Macanese Fried Rice Recipes

JAPANESE FRIED RICE

Japanese Fried Rice image

The seductively savory combination of soy sauce, sake, butter, and garlic seasons this chicken-and-egg fried rice. It's a complete meal that the whole family will devour. Day-old rice works best in this recipe, so plan ahead.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 35m

Number Of Ingredients 12

Ingredients

1/4 cup low-sodium soy sauce
1 tablespoon plus 1 teaspoon sake
2 tablespoons butter, room temperature
3 cloves garlic, minced (1 tablespoon)
2 teaspoons safflower oil
3 large eggs
1 pound chicken breasts, cut in 1 1/2 to 2 inch strips, 1/2-inch wide
1 small white onion, small chopped (1 cup)
1 carrot, cut in small pieces (1/2 cup)
1 scallion, white and pale-green parts chopped (about 2 tablespoons), dark-green tops chopped and reserved for garnish (optional)
4 cups day-old cooked long grain rice
Coarse salt and freshly ground black pepper

Steps:

In a small bowl combine soy sauce and sake. In a separate bowl combine butter and minced garlic. Set both aside.
Heat a large cast iron pan or wok over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 2 teaspoons oil and swirl to coat. Beat together eggs and 1 teaspoon soy mixture. Add egg mixture; cook until set, about 1 to 2 minutes. Transfer cooked eggs to a cutting board (reserve skillet); roll up, and thinly slice eggs crosswise. Set aside.
Increase heat to high, add chicken in one layer; season with salt. Add half the butter mixture. Cook turning once until browned on both sides, 1 1/2 to 2 minutes. Add 1 tablespoon soy mixture; stir to coat. Remove to board with eggs. Add onion, carrot, scallion, and remaining butter mixture; cook 2 minutes until just beginning to brown. Add rice, cook, tossing occasionally and scraping rice from bottom of pan, until heated through, about 3 minutes. Add back chicken and scrambled egg and remaining soy sauce mixture. Toss to coat and heat through. Stir in scallion greens. Season with salt and pepper. Garnish with additional scallion greens.

MACANESE FRIED RICE

Macanese Fried Rice image

This dish is the essence of Chinese-Portuguese fusion. Fried rice, a distinctly Chinese dish, is fused with Mediterranean black olives and chorizo.

Provided by Member 610488

Categories Long Grain Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 teaspoon sugar
1 tablespoon asian fish sauce
1/2 lime, juice of
3 tablespoons olive oil
3 garlic cloves, minced
1 small onion, thinly sliced into half-moons
2 large eggs, beaten
3 cups cooked long-grain rice, chilled
1 small green bell pepper, seeded and thinly sliced
1/2 cup corn kernel (fresh or frozen and thawed)
4 ounces chorizo sausage, thinly sliced
1/2 cup pitted green olives

Steps:

In a small bowl, combine the sugar, Asian fish sauce, and lime juice and stir until the sugar is dissolved.
Heat the oil in a wok or heavy frying pan over high heat. Add the garlic and onion and sauté for 3 minutes, or until the onion starts to turn translucent. Pour in the eggs and scramble until they are just set, and then immediately toss in the rice and stir until well mixed.
Decrease the heat to medium and add the bell pepper, corn, chorizo sausage, olives, and the sugar mixture, and stir-fry for 3 minutes. Remove the wok from the heat and let rest for 4 minutes before serving.

Nutrition Facts : Calories 487.2, Fat 26.7, SaturatedFat 6.8, Cholesterol 118, Sodium 1005.3, Carbohydrate 47.5, Fiber 2.7, Sugar 2, Protein 15.3

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