Fried Rice Chow Fun Recipes

BEEF CHOW FUN

Steps:

• Combine the beef and marinade ingredients and marinate for about 1 hour.
• Some fresh rice noodles come as large sheets, while others are already cut. If you have the sheets, slice the rice noodles so they're about 1 inch wide. If the noodles are very stiff and stuck together, bring a wok full of water to a boil, and add the noodles. Blanch them for 30 seconds to loosen. Transfer to an ice bath and drain thoroughly.
• Heat your wok over high heat until smoking, and add 1 1/2 tablespoons oil to coat the wok. Add the beef and sear until browned. As long as your wok is hot enough, the meat shouldn't stick. Set aside. Add 1 1/2 tablespoons more vegetable oil to the wok. Add the ginger to infuse the oil with its rich flavor for about 15 seconds. Add the scallions.
• Spread the noodles evenly in the wok and stir-fry on high for about 15 seconds. Add the Shaoxing wine around the perimeter of the wok.
• Next, add the sesame oil, soy sauces, pinch of sugar and the seared beef. Stir-fry, making sure your metal wok spatula scrapes the bottom of the wok. Lift the noodles in an upward motion to mix well and coat them evenly with the sauce.
• Add a bit of salt and white pepper to taste (taste the noodles before adding salt). Add the bean sprouts and stir-fry until they are just tender. Serve!

FRIED RICE (CHOW FUN)

Steps:

• Cook bacon til lightly browned but not crunchy and set aside.
• Add beaten eggs to bacon drippings and scramble.
• Remove and chop very fine.
• Add cooked rice and fry for approximately 5 minutes stirring constantly then add remaining ingredients; mix well and continue cooking for 10 minutes longer.
• Serve piping hot.
• NOTE: Use your favorite meats; pork, chicken, ham, beef, or shrimp, or experiment with whatever tastes good to you.

BEEF CHOW FUN

Steps:

• Cut beef into thin slices, put into a bowl. And then add all of ingredients for marinade sauce. Stir until well combined and set aside for around 15 minutes.
• Heat up cooking oil in wok. Add beef slices in to cook around half minute or just until the color of beef slices changes. Transfer the beef slices out and also pour the oil out. Clean your pan or wok.
• Heat up around 1 and 1/2 tablespoons cooking oil, add rice noodle and onion shreds and straight after that stir in the stir fry sauce. Keep tossing your pan or wok until the noodles are well coated with the sauce.
• Return beef slices and bean sprouts to fry for another half minutes. Keep tossing your pan.
• Add Chinese chives or scallion to fry for another 30 seconds.
• Serve hot!

YOUNG CHOW FRIED RICE

Steps:

• Cook the rice according to the directions on the package. With all fried rice recipes, it's best to use a little bit less water so as to prevent producing a mushy, sticky rice mess that you will not be able to stir-fry properly! After the rice is done, let it cool uncovered. When the steam stops wafting off the fresh-cooked rice, use a fork to fluff the rice up and break it apart. Don't worry of there are still clumps - you can deal with those in the wok later.
• If you refrigerate the rice overnight, it will definitely clump; you can easily break up the cold rice clumps into individual grains with your hands. Just rinse your hands with cold water periodically if they get too sticky during the process.
• Heat the wok over medium high heat, and add 1 tablespoon of oil, followed by the beaten eggs. Fold and scramble them gently, taking care not to scorch the eggs. Transfer the eggs back into the original egg bowl and set aside. In a pot of boiling water, blanch the shrimp and drain. Set aside.
• Heat the wok now over high heat. Add 2 tablespoons of oil and the diced onion. Stir-fry until the onions are translucent. Next, add the diced ham and pork, and stir-fry for 30 seconds. Add the rice and stir-fry for 2 minutes, being sure to heat the rice uniformly. Use your wok spatula to flatten out and break up any remaining rice clumps. Add the shrimp and peas, and stir fry continuously for another 2 minutes until the rice is heated through.
• Next sprinkle the salt and sugar over the rice. If using, drizzle the Shaoxing around the perimeter of the wok to get a good sizzle and to cook off some of the alcohol in the wine. Mix everything to ensure the seasonings are uniformly incorporated.
• If the rice looks a little dry, feel free to sprinkle in some water or chicken stock, or if you want to be a bit more authentic, just a touch more oil (be careful with this-too much water content makes it soggy; too much oil makes it greasy). Adding some liquid directly to large clumps of rice will help to break them up.
• Next, mix in the scrambled eggs, scallions, chopped lettuce, and white pepper. Stir fry to combine, until the lettuce is just wilted, and serve!