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Twice Fried Rice
Makes 2 to 4 servings
INGREDIENTS
1 cup long grain rice
3/4 cup chicken stock
1 teaspoon salt
1 red or yellow bell pepper, 1 green bell pepper, seeded,
cored and cut into small dice
1 cup sliced Napa cabbage
1/2 cup mushrooms, sliced
1/4 cup snow peas, strings removed
1 to 2 tablespoons peanut oil
1 egg, beaten
1/4 cup soy sauce
2 scallions, trimmed and cut into chiffonade
METHOD
1 Place the rice in a saucepan and add the stock, water and salt.
Bring the liquid to a boil, reduce the heat, cover and cook slowly
for 15 to 18 minutes. It is important to cook the rice until dry. Turn
the rice out onto a large platter or baking sheet and let it air dry for
up to an hour. (Or place the rice on a baking sheet and dry it in the
oven at 200 degrees F for 30 minutes, stirring two or three times
with a fork.)
2 Take a fork and thoroughly fluff the rice.
3 Set the temperature control on your Wok to "Sear" and preheat for
5 minutes. Pour the oil in around the edges, and then stir fry all the
vegetables for 30 seconds. Add the rice and continue to stir fry for
another 30 seconds. Pour the egg in around the edges of the wok
and quickly stir it into the rice and vegetables.
4 Stir in the soy sauce.
5 Prepare the scallion chiffonade immediately before serving. Slice the
scallions very thinly on the bias.
PRESENTATION
Turn the rice out onto a heated platter. Sprinkle the scallion chiffonade
over the rice. Serve with chopsticks.
Vegetable Fried Rice
Makes 4 servings
INGREDIENTS
2 tablespoons peanut oil
1/2 cup broccoli florettes
1/2 cup chopped red bell pepper
1/2 cup snow peas
1 cup diced cooked lobster, duck or chicken meat (optional)
2 cups cooked long grain rice
(cooked the day before, the grains should be separate)
1 egg, lightly beaten
2 tablespoons soy sauce
METHOD
1 Set the temperature probe of your Wok to "High" and preheat for
5 minutes.
2 Add the peanut oil and heat until hot. Then add all the vegetables
and the fish or fowl, if used, and stir fry for 2 minutes.
3 Add the rice and stir fry for another 2 minutes, or until the rice is
jumping off the wok. Then add all the vegetables and the cooked
lobster, chicken or duck meat, and stir-fry for 2 minutes.
4 Pour the beaten egg around the rim of the wok so that the egg
scrambles before it touches the rice. Mix the scrambled egg into the
rice, add the soy sauce and stir well. Season to taste with salt and
pepper.
PRESENTATION
Turn into a heated serving dish. Serve immediately
HSN_ElecWokmanual 2/28/08 12:58 PM Page 17