Foreign Devil Fried Rice

Foreign Devil Fried Rice

31
ELSPETHFAHEY 3

"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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Ingredients

1 h servings 539 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 539 kcal
  • 27%
  • Fat:
  • 19.8 g
  • 31%
  • Carbs:
  • 71.7g
  • 23%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 613 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the dried bean curd in a bowl, and cover with boiling water. In a smaller bowl, place the shredded black fungus and dried black mushrooms, and cover with boiling water. Allow the bean curd, black fungus, and dried black mushrooms to soak until rehydrated, about 20 minutes.
  2. Place 3 1/4 cups of water with rice in a saucepan. Bring to a boil over high heat, and let it boil hard for one minute. Cover with a lid, and turn heat to low. Cook on low for 5 minutes, then remove from heat (without lifting the lid). Let sit, covered, while you prepare the rest of the meal, or about 20 minutes. Do not at any time lift the lid.
  3. In a non-stick skillet, melt butter over medium-high heat. Scramble eggs to the dry instead of the creamy point. Dump them into a bowl, and continue to chop them into bits with the edge of a wooden spoon. You don't have to pulverize them, go for pieces about the size of your thumbnail.
  4. In one bowl, combine carrot, onion, garlic, and ginger. In another bowl, green onions and frozen peas. Now drain all the water off the bean curd, fungus and mushrooms. The bean curd might need some tough bits removed, and the remainder cut into quarter-inch rings. The mushrooms only need slicing and the fungus is pre-sliced so no worries there. Combine bean curd and mushrooms in a third bowl.
  5. Heat wok over high heat; let the metal get smoking hot, about one minute. Add three tablespoons of vegetable oil. Wait about 30 seconds, and tip in the bowl of carrot, onion, garlic, and ginger. Cook, stirring frequently. The garlic's going to brown first because it has the highest sugar content, so keep an eye on it, and turn the flame down if necessary. Tip in the bean curd, shredded fungus, and mushrooms, and cook and stir for one minute. Now look to see that your flame is set to maximum, and tip in the spring onion and the frozen peas. You don't need to cook them, just threaten them. Keep them moving, and mix in the rice. Stir in the eggs, and then season with generous, generous amounts of tamari and sesame oil, and a few twists of fresh black pepper.

Footnotes

  • Notes
  • I'd like to talk about some of the ingredients and equipment, why I chose them and why they are worth the effort to obtain.
  • Basmati Rice: It smells lovely and, unlike Chinese rice, it has way more 'backbone' when it's hot, so it's not necessary to let it get completely cold before you fry it.
  • Dried Bean Curd: This is worth the effort it might take to find. Fried rice is about texture as well as taste, and dried bean curd adds a chewy, springy, bouncy fried-squid effect to the whole enterprise.
  • Shredded Black Fungus and Dried Black Mushrooms: Very traditional, and once again, worth the effort to try and obtain. Chinese food is also all about presentation, and the black color of these vegetable sets off the rest of the ingredients beautifully. And they taste nice as well.
  • Tamari sauce: It is made only with fermented soybeans, while soy sauce is made with a blend of soybeans and wheat. The soy sauce just tastes salty while tamari tastes like a fine wine in comparison. Trust me.
  • Preserved Salted Black Beans: One of the greatest and best tasting seasonings I know. They also last for absolutely always. 10,000 years from now, archeologists will dig some up and they'll still taste great.
  • Your Wok: Size matters. Nothing's more depressing than too much food in a too-small wok. Ya got to have plenty of room to sling it around with impunity. So get yourself a roomy wok, a proper cold-rolled steel Chinese wok, a foot and a half wide is good, bigger is better. Put it on your biggest burner, I am lucky to have a wok ring at home, I chose the cooker specifically for it. Did I mention that you need a flame for this? You need a flame. Electric...I wish you all the luck in the world.

Reviews

31
  1. 38 Ratings

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Most helpful positive review

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 ag...

Most helpful critical review

My husband and I were very excited to try this recipe, but felt it just wasn't the taste we were looking for. Good, but not great. The recipe and directions were very well written. Thing onl...

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 ag...

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 FI...

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 thin...

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...

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...

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 ...

I'm pre-rating this recipes, because it sounds so wonderful! I'm having trouble coming up with some of the ingredients. Is Shredded Black fungus the same as Shredded black Mushroom?? Are dried ...

I love this recipe! It makes a ton of food, so I had plenty to much on for several days. It reheated very well. I've also had a lot of fun experimenting with the ingredients, depending on wha...