help fried rice and szechuan pork cook

2Fategghead

In 45 min I plan to do this cook. I just need to know how to fry the day old rice and do I fry the rice then take it out and do the main cook or do the main cook then fry the rice?

I am about to do this cook in my new wok from CGS. I got the recipe from Vidalia1 aka Kim.

The part i'm not sure about is surving this over fried rice. Cindy made the brown rice yesterday.

I would like to know how to fry the rice and do I fry the rice then take it out to make the szechuan pork wok cook and put that over the fried rice or what?

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=719666&catid=1

Richard Fl

Do the cooking of the rice first, then take out of wok and do your main course. Either serve the main dish over the rice or as a side.

Rice, Fried, Pork

The secret to making perfectly cooked fried rice is to use rice that has been cooked and cooled a day in advance. I like to use day old rice because when I stir in the soy sauce, it is not as readily absorbed and there fore does not make the rice mushy. High volume restaurants use the new stuff and that works well just be careful about the liquid amount or you will have mush. You may also take the eggs, scramble them and then drizzle over the rice in the wok and stir rapidly on high heat. Add the egg last.


INGREDIENTS:
1/4-1/3 Lbs Sliced Pieces of char sui roasted pork or Lup Cheong Chinese sausages
1 Tsp Medium-Dry Sherry
1/2 Tsp Salt
1 Tsp Water chestnut powder or corn starch
2 Tbs Water
1 Tbs Dark Soy Sauce
1 Tbs Oyster Sauce
1/2 Tsp Sugar
5 Tbs Peanut oil
2 Eggs, Lightly Beaten
1 Cup Mung Beans or Bean Sprouts
1/3 Cup Sliced, Scallions
1/2 Cup Red Bell Peppers, chopped small
1/2 Cup Zucchini, 1/2 inch pieces
3 Cups Cooked White Rice




Procedure;
1 Beat eggs and 2 tbs water together just to blend; set aside. Heat oil until hot in large wok over medium heat. Add green onions and stir-fry 30 seconds. Add eggs and scramble. Stir in rice and cook until heated, gently separating grains. Add pork and other veggies and soy sauce and other liquids and cornstarch paste.; cook and stir until thoroughly heated.


Yield: 6 Servings

Recipe Type
Meat, Side Dish

Recipe Source
Source: Egg Foo Looey's, Richard Howe, 1994/05/25

Doug in Eggmonton

Szechuan pork is the main so I would do that last so it stays warm and crispy. To fry the rice I would do a little ginger and garlic for 30 seconds or so, add an onion that has been cut in half then sliced. Stir that around until its almost tender then add the rice, breaking it up with your spoon. Add some soy sauce until it tastes right and you are done. You can add bacon bits or bits of sausage before the rice and frozen peas, corn or both after the rice if you want.

Doug

Village Idiot

I made Mongolian Beef and Shrimp Fried Rice last night. The rice is a separate cook from the main dish. I do the rice first and put it in a 200° oven to keep it warm.

You already have two recipes now, so I won't give you mine.

Boilermaker Ben

I guess you've got options:
You can make fried rice first, and serve it as a side dish for the szechuan pork dish (which you should cook after the rice). You could also serve the pork on top of the rice, if that's your preference.

Or, you could make the pork dish, and just add the rice, for a szechuan pork fried rice all-in-one.

It's really up to you.

If you're making fried rice separately, here's the process.
If you'd like to add scrambled egg to your fried rice, make that first. Heat the wok until it is warm (not screaming hot, like you will need for later), add a little oil and then the egg...scramble and remove when it is cooked, but still soft.
Wipe out the wok with a thick wad of paper towel, if there is any egg left in the wok.
Heat the wok to very very hot, add oil and immediately add whatever meat you're putting in the fried rice. Spread the meat around the wok quickly, and then let it cook for a few seconds, untouched. Timing will depend on how hot you let the wok get, could be 30 seconds, could be 3 seconds. When the meat is browned, give it a stir, and let it brown on the other side. When it is cooked, remove it from the wok to a bowl (could be the same bowl as the egg).
Return the wok to the heat and let it get hot again, add a little oil (if necessary) and then the veggies. Stir-fry until the veggies are cooked...if you're using veggies that require more time to cook (carrots), you might need to add a little water and then cover the wok, to steam them, briefly. Veggies should be added to the wok depending on how long they take to cook...slow first, fast cooking veggies (like napa cabbage) last. Add the rice, stir frequently to heat the rice. Add any sauces you'd like (soy sauce, fish sauce, oyster sauce are common options), then add the meat and the egg. Once everything is hot, remove to a warm bowl.

If your rice hardened into a block in the fridge, break it up before you start cooking (I've made that mistake before :laugh: ).

Boilermaker Ben

You know, I don't know how I missed your website before. I just took a look...fantastic pics. Your mongolian beef looks great...care to share the recipe?

Village Idiot

Thanks Ben. I used to post recipes on the forum, but with recent events, I'd rather email them now.

Recipe coming your way.

Boilermaker Ben

Thanks, I'll check the spam folder! :P

2Fategghead

Thank you. Richard and Doug and Gary and Ben.

I need to get started then I need to go to work. I will take pic's and post tomorow AM.

Thanks again for the quick responce. Tim

Boilermaker Ben

Response sent via the forum (still haven't figured out how to reply to a forum email).

2Fategghead

Thanks all. Our meal was very good and we will post the pic's and cook tomorrow. Tim

Boilermaker Ben

Glad to hear it turned out well. Welcome to the wok club.

2Fategghead

Thanks Ben