Chinese Fast Food Recipe For Fabulous Fried Rice

Here’s an excellent recipe for fried rice that is laden with shrimps, crabmeat and ham. I would venture to say that you just might think twice before heading to your neighborhood restaurant for takeout after you’ve tried this delicious recipe.

This would also be a hit at your next party. You could serve the fried rice to your guests in Chinese takeout pails and provide chopsticks on the side. Many stores even carry the fancy-schmancy ones.

Or you could just serve it on your regular dinnerware. Either way, the tastiness of this dish puts the “Y” in YUMMY!

CHINESE FRIED RICE

Your Ingredients:

1-pound uncooked medium shrimp, divided (washed, peeled and deveined)
1-1/2 tbsp oyster sauce, or to taste
1-1/2 tbsp soy sauce, or to taste
2-tsp cornstarch (mix with a couple of tablespoons of cold water until smooth)
1/2-pound good quality cooked ham, diced
1/2-pound fresh or frozen lump crabmeat, fully cooked (they also have 6-ounce packages in the tuna aisle)
1 medium onion, diced
4 scallions, sliced thinly on the bias
4 eggs
salt, to taste
freshly ground pepper, to taste
6-tbsp oil for frying (you may need more or less)
1-cup frozen peas, thawed and drained
5-cups cooked rice, cold


DRY shrimp with paper towels and place about 1/2-pound of the shrimp in a bowl and set aside.

CHOP the other 1/2-pound into small pieces and add to the bowl with the whole shrimp.

ADD the oyster sauce, soy sauce, salt, pepper and cornstarch mixture to the shrimp and toss well to coat.

PLACE shrimp mixture in fridge and allow it to marinate for about 15-30 minutes.

IN the meantime, place the diced ham, onion and scallions in separate bowls.

IN another bowl, beat the eggs lightly with a dash of salt and freshly ground pepper. Set aside.

HEAT the wok to medium heat and then add 1-2 tablespoons of oil.

WHEN the oil is ready, add the egg mixture into the wok and cook on medium heat (DO NOT scramble, they should resemble a flat pancake) until done and turn over to cook the second side.

REMOVE eggs from heat and slice the eggs into thin strips. Set aside.

REMOVE the shrimp mixture from the fridge.

ADD about 2 more tablespoons of oil to the hot wok. When the oil is ready, stir-fry the diced onion and shrimp on high heat for a couple of minutes (until the shrimp turn pink and onions are opaque).

REMOVE the shrimp/onion mixture and set aside.

ADD the diced ham, crabmeat and green peas to empty wok, stir-fry for a minute or so and remove from the wok. Set aside.

ADD 2 more tablespoons of oil to the empty wok and turn heat down to medium. When oil is hot, stir-fry the cooked rice. You can add a bit of the marinade now.

ADD all other ingredients into the wok with the rice EXCEPT for the eggs and scallions, which will be used for garnishing the top of your finished dish.

ADJUST seasonings and add more of the leftover marinade if necessary.

OR you can stir-fry ALL of the ingredients together without having a garnish. Or you could stir-fry all of the ingredients together and make EXTRA eggs and scallions for garnish. Heck, you’ll probably cut down on quite a few steps once you get the hang of it. It’s really up to you. You may just want to have a garnish if serving to guests. But you should also think about it this way…who are you if you aren’t your very best guest?

Always Enjoy!

Fast Appetizer Recipe For Crab Rangoon

Add an Asian flair to your holiday party! Or make them for your next romantic dinner. Whatever your next occasion may be, everyone will be sure to compliment you on these bite-sized, fried dumplings filled with fresh crab meat. These delicious little treats are crunchy on the outside, but oh so creamy on the inside.

Although these are simple and easy to make, they are delightfully flavorful. These little appetizers always seem to disappear quickly, so double or triple the recipe depending on the size of your guest list. You can also make these ahead of time and store them (uncooked) in your freezer.

CRAB RANGOON (makes 12)

Your Ingredients:

1-cup (about half a pound) fresh or frozen lump crab meat, thawed, drained and flaked
8-ounces cream cheese, room temperature
1/2-tsp soy sauce
1-clove garlic, finely minced
1/3-cup scallions, finely chopped
pinch of freshly grated ginger
1 pkg wonton wrappers (about 4-inch square)
1 small bowl of water for wetting wontons
Oil for deep-frying

IN a bowl, mix together the fresh crabmeat, softened cream cheese, soy sauce, garlic, scallions and pinch of ginger.

LAY wonton wrapper in front of you on a flat surface and position it like a diamond.

ADD a heaping 1/2-teaspoon of the crab filling to the center of the wrapper.

FOLD the wonton over the filling so that it looks like a triangle.

MOISTEN the edges with a little water and as you are pressing the edges together to seal, press the excess air out of the wonton to keep the wonton from puffing up as it cooks.

FOLD each end of the triangle in toward the center of the wrap (sort of like an envelope) and leave the tips vertical while moistening the part underneath the tip and seal to the front of the wonton.

PLACE each finished Crab Rangoon under a damp paper towel to keep them from drying out while you finish the remainder.

HEAT oil in a deep fryer to approximately 350˚-375˚F.

WHEN the oil is ready, carefully add a few wontons at a time to the hot oil and cook until golden brown, turning once.

REMOVE from oil and place on paper towels to drain.

REPEAT process until all wontons have been fried.

SERVE warm with duck sauce for dipping.

Always Enjoy!