Label
All
0
Clear all filters

Fried Rice

Appears in
top 1000The Key to Chinese Cooking
The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About
Fried rice, created primarily as a way to reheat leftover cold rice, is an incidental in the Chinese diet. It is a snack, served in the afternoon or eaten on a train or in a restaurant; it is never served at a regular meal. Since it is seasoned and mingled with other ingredients, it would detract from rather than enhance the main dish.

But, although it is not a Chinese custom, fried rice has merit as a light luncheon dish or a side dish for a buffet. When well done, it is delicious, especially the delicate versions produced by the eastern school of cooking. These Yangchow-Shanghai rice dishes are not darkened by soy sauce as are the Cantonese; generally they are brilliant in color and have a light consistency, since shrimp or crabmeat is used rather than roast pork.

'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

Part of

The licensor does not allow printing of this title