Russian Information Network
Eggs Fruits Rice Vegetables Appetizers Seafood Pizza
 About project
     Sauces & dressings
     Soups & broths
     Main dishes
     Side dishes
 Vegetarian dishes
 Children's dishes
 Exotic dishes
 Erotic meal
 Dietary cookery
 Quick & easy
 Holiday menu
 Microwave cooking
 Grilling & barbecuing
 Recipes from visitors

Mail system (Free 15Mb!)
Free Hosting
Game server
Tests on-line
 Recipes > Side dishes > Search results
Side dishes

Fried rice 2

2 cups white rice
2 chicken breasts
5 cloves garlic
1 large onion
2 large carrots
2 large eggs
olive oil
marsala wine
2 tablespoons Chinese chili/garlic sauce
black pepper freshly ground
soy sauce

First, scramble the eggs, and cook them until /just/ set in a pan. I
usually use a separate pan so the stuff on the edges (which, if not
properly removed, will turn brown and hard and disgusting) doesn't get
into the rice. Oh, and I like to cook eggs in butter. Just a habit.
A yummy one. But not a terribly healthy one. Anyway, set aside.
Next, chop the onion and carrots up very small - no carrot coins or
onion semicircles - and stir fry in a bit of olive oil. Cook until the
carrot is soft and the onion is translucent, but not until they've both
completely lost any sign of personality. Set aside.
Chop the chicken into... Mmm, say pieces about the size of a quarter.
Rinse any onion/carrot juice from the pan and use it for the chicken.
Heat it up again, add a dash of olive oil, and add the garlic. I
squeeze it through a garlic press, but you can mince it instead, before
tossing it in. Cook it just a little bit - before it browns - then add
the chicken. Keep the heat on high - brown the chicken just a little
bit. While the chicken is in there, toss in a splash of wine and two
tablespoons of Chinese chili sauce. (actually, I use chili garlic
sauce, and I like spicy garlicky - you may want to tone it down.) When
you're satisfied that the chicken is all cooked, set them aside, rinse
out your pan again.
(I use a Magnalite non-stick wok for this, so rinses and suchlike are
not a problem. If you have "sticking" pans, maybe you should just keep
changing pans. I like to cook them separately because they have
different cooking times, as well as different flavors.)
Okay, now, melt about two tablespoons of butter in the pan. Add the
cold rice. Stir it around, la di dah, whoopa, until it's all warm and
separated. Mmm... Now add soy sauce to taste. Now I normally don't
care for terrifically salty foods, but I do like to add soy sauce until
the rice is a uniform light brown. Then add freshly cracked pepper.
Lots of it. I like a coarse grind so I can really chew the bits of
pepper. Add some more pepper, I bet you didn't put enough in the first
Now you're ready to dump everything back in just for a few more minutes
to mix it in evenly. You can add chopped scallions for a little dash of
extra color - I found the red chili bits a nice contrast to the
brown/yellow/orange of the rest of the dish.
Prep time is about 10 min. If you chop well, cooking time about 15 min.
This is real comfort food for me, so I eat it in vast quantities - but
Even this lasted me through dinner, lunch, and dinner - maybe even a
snack, as well. Hope you like it 
rating: to discuss in forum * ? 
       1-2-3 cheddar broccoli casserole
       10 minute jambalaya Photo
       10 minute souper rice Photo
       15 minute fried rice Photo
       15 minute savory rice pilaf Photo
       Acorn squash in allspice cream
       Acorn squash with apple-cornbread stuffing Photo
       Acorn squash with spiced pecan butter Photo
       Agedashi tofu
       Almond green beans
       Almond rice pilaf
       Aloo palak Photo
       Aloo phujia
       Amaretto carrots
       Amazing asparagus
       Anchovy stir fry
       Anglesey eggs
       Animal crackers
       Apple beet salad
       Apple brown rice stuffing Photo
       Apple butter the easy way
       Apple mallow yambake
       Apple mincemeat crumble
       Apple-cranberry walnut crisp Photo
       Apple-filled sweet potato nests Photo
       Apples with sweet potatoes
       Applesauce rice Photo
       Apricot couscous
       Apricot rice pilaf Photo
       Apricot-glazed sweet potatoes
       Arepas 2
       Arepas 3
       Argentine grilled eggplant
       Argentine style grilled eggplant
       Arizona beans and peppers Photo
       Arizona brown rice pilaf Photo
       Armenian eggplant casserole
       Armenian eggplant dip
       Armenian rice
       Armenian rice pilaf
       Arrabbiata rice
       Arroz con azafran (saffron rice) Photo
       Arroz con leche
       Arroz verde (poblano chile rice)
       Artichoke and kidney bean paella Photo
       Artichoke risotto
       Artichokes and lemon vegetable puree
       Artichokes la polita Photo
       Asparagus au gratin
       Asparagus bundles with tarragon butter Photo
 1  2  3  4  5  6  7  8  9  10 >> 24
Russian cuisine 
Etiquette & serving 
Say cheese! 
Useful advice 
Culinary dictionary 
To send recipe 
Guest book 


Recipe search
Ingredient search
Advanced search
Our button:
Copyright © RIN 2001- favorite tv shows and classic movies * Feedback