Rice

Almost every Chinese meal includes at least one rice dish; it marries perfectly with the rich and varied tastes of the other dishes. It is also a very economical way of eating as the Chinese eat a great deal of rice with their meals. There are many ways to cook rice; it is not difficult, but you may find you need a little practice to get it absolutely right. The most important thing is knowing when the rice is ready. It should not be hard or mushy but firm to the bite, al dente.

White Rice

Serves 4

225 g/8 oz/1 cup long-grain rice

15 ml/1 tbsp oil

750 ml/1¼ pts/3 cups water

Wash the rice then place it in a saucepan. Add the water to the oil then add it to the pan so that it comes about 2.5 cm/1 in above the rice. Bring to the boil, cover with a tight-fitting lid, reduce the heat and simmer gently for 20 minutes.

Boiled Brown Rice

Serves 4

225 g/8 oz/1 cup long-grain brown rice

5 ml/1 tsp salt

900 ml/1½ pts/3¾ cups water

Wash the rice then place it in a saucepan. Add the salt and water so that it comes about 3 cm/1¼ in above the rice. Bring to the boil, cover with a tight-fitting lid, reduce the heat and simmer gently for 30 minutes, making sure that it does not boil dry.

Rice with Beef

Serves 4

225 g/8 oz/1 cup long-grain rice

100 g/4 oz minced (ground) beef

1 slice ginger root, minced

15 ml/1 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

5 ml/1 tsp groundnut (peanut) oil

2.5 ml/½ tsp sugar

2.5 ml/½ tsp salt

Place the rice in a large pan and bring to the boil. Cover and simmer for about 10 minutes until most of the liquid has been absorbed. Mix together the remaining ingredients, arrange on top of the rice, cover and cook for a further 20 minutes over a low heat until cooked. Stir the ingredients together before serving.

Chicken Liver Rice

Serves 4

225 g/8 oz/1 cup long-grain rice

375 ml/13 fl oz/1½ cups chicken stock

salt

2 cooked chicken livers, thinly sliced

Place the rice and stock in a large pan and bring to the boil. Cover and simmer for about 10 minutes until the rice is almost tender. Remove the lid and continue to simmer until most of the stock has been absorbed. Season to taste with salt, stir in the chicken livers and heat through gently before serving.

Chicken and Mushroom Rice

Serves 4

225 g/8 oz/1 cup long-grain rice

100 g/4 oz chicken meat, shredded

100 g/4 oz mushrooms, diced

5 ml/1 tsp cornflour (cornstarch)

5 ml/1 tsp soy sauce

5 ml/1 tsp rice wine or dry sherry

pinch of salt

15 ml/1 tbsp chopped spring onions (scallions)

15 ml/1 tbsp oyster sauce

Place the rice in a large pan and bring to the boil. Cover and simmer for about 10 minutes until most of the liquid has been absorbed. Mix together all the remaining ingredients except the spring onions and oyster sauce, arrange on top of the rice, cover and cook for a further 20 minutes over a low heat until cooked. Stir the ingredients together and sprinkle with spring onions and oyster sauce before serving.

Coconut Rice

Serves 4

225 g/8 oz/1 cup Thai scented rice

1 l/1¾ pts/4¼ cups coconut milk

150 ml/¼ pt/generous ½ cup coconut cream

1 sprig coriander, chopped

pinch of salt

Bring all the ingredients to the boil in a pan, cover and leave the rice to swell over a low heat for about 25 minutes, stirring occasionally.

Crab Meat Rice

Serves 4

225 g/8 oz/1 cup long-grain rice

100 g/4 oz crab meat, flaked

2 slices ginger root, minced

15 ml/1 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

5 ml/1 tsp groundnut (peanut) oil

5 ml/1 tsp cornflour (cornstarch)

salt and freshly ground pepper

Place the rice in a large pan and bring to the boil. Cover and simmer for about 10 minutes until most of the liquid has been absorbed. Mix together the remaining ingredients, arrange on top of the rice, cover and cook for a further 20 minutes over a low heat until cooked. Stir the ingredients together before serving.

Rice with Peas

Serves 4

225 g/8 oz/1 cup long-grain rice

350 g/12 oz peas

30 ml/2 tbsp soy sauce

Place the rice and stock in a large pan and bring to the boil. Add the peas, cover and simmer for about 20 minutes until the rice is almost tender. Remove the lid and continue to simmer until most of the liquid has been absorbed. Cover and leave to stand off the heat for 5 minutes then serve sprinkled with soy sauce.

Pepper Rice

Serves 4

225 g/8 oz/1 cup long-grain rice

2 spring onions (scallions), minced

1 red pepper, diced

45 ml/3 tbsp soy sauce

30 ml/2 tbsp groundnut (peanut) oil

5 ml/1 tsp sugar

Place the rice in a pan, cover with cold water, bring to the boil, cover and simmer for about 20 minutes until tender. Drain well then stir in the spring onions, pepper, soy sauce, oil and sugar. Transfer to a warmed serving bowl and serve at once.

Poached Egg Rice

Serves 4

225 g/8 oz/1 cup long-grain rice

4 eggs

15 ml/1 tbsp oyster sauce

Place the rice in a pan, cover with cold water, bring to the boil, cover and simmer for about 10 minutes until tender. Drain and arrange on a warmed serving plate. Meanwhile, bring a pan of water to the boil, carefully break in the eggs and poach for a few minutes until the whites are set but the eggs are still moist. Lift out of the pan with a slotted spoon and arrange on top of the rice. Serve sprinkled with oyster sauce.

Singapore-Style Rice

Serves 4

225 g/8 oz/1 cup long-grain rice

5 ml/1 tsp salt

1.2 l/2 pts/5 cups water

Wash the rice then place it in a saucepan with the salt and water. Bring to the boil then reduce the heat and simmer for about 15 minutes until the rice is tender. Drain in a colander and rinse with hot water before serving.

Slow Boat Rice

Serves 4

225 g/8 oz/1 cup long-grain rice

5 ml/1 tsp salt

15 ml/1 tbsp oil

750 ml/1¼ pts/3 cups water

Wash the rice then place it in an ovenproof dish with the salt, oil and water. Cover and bake in a preheated oven at 120°C/250°F/gas mark ½ for about 1 hour until all the water has been absorbed.

Steamed Oven Rice

Serves 4

225 g/8 oz/1 cup long-grain rice

5 ml/1 tsp salt

450 ml/¾ pt/2 cups water

Place the rice, salt and water in a casserole dish, cover and bake in a preheated oven at 180°C/350°F/gas mark 4 for about 30 minutes.

Reheating Rice

There are several ways of reheating rice successfully, so you can always prepare a large quantity then reheat it for subsequent meals.

Fried Rice

Serves 4

225 g/8 oz/1 cup long-grain rice

750 ml/1¼ pts/3 cups water

30 ml/2 tbsp groundnut (peanut) oil

1 egg, beaten

2 cloves garlic, crushed

pinch of salt

1 onion, finely chopped

3 spring onions (scallions), chopped

2.5 ml/½ tsp black treacle

Place the rice and water in a saucepan, bring to the boil, cover and simmer for about 20 minutes until the rice is cooked. Drain well. Heat 5 ml/1 tsp oil and pour in the egg. Cook until it sets on the base then turn and continue to cook until set. Remove from the pan and cut into strips. Add the remaining oil to the pan with the garlic and salt and fry until the garlic turns light golden. Add the onion and rice and stir-fry for 2 minutes. Add the spring onions and stir-fry for 2 minutes. Stir in the black treacle until the rice is covered then stir in the egg strips and serve.

Almond Fried Rice

Serves 4

250 ml/8 fl oz/1 cup groundnut (peanut) oil

50 g/2 oz/½ cup flaked almonds

4 eggs, beaten

450 g/1 lb/3 cups cooked long-grain rice

5 ml/1 tsp salt

3 slices cooked ham, cut into strips

2 shallots, finely chopped

15 ml/1 tbsp soy sauce

Heat the oil and fry the almonds until golden brown. Remove from the pan and drain on kitchen paper. Pour most of the oil out of the pan then reheat and pour in the eggs, stirring continuously. Add the rice and salt and cook for 5 minutes, lifting and stirring quickly so that the rice grains are coated with the egg. Stir in the ham, shallots and soy sauce and cook for a further 2 minutes. Fold in most of the almonds and serve garnished with the remaining almonds.

Fried Rice with Bacon and Egg

Serves 4

45 ml/3 tbsp groundnut (peanut) oil

225 g/8 oz bacon, chopped

1 onion, finely chopped

3 eggs, beaten

225 g/8 oz cooked long-grain rice

Heat the oil and fry the bacon and onion until lightly browned. Add the eggs and stir-fry until the eggs are almost cooked. Add the rice and stir-fry until the rice is heated through.

Beef Fried Rice

Serves 4

225 g/8 oz lean beef, cut into strips

15 ml/1 tbsp cornflour (cornstarch)

15 ml/1 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

5 ml/1 tsp sugar

75 ml/5 tbsp groundnut (peanut) oil

1 onion, chopped

450 g/1 lb/3 cups cooked long-grain rice

45 ml/3 tbsp chicken stock

Mix the beef with the cornflour, soy sauce, wine or sherry and sugar. Heat half the oil and fry the onion until translucent. Add the beef and stir-fry for 2 minutes. Remove from the pan. Heat the remaining oil, add the rice and stir-fry for 2 minutes. Add the stock and heat through. Add half the beef and onion mixture and stir until hot then transfer to a warmed serving plate and top with the remaining beef and onions.

Fried Rice with Minced Beef

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

1 clove garlic, crushed

pinch of salt

30 ml/2 tbsp soy sauce

30 ml/2 tbsp hoisin sauce

450 g/1 lb minced (ground) beef

1 onion, diced

1 carrot, diced

1 leek, diced

450 g/1 lb cooked long-grain rice

Heat the oil and fry the garlic and salt until lightly browned. Add the soy and hoisin sauces and stir until heated through. Add the beef and fry until brown and crumbly. Add the vegetables and fry until tender, stirring frequently. Add the rice and fry, stirring continuously, until heated through and coated in the sauces.

Fried Rice with Beef and Onions

Serves 4

450 g/1 lb lean beef, thinly sliced

45 ml/3 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

salt and freshly ground pepper

15 ml/1 tbsp cornflour (cornstarch)

45 ml/3 tbsp groundnut (peanut) oil

1 onion, chopped

225 g/8 oz cooked long-grain rice

Marinate the beef in the soy sauce, wine or sherry, salt, pepper and cornflour for 15 minutes. Heat the oil and fry the onion until lightly browned. Add the beef and marinade and stir-fry for 3 minutes. Add the rice and stir-fry until heated through.

Chicken Fried Rice

Serves 4

225 g/8 oz/1 cup long-grain rice

750 ml/1¼ pts/3 cups water

30 ml/2 tbsp groundnut (peanut) oil

2 cloves garlic, crushed

pinch of salt

1 onion, finely chopped

3 spring onions (scallions), chopped

100 g/4 oz cooked chicken, shredded

15 ml/1 tbsp soy sauce

Place the rice and water in a saucepan, bring to the boil, cover and simmer for about 20 minutes until the rice is cooked. Drain well. Heat the oil and fry the garlic and salt until the garlic turns light golden. Add the onion and stir-fry for 1 minute. Add the rice and stir-fry for 2 minutes. Add the spring onions and chicken and stir-fry for 2 minutes. Stir in the soy sauce until the rice is covered.

Duck Fried Rice

Serves 4

4 dried Chinese mushrooms

45 ml/3 tbsp groundnut (peanut) oil

2 spring onions (scallions), sliced

225 g/8 oz Chinese cabbage, shredded

100 g/4 oz cooked duck, shredded

45 ml/3 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

350 g/12 oz cooked long-grain rice

45 ml/3 tbsp chicken stock

Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and chop the caps. Heat half the oil and fry the spring onions until translucent. Add the Chinese cabbage and stir-fry for 1 minute. Add the duck, soy sauce and wine or sherry and stir-fry for 3 minutes. Remove from the pan. Heat the remaining oil and stir-fry the rice until coated with oil. Add the stock, bring to the boil and stir-fry for 2 minutes. Return the duck mixture to the pan and stir until heated through before serving.

Ham Fried Rice

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

1 egg, beaten

1 clove garlic, crushed

350 g/12 oz cooked long-grain rice

1 onion, finely chopped

1 green pepper, chopped

100 g/4 oz ham, chopped

50 g/2 oz water chestnuts, sliced

50 g/2 oz bamboo shoots, chopped

15 ml/1 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

15 ml/1 tbsp oyster sauce

Heat a little of the oil in a pan and add the egg, tilting the pan so that it spreads across the pan. Cook until the underside is lightly browned, then turn it and cook the other side. Remove it from the pan and cut it in and fry the garlic until lightly browned. Add the rice, onion and pepper and stir-fry for 3 minutes. Add the ham, water chestnuts and bamboo shoots and stir-fry for 5 minutes. Add the remaining ingredients and stir-fry for about 4 minutes. Serve sprinkled with the egg strips.

Smoked Ham Rice with Stock

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

3 eggs, beaten

350 g/12 oz cooked long-grain rice

600 ml/1 pt/2½ cups chicken stock

100 g/4 oz smoked ham, shredded

100 g/4 oz bamboo shoots, sliced

Heat the oil then pour in the eggs. When they begin to set, add the rice and stir-fry for 2 minutes. Add the stock and ham and bring to the boil. Simmer for 2 minutes then add the bamboo shoots and serve.

Pork Fried Rice

Serves 4

45 ml/3 tbsp groundnut (peanut) oil

3 spring onions (scallions), chopped

100 g/4 oz roast pork, diced

350 g/12 oz cooked long-grain rice

30 ml/2 tbsp soy sauce

2.5 ml/½ tsp salt

2 eggs, beaten

Heat the oil and stir-fry the spring onions until translucent. Add the pork and stir until coated with oil. Add the rice, soy sauce and salt and stir-fry for 3 minutes. Add the eggs and fold in until they begin to set.

Pork and Prawn Fried Rice

Serves 4

45 ml/3 tbsp groundnut (peanut) oil

2.5 ml/½ tsp salt

2 spring onions (scallions), chopped

350 g/12 oz cooked long-grain rice

100 g/4 oz roast pork

225 g/8 oz peeled prawns

50 g/2 oz Chinese leaves, shredded

45 ml/3 tbsp soy sauce

Heat the oil and fry the salt and spring onions until lightly browned. Add the rice and stir-fry to break up the grains. Add the pork and stir-fry for 2 minutes. Add the prawns, Chinese leaves and soy sauce and stir-fry until heated through.

Prawn Fried Rice

Serves 4

225 g/8 oz/1 cup long-grain rice

750 ml/1¼ pts/3 cups water

30 ml/2 tbsp groundnut (peanut) oil

2 cloves garlic, crushed

pinch of salt

1 onion, finely chopped

225 g/8 oz peeled prawns

5 ml/1 tsp soy sauce

Place the rice and water in a saucepan, bring to the boil, cover and simmer for about 20 minutes until the rice is cooked. Drain well. Heat the oil with the garlic and salt and fry until the garlic turns light golden. Add the rice and onion and stir-fry for 2 minutes. Add the prawns and stir-fry for 2 minutes. Stir in the soy sauce before serving.

Fried Rice and Peas

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

2 cloves garlic, crushed

5 ml/1 tsp salt

350 g/12 oz cooked long-grain rice

225 g/8 oz blanched or frozen peas, thawed

4 spring onions (scallions), finely chopped

30 ml/2 tbsp finely chopped fresh parsley

Heat the oil and fry the garlic and salt until lightly browned. Add the rice and stir-fry for 2 minutes. Add the peas, onions and parsley and stir-fry for a few minutes until heated through. Serve hot or cold.

Salmon Fried Rice

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

2 cloves garlic, chopped

2 spring onions (scallions), sliced

50 g/2 oz salmon, chopped

75 g/3 oz spinach, chopped

150 g/5 oz cooked long-grain rice

Heat the oil and fry the garlic and spring onions for 30 seconds. Add the salmon and fry for 1 minute. Add the spinach and fry for 1 minute. Add the rice and stir-fry until heated through and well mixed.

Special Fried Rice

Serves 4

60 ml/4 tbsp groundnut (peanut) oil

1 onion, finely chopped

100 g/4 oz bacon, chopped

50 g/2 oz ham, chopped

50 g/2 oz cooked chicken, shredded

50 g/2 oz peeled prawns

60 ml/4 tbsp soy sauce

30 ml/2 tbsp rice wine or dry sherry

salt and freshly ground pepper

15 ml/1 tbsp cornflour (cornstarch)

225 g/8 oz cooked long-grain rice

2 eggs, beaten

100 g/4 oz mushrooms, sliced

50 g/2 oz frozen peas

Heat the oil and fry the onion and bacon until lightly browned. Add the ham and chicken and stir-fry for 2 minutes. Add the prawns, soy sauce, wine or sherry, salt, pepper and cornflour and stir-fry for 2 minutes. Add the rice and stir-fry for 2 minutes. Add the eggs, mushrooms and peas and stir-fry for 2 minutes until hot.

Ten Precious Rice

Serves 6–8

45 ml/3 tbsp groundnut (peanut) oil

1 spring onion (scallion), chopped

100 g/4 oz lean pork, shredded

1 chicken breast, shredded

100 g/4 oz ham, shredded

30 ml/2 tbsp soy sauce

30 ml/2 tbsp rice wine or dry sherry

5 ml/1 tsp salt

350 g/12 oz cooked long-grain rice

250 ml/8 fl oz/1 cup chicken stock

100 g/4 oz bamboo shoots, cut into strips

50 g/2 oz water chestnuts, sliced

Heat the oil and fry the spring onion until translucent. Add the pork and stir-fry for 2 minutes. Add the chicken and ham and stir-fry for 2 minutes. Stir in the soy sauce, sherry and salt. Stir in the rice and stock and bring to the boil. Add the bamboo shoots and water chestnuts, cover and simmer for 30 minutes.

Fried Tuna Rice

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

2 onions, sliced

1 green pepper, chopped

450 g/1 lb/3 cups cooked long-grain rice

salt

3 eggs, beaten

300 g/12 oz canned tuna, flaked

30 ml/2 tbsp soy sauce

2 shallots, finely chopped

Heat the oil and fry the onions until soft. Add the pepper and fry for 1 minute. Push to one side of the pan. Add the rice, sprinkle with salt and stir-fry for 2 minutes, gradually mixing in the pepper and onions. Make a well in the centre of the rice, pour in a little more oil and pour in the eggs. Stir until almost scrambled and mix in with the rice. Cook for a further 3 minutes. Add the tuna and soy sauce and heat through thoroughly. Serve sprinkled with the chopped shallots.