Chinese rice: recipes with photos, ingredients, seasonings, tips and tricks

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Rice is the leading component of Chinese, Japanese, Vietnamese dishes. It deservedly bears the title of national food product in China and far beyond its borders.

The role of rice is multifaceted and inexhaustible, so this article is devoted to the peculiarities of its preparation and popular recipes with a Chinese "flavor".

The secrets of cooking the "right" rice from Chinese chefs

It's surprising, but rice recipes in Chinese cuisine are fundamentally different from those in Western and Eastern Europe. Representatives of the Asian nation eat rice with sticks. Therefore, the Chinese variety is slightly sticky, but each grain is dense inside.

Characteristics of rice types

The "jasmine" variety is grown in Thailand. It has an elongated snow-white color. Its calling card is a subtle milky aroma that reveals the taste of exotic Chinese and spicy dishes in a new way. During the cooking process, the grains will stick together a little, but this will not affect the taste.

Variety"Indica" is recognized as universal. Its shape is elongated, the color is saturated white, the grains do not stick together during cooking. Suitable for a wide range of oriental dishes.

Rules for selecting dishes and preparing rice

For cooking white grains, the Chinese use heavy cauldrons made of aluminum or cast iron. The rounded bottom promotes even heat distribution and prevents sticking.

There is an ancient recipe for making Chinese rice if the meal is delayed or the guests are late. The cauldron is put on the lowest possible fire (no more than 45 minutes). If rice is left to cool, it will harden and turn into an inedible mass. Grains will not be heated or eaten with chopsticks.

According to Chinese tradition, rice is washed nine times. Speaking of proportions, it is customary to use one part grains to 1.5 parts water.

Rice with vegetables - Traditional Chinese lunch

Chinese-style rice recipes have gained serious popularity in our country thanks to savory sauces, bold vegetable combinations and generous use of spices.

Vegetables go great with long grain rice as described above, or the brown variety (if you're on a diet).

Vegetables should be chosen slightly unripe, overripe will turn into porridge.

Chinese rice with vegetables recipe can be mastered by any housewife. This dish is served on its own or as a side dish.

Main ingredients

This recipe is convenientthe fact that rice can be combined with an unlimited number of ingredients. It all depends on the preferences and culinary talents of the chef. It will take no more than half an hour to prepare the dish, and a hearty fragrant lunch will give you a boost of energy and vigor for the rest of the day.

Prepare the following ingredients:

• rice - 300 grams;
• young zucchini - 200 grams;
• sweet red pepper - 250 grams;
• tomato - 5 pieces of medium size;
• onions - 4 pieces;
• soy sauce - 4 tablespoons;
• vegetable oil - 40 grams;
• ginger root - 1 tablespoon;
• garlic - 3 cloves.

How to prepare the dish?

At the heart of any successful Chinese rice recipe is the proper handling of the rice. The grains must be thoroughly washed in several waters until transparent. Pour 450 ml of water into a saucepan and turn on a strong fire. After boiling, add the washed rice, mix, cover and cook for 15 minutes until tender over low heat. Throw the finished cereal on a fine sieve and rinse with cold water.

In order for vegetables to retain their shape and acquire a characteristic crunch, they are thrown into a hot frying pan and, stirring constantly, are fried for no more than a couple of minutes.

Onions must be cut into half rings, and garlic into cubes as small as possible. Throw these two ingredients into the oil heated in a pan and fry for 3 minutes.

Remove the stalk from the zucchini, cut into strips of medium length. Sweet pepper clearedseeds, cut in half, chop into medium-sized cubes. Send zucchini and pepper to the onion. Fry over high heat for 4 minutes.

Wash the tomatoes, remove the peel, after dousing the vegetables with boiling water. Cut into slices. Add to vegetables. Fry over high heat, stirring constantly, 3 minutes.

Peel the ginger, grate on a fine grater. Add to skillet. Add soy sauce along with ginger. Fry for 2 minutes.

Rice is the last to go to the vegetables. The dish should be gently mixed, reduce the fire to a minimum, cover and simmer for 3-4 minutes. Then remove the pan from the stove and let the grains soak in the juices and smells of other ingredients.

Below is one of the options for serving the finished dish in the photo of Chinese rice.

Rice with egg is a great option for a quick nutritious breakfast

However, the Chinese egg rice recipe can be useful for both lunch and dinner. But for breakfast, this option is most preferable due to its nutritional value and speed of preparation. With the right organization of the process, it will take 10-15 minutes from gathering the ingredients to a hot and hearty dish on the plates of family members.

A separate advantage of rice with egg is the availability of ingredients - it contains only what the average family can afford. If desired, each housewife can deviate from the classic recipe and introduce new components.

Traditionally, this dish is cooked in a wok pan with a special cone-shaped design. In the absence of suchthe usual one with a narrow and thin bottom is also suitable.

Composition

Chinese rice recipe is suitable for those who watch their diet and want to quickly satisfy their hunger. The main thing is to bring the rice to the correct consistency and remember the order in which the components are added:

1. Rice - 150 grams.
2. Canned corn - 4 tablespoons.
3. Fresh frozen peas - 3 tablespoons.
4. Chicken egg - 3 pieces.
5. Butter - 25 grams.
6. Green onions, spices to taste.

Chinese egg rice. Step by step recipe

Step 1. The main requirement for rice is wholeness and friability. Sticky porridge will not work. Thoroughly washed cereals must be poured with plenty of water, slightly s alted and boiled over high heat until boiling. Reduce the gas, mix, bring to a state of soft grains on the outside and moderate density inside. Turn off the fire, put the rice in a sieve, rinse with cold water.

Ideally, if the cereal is cooked in the evening. According to the cooking technology, it should be cold and a little dry.

Step 2. Put the oil in the pan, heat it up, beat in the eggs. Stir randomly with a wooden spatula. Fry for 30 seconds, then stir again. Should be egg flakes.

Step 3. Corn and slightly thawed peas are sent to them. Fry for 2-3 minutes, stirring constantly.

Step 4. Pour rice, s alt. Add finely chopped onion feathers, ground black pepper. Mix. Leave for 1 minute.

Step 5. Serve.

Shrimp fried rice

The peculiarity of the Chinese fried rice recipe is the addition of hot spices (garlic, chili sauce, etc.) and dressing with fish broth. Usually the dish is prepared with chicken, pork, crab meat or shrimp. Rice is used already boiled, dried (when cooking on fire, you need to hold it longer than usual until all the water has evaporated). In order for the grains to turn out to be fried, and not to resemble heated pilaf, heat treatment should be carried out at the maximum temperature.

Main components:

1. Cooked rice - 300 grams.
2. Fish broth (thick) - 2 tbsp.
3. Shrimp - 300 grams.
4. Egg - 1 piece.
5. Small cucumber - 1 piece.
6. Lime - 1 piece.
7. Green onion - 3 feathers.
8. Chile - 0.5 pod..
9. Garlic - 1 large clove
10. Soy sauce - 50 grams.
11. Vegetable oil - 2 tablespoons.
12. Cilantro, black pepper - to taste.

Cooking guide

Heat vegetable oil in a frying pan. Peel the garlic, crush with a knife. Finely chop the chile. Throw spicy ingredients into the pan, fry for 30 seconds.

Peel the shrimp, put in oil, fry until tender. If the seafood has already undergone heat treatment, we temporarily put it aside.

Add cooked rice, mix thoroughly. It's time for the boiled shrimp. They go to the grits in the company of fish broth and soy sauce. You need to stir again. Movements should be neat and slow. Otherwise, the rice will turn into a liquid porridge.

Add diced cucumbers.

Free one side of the pan from rice and other ingredients. Crack an egg into it. Stir so that the mass is evenly distributed throughout the workpiece.

Chop the green onion and cilantro finely, sprinkle generously on the dish. Add ground black pepper.

For a perfect Chinese rice recipe, serve with a lime wedge.

Oriental Chicken Rice

Residents of the post-Soviet space, who were lucky enough to visit China, note the exquisite taste of local dishes and try to repeat them at home.

Chinese chicken rice recipe is special in every restaurant. And thanks to the availability of ingredients, it can be repeated at home. The main thing is to take into account the peculiarities of rice processing:

• in Chinese cuisine there are no dishes even remotely similar to fatty pork or lamb pilaf. Chicken and seafood are popular here, making rice dietary with a delicate, refined taste;
• In Eastern Europe rice is usually boiled until cooked, in China it is left a little raw, and brought to the desired condition in a frying pan - so it turns out juicy and crumbly;
• rarely is a Chinese dish complete without the addition of soy sauce, but in our country its use is not so popular.

So, to cook rice with chicken in the best Chinese tradition, you will need:

1. Long rice - 2 cups.
2. Chicken fillet - 600-700 grams.
3. Egg - 2 pieces.
4. String beans - 250 grams.
5. Bulgarian pepper - 1 piece.
6. Green peas - 100 grams.
7. Soy sauce - 50 ml.
8. Vegetable oil - 2 tablespoons.
9. Green onion - 4 feathers.
10. Turmeric - 0.5 tsp.

Cooking rules

Boil chicken fillet until tender, cut into small cubes. Boil rice washed in nine waters until half cooked, cool.

Pour oil into a deep frying pan, add boiled chicken, fry for 5-7 minutes. Put the browned pieces on a plate.

In the hot oil left over from frying the meat, put the green beans, peas and finely chopped bell pepper. Cook vegetables for 8-10 minutes, stirring occasionally.

In a separate frying pan (can be without oil) fry the eggs beaten with a whisk. They should "grab" a little, but not turn into scrambled eggs. At the end of the process, add chopped green onions.

Combine the contents of two pans, add rice. Pour in soy sauce, sprinkle with turmeric. Fry for 10 minutes, stirring occasionally.