From the Chronicle Kitchen
Martin Yan’s China
Where have you had the best fried rice of your life? Share your favorite restaurant (or homemade secret!) and tell us what makes it so special. Three winners will be selected at random from the comments/trackbacks below to receive a free copy of this book.
Congratulations to Martin Yan, whose Martin Yan’s China has been nominated for a prestigious 2009 International Association of Culinary Professionals’ Cookbook Award in the International category.
Red and Gold Fried Rice
This dish combines two of Canton’s classics: tomato beef and fried rice. Tasty and fulfilling, this dish is also very quick and easy to make. It’s a popular lunch order for many workers in busy Hong Kong. The dash of ketchup gives a nice tangy taste to the silky scrambled eggs.
Makes 4 servings
4 dried black mushrooms
2 tablespoons vegetable oil
1/4 cup chopped onion
1 tablespoon minced ginger
4 ounces ground beef
3 cups cold cooked long-grain rice
1 1/2 cups cherry tomatoes, halved
1/4 cup sliced green onions
2 tablespoons ketchup
1 tablespoon Rich Homemade Broth (page tk) or canned chicken broth
1 tablespoon soy sauce
2 teaspoons hoisin sauce
3/4 teaspoon salt
4 eggs, lightly beaten
In a small bowl, soak the mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard the stems and chop the caps.
Place a wok or stir-fry pan over medium-high heat until hot. Add the oil, swirling to coat the sides. Add the onion and ginger and cook, stirring, until fragrant, about 30 seconds. Add the beef and mushrooms and stir-fry until the meat is no longer pink, about 2 minutes. Add the rice, separating the grains with the back of a spoon, and cook until the rice is heated through. Add the tomatoes, green onions, ketchup, broth, soy sauce, hoisin sauce, and salt and stir to combine. Make a well in the center of the rice, add the eggs, and gently stir the eggs until they form soft curds, about 1 minute. Stir to mix the eggs into the rice.
Transfer to a serving plate and serve.
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