The trick is to smoke the meat and not make the meat smoke
YANGCHOW FRIED RICE
Date:December 01, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Long grain riced was washed in cold water and drained. Then it was placed in a saucepan and water was added to cover the rice plus an additional inch.
The rice was brought to a boil and then reduced to a simmer.
The rice was simmered until the water was cooked out of the rice. At this point the rice is refrigerated until it is needed.
Time to make the Yangchow Fried rice. Besides the Classic Fried Rice, it used diced ham, frozen peas (thawed), thinly sliced scallions, white pepper, salt, & vegetable oil.
The rice & peas are stir-fried in the vegetable oil.
The rice & peas have been stir-fried for 3 minutes.
The ham & scallions have been added and the rice has been seasoned with the white pepper & salt. The rice is stir-fried for another minute and then it was done.
The rice was served with some string beans and Sichuan beef.
Holding the beans for 10 minutes in a 200 degree oven appeared to have no ill effects. The beans were still nice and warm, had good texture & were very tasty.
This was excellent fried rice. I can't wait to try some of the other recipes in the book.
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This was a side dish I made for my third stir fry cook on the Egg. It is what I call a nested recipe. You make one recipe as part of this recipe. You first made 4 cups of rice from a recipe called Classic Rice. This gets refrigerated until you need it to use in your rice recipe. This fried rice recipe was a bit unique in that it doesn't use any soy sauce. The other ingredients for the Yangchow fried rice were stir-fried with the Classic Rice to create this dish. The Classic Rice recipe is the basis for the other fried rice recipes in the book and I feel like I am in for some more great fried rice dishes to come.