Baby Boomer Recipes-Cantonese-Style Fried Rice Recipes

I found this recipe over at AARP.com. It was in an article about favorite childhood food/recipes. It doesn’t get easier than these Cantonese-Style Fried Rice Recipes.

This is a great recipe for meat, chicken or seafood leftovers. Or, if you are using this rice recipe for a vegetable side dish, omit the meat. White rice is a standard for most, but brown rice can be easily substituted. I tired this with Ric-a-Roni and it worked great. I also added some sliced cabbage, frozen fresh onions, vegetables and I loved it.

The rice may be prepared in advance and reheated in the upper part of a double boiler over vigorously boiling water for about 10 minutes just before serving.

You can also heat the rice in a covered dish for 3 minutes.

INGREDIENTS for Cantonese-Style Fried Rice Recipes

4 cups of your favorite cooked rice

1/4 cup peanut oil

1 large egg, slightly beaten

1/4 cup ground cooked meat or chopped shrimp-if using mini shrimp, do not chop up

1 teaspoon sea salt

1/4 teaspoon fresh ground pepper

1/4 cup green onion, finely chopped-bulb included

2-3 tablespoons soy sauce

DIRECTIONS for Cantonese-Style Fried Rice Recipes

Prepare rice following package directions.

Heat peanut oil in a large skillet. When very hot, add slightly beaten egg and cook 2 to 3 minutes, breaking egg into small pieces with a fork as it cooks.

If using meat, add now.

Add remaining ingredients.

Blend well and cook over medium heat 7 to 8 minutes.

7-8 minutes is too long to cook shrimp. As soon as the shrimp turns pink, the shrimp is done.  When I added shrimp, it took 3 to 5 minutes. The difference in time, was the amount of heat that I cooked with.

Yields: Makes 3 to 4 side dish servings or 2 main course servings

Bon Appetit

~The Baby Boomer Queen~

We hope that you enjoyed “Cantonese-Style Fried Rice Recipes.” There are more great Recipes in BBAC’s Recipes Section.

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