Recipe by ELSPETHFAHEY
"My husband is Chinese and I am Western. Between the two of us we came up with this recipe for fried rice that is actually a meal in a bowl. Now all my Chinese relatives make it this way and our Western friends have asked us to teach them how it is made. Optional ingredients include meat, salted fermented black beans, cashews and chili oil. I can do this dish in well under half an hour, and that includes all the chopping. This dish is good for colds, depression, writer's block, stubbed toes, insomnia, heartbreak, religious crises and general crankiness. It can change your life. Yum."
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dried bean curd
shredded black fungus
dried black mushrooms
3 1/4 cups
butter or oil
vegetable oil, or as needed
chopped yellow onion
minced fresh ginger root
thinly sliced green onions
fresh ground black pepper
This is a terrific recipe! It takes a trip to the Asian market to get some of the ingredients, but the flavor they add are worth the trouble. I added chicken to the recipe and plan to make it again with shrimp. The quantities that I had to buy the Asian ingredients in will make the recipe at least two, maybe three, more times. All in all, it is a very economical meal. The amount of garlic looked like too much to me, so I just did 2 1/2 tbsp., but I'm sure it would have been fine with 4. The fresh ginger tastes so good in this recipe. Leftovers are just as good as fresh! I want to use this for company sometime, and have all the chopping done early and throw it together when they arrive. This is a definite keeper.
I wish there was a picture of this, I can't imagine the ingredients and how this all comes together.
FIRST OF ALL JUST WANTED TO LET YOU KNOW THIS RECIPE IS PROBABLY THE EASIEST, MOST USER FRIENDLY RECIPE I HAVE EVER USED. NOT ONLY IS IT EASY TO UNDERSTAND, IT BROUGHT A SMILE TO MY FACE THE FIRST TIME I READ IT BECAUSE EVERYTHING IS SPELLED OUT!! GREAT RECIPE - WOULDN'T CHANGE A THING! GOOD JOB...LOOKING FOR MORE OF YOUR INTERESTINGLY TASTY CREATIONS!
That previous review was not accurate. This recipe does not take long to cook, unless you plan to get in and out of the kitchen in 5 mins. Then you might consider heating up some frozen box thing. This recipe was quick to make, easy, and tasted great. I would enjoy more authetic Chinese cooking tips and ingredients.
I have not even made this, but I just thought the recipe description was so funny, it deserved 5 stars. :)
First off, let me just say how nice it is to see a real recipe here and not “Aunt Thelma’s Mayo Cheese Cake Mix Biscuits”. This recipe is GREAT. This was my first successful foray into Chinese cooking at home, and mostly thanks to all of the in depth technique notes (keeping the wok very very hot, etc.), it came out beautifully. I made a few substitutions: I swapped the dried bean curd out for hickory smoked tofu marinated in tamari, brown sugar, black pepper, and cayenne pepper. I also added in the highly recommended preserved black beans, and they were amazing as promised. Also, I did not have enough fresh ginger or garlic on hand, but the recipe came out okay with 3T of garlic and 2T of ginger. All in all a great recipe, my boyfriend and I loved it, and there are PLENTY of leftovers! I think that next time I make it, I'll want a little drizzle of sweet sauce (like a plum wine reduction or something) to set off the savory, lightly caramelized flavors.
Best set of stir-frying instructions I've ever seen. And great guidance on ingredients. We agreed that this is the most successful stir-fried dinner I've made. I added snow peas (instead of peas) and broccoli, putting them in first to cook. Fabulous!
Lemme guess-English major? :o) This tasted so yummy! I, unfortunately, have an electric stove but it still turned out fantastic. Who would have thought I'd ever like something with bean curd in it?! Thank you for the entertaining recipe directions and thank you for the delicious dinner!
* Percent Daily Values are based on a 2,000 calorie diet.
Foreign Devil Fried Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 539
** Calories from Fat: 179
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A fantastic use for leftover rice, this is one restaurant quality dish!
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