicken Broth-14 oz., Celery-1/4c, Snow Peas-1/2c, Mushrooms-1/2c, Onion-1c, Carrots-1/4c, Bok Choy-1c, Green Bell Peppers-1/2c, Water Chestnuts-1/2c, Bean Sprouts-1/2c,Bamboo Shoots-1/2c , Mandarin oranges-1/2 c, Shrimp(shelled & deveined)-2c and Chicken Diced or strips-1c.
Produces about 4 to 5 servings. Not good for freezing. Prepare it when you have guests or eat it yourself for 2 to 4 days.
I sometime substitute Scallops for Shrimp or Pork for Chicken.
Let's begin...
My Asian
*Heat Wok on highest heat setting concentrated on center.
*Add Sesame oil, heat 'til sizziling.
*Add shrimp and chicken, saute for 3 to 4 minutes.
*Remove and set aside.
*In juices remaining, add oil as needed and add Peppers, Celery, carrots and saute for 3 minutes.
*Add Mushrooms, Onion, Bok Choy, Water Chestnuts, Bean Sprouts, Bamboo Shoots and Snow Peas. Saute for 3 more minutes.
*Remove and set aside.
*In the remaining juices and oil add 1 cup of long grain rice. stir constantly until rice is slightly browned.
*Add Chicken Broth, Soya Sauce, Oyster Sauce, Saki and a bit of black pepper. Stir thoroughly. Cover Wok and frequently stir rice, about 10-12 minutes. When the rice has absorbed the flavors and juices and is almost dry, add the set aside vegetables and mix.
*The seafood and meat may be mixed in this dish or topped on your presentation.
My Polynesian...
All the above... plus. If you like it very sweet add the juices. I do not and I drain the juices. Small cans of fruit cocktail, Mandarin oranges and Pineapple. Heat in Wok for 2 minutes. Serve and enjoy.
