Dan Chao Fan

Fried rice (蛋炒飯, dàn chǎofàn) is a great way to use up leftover rice from a Chinese or other Asian meal. Here is a basic recipe for fried rice, Taiwanese style, with a bit of egg. Feel free to vary it to your taste and to use up leftovers in the fridge. Suggestions for meats and vegetables are in the variations at the bottom of the recipe.

Note: It's important to use rice that has fully cooled to make fried rice. Cold rice breaks into individual grains much more easily and won't get sticky and clump together like hot rice would.

4 to 6 servings

INGREDIENTS

• Cooked white rice, cooled -- 4 cups
• Oil -- 3 or 4 tablespoons
• Onion, sliced thinly, or scallions, chopped -- 1 cup
• Chicken or vegetable stock -- 1/2 cup
• Soy sauce -- 3 tablespoons
• Salt and pepper -- to taste
• Eggs, beaten -- 3

METHOD

1. Add the rice to a large bowl. Wet your hands with fresh water and use them to break up the clumps of cold rice into individual grains.
2. Heat the oil in a wok or large pot over high heat. Add the onions or scallions and stir fry until the onions are translucent, 1 to 2 minutes, or until the scallions are cooked down, about 30 seconds.
3. Add the rice and toss to heat through, scraping the bottom of the wok or pot to keep the rice from sticking.
4. Reduce heat to medium-low and pour in the stock and soy sauce. Toss the rice to moisten evenly and cook until the rice soaks up all the liquid, 2 to 3 minutes. Season to taste with salt and pepper.
5. Pour the beaten eggs over the rice, and then cover the wok or pot with a lid and simmer until the egg is cooked through, 2 to 3 minutes.
6. Remove the lid and gently stir the eggs into the rice. Adjust seasoning to taste. Serve with a simple soup to make a full meal of it.

DAN CHAOFAN VARIATIONS

• Meats: Use cooked and diced chicken, ham, shrimp, beef, pork or Chinese sausages cut into rounds. Add the cooked meat or seafood to the wok or pot when you stir in the rice in step 3.
• Vegetables: Try adding peppers, peas, green beans, cabbage, sprouts, carrots, etc. Firmer vegetables should be cooked or parcooked before adding to the rice. Stir fry more tender, raw vegetables along with the onions or scallions. Add cooked or parcooked vegetables when you stir in the rice in step 3.
• Other Seasonings: Add minced ginger and/or garlic along with the onions or scallions. Substitute oyster sauce or hoisin sauce for the soy sauce. Add a splash of Chinese rice wine or sherry or sesame oil for extra flavor.

Pikante tahoe

1 blok tahoe 1plakje gember 1 lente ui Gehakt half om half Sherry Sojasaus Chili olie Snij de tahoe in diagonale plakjes en frituur ze goudbruin. Bak de gember, knoflook, lente-ui met het gehakt. Maak een sausje van de sherry, de soja en de chili-olie. Alles bij elkaar, mengen en garneren met lente-ui.

Marble eggs

Ingredients:
6 eggs
3/4 cup soy sauce
2 star anise
2 tablespoons black tea (or 2 tea bags)
1 cinnamon stick
1 teaspoon sugar

1 tablespoon Sichuan peppercorn (optional)
2 strips dried tangerine or mandarin orange peel (optional)
Directions:

Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water. Using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact. To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight. The longer you steep, the more flavorful and deeply marbled the tea eggs will be. In the photos above, I steeped for 5 hours. Mom likes to steep overnight.