Basic Oriental Fried Rice Stephen Yan Recipes

CHINESE FRIED RICE

Steps:

• Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
• Allow wok to cool slightly.
• Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
• Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
• Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
• Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
• Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
• Set out additional soy sauce on the table, if desired.

YAN CAN LO MEIN

Steps:

• Bring a large pot filled with water to a boil over high heat; add the noodles and cook according to package directions; drain and rinse with cold water, and drain again.
• Place a stir-fry pan over high heat until hot.
• Add the vegetable oil, swirling to coat the sides.
• Add the garlic and cook, stirring, until fragrant, about 10 seconds.
• Add the carrot, celery, bean sprouts, snow peas, bamboo shoots, and green onion; stir-fry until the vegetables wilt slightly, about 2 minutes.
• Add the noodles, oyster sauce, and sesame oil; toss to mix the noodles with the vegetables.
• Cook, stirring, until all the vegetables are tender, about 2 minutes.
• Transfer to a serving plate and serve.
• **fresh Chinese noodles are best due to their texture, but can substitute spaghetti or angel hair pasta; may add 1/4 lb cubed tofu, chicken, or shrimp for more substance.