Last Updated on February 2, 2023
Recipes in this Post
Two weeks ago, I was asked if I would cook for Ascencia again, and I said yes, what day? The date was the same as my birthday, February 16, 2013, and also the same day as the Golden Dragon Parade in downtown Los Angeles. What a perfect thing! Birthday, Parade and Cooking – all in one day!
Since I was going to the parade, I thought it would be a good idea to celebrate the Chinese New Year by making Asian food for the folks at Ascencia. I knew there were two large pork roasts and a mess of chicken wings already in the freezer, and lots of rice. No problem, all I needed was the stuff to make fried rice, and an Asian coleslaw to go with it.
The secret to good fried rice is that the rice has to be a day old. Why? Because freshly cooked rice is already full of moisture and will not absorb the flavored oil in which it is fried. What can you do if you don’t have day old rice, and you’re just going to die if you don’t have fried rice? Well, you can get a package of precooked rice that you would heat up the microwave, and use that instead. It’s not quite the same, but will do in a pinch.
You will find the recipes for the Asian Chicken Wings and Asian Coleslaw in other posts, but I’ll put the Asian Roast Pork and Asian Fried Rice recipes here.
Recipe: Chinese Pork Roast
Summary: he roast was very, very easy to make, and turned out perfectly. This is something I will make at home often.
Ingredients
- 2 large boneless pork roasts
- 1 large jar Hoisin sauce
- 1 large bottle good ketchup
- 4 pieces candied ginger, sliced
- Cilantro
- Spring Onions
Instructions
- Mix the ingredients together, except for the pork.
- Get a large plastic bag and put the pork in the bag, then the sauce. Close the bag up, removing as much air as possible. Make sure to keep the bag in a container so it does not leak.
- Refrigerate over night.
- The next day, get a roasting pan, and put the roast and marinade in it.
- Roast at 350 until the meat reaches 160 on an instant read thermometer, about 1 hour.
- To serve, remove from the oven, and let stand for 5 minutes.
- Carve, and put on the nice dish, garnish with chopped cilantro and spring onions.
Preparation time: 27 hour(s) 20 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 12
Culinary tradition: Chinese
My rating
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
Recipe: Fried Rice
Summary: This is very simple and tasty
Ingredients
- 4 cups rice
- 8 cups water
- 2 teaspoons soy sauce
- 1 bag frozen peas
- 4 garlic cloves, chopped
- 1 large onion, chopped
- 10 pieces candied ginger, chopped
- 2 eggs, whipped
- vegetable oil (not olive)
- 1 teaspoon sesame oil
- green onions, chopped
Instructions
- The night before, get a large covered pot and put in it the water and soy sauce. Rinse the rice, then put it into that water. Bring the water to a boil, then cover, and let cook until all the moisture is absorbed, about 30 minutes. Cool and refrigerate over night.
- The next day, prep your vegetables and get ready to make your rice.
- Take the frozen peas and put the in the microwave, keeping them in the same bag. Heat them for three minutes, then drain and set aside.
- Heat a large skillet and put in oil to about 1/4 inch. When the oil is hot, almost smoking, sauté the onion and garlic until the onion and garlic are translucent. Add the sesame oil, and ginger, sauté a little more. Now, add the rice, and make sure to stir it around so all the grains of rice have some of the flavored oil on them. You will have to work quickly, and make sure the rice is not burning. When the rice is very hot, add the eggs. Let them sit on the rice so they curdle then mix them in with the rice. Finally, add the peas and sauté until the rice and peas are hot. Garnish with chopped green onions.
Quick notes
You can add cooked chicken, beef, pork or shrimp. Heck, you can add just about any left over you have!
Variations
You can add other vegetables if you like.
Preparation time: 24 hour(s) 20 minute(s)
Cooking time: 1 hour(s)
Diet type: Vegetarian
Diet tags: Gluten free
Number of servings (yield): 12
Culinary tradition: Chinese
My rating
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
