YOUNG JEWEL FRIED RICE
For Christmas in 1968 my dad gave me Jim Lee's Chinese Cookbook. This rice is the first thing I ever cooked from my first cookbook. Still my favorite Fried Rice recipe today.
Provided by Marsha Gardner
Categories Rice Sides
Number Of Ingredients 11
Steps:
- 1. Mix together pepper and soy sauce and set aside. Heat wok or frying pan hot and dry. Add one half of the oil. Turn heat to medium. Add the eggs, and stir lightly so the whites and yolks are mixed slightly. Remove from pan while still a little soft, and put aside.
- 2. Turn up heat; add remainder of oil and add the meats, bean sprouts and scallions. Stir fry for 2 minutes. Add the hot rice. Pour soy sauce mixture and mix thoroughly. Put back the scrambled eggs. Turn off heat and add the lettuce. Stir and serve.
- 3. SUBSTITUTIONS AND VARIATIONS: If the fresh bean sprouts are not be available you may leave them out of the recipe and increase the amount of shredded lettuce to 2 cups. A small green pepper, halved and finely diced is also a good and color or add a cup of frozen peas. Young Jewel is never made exactly the same way by different cooks, it gives us license to use your ingenuity and preference.
JEWELED RICE
Provided by Samin Nosrat
Categories Onion Side Cranberry Orange Almond Pistachio Saffron Carrot Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Spread pistachios on a rimmed baking sheet and toast until just beginning to brown, about 4 minutes. Transfer to a plate, let cool, then coarsely chop. Spread almonds on the same baking sheet and toast until golden brown, 5-8 minutes; let cool. Set nuts aside.
- Place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Cook rice in a large pot of boiling salted water, stirring occasionally, until grains have lengthened but are still firm, 6-7 minutes; drain and rinse under cold water. Spread rice on another rimmed baking sheet; let cool.
- Meanwhile, using a vegetable peeler, remove zest from orange and thinly slice lengthwise (reserve flesh for another use). Bring sugar and 1 cup water to a boil in a medium saucepan, stirring to dissolve sugar. Add orange zest and carrots, reduce heat, and simmer, stirring occasionally, until carrots are tender, 15-20 minutes; drain and set aside (discard syrup).
- Combine barberries and raisins in a small bowl and cover with hot water; let soak 10 minutes. Drain and set aside. Place saffron in another small bowl and add 1/4 cup hot water; set aside.
- Heat butter and 1 tablespoon oil in a large skillet over medium heat. Add onion, season with salt, and cook, stirring often, until soft and beginning to brown, 8-10 minutes. Add cardamom, cumin, turmeric, and 1 tablespoon saffron mixture. Cook, stirring constantly, until fragrant, about 1 minute.
- Reduce heat to low, add barberries and raisins, and cook, stirring often, about 3 minutes. Stir in reserved nuts and orange zest and carrot mixture; season with salt. Set fruit and nut mixture aside.
- Heat remaining 3 tablespoons oil in a large wide heavy pot over medium heat. Add half of rice, spreading evenly; top with fruit and nut mixture, then remaining rice, spreading evenly. Using the end of a wooden spoon, poke 5-6 holes in rice all the way through to bottom of pot (to help release steam and help rice cook evenly).
- Drizzle remaining saffron mixture over rice. Place a clean kitchen towel over pot, cover with a tight-fitting lid, and secure loose edges of towel on top of lid, using a rubber band or masking tape.
- Cook until pot begins to steam, 5-8 minutes. Reduce heat to very low and cook, without stirring, until rice is tender and bottom layer of rice is browned and crisp, 30-40 minutes.
- Scoop rice into a wide serving bowl, breaking bottom crust into pieces.
- DO AHEAD: Fruit and nut mixture can be made 2 days ahead. Cover fruit and nut mixture and remaining saffron mixture separately and chill.
YOUNG JEWEL FRIED RICE (YEUNG CHAU CHOW FAAN)
Make and share this Young Jewel Fried Rice (Yeung Chau Chow Faan) recipe from Food.com.
Provided by elly9812
Categories Rice
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix together pepper, m.s.g. and soy sauce and set aside. Heat wok or frying pan hot and dry.
- Add one half of the oil.
- Turn heat to medium.
- Add the eggs, and stir lightly so the whites and yolks are mixed slightly.
- Remove from pan while still a little soft, and put aside. Turn up heat; add remainder of oil and add the meats, bean sprouts and scallions.
- Stir fry for 2 minutes.
- Add the hot rice. Pour soy sauce mixture and mix thoroughly.
- Put back the scrambled eggs.
- Turn off heat and add the lettuce. Stir and serve. Substitutions and Variations: The fresh bean sprouts may not be obtainable in your area.
- You may leave them out of the recipe and increase the amount of shredded lettuce to 2 cups.
- A small green pepper, halved and finely diced is also a good substitute for the bean sprouts, and will brighten the color.
Nutrition Facts : Calories 647.8, Fat 14.3, SaturatedFat 2.5, Cholesterol 83.3, Sodium 715.5, Carbohydrate 106.6, Fiber 2.8, Sugar 1.9, Protein 20.3
SAFFRON JEWEL RICE
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Sprinkle the saffron into 1/4 cup hot water; let sit 15 minutes. Meanwhile, combine 2 cups water, the sugar and a pinch of salt in a small saucepan and bring to a boil. Add the orange zest and carrot, reduce the heat to medium low and simmer until tender, about 4 minutes. Drain and transfer to a bowl; set aside.
- Heat 2 tablespoons butter in a large pot over medium heat. Add the onion, cinnamon stick, cardamom, allspice, cumin and a pinch of salt and cook, stirring occasionally, until the onion is translucent, about 8 minutes. Add the rice and 3/4 teaspoon salt and stir to coat. Add 3 cups water, increase the heat to medium high and simmer until the water has mostly evaporated, about 4 minutes. Cover the pot with foil and the lid, reduce the heat to low and cook until the water is completely absorbed, about 12 minutes. Remove from the heat and let stand 5 minutes.
- Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the pistachios and almonds and cook until just lightly golden, about 1 minute. Remove from the heat and add the dried cranberries and apricots, and 1 tablespoon of the prepared saffron water; stir to combine, then transfer to a bowl and set aside for topping.
- Uncover the rice and fluff with a fork; discard the cinnamon stick and cardamom pods. Transfer about half of the rice to a serving bowl. Add the remaining saffron water, 1 tablespoon butter and the reserved orange peel and carrot to the rice in the pot and stir gently. Add the yellow rice to the white rice and gently toss; sprinkle with the pistachio mixture and parsley.
JEWELLED RICE
Give rice an exotic edge with this colourful and fragrant recipe, perfect with slow-cooked lamb
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 10
Steps:
- Melt butter and ½ tbsp oil in small saucepan, then fry cardamom, bay and cinnamon for 2 mins. Stir in rice to toast for 1 min, then cover with 200ml water. Bring to the boil, cover, then turn heat down and simmer for 5 mins. Stir in barberries, if using, and cook for 5 mins more. Mix saffron with a small splash of boiling water. Once almost all the water has been absorbed by the rice, scatter saffron on top. Cover again, turn off the heat and sit for 5 mins.
- Meanwhile, fry cumin seeds, onions and some salt in the remaining oil until golden and beginning to crisp - this will take around 15 mins. Then spread onions on kitchen paper to remove excess oil.
- To serve, remove whole spices if you like, and scatter the onions on top.
Nutrition Facts : Calories 434 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.11 milligram of sodium
DAVID TANIS'S PERSIAN JEWELED RICE
This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken. You will probably need to do a little shopping to make this traditional dish. But it is well worth it, and most good supermarkets can supply what you require.
Provided by David Tanis
Categories dinner, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
- Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
- Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice - you will need to rely on your nose to tell if the rice has browned.)
- Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
- Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
- To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.
Nutrition Facts : @context http, Calories 491, UnsaturatedFat 10 grams, Carbohydrate 72 grams, Fat 19 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 310 milligrams, Sugar 14 grams, TransFat 0 grams
LEEANN CHIN VEGETABLE FRIED RICE RECIPE - (4/5)
Provided by á-46330
Number Of Ingredients 11
Steps:
- Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok. Allow wok to cool slightly. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces. Heat 1 tbsp oil in wok; add carrots, peas, and cooked onion; stir-fry for 2 minutes. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve Set out additional soy sauce on the table, if desired
YOUNG JEWEL FRIED RICE
Number Of Ingredients 14
Steps:
- Rinse bean sprouts in cold water drain.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add eggs cook and stir until eggs are thickened throughout but still moist. Remove eggs from wok. Wash and thoroughly dry wok.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add bean sprouts, mushrooms and salt stir-fry 1 minute. Remove bean-sprout mixture from wok drain.Heat wok until very hot. Add 3 tablespoons vegetable oil tilt wok to coat side. Add rice stir-fry 1 minute. Stir in soy sauce and white pepper. Stir in shrimp and pork. Add bean-sprout mixture, eggs, peas and green onions stir-fry 30 seconds.7 servings**This poetic description refers to the tender vegetables that add both color and flavor to the dish. Fried rice can be enhanced with whatever cooked meat you have on hand. "Young jewel" sounds like "Yeung Chau," a province in ancient China known for fried rice dishes.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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