Sumptuous rice and delicious noodles are the best representations of Chinese cuisine. Ancient Chinese food was all about this and traditions such as the use of chopsticks while having food. This tradition is followed even today. The food has been classified into 4 schools since the olden days. These are known as Lu, Chuan, Yue, and Yang. Certain foods also have a particular symbolism linked to them. In Northern China, Dumplings (Jiaozi) is a main food item prepared during the holiday season. Today, the food palate cannot be complete without Chinese fried rice either! This cuisine is thus quite interesting and very delectable, although today one may see many variations of the same. Here, we shall look at some basic ancient Chinese recipes for kids, which are crafted to make them a little easier to prepare at home with their moms!
Chinese Fried Rice
Chinese Fried Rice
- Cold cooked long-grain white rice, 4 cups (separate the grains)
- Ham, 1/3 pound (2 cups) (diced, cooked, cubed, or shredded meat)
- Carrots, 1 cup (6 ounces)
- Large eggs, 4 (lightly beaten)
- Onion, 1 (diced)
- Garlic, 3 cloves (finely chopped)
- Whole scallions, 3 (thinly sliced, separate the white and green area)
- Frozen corn peas, ½ cup
- Plain vegetable oil, 1/3 cup
- Fresh ginger, 2-inch piece (peeled and finely chopped)
- Salt and pepper, to taste
- First, you need to heat a skillet over high heat. Once hot, you need to add around 1 tablespoon of oil to it. Now, place the ham in the skillet and cook it with some occasional stirring.
- Now, add the onions to this pan. Also add some salt and pepper for taste.
- Cook this preparation for at least 2 minutes. Once cooked, add the ginger, garlic, and the white portions of the scallions. Stir-fry this preparation for about ½ a minute.
- Now, add the frozen vegetables to this preparation. Once the vegetables defrost and turn a little crispy, you need to transfer the ingredients into a large bowl.
- Place the pan once again on the heat and this time; add around 2 tablespoons of oil. Now, add the eggs and use some salt and pepper as seasoning.
- Keep stirring this preparation and once it sets, place it in a bowl. Use a spatula to break the egg preparation.
- Once again, place the pan on the heat and add the remaining oil. Also add rice to this pan. Sprinkle this with some salt and pepper.
- Stir fry the rice and ensure that the oil covers it evenly.
- Let the rice remain undisturbed and cook the same till it turns a little crispy.
- Stir once again to ensure that the rice is cooked evenly.
- Now, add the scallion greens to the rice. Transfer this rice preparation to the bowl and blend well with other ingredients.
- Sprinkle with some salt and pepper if required. Serve hot!
- Cream style corn, 1 can (15 ounce)
- Low-sodium chicken broth, 1 can (14.5 ounce)
- Egg, 1 (beaten)
- Water, 2 tablespoons
- Cornstarch, 1 tablespoon
- Take a saucepan and add the cream style corn along with the chicken broth to the pan. Boil the ingredients over medium high heat.
- Take a small-sized bowl and add cornstarch with the water. Now, pour this preparation into the boiling corn soup.
- Cook the preparation for about 2 minutes and let it thicken.
- Now, add the beaten eggs while you stir the soup. Once done, remove it from the heat and serve hot!
- Oil, 3 cups (for deep-frying)
- Barbequed pork, 1/4 pound
- Spring roll wrappers, 12
- Mung/Mash/Green Soy bean sprouts, 1/2 cup
- Dried black mushrooms, 3
- Medium carrot, 1/2
- Chicken broth, 2 tablespoons
- Red bell pepper, 2 tablespoons (chopped)
- Oil, 2 tablespoons (for stir-frying)
- Egg, 1 (lightly beaten)
- Dark soy sauce, 2 teaspoons
- Oyster sauce, 2 teaspoons
- Sesame oil (for marinade)
- Granulated sugar, 1/2 teaspoon
- Begin by cutting the pork into thin strips.
- Meanwhile, soak the dried mushrooms in hot water for half an hour. Squeeze out the excess amount of water and chop the mushrooms finely.
- Rinse and drain the mung bean sprouts.
- Peel the carrots and shred it till you have ¼ cup of carrot.
- Meanwhile, take a small bowl and combine dark soy sauce with oyster sauce and chicken broth along with some sugar and the sesame oil. Once it blends well, set it aside.
- Place a wok over medium to high heat and add around 2 tablespoons of oil to this. Add the barbequed pork whilst the oil is hot and stir-fry for a minute.
- Now, add the vegetables and stir-fry for yet another minute and nudge it gently to the side of the wok.
- Add some amount of sauce in the middle. Add the vegetables along with the pork.
- Once added, remove the wok from the heat and let the ingredients cool down.
- Meanwhile, you need to preheat the oil for deep-frying for the preparation of spring rolls. Place a spring roll wrapper before you and turn it into a diamond shape.
- Wet the edges of the wrapper with the beaten egg mixture.
- Place around 2 tablespoons of the filling towards the bottom area.
- Roll this over and tuck the sides and continue rolling the wrapper.
- Secure the top with a tight fold. Now, deep-fry the spring rolls in batches till they turn crispy for at least 3 minutes.
- Drain the same on paper towels.