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| Fried
Rice |
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| I used to make
for office parties & the first time I made it,
everybody complained about my stinking up the office with
the smell. But after eating it the first time, the folks
always requested it again and again, no matter about the
smell. Some guys used to ask me to put plenty in! Just
tastes real good! 1 cup diced meat 3~4 cups cooked rice (gotta be cool & at least a day old) 1/2 cup round onion, chopped 1 tsp. garlic, minced 1 tsp. ginger, minced 1 can sliced button mushrooms, drained (6 oz.) 1 tsp. hum ha (Chinese shrimp sauce) 2 Tbsp. oyster sauce 2 ea. eggs (hard scrambled, folded, sliced) 2-3 stalks green onions, sliced thin 1 Tbsp. vegetable oil 1. In a big non-stick skillet or wok heat oil. 2. Add onions, ginger & garlic, stir-fry 1 min. 3. Add meat & stir-fry 1 min. 4. Add hum ha & stir-fry 30 sec. (going be stink!) 5. Add rice & mushrooms, stir-fry 2-3 min., constantly mixing up everything. 6. Add oyster sauce & stir-fry 2-3 min. more or until heated through while continuing to mix (adding more oil if too dry). 7. Add green onions & egg, stirring to mix through. 8. Remove from heat & serve. JMR Notes: Learned this way from my mom. Grew up eating only hum ha fried rice. Thought it was the only way fried rice tasted. But if you no like hum ha, eliminate the ingredient & cooking step. Meats could be any kind diced up leftovers...teriyaki beef, shoyu chicken, roast beef, steak, etc. Other stuff includes char siu, roast pork, lup cheong, Portuguese sausage (like at Mililani Restaurant), even shrimp (small cocktail shrimp & char siu is good). Anything works! One restaurant, Dynasty I on Ala Moana, makes it with hum nyee, that's the Chinese salted dried fish, my favorite (little bit stink!). Can also add green peas, diced carrots, chopped cabbage, whatever you get leftover or have around. Best rice to use is the long grain kind, it doesn't get as mushy as the Calrose kind, but it doesn't really matter. |
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