PLAIN WHITE RICEusing a traditional Oriental appliance, a rice cooker

2 cups rice, preferably long grain* — about 1 lb.
2 1/4 cups water — hot or cold

Put rice and water into the inner container of a rice cooker. Cover; push the button.Rice is done when button pops up, but it can easily rest for up to 1/2 hour beforeserving.
*If short grain rice is used, reduce the water to 2 cups.
Short grain rice is not recommended if some or all of this batch of rice will beused for fried rice.

(If you do not have a  rice cooker, please contact the editor for other directions for cooking plain white rice.  Click link at bottom of page to sendinquiry about this recipe or those below.)


Joyce Chen’s


4 cups cooked rice — warm or cold
2 teaspoons salt
2 or 3 eggs
1/2 teaspoon dry sherry
1 tablespoon scallions, tops removed, minced
4 tablespoons cooking oil or bacon drippings

Put cooked rice in a large bowl. Break eggs on rice and add other ingredients exceptoil. Mix thoroughly with wooden spoon or hands, carefully breaking up the rice lumps.
Place oil in hot skillet over medium high heat. Add rice mixture and stir constantly for 8to 10 minutes.


Joyce Chen’s


        (a.k.a.     ChineseRestaurant Rice)

2 or 3 eggs
1/2 teaspoon dry sherry
2 tablespoons onion, minced
5 tablespoons cooking oil
4 cups cooked rice — warm or cold
1 teaspoon Chinese brown-gravy syrup*
1 cup bean sprouts

Beat eggs with salt and sherry.
Pour oil in hot skillet over medium high heat, Stir in minced onion and then the eggmixture. Scramble and beak into small pieces until quite dry. Add rice, brown syrup, andbean sprouts. Stir constantly until the ingredients are well blended and thoroughly heated– about 8 to 10 minutes.
One-half cup diced or shredded cooked meat may be added with the rice, if desired, such aspork, ham, chicken, shrimp, or beef.

TIPS — Never use soy sauce in fried rice unless the rice is very dry.
While cooking, the fried rice must be stirred constantly; the grains must be separated andheated through.


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