幫我搵d食譜

Quick and Easy Pineapple Fried Rice (菠蘿炒飯)
Serves 2 as a main dish, or 4 - 6 as a side dish.

INGREDIENTS:
1 cup small cooked shrimp
8 rings canned pineapple, drained
1/2 carrot
1 red bell pepper
1/2 yellow onion, chopped
1 green onion, white and green sections
1 – 2 tablespoons canned hot Japaleno peppers, such as Scarpone’s, or to taste
2 tablespoons oil for stir-frying, or as needed
1 teaspoon minced garlic
1 teaspoon minced ginger
2 cups cold cooked rice, scented jasmine or basmati if possible
1 to 2 tablespoons light soy sauce
1 teaspoon curry powder, or to taste (Indian curry powders, such as Madras, are good)
Sugar, to taste
Garnish as desired (see the recipe directions for suggestions)


PREPARATION:
Cut the shrimp in half if desired. Cut the pineapple rings into wedges.

Wash and grate the carrot. Wash the bell pepper, remove the seeds and cut into bite-sized chunks. Peel and chop the onion.
Wash and finely chop the green onion. Chop the Jalapeno pepper.

Heat a wok or frying pan over medium to medium-heat. Add the oil, rotating the pan so that it coats the bottom and sides.

When the oil is hot, add the garlic, ginger and chopped Jalapenos. Stir-fry for 30 seconds, then add the onion. Stir-fry for 1 minute, then add the red bell pepper and the grated carrot. Add the pineapple and the shrimp. Stir-fry briefly.

Add the rice, and cook for about 2 minutes, continually stirring and tossing until it becomes shiny. Stir in the soy sauce.

Stir in the curry powder and sugar. Taste and adjust the seasoning if desired. Stir in the green onion or use as a garnish. Serve hot.
Garnish Suggestions: toasted coconut, crushed peanuts, and/or fresh mint sprigs or cilantro.

Yangchow Fried Rice (揚州炒飯)
Serves 4 to 6
INGREDIENTS
3 large eggs
6 ounces roast pork
4 ounces frozen medium shrimp
Shrimp Seasonings:
Salt and freshly ground black pepper, to taste
1/2 teaspoon cornstarch
Other:
5 tablespoons oil for stir-frying, or as needed
1 medium yellow onion, diced
1/2 cup peas, fresh or frozen (if using frozen peas, thaw first)
4 cups cold cooked rice

PREPARATION:
Lightly beat the eggs and set aside.

Dice the barbecued pork. Rinse the shrimp under warm running water to thaw. Shell, devein, and finely chop. Toss the shrimp with the salt, pepper and cornstarch.
Heat the wok and add 1 tablespoon oil. When the oil is hot, add the shrimp and stir-fry until they turn pink. Push the shrimp up to the side and add the roast pork. Stir-fry briefly, then remove both from the pan. Clean out the pan.

Heat the wok and add 2 tablespoons oil. When the oil is hot, add the onion. Stir-fry until it begins to soften, then add the peas. Stir-fry until the peas turn bright green and remove from the pan.

Heat 2 tablespoons oil in the wok. Add the cooked rice, stirring to separate the individual grains. Do not let the rice brown. Add the beaten egg, stirring so that all the rice grains are covered.
Add the roast pork, shrimp, onion and vegetables into the pan. Mix everything together. Taste and season with extra salt and pepper if desired. Serve hot.

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http://chinesefood.about.com/od/ricefried/Fried_Rice_Recipes.htm

~:)

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Shredded Chicken Fried Rice

(雞絲炒飯)





Ingredients Seasonings for chicken

100 g chicken fillet 1/2 tsp cornflour

1/4 onion 1/4 tsp salt

2 tbsp green peas 1/2 tsp sugar

1 egg 1 tsp L.S.S.

2 bowls cooked rice 1/2 tsp wine

shakes of pepper



Sauce

100 ml water

1 tbsp sugar

1 tbsp ketchup

1/2 tsp cornflour

1 tsp L.S.S.

1/4 tsp sesame oil





Method

1. Clean, dry, shred and season chicken fillet.

2. Remove skin of onion. Shred.

3. Wash and drain green peas.

4. Beat the egg.

5. Prepare sauce.

6. Heat wok with 1 tbsp oil. Stir fry rice until hot. Add beaten egg. Stir well. Stir fry for 3 to 5 minutes.

Dish on a plate.

7. Heat 1/2 tbsp oil. Saute onion and green peas. Add shredded chicken. Stir fry for 3 minutes.

8. Pour in sauce. Cook until thickened and dish on top of rice. Serve hot.