Fried Rice is one of my favorite dishes to order out or for take-out. Lately, I haven’t had the time or the extra cash to eat out so I needed to learn to make this since I love to eat Asian food. I should have learned to make this years ago. It is so simple to make.
Don’t forget the secret ingredient: Oyster Sauce
I have a friend who hates eating fried rice that has green peas in it. Me, I love my veggies, peas are not a problem with me. With this recipe, you can add any kind of vegetable you want and it will still come out tasting great. We used chopped carrots, peppers, and scallions. For meat, we used Chinese sausage with the casing removed. I believe that we will use a chopped pork or beef tenderloin coated in red pork sauce next time.
The seasoning packet mentioned in the recipe was found in the Asian food section at my local supermarket, near where the Soy Sauce is located.
3 cups of cooked white rice – cold
1 package of fried rice spice – found in a packet just like taco seasoning
1 cup of chopped vegetables
1 lb of cooked meat – pork, beef, or shrimp
2 tablespoons of Soy Sauce
1 or 2 tablespoons of Oyster Sauce
2 scrambled eggs
oil for cooking
Cook rice. Rice can be either white or brown but it needs to be precooked and chilled.
Cook/Saute meat and set aside with rice.
Cook/saute diced vegetables.
Cook scrambled eggs.
Add all ingredients together in a wok and stir-fry with a bit of oil to the pan to prevent sticking to the pan and add Soy sauce, Oyster sauce and flavor packet. Probably could use Asian five spice in place of seasoning packet.
Eat and enjoy!
I love this recipe. It took me a couple of tries to perfect it to the point where it tastes like authentic Chinese restaurant egg rolls. The first time I made this recipe, I didn’t have any Oyster Sauce. You have to have Oyster Sauce to make these taste anywhere near what you find in a restaurant. Leaving out the Oyster Sauce is like eating a burger or hot dog without ketchup.
We made the Fried Rice too, seen in the photo. That recipe is coming next.
Egg roll wrappers are found in the produce section of your local supermarket. I found coleslaw mix in the bagged salads makes for an easy peasy short cut. You can use a whole head of green cabbage, or any kind of cabbage, and cut up carrots in matchsticks size.
Oyster Sauce and the Asian Five Spice Seasoning can be found in the ethnic food aisle along with the Soy Sauce.
I did try baking these the first time but didn’t have good results. I found frying was the best method.
1 package of egg roll wrappers
1 lb of meat – preferably pork, beef, or shrimp or 2 can of tiny shrimp
1 package of coleslaw mix
3 green onions (scallions) thinly sliced
2 tablespoons of oyster sauce
1 tablespoon of soy sauce
1 tablespoon of powdered ginger
Asian Five Spice to taste
oil for cooking
Coat cooking pan with oil to prevent food from sticking to pan.
Saute meat unless using a can of tiny shrimp, then remove from pan, set aside.
Saute over high heat in a wok the coleslaw mix and green onions (scallions) until it cooks down. About 2 – 3 minutes.
Add Spice, Oyster Sauce, Soy Sauce to the pan. Cook for another minute.
Mix vegetable mixture with cooked meat.
Use one sheet of egg roll wrapper at a time, lay on surface in diamond shape, (Corner Points are North, South, East and West).
Place 1 heaping tablespoon of mixture in the center of the wrapper.
Fold bottom point halfway up (making an envelope).
Fold each side halfway in.
Fold top down and roll. Seal the top down with a finger dipped in cold water.
Place sealed side down on plate.
Fry in 350-degree oil, until golden brown. About 2 – 3 minutes.
People come up with the darndest recipes. Some of them make me shake my head others like this recipe, make me shake my head until I sit down to eat. I wasn’t too sure at first. Just the thought of eating a spaghetti pie didn’t make my mouth water. Surprisingly, this was pretty tasty. It could be called a poor man’s lasagna. This dish was quite filling too. You could make probably half the recipe if you are making it for three or fewer people.
Spaghetti Pizza Pie
12 ounces spaghetti, cooked, 1/2 cup cooking water reserved
1 small yellow onion, chopped finely
1 pound ground turkey, or beef
1 cup tomato paste, divided
3 large eggs
1 cup grated Parmesan cheese
1 1/2 cup shredded mozzarella
2 tablespoons olive oil
Salt to taste
Preheat your oven to 350 degrees F.
In a large skillet, saute those onions until they are soft.
Add your ground meat and 3/4 cup of the divided tomato paste. (This is probably when you would divide the paste.)
Don’t forget to cook your pasta.
Add half of the reserved pasta water and stir well.
Season with the salt to taste.
You want the consistency to be similar to thick Bolognese sauce.
Add more cooking water if needed.
In a large bowl, mix the cooked pasta, eggs, parmesan cheese, the mozzarella, and the rest of the tomato paste.
Grease a 9 or 10-inch pie plate with olive oil. We needed to use two pie plates. The mixture wouldn’t fit all in one.
Spread half the meat mixture over the bottom of the pan. Add the spaghetti and press it down to make it level.
Top with the remaining ingredients and sprinkle any leftover mozzarella cheese on top.
Bake the pie for about 30 – 35 minutes.
Let the pie cool for about 10 minutes before cutting.
Use a sharp knife or pizza cutter. ( We had success with the pizza cutter.)
A busy day is always a good day. Today was one of them.
A friend/coworker of mine has fruit trees, peaches, pears, and crabapples. She asked me to take some of the fruit. I left her house with bags of peaches, pears and a few weeks ago crabapples. The rest of today was spent making something of them.
I started off with the crabapples. Two weeks ago, I used half the bag to make crabapple jelly. Today I turned the rest of them into applesauce. I did add one apple and a pear to the mix. I made enough for two pint jars – which is a serving for four in my house. We love applesauce, especially homemade.
Next, I started on the peaches. I had peaches left over from last year that I had sitting in the freezer. I decided to use these up first. Peaches are great keepers in the freezer. There’s no need to peel them, just pop them into a freezer bag with their skins intact and seal. The skin acts as a freezer burn barrier. These peaches are best used for cooking, of course. They keep very well.
I turned last year peaches into peach pie filling and canned two quarts worth. Each quart will fill 8 or 9-inch pie. It was very yummy. I had a bit leftover after canning and it was used for peach shortcakes. I’m thinking of making up a batch to use just for shortcake. I could can it in pint jars instead.
Next month will be apples and applesauce, probably made with Macs and Cortlands. Maybe I’ll even make some apple pie filling too.
Peach Pie Filling
6 pounds of peaches ½ teaspoon nutmeg
2 ¼ cups sugar 2 teaspoons lemon peel
½ cup flour ¼ cup lemon juice
1 teaspoon cinnamon
Peel, pit and slice peaches. If you freeze them, just put the peaches in boiling water for a minute or two and then plunge them into cold water. The peels pop right off, just like when you do the same for tomatoes. Treat with stay fresh citric acid to prevent darkening. I used fruit fresh. You can buy this where pectin is sold in the grocery store. Combine sugar, flour and spices. Rinse and drain; stir into sugar mixture. Leave this to stand for 30 minutes. Stir in the lemon peel and lemon juice. Cook over medium heat until mixture begins to thicken. I cooked mine for almost 30 minutes. My peaches were pretty juicy to start. Ladle pie filling into two-quart jars and leave 1-inch headspace. Boil in a water bath with the water being one inch above the caps for 30 minutes. Let cool in water bath for 5 minutes before removing to finish cooling. Don’t tighten the screw bands down for 24 hours. That way you will be able to see if you have a proper seal.
Don’t forget to the label before storing away. I like to put the date on my labels too. I go to avery.com and print labels out on copy paper. Cut them out to the proper size – just a bit bigger than the screw on cap. Cover the labels with a piece of clear packing tape. This helps to keep them somewhat water resistant and readable. Slip under the screw on ring and you’re all set. No worry of taking labels off the jars when your filling is gone.
Do you can? What’s your favorite flavor? Do you use a water bath or pressure canners?