炒飯做法同材料(英文版)

Fried Rice Recipe:

Serves 4 to 6
Ingredients:
4 cups cold cooked rice
4 tablespoons oil
3 beaten eggs
1 teaspoon salt
Pepper to taste
1 scallion, chopped fine

Directions: Break rice apart with wet hands Heat oil on high flame in wok. Stir-fry rice rapidly, turning spatula constantly until the rice is thoroughly heated. Make a well in center of rice. Pour in beaten eggs. Stir eggs until they are scrambled. Then stir-fry eggs into the rice until thoroughly blended. Add salt and pepper. Stir-fry 30 seconds. Add scallion.

May be prepared in advance. May be frozen. Reheat before serving.
(This recipe is reprinted from Madame Wong's Long-Life Chinese Cookbook, courtesy of Sylvia Schulman)
Finally, here are a few basic tips for cooking rice: Always use long grain rice - short grain rice is used only for desserts and snacks in Chinese cooking. Rinse the rice in water to get rid of excess starch. Use 1 cup rice to 1 1/2 cups water. For example, when cooking 2 cups of rice you would use 3 cups of water. Bring the rice to a boil at medium heat (about 4 on the dial). When boiling, turn the heat down to medium low (about 3) and tilt the lid on the pot. This allows the steam to escape. Let the water evaporate. When you can see craters (holes) in the rice, put the lid on tight. Turn the heat to low, and simmer for another 15 minutes. Fluff up the rice, and serve.