California Beef and Chinese Fried Rice Recipe

From Dorothy McNett's Recipe Book.

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California Beef and Chinese Fried Rice

From Dorothy McNett's recipes at Salmon was the main fish caught and enjoyed by the early Chinese arriving to Monterey Bay in the 1850's. Then the California farmers introduced beef steaks to the Monterey area, and then came the sardines! Use any fish or meat desired as you just can't go wrong with a beautiful and tasty fried rice dish.

3-4 cups cooked rice
1-2 tablespoons peanut or grapeseed oil
2-3 eggs
2 tablespoons peanut oil or grapeseed oil
1 beef filet steak or salmon, OR 1 can sardines
5-6 fresh mushrooms, chopped
2-3 green onions, thinly sliced
3 tablespoons soy sauce

Cook 1 cup California white rice in 2 cups of water to yield about 3 cups or more of rice. Set aside. Heat the 1-2 tablespoons oil in a 10 inch skillet. Whisk the eggs very well and add them to the hot oil and do not stir. When set, invert the pan over a cutting board to invert the cooked eggs. Cut into short narrow strips. Heat the 2 tablespoons of oil in a large skillet and cook the beef or salmon several minutes, until nicely done but not overcooked! Remove it to a plate and slice into small pieces or if using the can of sardines, drain and dice them. Reheat the pan and add a little more oil if needed. Add mushrooms, green onions and soy sauce. Cook and stir about 4 minutes or until mushrooms and onions have cooked, adding the beef or salmon or sardines the last minute or so. Stir in cooked rice and the egg strips and heat thoroughly. Serve on beautiful flat platters or bowls and garnish with more soy sauce.
Note: To cook rice in microwave, use a glass or ceramic batter bowl, combine 1 cup rice and 2 cups water. Cover with a glass or ceramic lid. Cook 5 minutes on full power, and then 12 -15 minutes on half power (power level 5) or until rice is tender and liquid absorbed. Season with salt and olive oil as desired.

Recipe created 2014-07-21.

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