Rice Partially Cooked With Subgum Recipes

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SUBGUM FRIED RICE



Subgum Fried Rice image

I love fried rice, especially when it has a lot of good stuff in it! This is one of my favorite fried rice recipes. It came from the cookbook that came with the electric wok my parents bought back in the early 1980's.

Provided by Amy H. @Meave

Categories     Other Main Dishes

Number Of Ingredients 9

3 tablespoon(s) peanut oil
1/2 cup(s) sliced green onions
1/4 cup(s) frozen english peas
1/2 cup(s) fresh bean sprouts
1/2 cup(s) salad shrimp, peeled and deveined
1/2 cup(s) finely diced ham
2 - eggs, lightly beaten
2 cup(s) cold, cooked rice
1/4 cup(s) soy sauce

Steps:

  • Heat oil in uncovered wok at 325 degrees. Add onion; stir-fry 30 seconds.
  • Add next 3 ingredients; stir-fry 1 minute. Push to one side of wok; add eggs; ; scramble; cut apart with spatula; mix with other ingredients.
  • Add rice and soy sauce; stir-fry to mix and heat through, about 2 minutes. Serve immediately.

RICE-PARTIALLY COOKED, WITH SUBGUM



Rice-Partially Cooked, With Subgum image

Number Of Ingredients 14

Topping
2 cups rice
3 cups water
1 tablespoon oyster sauce
egg threads
scallion
TOPPING:
1/4 pound lean pork
1 teaspoon cornstarch
1/4 teaspoon salt
1 tablespoon soy sauce
1 tablespoon sherry
1 or 2 Chinese sausage
1/4 pound peas

Steps:

  • TOPPING:Shred pork. Combine cornstarch, salt, soy sauce and sherry add to pork and toss to coat. Cut sausages in small pieces. Shell peas. RICE:1. Wash rice thoroughly (see HOW-TO, _Rice: To wash), then spread evenly along the bottom of a saucepan. 2. Add the desired quantity of cold water for each cup of rice. (Let rice and water sit covered in pan for 30 minutes before cooking. This softens the rice, but can be omitted.) 3. Bring rice to a boil over 3/4 flame. Boil covered 3 minutes. Reduce flame to 1/2. Boil 2 minutes more, or until most of the liquid is absorbed. (At this point, before the water is completely absorbed, some cooks stir the rice gently from the bottom up so that it will cook more evenly and have less tendency to burn on the bottom. If some rice sticks to the sides of the pot during this stirring, just scrape it down.) 4. Arrange topping mixture over rice and cook, covered, over low heat until rice is done (15 to 20 minutes). Let stand, covered, 10 to 15 minutes more. Before serving, sprinkle with oyster sauce and garnish with egg threads (see HOW-TO, _Egg Threads: To prepare) and minced scallion. NOTE: The topping is cooked as the rice itself steams. Both rice and topping may be stirred together after, but not during, cooking. The rice will stick to the bottom of the pan if stirred too soon.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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