The Newbie Magic.......
Things you need,
Rice (Instant or regular medium grain).
1 bunch of Scallions
1 medium onion (white or yellow)
1 box or fresh baby peas.
1 package bean sprouts
2 large eggs
1 package fried rice seasoning
Ribs (cut up into short pieces)
Chinese rib sauce
1 ginger root
*your favorite beverage to enjoy while cooking all this stuff up!
-Brown or yellow rice (cooked but not popped, let cool in the fridge).
- In a large WOK, heat wok oil (this oil has a high flash point). Stir-fry rice, scallions until heated through.
- Blend together seasoning mix and soy sauce in a separate dish and pour over rice. Continue to stir fry for one minute.
- Push rice mixture to the sides of the WOK leaving an empty well in the center. Add eggs and scramble. Combine into rice when cooked.
- I personally let the dish sit overnight, it taste more like the stuff you get at the corner Chinese place it you "age" it a day.
heat all the way through and serve!
Small batches cook best, along with the all important "aging".
ALSO VERY IMPORTANT---DO NOT POP THE RICE!!
-Ribs......(cut, cleaned, and placed loosely on a cookie sheet)
- Instead of brushing each individual piece with the BBQ sauce, I put the meat and sauce into a Ziploc bag and mix thoroughly.
- Let the meat marinate for an hour or so, or overnight.
- Empty bag onto cookie sheet lined with aluminum foil.
- Add sliced ginger
- Bake at 375 degrees until ribs are tender and slightly crispy (you can do this in the broiler also).
I used something in a jar named AH-SO. "THIS IS THE RED SAUCE THAT THE CHINESE RESTAURANTS USE ON THEIR RIBS.. YUMMY! THE SAME RED GOOEY STUFF FROM THE GOOD OLD DAYS"
(I beefed up the sauce with some honey and fresh grated ginger).
...well that's it. I hope I didn't leave anything out, since I'm no "by the book cook" I could have, but I'm pretty sure I didn't.
So...tell me,....what's your favorite dish from the local Chinese eatery?