Fried Rice

 

• Gimme Some Oven
  
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• 3 tablespoons butter, divided
• 2 large eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• salt and black pepper
• 4 cups cooked and chilled rice (I did whole grain Uncle Bens brown rice)
• 3 green onions, thinly sliced
• 3–4 tablespoons soy sauce, or more to taste
• 2 teaspoons oyster sauce (optional)
• 1/2 teaspoons toasted sesame oil

1. Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

I put pre-cooked brown rice in oven on aluminum foil sheet pan, cooked at 425-500 degrees to get the rice crunchy, it took 30-40min.

1. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally.  (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.)  Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.  Taste and season with extra soy sauce, if needed.
2. Serve immediately, or refrigerate in a sealed container for up to 3 days.

Chinese Egg rolls

Steamy Kitchen

Serve with Oyakodon

1 tablespoon cornstarch mixed with ¼ cup of cool water to seal egg roll

Cooking oil, for frying
1 tablespoon soy sauce
1 teaspoon cornstarch
1 pound ground pork or leftover  cooked or uncooked meat
1 shredded head of cabbage  (or could use leftover salad)
6 fresh sliced shiitake mushrooms, stems discarded
1 cup julienned carrots
2 cloves garlic, very finely minced
1 teaspoon grated fresh ginger
1 tablespoon Chinese rice wine (or dry sherry)
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar
1 teaspoon sesame oil
Freshly ground black pepper
sauteed onions

I had leftover seasoned shredded pork.

Heat a wok or large saute pan over high heat. Add the cooking oil and swirl to coat. Add the marinated pork/meat and stir-fry until no longer pink, about 2-3 minutes. Turn heat to medium-low, push the meat to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes.

 Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you're ready to wrap (see photos for instructions on how to wrap).

IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25" diameter.

Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.

 To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool.

NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.

2/12/25  I made these egg rolls. I sauted some on the stove and cooked some in the oven at 440 degrees on a greased cookie pan.
I had extra filling leftover so I made Fried rice. 
 -Cooked rice, sauteed rice . 
-Added the leftover sausage cabbage ( egg roll filling) to the rice and 
-scrambled and cooked 4 eggs. 
-Added frozen peas