Chinese Style Rice Recipes

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QUICK CHINESE-STYLE VERMICELLI (RICE NOODLES)



Quick Chinese-Style Vermicelli (Rice Noodles) image

Quick and delicious Chinese-style rice noodles.

Provided by Serena Liew

Categories     Side Dish

Time 18m

Yield 4

Number Of Ingredients 7

1 (8 ounce) package dried rice noodles
2 tablespoons vegetable oil
1 clove garlic, minced
1 tablespoon soy sauce
½ tablespoon chili sauce
salt and pepper to taste
1 green onion, chopped

Steps:

  • Bring a large pot of water to a boil. Add rice noodles, and cook for 2 to 3 minutes or until al dente; do not overcook, or they will become mushy. Drain.
  • Heat oil in a large skillet over medium heat. Saute garlic until tender. Stir in noodles, and season with soy sauce, chili sauce, salt and pepper. Sprinkle top with chopped green onion.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 48 g, Fat 7.1 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.2 g, Sodium 356.9 mg, Sugar 0.4 g

CHINESE STICKY RICE RECIPES-TWO WAYS



Chinese Sticky Rice Recipes-Two Ways image

Chinese sticky rice recipes--both savory and sweet version introduced.

Provided by Elaine

Categories     staple food

Time 4h40m

Number Of Ingredients 18

1 cup sticky rice
6 dried mushroom
2 tablespoons dried small shrimp ( , optional)
Half of Chinese sausage ( , around 1/4 cup sliced)
1 tablespoon cooking oil
1 garlic clove ( , finely chopped)
2 spring onions ( , chopped)
1/2 tablespoon light soy sauce
1/2 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 cup sticky rice
2 tablespoon sugar
1 tablespoon lard
1/2 cup red bean paste
oil for brushing the bottoms
Red date for decorating
Raisin for decorating
Dried cranberry for decorating

Steps:

  • Soak the sticky rice in clean water for around 4 hours. Drain and set aside.
  • Spread the rice on a wide plate..Set up the steamer and steam the sticky rice around 20 minutes until half cooked.

Nutrition Facts : Calories 617 kcal, Carbohydrate 117 g, Protein 17 g, Fat 8 g, Cholesterol 112 mg, Sodium 606 mg, Fiber 5 g, Sugar 27 g, ServingSize 1 serving

CHINESE PORK FRIED RICE



Chinese Pork Fried Rice image

Pretty peas and crunchy carrots add color to tender poultry and rice in this savory supper recipe sent by Peggy Vaught of Glasgow, West Virginia.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1 boneless pork loin chop (6 ounces), cut into 1/2-inch pieces
1/4 cup finely chopped carrot
1/4 cup chopped fresh broccoli
1/4 cup frozen peas
1 green onion, chopped
1 tablespoon butter
1 egg, lightly beaten
1 cup cold cooked long grain rice
4-1/2 teaspoons reduced-sodium soy sauce
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger

Steps:

  • In a large skillet, saute the pork, carrot, broccoli, peas and onion in butter until pork is no longer pink. Remove from skillet and set aside. , In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, garlic powder, ginger and pork mixture; heat through.

Nutrition Facts : Calories 338 calories, Fat 13g fat (6g saturated fat), Cholesterol 163mg cholesterol, Sodium 597mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

CHINESE CHICKEN FRIED RICE I



Chinese Chicken Fried Rice I image

Chicken fried rice, just like they serve in the restaurants! A stir fry with chicken, rice, soy sauce and veggies like peas, carrots, celery and bell peppers. This is something my sister just sort of whipped up one day. It's very good!

Provided by sal

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 40m

Yield 7

Number Of Ingredients 12

½ tablespoon sesame oil
1 onion
1 ½ pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
¾ cup fresh pea pods, halved
½ large green bell pepper, diced
6 cups cooked white rice
2 eggs
⅓ cup soy sauce

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
  • Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
  • Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Nutrition Facts : Calories 424.9 calories, Carbohydrate 47.5 g, Cholesterol 133.9 mg, Fat 9.5 g, Fiber 3.1 g, Protein 34.7 g, SaturatedFat 2.5 g, Sodium 1060.4 mg, Sugar 3.5 g

CHINESE EGG FRIED RICE 蛋炒饭



Chinese Egg Fried Rice 蛋炒饭 image

This is a Chinese Egg Fried Rice recipe (蛋炒饭), made in restaurant style with Wok Hei. It is a quick and simple fried rice dish that is extremely easy to prepare. Only 3 eggs, some onions and light seasonings is all you need.

Provided by Angie Liew

Categories     Main

Time 40m

Number Of Ingredients 8

3 eggs (beaten)
3 cups cooked rice (cooled)
1 big onion (diced)
2 stalks spring onion (chopped)
3 tbsp vegetable oil
1 tsp salt
1/2 tsp ground white pepper
2 tbsp light soy sauce

Steps:

  • To start, have ready 3 cups of cooked and cooled rice (preferably left overnight). Also 3 eggs, spring onion, oil and seasonings.
  • Wet your fingers and run through the rice to remove any clumps.
  • Beat eggs in a bowl. Then, dice one big onion and chop some fresh spring onions. And we're ready to fry the rice!

Nutrition Facts : Calories 414 kcal, Carbohydrate 50 g, Protein 12 g, Fat 19 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 164 mg, Sodium 1512 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving

CHINESE WHITE RICE



Chinese White Rice image

This is the perfect recipe for making great rice with individual grains... perfect for making into fried rice the next day as well as enjoying with your choice of toppings today! My mom took a Chinese Cooking class back in the '70's and we've used it to make rice ever since.

Provided by allypal

Categories     White Rice

Time 43m

Yield 4 cups

Number Of Ingredients 2

2 cups white rice
water

Steps:

  • (The 2 cups in an arbitrary measurement so that I can get the servings/yield number---this is really more of a method, so you can make as much rice as you need -- just use about half as much rice as you want for a finished product.).
  • Pour desired amount of rice into a pot with a good fitting lid (rice must cover bottom of pan and should be an inch or more deep, so use the proper sized pot for amount of rice you are cooking).
  • Cover rice several inches with water.
  • Stir rice and water with your hand. Water will turn milky (this is the extra starch coming off the rice).
  • Pour water off the rice using your hand or the lid to keep rice in the pot.
  • Repeat rinsing and draining two more times. Water should be clear on last rinse.
  • Cover rice with clean cold water to the depth of your first knuckle with the tip of your pointer finger touching the top of the rice (this will be a bit less than an inch).
  • Put pot on stove and turn burner to high.
  • Bring to a boil, uncovered, and continue boiling until tunnels form from the steam coming through the rice - most of the water will no longer be visible. (Looks like someone poked it several times with a drinking straw).
  • Cover pot with lid and turn stove down to low.
  • Keep covered and cook for 30 minutes more.
  • Uncover and fluff up a few grains to test to see if it's done.
  • If necessary, cover and cook for a few more minutes.
  • When done, fluff rice with fork and serve.
  • If you're making fried rice, it's best to use day old rice so put this in the fridge after it has cooled a bit and enjoy it tomorrow!

CHINESE CHICKEN FRIED RICE RECIPE BY TASTY



Chinese Chicken Fried Rice Recipe by Tasty image

This homemade version of the take-out classic is made with just seven ingredients and all in one pan. It comes together in no time at all, is super flexible, and 100% budget-friendly. Don't like chicken? Just swap it out for your favorite protein and create the fried rice of your dreams. With a recipe this easy, who needs take-out?

Provided by Evelyn Liu

Categories     Sides

Time 35m

Yield 2 servings

Number Of Ingredients 8

½ cup oil
4 eggs
1 pinch salt
½ lb boneless, skinless chicken breast, sliced
1 ¾ cups rice, cooked
5 oz mixed vegetable
¼ cup light soy sauce
1 oz spring onion

Steps:

  • Heat a wok over medium-high heat for 5 minutes. Add the oil then stir in eggs and fry until just cooked. Once cooked, remove eggs from the wok and set aside.
  • Heat up the wok until smoking hot and pour in the oil.
  • Add the chicken breast and fry until they are just cooked.
  • Add the rice and keep frying until they turn slightly brown.
  • Add the vegetables and fry everything together until they are thoroughly cooked.
  • Pour in the soy sauce and stir.
  • Add the cooked eggs back in and toss them around until they break into pieces.
  • Add in the spring onions and serve.
  • Enjoy!

Nutrition Facts : Calories 1021 calories, Carbohydrate 38 grams, Fat 69 grams, Fiber 2 grams, Protein 56 grams, Sugar 2 grams

CHINESE FRIED RICE



Chinese Fried Rice image

This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.

Provided by PalatablePastime

Categories     Chicken

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup finely chopped onion
2 1/2 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
1/2 cup finely chopped carrot (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)

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.

CHINESE STICKY RICE



Chinese Sticky Rice image

This sticky rice recipe is a fail-proof, super easy, and crowd-pleasing dish. Most of the ingredients can now be found in the Asian aisles of your favorite grocery stores.

Provided by Amy | Chew Out Loud

Categories     Main Dish

Time 55m

Number Of Ingredients 12

3 cups uncooked short-grain glutinous rice
1 cup dehydrated/dried Shiitake mushrooms
5 links of Chinese Sausage (lap cheong, diced)
1 TB vegetable oil
1 TB finely minced (peeled fresh ginger)
1/3 cup Chinese cooking rice wine
4 TB regular soy sauce or tamari
3 TB Asian oyster sauce
4 tsp Asian pure sesame oil
1/2 tsp white pepper
2 1/3 cups good chicken broth
1/2 cup thinly sliced scallions (greens only)

Steps:

  • Do ahead: Rehydrate dried Shiitake mushrooms by soaking in warm water for about 1 hour. Drain well and chop. Set aside.
  • Drain: Drain soaked rice and rinse with cold water. Set aside.
  • Heat: Heat up a heavy large pot (I use my largest All-Clad) with 1 TB oil until hot. Add ginger and stir fry for a minute. Add Chinese sausage and Shiitake mushrooms, stir frying for another minute. Add in rice wine, soy sauce, oyster sauce, sesame oil, white pepper, and rice. Stir to coat thoroughly. Add broth, stir to incorporate, and bring to a boil.
  • Simmer: Once it reaches a boil, immediately reduce to simmer. Cover tightly and cook 45 minutes. Turn heat off and let it sit for at least 10 minutes, covered. Do not peak!
  • Stir and Stand: Carefully stir cooked sticky rice, from bottom to top throughout. Cover and let stand another 10 minutes before serving.
  • Garnish and Serve: Garnish with freshly sliced scallions, if desired. Chopped cilantro or chives work well, too.

Nutrition Facts : Calories 222 kcal, Sugar 3.2 g, Sodium 598.1 mg, Fat 7.2 g, SaturatedFat 2.3 g, Carbohydrate 32.6 g, Fiber 4.5 g, Protein 9.3 g, Cholesterol 15.1 mg, ServingSize 1 serving

SIMPLE ASIAN RICE



Simple Asian Rice image

Make this simple Asian Rice as a side dish for your favorite stir fries!

Provided by Mary Younkin

Categories     Side Dish

Time 30m

Number Of Ingredients 7

3 cups chicken stock
1 1/2 cups jasmine rice
1 tablespoon low sodium soy sauce
1 tablespoon sesame oil
Optional: 1/2 cup frozen peas
1/2 teaspoon kosher salt, only as needed
2 green onions, very thinly sliced

Steps:

  • Combine the rice and the chicken stock in a large saucepan or skillet, cover with a lid and bring to a boil. Reduce the heat to low and simmer for 18 minutes.
  • At the end of the cooking time, stir the rice and check the rice for tenderness. If the liquid has been absorbed, drizzle with the soy sauce and sesame oil and toss well to coat.
  • Add frozen peas, if desired, and stir to combine. The heat of the rice will cook them in just a minute or two. Taste the rice, and add salt, only if needed. Add the green onions, stir and keep covered until ready to serve. Enjoy!

Nutrition Facts : Calories 234 kcal, Carbohydrate 41 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 341 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHINESE FRIED RICE



Chinese Fried Rice image

Chinese Fried Rice

Provided by StrayBoyScouts

Time 27m

Yield Serves 4

Number Of Ingredients 12

¾ cup yellow onion - finely chopped
2½ tablespoons oil
1 each egg - lightly beaten
1 teaspoon soy sauce
1 teaspoon sesame oil
8 ounces boneless pork cooked; or 8 ounces chicken - cooked, chopped
½ cup carrot - finely chopped
½ cup peas - frozen, thawed
4 cups rice - cooked
4 each green onions - sliced
2 cups bean sprouts
2 tablespoons soy sauce

Steps:

  • Heat 1 tablespoons oil in wok; add chopped onions and sauté until onions brown in color; remove from wok.
  • Allow wok to cool slightly.
  • Mix egg with 1 teaspoon soy sauce and 1 teaspoon sesame oil; set aside.
  • Add ½ tablespoon oil to wok. Add meat and carrots.
  • Add rice, green onions, and bean sprouts, tossing to mix well.
  • In the middle of the rice, make a hole and add the egg mixture. Once it starts to set, mix in with the rest of the rice.
  • Add 2 tablespoons soy sauce and sauté until thoroughly mixed.

CHICKEN AND SHRIMP FRIED RICE



Chicken and shrimp fried rice image

This is the simple fried rice recipe of restarant quality that you make it at home.

Provided by KP Kwan

Categories     Main

Time 15m

Number Of Ingredients 9

2 tablespoons vegetable oil
1 teaspoon chopped garlic
250 g of cooked rice
1 egg
20 g of shrimp, deveined, remove the shell
50 g of chicken breast meat, cut into thin slices
50 g frozen mixed beans
1 tablespoon of premium grade light soy sauce
1 tablespoon of chopped scallion

Steps:

  • Heat up the vegetable oil in a wok or large saucepan.
  • Saute the minced garlic until aromatic.
  • Add the shrimps, follow by the chicken meat and stir-fry until they are cooked. Remove the shrimps and meat. Leave the remaining oil in the wok.
  • Add the cooked rice and stir-fry over low heat until the rice turns aromatic, spluttered and sizzled.
  • Beat an egg. Pour the egg over the rice.
  • Coat the rice grains with the egg. Continue stir fry until the egg is cooked and no longer sticky.
  • Return the shrimps and chicken to the wok. Stir-fry for a minute.
  • Add the beans and the light soy sauce. Stir-fry over high heat until the rice becomes dry again.
  • Sprinkle the chopped scallion on it and serve.

Nutrition Facts : Calories 986 calories, Carbohydrate 116 grams carbohydrates, Cholesterol 271 milligrams cholesterol, Fat 36 grams fat, Fiber 6 grams fiber, Protein 45 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1524 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 29 grams unsaturated fat

CHINESE-STYLE RICE



Chinese-Style Rice image

Yield Makes about 10 cups

Number Of Ingredients 2

2 3/4 cups long-grain white rice(not converted) or brown rice
4 to 5 cups water

Steps:

  • Put rice in a 3- to 4-quart heavy saucepan and, using your fingers as a rake, rinse under cold running water. Drain rice in a colander.
  • In pan bring water (4 cups for white rice and 5 cups for brown) to a boil with rice. Simmer rice, covered, over moderately low to low heat until steam holes appear on surface and water is absorbed, about 16 minutes for white rice and 35 to 40 minutes for brown. With a fork fluff rice and spread in a shallow baking pan. Cool rice completely. Chill rice, covered with plastic wrap, at least 12 hours. Rice may be made 2 days ahead and chilled in a sealable plastic bag.

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