Chinese rice recipes:Shrimp fried rice

A traditional Chinese fried rice dish with fresh succulent shrimp, red pepper, zucchini and green peas.

Ingredients

3 tablespoons soy sauce

1 tablespoon oyster sauce

2 teaspoons sesame oil

3 tablespoons peanut oil or canola oil

16 large uncooked shrimp (prawns)-peeled and deveined

½ red pepper (capsicum)-diced

1 zucchini (courgette)-diced

½ cup frozen peas-defrosted

2 cloves garlic-minced (crushed)

3 cups cold cooked long-grain rice (preferably left to cool in the fridge overnight)

Method

MIX together the soy sauce, oyster sauce and sesame oil in a small bowl. HEAT a wok or large frying pan over a high temperature then add 1 tablespoon of the oil. ADD the shrimp and stir-fry for 2 minutes. REMOVE the shrimp from the wok and set aside on a plate. HEAT the remaining 2 tablespoons of oil, add the red pepper and stir-fry for 1 minute. ADD the zucchini and stir-fry for 2 minutes. ADD the peas and garlic and stir-fry for 30 seconds. ADD the rice and stir-fry for another minute, tossing to separate the grains and combine well. ADD the sauce mixture and stir-fry for 2 minutes. ADD the cooked shrimp and toss to mix and heat through.

This recipe serves two as a side dish, or simply double the amount of ingredients and add some extra protein like shrimp, egg or chicken (rotisserie chicken is ideal) to make a complete meal.

Ingredients

1 tablespoon oyster sauce

1 tablespoon soy sauce

2 teaspoons sesame oil

2 tablespoons canola or peanut oil

1 small onion-finely chopped

¼ red pepper (capsicum)–finely diced

1 slice ham-chopped into small pieces

1 clove garlic-finely chopped

2 cups cold cooked rice (preferably left to cool in the fridge overnight)

¼ cup frozen peas-defrosted

Method

MIX together the oyster sauce, soy sauce and sesame oil in a bowl. HEAT a wok or large frying pan over a high temperature then add the oil. ADD the onion and red pepper and stir-fry for 2 minutes. ADD the ham and garlic and stir-fry for 1 minute. ADD the rice and stir-fry for another minute, tossing to separate the grains and combine well. ADD the peas and sauce mixture and stir-fry for 2 minutes.

¾ lb. pork spareribs
1 Tablespoon cooking oil
2 Tablespoons dried fermented black beans
1 Tablespoon Chinese rice cooking wine
½ teaspoon Salt
1 teaspoon sugar
1 Tablespoon light soysauce
1 Tablespoon cornstarch
2 Tablespoons chopped hot pepper
2 Tablespoons chopped garlic

Directions:

This dish utilizes both stir frying and steaming. The stir frying is to make the black bean sauce. You can buy black bean sauce in a container in your friendly neighborhood Asian grocer, but since they are already prepared, you don’t have to add the some of the ingredients such as sugar, salt, and soy sauce. We recommend using the fermented black beans because it only takes a couple of minute extra to prepare, and the stir frying brings out the delicious aroma and taste of black beans unmatched by the ones in a container.

Cut the spareribs into ½” x 1″ long pieces. Wash and soak the fermented black beans for about 5 minutes. Strain off water and then chop them up into smaller pieces.

Heat the wok on high, then add the cooking oil after the wok is hot. Stir fry the fermented black beans. Add the rice wine, sugar, salt, and soy sauce. Stir for only 10 seconds. Remove to a bowl and mix thoroughly with the spareribs.

Add cornstarch to spareribs and mix thoroughly. Place all of the spareribs onto a plate or a bowl (make sure it fits in your steamer).

Heat up the steamer. Sprinkle chopped red pepper and garlic on top of the dish. Put the plate/bowl in a steamer. Cover and steam over high heat for 20 minutes.

Once done, transfer the spareribs to a serving plate to serve.