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FRIED RICE ROLLS

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Ingredients

  • Filling:
  • 2 tablespoons peanut oil or vegetable oil, divided use
  • 2 eggs, lightly beaten
  • 1/4 cup soy sauce
  • 2 green onions, diagonally sliced, green part included
  • 1 celery rib, string and leaves removed, thinly sliced on diagonal
  • 1/2 medium green bell pepper, seeds and veins removed, thinly sliced on diagonal
  • 8 whole water chestnuts (about half an 8-ounce can) rinsed, drained, and sliced
  • 1 cup fresh bean sprouts
  • 2 cups cooked rice (see cook’s notes)
  • 1 cup shredded cooked chicken, preferably white meat
  • For serving:
  • Snack-size flour tortillas
  • Boston lettuce leaves
  • Sesame Hoisin Sauce and
  • Hot Mustard Sauce

Details

Preparation

Step 1

Cook rice, following package directions, then spread out on a long sheet of foil to cool and dry out. Rice dried in this manner is better for stir- frying.
Place wok on a ring over medium high heat; add 1/2 tablespoon oil. Add the eggs and quickly stir-fry just until soft scrambled and still very moist. Remove from wok to small bowl and set aside.
Add the remaining 1½ tablespoon oil and soy sauce, heat over medium high heat add the vegetables and quickly stir-fry to coat with soy-oil mixture. Add the rice and stir-fry to heat through and combine with vegetables. Break up eggs with sharp end of stir-fry spatula and add to wok. Working quickly, stir-fry and toss to combine. Add the shredded chicken and stir-fry and toss together. Remove from wok to a serving platter.
While preparing the fried rice, heat the tortillas in microwave or wrap in foil and place in a 325-degree oven. Spread some Sesame Hoisin and Hot Mustard Sauce down the center of a warmed tortilla. Top with a portion of the fried rice. Garnish with fresh cilantro leaves.
Yields 4 servings of 3 fried rice rolls each.

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