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Grandma's Kitchen:   Connie’ s Cuisine

Connie's Cuisine Photo/Logo by Connie Hom

Dear Connie,

My fried rice is just too sticky. Please send me your fried rice recipe. Do you put an egg in it or is that another separate recipe?

Thank you,

H.E.C., San Luis Rey, CA

Dear Helen,

Your rice may have been sticky due to the raw egg which you may have inadvertently added, or maybe there is a problem with the rice which you initially started out with.

First, the problem of the egg.

Below you will notice that the recipe calls for two scrambled or shredded eggs. On the show I made shredded eggs by making a very thin omelette. Then I rolled it up like a jelly roll and sliced it very thin. By doing this I created fine strips of cooked egg. I added the cooked egg strips at the end. Adding raw egg would definitely make the rice sticky; however, there is nothing wrong with that. I have some friends who prefer their rice this way.

If you are preparing rice for frying, I recommend that you use long grained rice. Also, when buying rice try to be discriminate. If the rice grains look broken it is probably classified as 15 percent broken depending upon the mill. This rice would indeed make a more glutinous texture. A good brand of rice to buy for fried rice is either Autumn Harvest brand or AA brand. Both labels pack 4 percent broken, which is considered quite good.

Also, remember that your rice must be cooled prior to frying. If it is freshly made and still hot you will have a sticking problem. Below is my fried rice recipe. Please note the ratio of water and rice is only 1 to 1. If you use the higher quality 4 percent broken rice you may add more water if you wish. Best of luck!

Fried Rice

Prepare boiled rice a few hours earlier or the night before. Wash rice until the water is clear. Add 1 cup of water for every 1 cup of rice. Cover and cook over a high heat until the rice begins to boil. Turn the heat down to medium-low and cook for 15 minutes. Do not open the lid. Next, pour rice out onto a tray. Separate rice granules and let cool. Now the rice is ready for frying.

In a hot wok, fry the following ingredients in the given order:

Ingredients
  • 2 lbs. Chinese Cabbage (napa)
  • 1/4 c. Hawaiian Salt (rock salt)
  • 3 tbs peanut oil
  • 1/2 ts salt
  • 1 onion, diced
  • 2 carrots, sliced in flowers
  • 1/4 lb. Cha Shiu, Chinese barbecued pork, diced
  • 1/4 lb. cooked cocktail shrimp
  • 1 qt. cooked rice
  • 1/2 cup frozen peas (or green onion tops)
  • 1/2 tsp salt
  • 1/8 tsp white pepper
  • 2 scrambled or shredded eggs

Connie Hom & Associates, copyright © 1999. Reprinted with permission from Connie Hom & Associates.

Connie Hom is the Food Service Marketing Coordinator for the San Diego City Schools and an accomplished chef and instructor. Well-known for her lively performances on KFMB-TV8 "Sun Up San Diego" and KGTV 10 "Inside San Diego," she has entertained audiences and students for over a decade. Through television, radio and gourmet cooking schools, UCSD, Mesa College, community colleges, charity benefits and at the former Woo Chee Chong stores, Connie Hom has taught thousands of Americans and international audiences how to use exotic Asian ingredients to produce delicious, authentic meals with excellent results.

If you have any easy, tasty Asian recipes to share, please send them to us at P.O. Box 23744, San Diego, CA 92193-3744. E-mail: editor@jadedragon.com. If we use your article, we will send you a Jade Dragon Online t-shirt.

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Asian New Year's Recipes
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