Recipezaar: Rice,Chinese recipes

Szechuan Orange Chicken

Mon, 11 Sep 2006 20:03:59 -0400

From a magazine of quick meal recipes. The recipe calls for blood orange juice, but I've used fresh regular orange juice (Odwalla brand) and it works just fine. This recipe has a fairly mild, sweet, orangey flavor. -- posted by Halcyon Eve

Fried Rice

Mon, 11 Sep 2006 20:06:52 -0400

From Simple & Delicious. I made this with Recipe #185685, Recipe #185689, and some egg rolls. It's a basic, simple fried rice recipe. I was concerned that the seasoning mix would make it too salty (most things are), but it wasn't. It was very tasty and went well with the rest of the meal. -- posted by Halcyon Eve

Chinese Fried Rice

Wed, 13 Sep 2006 19:34:35 -0400

This dish is great as a side for your favourite Asian meal or even for lunch. It tastes just like our local Chinese restaurant without any bad reactions to MSG. -- posted by Stacey Q

Pork Fried Rice

Mon, 18 Sep 2006 23:28:57 -0400

This recipe is for a large amount so that it is a great OAMC recipe. Feel free to adjust the serving size. This is a crowed pleaser for sure. Cooking, prep. and serving size is approximate. -- posted by Mainely Debbie

5-Vegetable Fried Rice With 5-Spice Pork

Sun, 10 Dec 2006 21:15:14 -0500

This a Rachael Ray recipe that I found in her Everyday with Rachael Ray magazine. This looks soooo fantastic. -- posted by the_cookie_lady

Chinese Taro Root Cake (Woo Tul Gow)

Wed, 20 Dec 2006 21:10:28 -0500

Savory, steamed taro cake, richly flavored with mushrooms and pork. Taro is a flavorful, starchy tuber similar to a sweet potato. It has a sweet/nutty/potato flavor. The larger taro roots are sweeter but drier than the smaller roots. It's avilable in most supermarkets, but if you can't find it, use sweet potato or yam. This cake is a very popular New Year's treat. During the first ten days of the New Year's celebration a few slices of all the different New Year's cakes are fried every morning for breakfast or when friends or family stop by. The cake will keep nicely in the refrigerator for 10 days if wrapped in plastic wrap. -- posted by littleturtle

Mochi Rice

Tue, 02 Jan 2007 18:30:28 -0500

Good as is, but also very versatile. -- posted by littleturtle

Simple Fried Rice

Wed, 03 Jan 2007 20:28:04 -0500

No chopping, no measuring! This is my eight-minute version of my mom's recipe, and you can't get much simpler, although you can get *much* more authentic. My mom gave me a can of spam and it was about to expire, so I figured I'd use it. When you're young, poor, and growling with hunger, you make do. The 20 minutes of cooking is waiting for the rice cooker. -- posted by Jessica T

Chinese New Year Rice

Tue, 09 Jan 2007 16:21:16 -0500

A quick simple fried rice recipe. -- posted by ElaineAnn

Perfect No Fail Basmati Rice

Wed, 10 Jan 2007 15:23:20 -0500

This is my version on how to cook perfect rice....every grain will cooked to perfection...not one will stick together and you can make fried rice dishes right away with no problems!! Note: you will need a saucepan with clear glass lid...as there is to be no peeking! Can easily be doubled....cooking time a guesstimate. -- posted by Stardustannie

Chinese Fried Rice

Thu, 11 Jan 2007 19:22:21 -0500

This was my mother's favorite way to use up leftover white rice. It really doesn't taste like the fried rice you get at a restaurant, but it still a great meal. I typically throw in whatever vegetables I have in my kitchen, and leave out the shrimp or chicken. I also cut this down to accommodate the amount of rice I have. Cooking time does not include making rice, chicken or shrimp since this is usually made out of leftovers. -- posted by Karen67

Chinese "fried" Rice Noodles

Thu, 08 Feb 2007 21:15:03 -0500

Healthier than wok-fried noodles, these are microwaved and full of flavor. Very delicious and reminescent of the fried rice-noodle dish at our local Chinese restaruant. I used reduced-sodium soy sauce and it turned out really well. Designed to be a vegan recipe, but for non-vegans, a dash of worcestershire sauce is a nice touch. Also, if you are making this gluten-free, be sure the bottled sauces don't contain wheat products unless you know you can tolerate them. -- posted by archimageiros

Chicken Fried Rice

Tue, 13 Feb 2007 20:50:01 -0500

You can substitute beef or pork for the chicken in this quick and easy dish. -- posted by JenniferK2

Jasmine Rice With Garlic, Ginger, and Cilantro

Wed, 28 Feb 2007 22:50:05 -0500

This rice is a tasty side for almost any meal. -- posted by Annacia

Stir-Fried Shrimp With Snow Peas and Water Chestnuts

Thu, 08 Mar 2007 21:09:38 -0500

Have had this recipe for quite awhile and even after we made it, I didn't post it. We enjoyed this dish very much. What can be bad about it? It has shrimp, water chestnuts and snow peas - yummy!!! -- posted by Manami

Chinese Fried Brown Rice

Sat, 10 Mar 2007 21:09:29 -0500

I found this recipe on the back of the Success Brown Rice box. My daughter made it and was very proud of the results. Our family really enjoyed it and the main thing is it's quick and tasty! -- posted by Chill

Scenter Steamed Chicken & Rice With Ginger Dressing

Thu, 15 Mar 2007 23:07:06 -0400

This recipe was adapted from a recipe by IngridNL. It has been adapted to be made in a Black & Decker Scenter Steamer Plus. This recipe is for two people. -- posted by Nyteglori

Corned Beef Fried Rice

Sun, 18 Mar 2007 16:57:21 -0400

A fun, easy way to use St. Patrick's leftovers. -- posted by Carrie K.

Trisha's Easy Fried Rice

Tue, 20 Mar 2007 21:27:21 -0400

Quick and easy Fried Rice recipe that is good and does not have to have all the veggies. -- posted by Chef #463637

Sesame Fried Brown Rice

Sun, 25 Mar 2007 20:09:35 -0400

Low-cholesterol, whole grain fried rice with lots of flavor. -- posted by Mims & Squims

Vegetable Fried Brown Rice

Tue, 03 Apr 2007 21:57:49 -0400

Tired of being let down by take-out, I begged this recipe off a coworker's mom who owned a Chinese restaurant, and I have yet to find one that tops it. -- posted by Mims & Squims

Bacon and Egg Rice

Sun, 22 Apr 2007 15:35:20 -0400

From Gourmet. -- posted by Sandi (From CA)

Basic Oriental Fried Rice - Stephen Yan

Sun, 29 Apr 2007 22:09:01 -0400

You can then add whatever other ingredients you like. There are so many versions of fried rice it would be impossible to post them all. So, use this as your basis and add what is used in your area of the country. I personally do NOT like peas or carrots in my fried rice but, I DO like some bean sprouts, onion and meat in mine. Now that I have a rice cooker (WOO HOO!!!!) I'll be having this more often. Source: Chinese Recipes by Stephen Yan 5th Edition -- posted by Nana Lee

New Year Fried Rice

Sat, 19 May 2007 22:42:40 -0400

I got this recipe from a Kikkoman booklet. I made it for the first time around 1993 and it was so good I never tried another fried rice recipe ever since. -- posted by MsPia

Mom's Porridge

Wed, 06 Jun 2007 16:12:19 -0400

My mom used to make this all the time, especially when we were sick. She never had a recipe for anything...just used estimations. Check while cooking to see if you need more/less water. Serve on the side with a shrimp omelette for a light lunch. -- posted by Chef Christine

Barbecue Chicken With Fried Rice

Sun, 10 Jun 2007 21:23:56 -0400

Sweet glazed chicken and tasty fried rice makes a great, simple meal. Time does not include marinating. -- posted by English_Rose

Lotus Leaf Rice

Thu, 14 Jun 2007 13:15:09 -0400

This Chinese rice dish calls for the use of a Lotus leaf. I can't find any either, I use a banana leaf, well part of one anyway. We have banana plants in the garden. The leaves are very large and get damaged easily so I just go and cut a piece off. Easy to cook this recipe was given to me years ago and has become a staple in our menus. -- posted by Brian H

Honey Lime Cajun Shrimp Stir Fry

Tue, 10 Jul 2007 21:35:21 -0400

This is a recipe I developed myself. The first stir fry that 2 out of 3 of my kids will eat! I took the basic marinade from Recipe #231870 and made up my own stir fry. The vegetables are what I had on hand, so feel free to adjust the veggies to what you like to use. Time includes only 1 hour of marinading. -- posted by WI Cheesehead

Happy Lucky Fried Rice!

Fri, 13 Jul 2007 16:51:24 -0400

There's a print shop on San Gabriel Road in So Cal called *Happy & Lucky* and it cracks me up every time I see it because it really makes no sense. So I decided to rename this fried rice in honor of that print shop. Which also makes no sense. -- posted by Sandi (From CA)

Vegetable Fried Rice

Mon, 16 Jul 2007 21:43:09 -0400

From Light & Tasty. Very good way to use up left over rice. It's very important that the rice is cold. -- posted by SweetySJD

Sushi Rice

Sun, 29 Jul 2007 15:43:06 -0400

This is a recipe I found in a Japanese sushi cookbook that was translated to English. -- posted by Human Garbage Disposal

Perfect Steamed Rice Every Time

Wed, 01 Aug 2007 18:31:41 -0400

People always ask why my rice comes out perfectly, even though I don't use a rice cooker. Siu Siu Korzilius, my Chinese cooking teacher, taught me that the secret to flaky rice is in the washing. Rice must always be washed before it's cooked to remove the excess starch which keeps it from being sticky. For brown rice, follow these same instructions but add more water (to several inches over the rice) and cook three times as long. -- posted by ~Jen~

Super Simple Sweet and Sour Chicken With Rice

Mon, 06 Aug 2007 16:41:22 -0400

This is my son Matthew's favorite dish, which he used to request on his birthday. I love the flavor and it is oh-so-simple! If you like, you can also cut the chicken into strips instead of leaving the breasts whole. -- posted by Hippie2MARS

Basic Fried Rice - With Variations

Sat, 25 Aug 2007 23:13:43 -0400

Another recipe that I acquired from a Chinese cooking class that I took. This is a basic fried rice recipe, but has lots of optional ingredients that you can pick and choose to add to the rice. -- posted by lazyme

Easy Fried Rice for Two

Thu, 30 Aug 2007 21:48:28 -0400

Simple fried rice recipe. -- posted by Anme

Xi-Fan - Easy Breakfast Fried Rice

Wed, 05 Sep 2007 20:54:14 -0400

Xi-fan means "watery rice" and it's often eaten for breakfast in Northern China, usually made with rice but can be millet, barley, or some other grain. It is often accompanied by peanuts, pickled vegetables, thousand year old eggs, or shredded pork. This easy modern version is one of the only breakfasts I can eat before working out for two hours that keeps me going! You can use any spices you like. -- posted by ~Jen~

Tuna Fried Rice With Egg

Tue, 18 Sep 2007 21:48:54 -0400

This recipe is from Family Fun magazine which says this recipe is "not quite authentic, but very, very good." If cut-up broccoli is available at your salad bar, preparation time is even faster. Next time, I'm going to try broccolini. I also add more tuna, if I have it. -- posted by Lorraine of AZ

Vegetable Fried Rice

Mon, 24 Sep 2007 19:02:24 -0400

From the July 1997 Ladies Home Journal, this rice can be served as either an entree or a side dish. -- posted by lazyme

Easy Ham Fried Rice

Tue, 02 Oct 2007 16:16:43 -0400

This inst your traditional fried rice, but it is a great recipe, using another recipe that is posted on here for soy sauce, Recipe #111373, which I used for low sodium content. That is probably why it doesn't taste like most fried rice, because soy sauce has A LOT of salt in it. This recipe makes a lot! -- posted by ~*Miss Diggy*~

Mika's Fried Rice

Thu, 11 Oct 2007 00:54:47 -0400

I love this recipe! It's so easy. Just add one ingredient after another to a wok, stirfry for a few minutes, toss and serve. This is so good my family likes it better than the restuarants! -- posted by Mika G.

Tomato Sizzling Rice

Sun, 11 Nov 2007 09:20:17 -0500

I think this is as good or better than that you get in a Chinese restaurant--it only took me about 8 tries to get it right. The restaurant version usually has shrimp as well, I have omitted that to make this dish vegetarian. -- posted by Yobittles

Maple Custard Rice Pudding

Tue, 20 Nov 2007 17:38:40 -0500

Baked rice custard is a favorite Chinese treat, usually served with dim sum meals. Also considered a great comfort food in North America. This version is delicious hot or cold. -- posted by littleturtle

Chicken Fried Rice With Anchovies and Peas

Tue, 27 Nov 2007 19:36:20 -0500

Really flavorful rice. -- posted by littleturtle

Steamed Rice With Coconut and Lemon

Tue, 27 Nov 2007 20:18:18 -0500

Yummy, lemony rice. This is a great base for spicy dishes. -- posted by littleturtle

Steamed Brown Rice With Coconut and Ginger

Mon, 03 Dec 2007 00:14:42 -0500

Nutritious and a great compliment to a spicy main dish. -- posted by littleturtle

Steamed Rice With Mustard and Orange

Mon, 03 Dec 2007 01:19:52 -0500

The exotic combination of mustard and orange turns ordinary rice into a special treat. A wonderful side for seafood, especially salmon. And healthy too. -- posted by littleturtle

Steamed Long Grain Rice With Coconut and Ginger

Sun, 09 Dec 2007 03:19:15 -0500

A great compliment to a spicy main dish. -- posted by littleturtle

Chinese-Style Sticky Rice

Mon, 07 Jan 2008 22:52:23 -0500

I found this in Cook's Country magazine. Sticky rice we can make at home and use our chopsticks?! YAY! I've stirred, lid off, lid on, added oil, etc, to try and make my rice really sticky. There's nothing special here as far as ingredients, it's just a very simple method! Thanks Cook's Country and Chef Kelley Baker! Do not stir the rice as it cooks. The finished rice can stand off heat, covered, for up to 15 minutes. -- posted by Chef PotPie

Eight Treasures Rice Pudding

Thu, 24 Jan 2008 19:55:06 -0500

I'm posting this recipe for the Chinese/Vietnamese New Year Tag GameFebruary 2008 The recipe is from 'The Joy of Wokking" by Martin Yan. The pudding may be prepared ahead and refrigerated until it time to steam it. This dessert is often served at banquets in Northern China. -- posted by Dreamer in Ontario

Egg Tomato Leftover Rice

Fri, 01 Feb 2008 01:15:14 -0500

This is one of my favorite comfort foods. In China, I ate eggs and tomatoes several times a week. I thought this was a great way to use up leftover rice. The great thing about this recipe is you don't need 2 whole cups of rice, you can use less and it still tastes great. For the oil, I quite often use sesame oil. -- posted by Mrs.R

Hainan Chicken Rice

Tue, 05 Feb 2008 17:20:25 -0500

"This dish is originally form the semitropical Hainan Island in the south of China, but was introduced by migrants to Singapore, where it is now almost a national dish." From Ethnic Cuisine. -- posted by Julie B's Hive

Winter Rice Pudding With Dried Fruits

Tue, 05 Feb 2008 17:29:17 -0500

In China this richly exotic dish is eaten on the 8th day of the 12th month of the lunar calendar. Why? I have no idea, can you tell me? Two-hour soaking time required. From Ethnic Cuisine. -- posted by Julie B's Hive

Crock Pot Jook

Wed, 27 Feb 2008 01:16:09 -0500

Slow Cooker Savory Rice Porridge -- posted by Jxenja

Tofurkey Fried Rice

Mon, 24 Mar 2008 17:53:56 -0400

It's best to use cold leftover rice because it won't clump or stick during stir-frying. The tofurkey is used here as a substitution for smoked turkey, so feel free to revert to the original recipe. -- posted by BusyBeeHoneyBee

Spicy Rice Balls - Porcupine Balls

Thu, 03 Apr 2008 15:53:47 -0400

These are fun to make and are perfect with recipe #298605 or your favorite dipping sauce. Adapted From Sunset Magazine. (Please allow 2 hours for soaking rice) -- posted by cookiedog

Ham and Shrimp Fried Rice

Wed, 16 Apr 2008 19:35:57 -0400

The rice can be cooked in chicken stock the day before and stored in the refrigerator. Use two cups of stock for every one cup of uncooked rice. -- posted by Denny C.

Kylie's Chicken Fried Rice

Thu, 01 May 2008 15:39:30 -0400

I am so thrilled to find a great fried rice recipe that includes more than soy in the sauce. This is from a fabulous cookbook called Kylie Kwong, Simple Chinese Cooking. Easy and tasty, like most stir fry recipes the cooking time is minimal, it's all the chopping that takes the time. Left overs were fantastic. Enjoy! -- posted by Mrs Goodall

Easy Peasy Ham and Egg Fried Rice

Mon, 12 May 2008 01:18:17 -0400

This is a simple and fun to make Chinese dish, and tastes absolutely delicious.There are quite a few ingredients but they are so easy to throw together and you can get them all from your local supermarket. I love impressing my friends by making my own Chinese food. This recipe is based on a recipe by Ken Hom but I have modified it a little. -- posted by Donnalou86

Huang He Fried Rice

Wed, 14 May 2008 18:18:49 -0400

I made this in the style of one of the local take-out places. It's rather good! -- posted by Sue L

Vegetable and Beef Stir-Fry With Brown Rice

Tue, 27 May 2008 23:31:42 -0400

From Good Food Magazine, September 1986. -- posted by JackieOhNo!

Asian Stir Fry Rice-The Real Deal

Mon, 14 Jul 2008 17:13:29 -0400

On our honeymoon in Malaysia my husband and I were directed to one of the best chinese seafood restaurants on the Penang island. we went there again especially for their rice. I tried many recipes and this is my adapted one that is the closest to what we had there. Secret is cooking everything separately. -- posted by DD2006

Katie's Chicken Fried Rice

Tue, 29 Jul 2008 01:40:48 -0400

I started tossing this and that into the pan....and we really really liked the results! Posted for safe keeping! -- posted by katie in the UP

Chinese Fried Rice With Bacon and Mushrooms

Wed, 30 Jul 2008 18:57:05 -0400

I've not tried this, but will do! -- posted by Luschka

Egg Fried Rice - Easy!

Sun, 03 Aug 2008 19:34:34 -0400

Another from the BBC's Chinese Food Made Easy. This is the first successful egg fried rice I've ever cooked. Easy, quick and tasy. Serves four as a side dish. If you don't have groundnut (peanut) oil, use a clean oil, such as vegetable oil instead of olive oil, which is too strong. The white pepper is important for bringing out the flavours; don't be tempted to replace with the trendier black pepper, because it will add another flavour, rather than enhancing the existing ones. -- posted by Snowbunny Andorra

Chinese Take-Out White Rice

Fri, 08 Aug 2008 14:11:26 -0400

Rice has been cultivated in China since around 5000 BC, and half the world depends on it for survival. Leftover rice is a plus so be sure to make enough so that you can make fried rice the next day. From the Take-Out Menu Cookbook. -- posted by TxGriffLover

Chinese Take-Out Fried Rice

Fri, 08 Aug 2008 15:51:21 -0400

Fried rice is what you make when you have leftover rice from the meal before. You can clean out your fridge and add leftover diced cooked pork, chicken or beef, or vegetables such as cabbage, broccoli, carrots or red peppers. Fast, delicious and easy. From the Take-Out Menu Cookbook. -- posted by TxGriffLover

Fresh Lotus Porridge

Thu, 28 Aug 2008 19:57:07 -0400

This is a Chinese style sweet porridge using a rice cooker with "SLOW COOK" function or you can use a slow cooker -- posted by Coasty

Low Fat Sweet and Sour Chicken With Brown Rice

Thu, 02 Oct 2008 23:49:53 -0400

I received an email from Best of Spark People and this was the featured recipe. "A low fat and reduced sodium Chinese feast!" Go to www.sparkrecipes.com website and check out all the yummy sounding healthy recipes! -- posted by senseicheryl

Sue's Sesame Fried Rice

Sat, 11 Oct 2008 02:09:36 -0400

Yes, I have been in the kitchen making fried rice again! Fried rice is one of my favorites. The sesame seeds in this version offer a delicious nutty taste that makes this perfect to accompany Chinese stir-fries, Japanese teppanyaki, and Korean bulgoki. The use of brown rice should gain approval from those trying to cut carbs. Of course, they want it to be delicious, and I assure you that this is every bit as tasty as my fried rice (Recipe #38748). -- posted by Sue L

Spicy Minced Pork Rice Porridge

Sat, 08 Nov 2008 16:27:46 -0500

Rice porridge is a comfort food to many Asians, especially the Chinese. Mix the porridge with different cooked meats and you get an excellent, savoury mixture. In this recipe, the spicy sauce from the minced pork goes hand-in-hand with the "water" from the porridge, so it tastes like a thick, yummy broth. -- posted by Muffythechef

Chinese Black Rice or Forbidden Rice

Fri, 21 Nov 2008 20:15:25 -0500

Also known as Emperor's Rice. This rice has a nutty flavor and is somewhat chewy. Sweet, savory, and indigo in color. -- posted by Sweetiebarbara

Bamboo Rice

Fri, 21 Nov 2008 20:18:16 -0500

Short grain Chinese Rice with a green-tea like flavor. Good with Summer salads and Asian cooking. Has a somewhat sticky texture. Brightly colored and aromatic. -- posted by Sweetiebarbara

Egg Fried Rice

Tue, 06 Jan 2009 02:35:42 -0500

A quick and easy breakfast meal, perfect for using up leftover rice. -- posted by Chef #1113591

Rice Cakes With Mushrooms and Peppers

Wed, 21 Jan 2009 00:56:24 -0500

An easy appetizer which I suppose can be served as the main dish also. To make vegetarian simply substitute the chicken broth with vegetable broth. -- posted by Ice Cool Kitty

Xinjiang Rice Pot With Lamb

Mon, 09 Mar 2009 16:50:13 -0400

From one of my Chinese cookbooks. I haven't tried this, but I thought I would post it. Enjoy -- posted by daisygrl64

Sweet Chile Tofu Fried Rice

Tue, 10 Mar 2009 14:53:00 -0400

We used extra firm tofu in this dish which is totally vegetarian. A nice change from the usual. Recipe loosely based on a Tyler Florence recipe. Very tasty! Great for a mid-week recipe.;) -- posted by Manami

Ginger Shrimp With Oyster Mushrooms

Mon, 16 Mar 2009 15:38:12 -0400

This can be served as an appetizer at a dinner party or as a meal over rice. -- posted by daisygrl64

Sweet Chile Squid

Mon, 16 Mar 2009 15:41:33 -0400

This is a beautiful dish to serve to your guests. Hot, but yet sweet. I have also added a handful of Snow Pea Pods while sauting the bell peppers. I liked the addition of color and crunch it added to the dish. Serve over hot cooked rice. -- posted by daisygrl64

Szechuan Chicken

Sun, 22 Mar 2009 10:03:59 -0400

I got this from another website, that I cannot recall offhand. It is quick and delicious, a bit spicy as well, so you can tame it down by using less cayenne and dried red chilies if you wish. -- posted by DoubleA's Mom

Chicken, Cashews and Red Pepper Stir-Fry

Tue, 28 Apr 2009 01:28:24 -0400

This dish balances salty, sweet, tangy and spicy ingredients. It is truly wonderful! :) Recipe is from Barbara Lauterbach, Cooking Light Magazine, April 2009 edition. She suggests that it be served alongside a quick rice pilaf. Cook a 10 oz package frozen white rice (such as Birds Eye SteamFresh) according to package directions. We had rice already made since there is white rice always around!! Combine cooked rice, 2 Tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper flakes, 1/4 teaspoon salt (or perhaps one of Mrs Dash's 13 choices) and 1/4 teaspoon freshly ground black pepper and a sprinkling of chopped green onions. Make sure you have it all chopped and ready so that cooking it will be a breeze. ;) -- posted by Manami

Sweet Rice Flour Dumplings, Hong Kong Style

Mon, 04 May 2009 14:52:06 -0400

From Bittman's "The Best Recipes in the World." Cooking time is a just a guess. -- posted by Debbie R.

Fried Rice

Tue, 12 May 2009 00:48:36 -0400

A good way to use up leftover plain rice and extra veggies that doesn't take too long. This is my favorite fried rice recipe. -- posted by vpetite

Ginger Scented Honey Hoisin Chicken Thighs With Sesame

Thu, 11 Jun 2009 12:03:48 -0400

A yummy chicken recipe, submitted by Ruth Kendrick, Ogden, UT, and a 2009 Finalist in the Chicken Cooking contest put on by the National Chicken Council. -- posted by Sharon123

Sticky Rice Wrapped in Bamboo Leaves (Joong or Zhongzi)

Sun, 14 Jun 2009 21:49:52 -0400

A soy-free version of the Chinese Sticky Rice dumplings wrapped in bamboo leaves, known as Joong, or Zhongzi that are traditionally eaten in late Spring for the Dragonboat Festival. You can buy them at Asian supermarkets (like T&T here), and my husband's family makes them, but they all have ingredients my son can't have. Usually these have dried shrimp or scallop, mushrooms, nuts, soy sauce, 5-spice powder, chinese sausage and egg, but yummy as they are, these all make my son itchy, so I improvised! Special thanks to W.K. Leung for his pictorial description here: http://forums.egullet.org/index.php?showtopic=88644 You may want to see the pictures of the various packages he uses. If you don't need to avoid all those ingredients, you'll probably want to follow his recipe, as this one is a little bland (shhh, don't tell my son...) Wrapping the dumplings is tricky - I had to watch a few different videos, and even then, my first one took about 20 minutes! Eventually I figured it out. My best ones ended up as somewhat rectangular pyramids, rather than the tetrahedrons I usually see. This is a fairly time-consuming project, most families make it a group activity! Preparation time below is for one person doing it all herself for the first time, with a little "help" from my little man, and does not include overnight soaking time. -- posted by vancouverlori

Homemade Chinese Food(Chicken Fingers and Rice)

Sun, 02 Aug 2009 17:27:17 -0400

Delicious meal for the whole family. Crunchy and tasty chicken fingers to go with the great tasting rice. Give a try and you won't be disappointed. -- posted by 1028942

Chicken Fried Rice

Wed, 12 Aug 2009 15:03:42 -0400

I used the food processor to do my chopping and used leftover roast chicken along with leftover rice from Chinese take-out. This will serve 2 persons as a main dish or 4-6 as a side dish. As always, feel free to switch the meats and veggies to your taste. -- posted by Sue L

Garlic Pepper Fried Rice W/ Beef or Chicken

Sun, 06 Sep 2009 20:05:01 -0400

This is my adaptation to Bobbie rice's Fried Rice recipe (http://www.recipezaar.com/Fried-Rice-8594). It's a good recipe, but it was missing two of my favorite flavors, garlic and red pepper. -- posted by ATM 67

Favorite Pork Fried Rice

Mon, 14 Sep 2009 17:49:46 -0400

Needed a recipe to use up my leftover Recipe #238438, and I ended up creating my DH's new favorite meal. He likes to add Thai chili sauce (called Sriracha), but I like mine without. We prefer our fried rice without eggs, but you could certainly scramble a couple in the corner of the pan at the end of cooking and then mix it in to the rice. -- posted by KissKiss

Leftovers Chicken Fried Rice

Tue, 15 Sep 2009 15:40:22 -0400

This recipe uses leftover baked chicken breasts and rice with vegetables to create a whole new meal the next day. You can also replace the chicken with leftover ham and it works very nicely. -- posted by Rebecca Farlow

Ginger Garlic Pork With Sizzling Rice

Mon, 19 Oct 2009 13:11:58 -0400

Recipe by Guy Fieri - looked very interesting and we tried it and I have to thank FoodNetwork Channel for having someone like Guy Fieri! I love to watch his programs about the drive-ins etc & I also enjoy watching his antics in the kitchen!!! Show: Guy's Big Bite Episode: Perfect Pork fo' Sizzle (Food Network). Recipe doesn't include cooling times and neither does it have the correct category for jasmine rice - I didn't say it was long grain rice!!!! -- posted by Manami

Rice Porridge (Congee) With Century Egg and Pork (Or Chicken)

Mon, 19 Oct 2009 15:08:33 -0400

I grew up eating a Filipino version of Congee called "Arroz Caldo". My grandmother would have lots of dark chicken meat in it and huge chunks of ginger that I would end up biting into (not fun when you're 7 years old). Since then my own kids have developed a love for the traditional Chinese-style congee (also called rice soup) they serve in restaurants, especially during cold Autumn and Winter days. Some people may be uneasy about using the 'century duck egg' (or 'thousand year old egg' is really just as egg that is preserved in salt, ash and lime) but don't judge it in it's unpeeled, chopped up state - added to the congee, it really adds a yummy complexity to this dish, even my 2yo daughter loves it. This recipe is for you if you want a warm, hearty, simple and economical meal. Enjoy! (note: I use leftover shredded chicken or pork but you can poach your own prior to making recipe, and use the ground white pepper - it really makes a difference!) -- posted by mlao77

Cheryl's Pork Fried Rice

Wed, 18 Nov 2009 14:02:48 -0500

I had a next-door neighbor who gave the original recipe to my mom. I modified it slightly by adding Ah-So sauce to the pork. It's delicious and fairly simple. I highly recommend preparing it a day in advance so that the hoisin sauce has enough time to mellow out. -- posted by Chrissy Sweettooth

Tricolor Pepper Steak

Sun, 27 Dec 2009 20:06:54 -0500

Ellie Krieger's dinner for four under $10.00. The Food Network chef offers up a healthy steak dish - "Healthy Appetite with Ellie Kirieger" airs Saturday's at 8:30 am on Food Network.;) -- posted by Manami

Left over (Leftover) Fried Rice Latkes or Pancakes

Tue, 29 Dec 2009 02:09:12 -0500

I had a lot of fried rice left over from a big Chinese feast I made and needed to change things up a little. I made these little pancakes and the family loved them. They are nice and crispy on the outside and soft on the inside. We dipped them in duck sauce but I'm sure dumpling sauce, mustard or any combination of your favorite would be great. They are yummy by themselves too. These could also be good hors'd' oeuvres as they are passable as finger food. My serving size may be off since I didn't really count how many I got and I made 2 + batches anyway. This easily doubles if you happen to have more left over. You can use 1 egg for 1-2 cups of rice. The point is just to get it to all stick together. -- posted by Ilysse

Spicy Orange Chicken

Tue, 12 Jan 2010 15:40:50 -0500

This is a recipe I came across in a cook book, and I wanted to share it as it's simple but delicious. I can never find chili oil or dried chili peppers, so I just use crushed red pepper flakes instead. -- posted by Cypress

Electric Skillet Fried Rice

Thu, 14 Jan 2010 11:52:01 -0500

A simple Chinese fried rice that can keep warn in an electric skillet and perfect for a buffet. -- posted by Erv Kosch

Five-Jewel-Rice-Stuffed Chicken Breast With Hot Sour Sauce

Fri, 15 Jan 2010 07:33:00 -0500

Here, the editors chose to feature a Chinese-inspired stuffed chicken breast, incorporating short-grain rice, like arborio -- which allows the stuffing to stay put. The five "jewels" of the stuffing are the rice itself, almonds, water chestnuts, scallions & garlic -- none of which requires a trip to a specialty market.;) Garnishing with sesame seeds is entirely optional (white and black) however, it makes a beautiful presence. CuisineatHome, Issue 79, February 2010. -- posted by Manami

Sliced Fish With Chinese Broccoli on White Rice

Tue, 19 Jan 2010 17:16:15 -0500

One of my favorite Chinese dishes at a restaurant in New York Citys Chinatown, is their Sliced Fish and Chinese Broccoli over rice. You can also order this dish with American broccoli, tofu or string beans. It is not a very expensive fish dish and has tasty soy sauce flavorand just right for one person. In this simple-to-make recipe I have added some ginger and serving for two people. Here is my take on this wholesome fish dish. -- posted by Skipper/Sy

Super Yummy Vegetarian Fried Rice

Mon, 01 Feb 2010 10:21:53 -0500

More stuff that came out of my fridge, to make yummy vegetarian fried rice! -- posted by vpetite

Uyghur Polo (Pilaf)

Fri, 05 Feb 2010 08:53:02 -0500

Polo (a Central Asian variant on the word pilaf) is a food staple found across Central Asia, including Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan, Tajikistan, and parts of northwestern China. The different peoples of each region have their own takes, and their own flavors, for the recipe. This recipe is for Uyghur polo, the variant of the dish found in China's Xinjiang Uyghur Autonomous Region. Uyghur food is on the whole closer in taste to Indian, Persian, or Mediterranean food than it is to conventional Chinese food. I credit this recipe to my Uyghur language instructor. The recipe can be a challenge to cook correctly at first, but the challenge will prove well worth the effort because it is absolutely delicious. -- posted by mpevans