BASIC FRIED RICE
This is a basic fried rice recipe that has great American-Chinese food flavor. Once you get familiar with making it, the added ingredients possible are endless. Some ideas to add include peas, carrots, and bean sprouts.
Provided by 2Bleu
Categories Rice
Time 10m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, mix the soy sauce, sesame oil, and rice. Set aside.
- In a large skillet or wok heat oil over medium-high heat, heat vegetable oil and add onion. Cook until just tender.
- Move onions off to the sides of pan to form a circle and pour egg in middle. Begin scrambling the egg, and when they begin to solidify, add the rice mixture and cook 1-2 minutes.
- Add Peas, carrots, and bean sprouts (if using). Toss to combine ingredients and heat through. Serve immediately with garnish of freshly chopped green onions.
Nutrition Facts : Calories 488.6, Fat 12.1, SaturatedFat 2.1, Cholesterol 93, Sodium 541.8, Carbohydrate 81.9, Fiber 2.2, Sugar 1.9, Protein 11.1
SIMPLE FRIED RICE
This is my grandma's recipe. It's so quick and easy to make. It goes just perfect with any Chinese dish you may be making.
Provided by Sarah in New York
Categories Rice
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a wok or frying pan heat oil and butter until very hot.
- Add peppers and chives and cook for about 2 to 3 minutes.
- Add eggs and cook like scrambled eggs.
- Add rice and soy sauce and cook, moving rice around constantly until done (About 2 minutes).
- You can also add some black pepper if you like.
- Serve right away or keep warm until serving.
Nutrition Facts : Calories 330.1, Fat 9.2, SaturatedFat 2.7, Cholesterol 98.1, Sodium 727.5, Carbohydrate 51.7, Fiber 2, Sugar 0.5, Protein 8.7
BASIC FRIED RICE - WITH VARIATIONS
Another recipe that I acquired from a Chinese cooking class that I took. This is a basic fried rice recipe, but has lots of optional ingredients that you can pick and choose to add to the rice.
Provided by lazyme
Categories Brown Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 38
Steps:
- Dice or shred meat and vegetables.
- Heat oil in wok; stir-fry green onions.
- Add fresh vegetables and stir-fry to soften.
- Add canned vegetables and meat; stir-fry to heat and blend flavors.
- Remove from wok.
- Heat some more oil if needed, to smoking.
- Add rice and heat through completely.
- Return vegetables and meat to wok, add soy sauce, salt, sugar and sherry.
- Fold in eggs and turn off heat just as they begin to set.
- SUGGESTED combinations:.
- beef, onions and green pepper.
- bacon, onions, lettuce and tomatoes.
- chicken, onions and bean sprouts.
- chicken, bamboo shoots, mushrooms and cucumber.
Nutrition Facts : Calories 793.3, Fat 14.6, SaturatedFat 2.8, Cholesterol 93, Sodium 552.7, Carbohydrate 144.3, Fiber 6.7, Sugar 2, Protein 18.9
EASY FRIED RICE
Very easy. The rice, preferably, should be one day old (so that it is less sticky) but I have done it all once several times with good results. I also want to try adding in bean sprouts, but I keep forgetting to pick some up at the store.
Provided by gypsysoul
Categories Rice
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Lightly beat the eggs with the salt and pepper.
- Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Set aside.
- Add 2 tablespoons oil back to the pan. Add the rice. Stir-fry for a few minutes, using a wooden spoon to break it apart.
- Stir in the soy sauce and stir fry sauce.
- When the rice is heated through, add the scrambled egg back into the pan. Mix throughly.
- Stir in the green onion. Serve hot.
Nutrition Facts : Calories 447.4, Fat 19.1, SaturatedFat 3.7, Cholesterol 211.5, Sodium 632.3, Carbohydrate 55.2, Fiber 0.8, Sugar 0.9, Protein 11.9
FRIED RICE
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes. Drain, squeeze dry, and cut mushrooms in quarters. Set aside.
- Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.
- Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.
FRIED RICE WITH EGG
It's simple to change this dish by adding two cups of cooked diced shrimp or chicken instead of egg, says Wilson. If you have a Chinese grocery store where you live, you can sometimes get a nice piece of seasoned and cooked roast pork, already cut into little pieces, and then you can have "roast pork and fried rice," which he knows is a real American favorite.
Provided by Food Network
Categories side-dish
Time P1DT35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours.
- Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.
- Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.
- Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and roast pork until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.
EASY FRIED RICE
I never could make fried rice, it always turned out sticky and nasty. Until one night when I couldn't sleep, I turned on the tv and watched this infomercial for cookware and they made fried rice. And what do you know, its a good recipe! Only thing good that ever came out of a infomercial, lol. Anyway my whole family loves it and have been asked for the recipe many times. If you have leftover chicken, toss it in too. I've also added hamburger and other veggies with good results too.
Provided by Mona1397
Categories One Dish Meal
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Melt oleo in large non-stick skillet.
- Add onion, celery, and carrots.
- Saute until onions are transparent and carrots are crisp tender, about 5 minutes.
- Add peas and cook one minute more until peas are thawed.
- Push veggies to one side of skillet.
- Scramble eggs in empty side of skillet after the oleo spreads from veggies.
- Mix eggs into veggies and season with pepper.
- then put in small amount of rice and then.
- Add soy sauce.
- Then slowly mix in rice by the spoonful until all rice is added and all ingredients are well blended.
- Fry until steamy hot stirring often.
Nutrition Facts : Calories 238.6, Fat 3.3, SaturatedFat 1.1, Cholesterol 111.6, Sodium 906.4, Carbohydrate 41.4, Fiber 3, Sugar 4.1, Protein 9.9
BASIC ORIENTAL FRIED RICE - STEPHEN YAN
You can then add whatever other ingredients you like. There are so many versions of fried rice it would be impossible to post them all. So, use this as your basis and add what is used in your area of the country. I personally do NOT like peas or carrots in my fried rice but, I DO like some bean sprouts, onion and meat in mine. Now that I have a rice cooker (WOO HOO!!!!) I'll be having this more often. Source: Chinese Recipes by Stephen Yan 5th Edition
Provided by Nana Lee
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Into a hot wok, add 1 tablespoon of peanut oil.
- When oil is hot, gently pour egg into wok and cook with medium-high heat for 2 minutes.
- Turn over to cook the other side of the egg.
- Cook for another 2 minutes and remove from wok to a cutting board and shred egg into slivers.
- Using medium heat, add 3 tablespoons of peanut oil into wok until smoke begins to rise.
- Put in cooked rice, salt, wine, and dark soy sauce, stirring until the rice is hot.
- Add egg slivers, and green onions.
- Stir for another minute and serve hot.
- NOTE: "There are many ways to do fried rice, depending on the kinds of ingredients employed. The specific name is called when a specific kind of ingredient, mostly meat is added to the basic fried rice. Fried rice can be made ahead of time and kept warm in oven. It freezes well in deep freeze too." - Stephen Yan.
Nutrition Facts : Calories 526.6, Fat 16.5, SaturatedFat 3.2, Cholesterol 93, Sodium 868.9, Carbohydrate 81, Fiber 1.1, Sugar 0.4, Protein 10.9
SIMPLE FRIED RICE
Steps:
- 1. Set a heavy-bottomed 12-inch nonstick or cast iron skillet over low heat while preparing meat, vegetable, garlic, and eggs. Marinate the meat in 1 tablespoon of soy sauce. Three to four minutes from making the fried rice, increase the heat to high and turn on the exhaust fan.
- 2. Put 1 tablespoon of oil and the onion in the skillet; stir-fry until the onion is still crisp but starts to turn brown, about 1 minute. Add the raw meat or vegetable; stir-fry until crisp-tender for vegetables or lightly browned for meat, about 1 minute. Add the cooked meat or vegetable; stir-fry until lightly browned, about 1 minute longer. (If both meat and vegetables are raw or cooked, stir-fry the meat first, giving it a little head start.) Stir in the garlic, then transfer the mixture to a plate; set aside.
- 3. Put the remaining 3 tablespoons oil in the skillet; heat until shimmering. Add the rice; stir-fry, breaking up clumps, until heated through, about 2 minutes. Add the egg; stir until scrambled, about 1 minute. Return the meat/vegetable mixture, along with the remaining 3 tablespoons of soy sauce and the scallions, to the pan and stir to combine. Serve immediately.
EASY EGG FRIED RICE
This is easy and perfect every time. It goes well with a normal chinese cuisine but also with a normal chicken breast as a side dish.
Provided by bethyb63
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Fill a pan up with water and bring to the boil. Whilst doing that, rince the rice over some cold water untill the water has boiled. When boiled add the rice to the water and turn the heat down to medium. Stir.
- Cook for around 10 minutes so the rice is still hard and keeps it shape. Drain away water and leave to stand for about 5 minutes.
- In a wok heat up the veg oil and add the whites of the spring onions and the garlic. Fry for 1 minute or untill golden.
- Add the eggs and as cooking break up into small pieces.
- Add rice and stir. Add sesame oil, soy sauce and salt and mix. Taste, add more salt if neccessary.
- Add the green of the spring onions, stir.
PORK FRIED RICE
This is a fried rice that I have been making for a long, long time. You can add whatever you want to this basic recipe. We like it as is, but you may add chicken, shrimp, pork, or beef. Also, you may add scallions instead of onions, two eggs instead of one, grated carrots or zucchini or more mushrooms. You may add canned bean sprouts or sliced green pepper if you want. It is so versatile. If you add a lot of extras, you may need more soy sauce and brown sauce. This is the basic recipe.
Provided by Mimi in Maine
Categories Rice
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Measure leftover rice and set aside.
- In a large pan put a little oil and add the chopped onions; cook on low heat till just about done; push aside.
- Add the chopped mushroom and cook just a couple of minutes.
- Any extras you may add at this time--frizzle a little.
- Add the beaten egg and scramble till done and then chop up in the pan till fine.
- Add the soy sauce and brown sauce and stir well.
- Add the meat.
- Heat through and serve.
Nutrition Facts : Calories 106.8, Fat 1, SaturatedFat 0.3, Cholesterol 31, Sodium 181, Carbohydrate 20.7, Fiber 0.8, Sugar 1.4, Protein 3.5
EASY FRIED RICE
This easy fried rice recipe really captures the flavor of fried rice served in restaurants. Use leftover chicken for a satisfying meal that's easy to put together. -Lori Schweer, Mapleton, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Combine eggs and salt. In a large skillet or wok over medium heat, scramble eggs in 1 teaspoon oil, breaking into small pieces. Remove from skillet and set aside. , Add remaining 2 tablespoons plus 2 teaspoons oil to skillet. Stir-fry rice over medium-high heat for 5 minutes. Add vegetables, onions and garlic; stir-fry for 5 minutes. Add chicken; stir-fry until heated through, 3-5 minutes. Combine soy sauce, broth, pepper and ginger. Add to rice; stir to coat. Add bacon and eggs; heat through.
Nutrition Facts : Calories 476 calories, Fat 19g fat (4g saturated fat), Cholesterol 133mg cholesterol, Sodium 1077mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
EGG-FRIED RICE
Don't call the Chinese takeaway - make your own egg-fried rice. Use leftover rice, or cook and dry it on a plate before using so it doesn't stick to the wok
Provided by Elena Silcock
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- Cook the rice following pack instructions, then drain, spread it out to steam-dry and set aside.
- Heat 2 tbsp of the oil in a large wok over a high heat, then add the onion and fry until lightly browned, around 5 mins. Add the rice, stir and toast for about 3 mins, then move to the side of the pan.
- Add the remaining oil, then tip in the egg mixture. Leave to cook a little, then mix in with the rice - stir vigorously to coat the grains or, if you prefer the egg chunkier, allow to set for a little longer before breaking up and stirring through. Tip into a serving bowl and scatter over the spring onion to serve.
Nutrition Facts : Calories 387 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
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