The Everything Chinese Cookbook (22 page)

Serves 4

For an interesting contrast in taste and texture, serve this dish with hard Chinese noodles such as Chow Mein or Deep-fried Vermicelli (page 99).

2 cups long grain rice

3¼ cups water

1. If necessary, rinse the rice to remove any excess starch.
   
2. In a large saucepan, bring the rice and water to a boil on medium heat.
   
3. Once the rice is boiling, turn down the heat to medium low. Put the lid at an angle on the pot, so that the pot is partially covered but some steam can escape.
   
4. When the water has evaporated to the point where you can see holes in the rice, put the lid fully on.
   
5. Simmer the rice on low heat for 15 more minutes.
   

The Knuckle Method of Measuring Water

This really works! Stick your finger on the top of the rice and begin adding water. You know you've added enough when the water reaches your first knuckle.

3 medium or large eggs

2½ tablespoons oyster sauce, divided

teaspoon salt, divided

teaspoon pepper, divided

3–4 tablespoons oil for frying, divided

4 cups cold cooked rice

1. Lightly beat the eggs and add 1 tablespoon oyster sauce and a small amount of salt and pepper to taste.
   
2. Add 2 tablespoons oil to a preheated wok or heavy skillet and turn the heat on high. When oil is hot, add the egg mixture. Scramble gently until the eggs are almost cooked but still moist. Remove from the heat and let sit for 1 minute before removing from the pan.
   
3. Wipe the wok clean and add 2 tablespoons oil. When oil is hot, add the rice, stirring to separate the grains. Stir-fry for 2–3 minutes, then blend in the scrambled egg. Add 1½ tablespoons oyster sauce, and salt and pepper to taste. Mix through and serve hot.
   

Eggs and Rice

There are many ways to cook the beaten egg in fried rice. You can scramble it, or fry it whole and cut into strips to serve on top of the fried rice. For added variety, try scrambling half the beaten egg and frying the other half.

2 cups jasmine or balsamic scented rice

3 cups water

1. Rinse the rice thoroughly to remove any excess starch. The water should be clear and not milky.
   
2. In a large saucepan, bring the rice and water to a boil.
   
3. When the rice has boiled, turn down the heat to very low. Cover and simmer for about 20 minutes, or until the rice is cooked.
   
4. Remove the pot from heat. Let the rice cool for 15 minutes before removing from the pot. Fluff and serve.