Asian > Chinese > Rice > Fried Rice

Chinese Quince and Shrimp Fried Rice Recipe

Ingredients with Measurements:
- 2 cups cooked white rice
- 1/2 cup diced Chinese quince
- 1/2 cup cooked shrimp, peeled and deveined
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten

Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula

Step-by-step instructions:

1. Heat the wok or skillet over high heat. Add the vegetable oil and swirl to coat the bottom of the pan.

2. Add the diced onion and minced garlic. Stir-fry for 30 seconds or until fragrant.

3. Add the diced Chinese quince and stir-fry for 1-2 minutes or until slightly softened.

4. Add the cooked shrimp and stir-fry for 1-2 minutes or until heated through.

5. Push the ingredients to one side of the wok or skillet. Add the beaten egg to the other side and scramble until cooked.

6. Add the cooked white rice to the wok or skillet. Stir-fry for 1-2 minutes or until heated through.

7. Add the soy sauce, oyster sauce, salt, and black pepper. Stir-fry for another 1-2 minutes or until well combined.

8. Serve hot.


- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 2-3 servings

Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 46g
- Protein: 15g

Substitutions for ingredients:
- Chinese quince can be substituted with regular quince or apple.
- Shrimp can be substituted with chicken, pork, or tofu.

Variations:
- Add diced carrots, peas, or corn for extra color and nutrition.
- Use brown rice instead of white rice for a healthier option.
- Add chopped scallions or cilantro for extra flavor.

Tips and tricks:
- Use leftover rice that has been refrigerated overnight for best results.
- Make sure the wok or skillet is hot before adding the ingredients to prevent sticking.
- Stir-fry quickly and constantly to prevent burning.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve in a bowl or on a plate.
- Garnish with chopped scallions or cilantro.

Garnishes:
- Chopped scallions or cilantro

Pairings:
- Serve with a side of steamed vegetables or a salad.

Suggested side dishes:
- Steamed broccoli
- Green salad with ginger dressing

Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the rice is too sticky, add a bit more oil and stir-fry for a few more minutes.

Food safety advice:
- Make sure the shrimp is fully cooked before adding it to the fried rice.
- Store any leftovers in the refrigerator and consume within 3 days.

Food history:
- Fried rice is a popular Chinese dish that originated in the Sui dynasty (581-618 AD).

Flavor profiles:
- Savory, slightly sweet, and slightly tangy.

Serving suggestions:
- Serve as a main dish for lunch or dinner.

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Region: Chinese

Taste: Savory, Tangy, Spicy, Umami, Aromatic