Chinese cole slaw recipe

How to Prepare / Make / Cook - ?Chinese cole slaw recipe

Oyster Sauce Fried Rice

My mother developed this fried rice to use as a stuffing in our thank giving turkey. The giblets and oyster sauce give a wonderful savory flavor to the big bird. Even when we’re having a traditional bread stuffing-at the request of my American husband – I like to make this rice as a side dish. It is tasty enough to stand alone and is even better the next day when the flavors have mellowed and blended. It warms up beautifully in the microwave. This dish may be prepared with or without the giblets and livers.

Giblets (liver, heart, and gizzard) from a turkey or ½ cup chicken giblets or livers (optional)
6 cups cold cooked rice
½ cup dried black mushrooms, softened in hot water for 15 minutes (optional)
4 tablespoons canola, corn, or peanut oil
1 onion, chopped (about ½ cup)
2 teaspoons minced garlic
1 cup chopped celery
¼ teaspoon black pepper
½ cup oyster sauce
Salt to taste
½ cup minced parsley

1. Chop the giblets or livers into small pieces. If you are using the gizzard, peel off and discard the thick membrane. Set aside. Put the rice in a mixing bowl and break up any lumps with your hands. Set aside.

2. Squeeze the water from the mushrooms, if using, and trim off the stems with a pair of scissors. Shred the caps and set aside.

3. Heat the oil in a wok or stir-fry pan over high heat until hot but not smoking. Test with a piece of onion; it should sizzle when added to the oil. Add the onions and stir-fry until lightly browned. Add the giblets, garlic, celery, and mushrooms. Stir constantly until the giblets change color and are separated.

4. Season with black pepper and oyster sauce and stir until well mixed. Add the rice. Stir constantly with a spatula until the rice is evenly mixed into the gravy and heated through. Taste and adjust seasoning as desired by adding more oyster sauce, 1 tablespoon at a time. Do not allow rice to become too wet; add salt if oyster sauce does not provide enough seasoning. Remove from the heat and stir in the parsley. If not ready to serve immediately, place in a covered casserole in a low oven. Serve hot.

Variation To use as stuffing for a turkey, rinse the turkey and dry inside and out with a paper towel. Stuff the cavity with the rice mixture only when you are ready to roast. Stuff lightly so the rice can expand during roasting. Any extras can be heated separately and served in a casserole. This recipe is enough for a 10-to 12 pound bird.