Margaret Suran said:I have a small bottle of Sesame Oil. Someone sent it to me. What is
it? Is it "hot", as in spicy? What does one do with it?
Fried rice isn't even worth eating without sesame oil. Here's a
recipe, if you're interested. A million people will tell you that you
must use day-old rice. This recipe is designed so you can use freshly
cooked rice. It has a 1:1 ratio of rice to water. (1/2 teaspoon of
sesame oil may be a bit much for a non-junky).
* Exported from MasterCook *
Chicken Fried Rice
Recipe By 😄amsel
Serving Size : 6 Preparation Time :0:00
Categories : rice side dishes
stir-fry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Rice Prep---
1 cup rice -- washed
1 cup water
---Chicken Prep---
2 chicken breast halves -- skinned and boned
1/2 teaspoon cornstarch
1 dash white pepper
---Other Prep---
2 eggs -- slightly beaten
4 whole green onions -- chopped
1 cup bean sprouts -- rinsed
---Cooking---
1 tablespoon vegetable oil
2 tablespoons vegetable oil
1 1/2 tablespoons soy sauce
1 dash white pepper
1/2 teaspoon sesame oil
1. Place raw rice in 2-quart saucepan. Add enough cold water to
cover rice. Wash rice by rubbing gently between fingers; drain.
Repeat washing rice until water is clear (5 to 6 times). Drain. Add
1 cup water; heat to boiling. Cover tightly; reduce heat and simmer
until liquid is absorbed, about 20 minutes. Set aside.
2. Cut chicken into 1/4-inch pieces. Toss chicken, cornstarch, and
dash of white pepper.
3. Prepare eggs, green onions, and bean sprouts for cooking. Set
aside, in separate bowls.
4. Heat wok until 1 or 2 drops of water sizzle and dissipate when
sprinkled in wok. Add 1 tablespoon oil; rotate wok to coat side. Add
eggs; cook and stir until eggs are thickened throughout but still
moist. Remove eggs from wok.
5. Heat 2 tablespoons oil in wok, coating sides of wok. Add chicken
and stir-fry until meat turns white. Add rice and stir-fry for 1
minute. Stir in soy sauce and a dash of white pepper. Add eggs, bean
sprouts, then green onions, continuously moving food in the wok for
about 30 seconds. Sprinkle with sesame oil, toss, and serve.
Cuisine:
"Chinese"
Source:
"adapted from Betty Crocker's Chinese Cookbook"
Copyright:
"1981"
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NOTES : May substitute chicken with fresh or leftover diced pork,
beef, or shrimp.